Easter Egg Sugar Cookies

Baking Easter egg sugar cookies is one of my favorite spring traditions.

There’s something so joyful about rolling out dough, cutting out egg-shaped cookies, and decorating them with colorful icing.

The kitchen fills with the sweet scent of vanilla and sugar, and before you know it, you have a tray of crisp, golden cookies just waiting to be adorned with pastel swirls and delicate patterns.

Whether you’re making these as a festive treat for Easter brunch, a fun baking project with kids, or just because, these cookies are as delightful to make as they are to eat.

So grab your rolling pin, mix up some icing, and let’s bake something beautiful!

For the Sugar Cookies

Butter – Softened to room temperature for a smooth, creamy dough.
Granulated Sugar – Adds sweetness and helps create a light, crisp texture.
Egg – Binds the dough together and gives structure to the cookies.
Vanilla Extract – Enhances the flavor with a warm, sweet aroma.
Baking Powder – Helps the cookies rise slightly for a soft yet sturdy texture.
Salt – Balances the sweetness and enhances the overall flavor.
All-Purpose Flour – Provides the structure and base for the cookies.

For the Royal Icing

Confectioners’ Sugar – The base of the icing, giving it a smooth and sweet consistency.
Meringue Powder – Helps the icing set and harden properly.
Water – Brings everything together to achieve the right consistency.
Vanilla Extract – Adds a hint of extra flavor to the icing.
Gel Food Coloring – Used to create beautiful, vibrant Easter-themed designs.

Easter Egg Sugar Cookies

Looking for the perfect Easter treat? These adorable Easter Egg Sugar Cookies are crisp on the outside, soft inside, and decorated with colorful royal icing!

Print Pin

Course: Dessert, Snack

Cuisine: American

Keyword: Easter Egg Sugar Cookies

Prep Time: 25

Cook Time: 10

Chill time: 30

Total Time: 1 5

Servings: cookies

Notes

Ingredients

For the Sugar Cookies:

½ cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
2 cups all-purpose flour

For the Royal Icing:

3 cups confectioners' sugar
2 tablespoons meringue powder
¼ cup water (room temperature)
½ teaspoon vanilla extract
Gel food coloring

Instructions

Make the Sugar Cookies:

In a large bowl, beat the butter and sugar together with a hand or stand mixer on medium speed until light and fluffy (about 2 minutes).
Add the egg and vanilla extract, then mix until combined.
Reduce speed to low and add baking powder and salt. Gradually mix in the flour until a dough forms.
Shape the dough into a ball, wrap it in plastic wrap, and freeze for 30 minutes (or refrigerate for at least 1 hour).
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Let the dough sit at room temperature for 5–10 minutes, then roll it out on a lightly floured surface to ¼-inch thickness.
Use an egg-shaped cookie cutter to cut out cookies. Re-roll any scraps and repeat.
Place cookies on the prepared baking sheet, spacing them 1 inch apart.
Bake for 8–10 minutes, until edges start turning golden brown.
Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.

Prepare the Royal Icing:

In a medium bowl, mix confectioners' sugar and meringue powder.
Add water and vanilla extract, then beat with a mixer on medium-high speed until smooth.
Adjust consistency as needed:
- If too thick, add water (1 teaspoon at a time).
- If too thin, add more sugar.
Divide the icing into separate bowls and mix in gel food coloring as desired.

Decorate the Cookies:

Use a #5 piping tip to outline the base of each cookie, leaving a ⅛-inch border. Fill in the center with icing.
Use the back of a spoon to gently spread the icing to the edges.
Let the base dry for 20–30 minutes before adding designs.
Use a #1 round piping tip to add details like lines, dots, or swirls.
Allow icing to set completely (a few hours or overnight) before stacking and storing.

Notes:

Chilling the dough helps prevent the cookies from spreading too much.
Using gel food coloring keeps the icing consistency just right.
Store cookies in an airtight container for up to one week.

Nutrition

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How do I stop my cookies from spreading too much?
Chilling the dough is the key! Once you’ve cut out your cookies, pop them in the freezer for 10-15 minutes before baking. This helps them hold their shape and gives you those crisp, clean edges. Also, using parchment paper instead of greasing your baking sheet helps prevent excess spreading.
My cookie dough is too sticky to roll out. What should I do?
No stress! If the dough feels too sticky, chill it in the fridge for at least an hour before rolling. A light dusting of flour on your work surface and rolling pin will also help—but don’t go overboard, or you’ll end up with dry cookies.
How thick should I roll my cookie dough?
Stick to ¼ inch thickness—it’s the sweet spot for cookies that are sturdy enough for decorating but still soft and buttery inside. Too thin, and they’ll be crisp; too thick, and they might not bake evenly.
How can I make my sugar cookies taste even better?
For extra flavor, try adding a tiny splash of almond extract along with the vanilla. Also, make sure you’re using high-quality butter—since it’s a key ingredient, it makes a big difference in flavor!
What’s the best way to store these cookies?
Let the icing set completely before stacking them (this can take a few hours). Store them in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze undecorated cookies and decorate them fresh when you’re ready to serve!