
Easy Tie Dye Stamped Mini Egg Cookies
Easter is right around the corner, and one of my favorite things to do with the kids is dye Easter eggs (I know, I’m super original and no one else does this. Feel free to borrow my family tradition for yours this year—maybe we can get it to catch on).
Anyways.
My kids always start out trying to make the most pristine “perfect” egg, but anyone who has ever used those little paper trays to hold drying eggs knows that you’re most likely ending up with splotches of other colors here and there. I love when my kids embrace the chaos and see how many colors they can get onto one egg, and how they’ll mix and end up. So when I make Easter egg cookies, that swirl of color is what I think of for that classic result.
I’ve tie-dyed fondant before, but it requires a lot of rolling and twisting and rerolling, and cookiers know that you want to mix your cookie dough as little as possible, in order to keep it from becoming tough. So this is a way to achieve a similar effect, without building up all that gluten.
If you saw our Conversation Hearts tutorial, you already know how to dye your dough (watch here for a refresher).
Make 3-4 colors, and wrap the dough in plastic wrap to keep it from drying out as you make the other colors. Once you’ve got all your colors ready to go, lay out a large sheet of parchment paper (or use our Cover Ups, which are a fantastic option for rolling out dough and creating less waste).

Break off small bits of dough and sprinkle them over the surface of the sheet; the smaller you make the bits of dough you have sprinkled across the parchment, the more tie dyed the sheet of dough will be; if you use larger bits of dough, you’ll see that more. Do the same for the next color, and so on; you want some overlap with all of the colors so that there won’t be any voids once you start rolling out the dough. You’ll also want to stay more towards the center of the sheet, since as you roll the dough outwards, it will head toward the edges

Once you have your dough arranged the way you want it, lay another sheet of parchment or Cover Up on top, and press into place so that you have a flat-ish rolling surface. Start rolling from the center outwards, and the bits of dough should all start to join together into one sheet.


📢 NOTE: Stamps work best on chilled dough - so once you have it rolled out, pop it in the fridge until the dough has firmed up a little before you start stamping and cutting.
Once you have your dough rolled out to the correct thickness, use your egg cutter to gently press outlines across the dough, and then use our egg stamps to kick things up a notch. After the eggs are stamped, fully cut out the shapes with your cutter.
The reason that I don’t cut the shapes out before stamping is that no matter how gently I press the stamps into the dough, there is always going to be a little bit of spreading. I don’t want my egg shapes to be distorted, so if I stamp and THEN cut, I always end up with perfectly-shaped eggs, even if it means I cut off a teensy tiny bit of the edges of the stamped design.

Remove any scrap dough around your cutout shapes and reuse them just like you would normally. The difference this time is that you don’t want to mash it all back into a ball to re-roll. Instead, place the scraps around your parchment again, just like you already did in the last step, and re-roll.
Make sure your overlap is even tighter this time, as you have already rolled this dough out once, so it’s likely thinner than the pinched bits of dough you distributed earlier. You want to make sure everything is pressed and smushed together once you start rolling. You’ll end up with an even more mosaic look this time.
Move your cookies to a cookie sheet (don’t forget to use one of our mesh mats!), and bake at 350*F for 9 minutes. So easy and adorable!


Extra Tips
- Before moving your dough to the cookie sheet, spritz the shapes with some edible glitter for an extra glitzy effect. The sparkle dust will stick to the sticky dough and stay in place once baked. You can also try to spritz them when they are fresh from the oven, but I try to avoid having to clean up glitter from my cookie sheets as much as possible.

- Individually bag each egg for freshness and pack in one of our adorable egg cartons.
- If you want to turn this into an easy decorating kit, include a small piping bag of white icing and some sprinkles for the kids to have a blast. They can follow the pre-stamped lines already baked into the cookie, or they can go rogue and do their own thing. Either way, super cute and fun.

- If you are one of the people in this world (like me) who doesn’t super care for iced cookies, then this kit is perfect as-is. I LOVE a naked sugar cookie. Nom nom nom. And, hey—one less bit of sugar for the kiddos’ teeth, amiright?! If, however, you feel that a cookie is simply not a cookie without some icing, then you do you, boo. If you don’t want to make it a decorating kit, then you can always dip the bottoms of your cookies in some thin flood-consistency icing (think the bottoms of a fudge stripe cookie) and get the best of both worlds with the fun stamped tops and the taste of icing on the bottom.
Happy Easter!
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