Easter Egg Sugar Cookies
These Easter Egg Sugar Cookies are the perfect festive treat to add some extra sweetness to your holiday celebration.
Made with soft, chewy sugar cookies and topped with vibrant royal icing, they’re sure to impress.
Whether you’re looking to create a fun baking experience with the family or just want a beautiful, delicious cookie to share, these easy-to-make treats will quickly become a favorite!
The combination of crispy edges and a soft center makes them irresistible, and the decorating process is just as much fun as eating them!
For the Sugar Cookies:
- Unsalted Butter – Softened to room temperature for a light, fluffy texture.
- Granulated Sugar – Adds the sweetness and perfect crisp to the cookies.
- Egg – Helps bind the dough together.
- Vanilla Extract – For that rich, sweet flavor.
- Baking Powder – Helps the cookies rise and become light.
- Salt – Balances out the sweetness of the dough.
- All-Purpose Flour – The base of the cookie dough, providing structure.
For the Royal Icing:
- Confectioners’ Sugar – Creates the smooth texture of the icing.
- Meringue Powder – Helps the icing firm up and hold its shape.
- Room Temperature Water – Thins the icing to the perfect consistency.
- Vanilla Extract – Adds flavor to the icing.
- Gel Food Coloring – Optional, for vibrant and fun decorating.
Easter Egg Sugar Cookies
These cute, soft inside, crisp outside Easter egg sugar cookies, decorated with royal icing, are the perfect treat for Easter. Easy to make and absolutely delicious!
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Servings: 24 cookies
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Ingredients
For the Sugar Cookies:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large 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 room temperature water
- ½ teaspoon vanilla extract
- Gel food coloring (optional)
Instructions
- Make the Sugar Cookies:
- In a large mixing bowl, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract, and beat until fully incorporated.
- Reduce the mixer speed to low and add the baking powder and salt. Gradually add the flour and mix until the dough comes together.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour or freeze for 30 minutes.
- Prepare for Baking:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Remove the dough from the refrigerator, and let it sit at room temperature for 5-10 minutes. On a lightly floured surface, roll out the dough to about ¼ inch thick. Use an egg-shaped cookie cutter to cut out shapes.
- Arrange the cookies on the baking sheet, spacing them about 1 inch apart. Gather any dough scraps, re-roll, and continue cutting out more cookies.
- Bake the Cookies:
- Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Prepare the Royal Icing:
- In a medium mixing bowl, combine the confectioners' sugar and meringue powder. Add the water and vanilla extract, then beat with a hand mixer on medium-high speed until smooth.
- If the icing is too thick, add water a teaspoon at a time. If it’s too thin, add a bit more powdered sugar until you reach the desired consistency.
- Color the icing by adding gel food coloring. If using liquid food coloring, note that it may thin the icing slightly, requiring a little extra powdered sugar.
- Decorate the Cookies:
- Use a #5 piping tip to outline the cookies, leaving a small border from the edge. Fill the center with icing, spreading it to the edges with the back of a spoon.
- Allow the base layer to dry for 20-30 minutes to prevent smudging when adding additional decorations.
- Once the base layer has set, use a #1 round piping tip to add finer details such as lines, dots, or squiggles.
- Let the Icing Set:
- Allow the icing to fully set before stacking or storing the cookies. This could take a few hours or up to a day.
- Do I really need to chill the dough?
Chilling the dough for about 30 minutes (or even up to an hour) helps the cookies keep their shape and get that perfect crisp edge, but if you’re short on time, it’s totally okay to skip this step. If you’re feeling extra rushed, pop it in the freezer for just 30 minutes! - What if I don’t have an egg-shaped cutter?
No worries! You can absolutely use a round cookie cutter instead. You can gently press or reshape the rounds into an egg shape by rolling the dough in one direction. Easy swap! - How should I store my decorated cookies?
Once the icing is fully set (this might take a few hours), store the cookies in an airtight container. Keep them at room temperature for up to 5 days, or pop them in the fridge for up to two weeks. You can even freeze them for up to 3 months if you want to enjoy them later! - Can I make the dough ahead of time?
Definitely! Make the dough a day ahead and wrap it tightly in plastic. You can refrigerate it for up to a week or freeze it for up to 3 months. Just let it warm up a bit before you roll it out and cut those shapes. - What’s the key to the perfect royal icing consistency?
The key is to make sure the icing isn’t too thick or too runny. A simple test is to drizzle some icing from a spoon—if it takes 10-12 seconds for the line to disappear, you’re golden. Add water if it’s too thick, or a little powdered sugar if it’s too thin. Perfect for decorating!
