A recipe for Easter egg cookies from Betty Crocker suggests the use of frosting, sprinkles and candies to create a festive effect. A recipe for gingerbread trees with lemon icing by Martha Stewart yields warmly-spiced cookies that are suitable for Christmas entertaining.
To make the Easter egg cookies, combine 17.5 ounces of sugar cookie mix with 2 tablespoons of all-purpose flour, 1/3 cup of softened butter and 1 egg to make a dough. Turn the dough out onto a floured surface, and roll it into an 1/8-inch-thick disk. Use a 3-inch egg-shaped cookie cutter to cut out the dough. Arrange the egg-shaped pieces on cookie sheets, and bake them at 375 degrees Fahrenheit for seven minutes or until the edges start to brown. Allow the cookies to cool completely before decorating them with candies, sprinkles or frosting.
To make the gingerbread trees, cream 2 sticks of softened butter and 3/4 cup of granulated sugar with an electric mixer before incorporating 1 large egg and 1/4 cup of unsulfured molasses. Combine 2 1/2 cups of all-purpose flour with 1 teaspoon each of baking soda, coarse salt and ground ginger, as well as 1/2 teaspoon each of ground cloves and cinnamon. Gradually beat this flour mixture into the butter mixture to form a dough. Cover the dough, and chill it in the refrigerator for at least one hour.
Roll the dough onto a floured surface to make a 1/4 inch-thick disk, and cut out 2 inch-wide triangular pieces. Place the triangles on lined baking sheets, and bake them at 350 F for 10 minutes or until they are golden brown. Vigorously stir 2 tablespoons of lemon juice with 1 1/3 cups of powdered sugar to make lemon icing. When the cookies are cool, decorate them with the icing.