Easter Egg Sugar Cookies: Soft, Sweet & Perfectly Festive!

Spring has sprung, bringing with it blooming flowers, warmer weather, and the perfect excuse to bake something special. Easter is a time of renewal, celebration, and gathering with loved ones, and what better way to mark the occasion than with a batch of beautifully decorated sugar cookies? These cookies are not only delicious but also a wonderful activity to enjoy with family, especially kids who love to get creative with icing and decorations.

Easter Egg Sugar Cookies are the ideal treat for your holiday festivities. With their soft, buttery texture and delicate sweetness, they provide the perfect canvas for colorful royal icing. Whether you prefer pastel hues, intricate patterns, or a minimalist approach, these cookies can be decorated to suit any Easter theme. Plus, they make a great addition to Easter baskets, dessert tables, or gift boxes for friends and family.

If you’ve ever wanted to try your hand at making decorated sugar cookies, this recipe is a great place to start. The dough is easy to work with, the cookies hold their shape beautifully, and the royal icing sets to a smooth, glossy finish. Follow these step-by-step instructions to create festive Easter egg cookies that taste as good as they look.

Recipe Details

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Bake Time: 10 minutes
• Total Time: 1 hour
• Servings: About 24 cookies

Ingredients

For the Sugar Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional, but delicious!)
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Royal Icing:

• 3 cups powdered sugar
• 2 tablespoons meringue powder
• 5-6 tablespoons water
• Gel food coloring (pastel shades like pink, blue, yellow, and green)
• Sprinkles & decorating sugar (optional)

How to Make Easter Egg Sugar Cookies

1. Make the Dough

1. In a large mixing bowl, cream together the butter and sugar using a hand or stand mixer. Beat for about 2 minutes until the mixture is light and fluffy. This step incorporates air, giving the cookies a tender texture.

2. Add the egg, vanilla extract, and almond extract, if using. Continue mixing until fully combined. Scrape down the sides of the bowl as needed to ensure even mixing.

3. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.

4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. If the dough feels too sticky, add a little more flour, a tablespoon at a time.

5. Divide the dough into two equal portions, flatten into discs, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps prevent spreading and makes the dough easier to roll out.

2. Roll, Cut & Bake

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Lightly flour a clean work surface and roll out one disc of dough to about 1/4-inch thickness. Rolling evenly prevents uneven baking.

3. Use an egg-shaped cookie cutter to cut out shapes. Gather and re-roll scraps as needed, being careful not to overwork the dough.

4. Place cookies about an inch apart on the prepared baking sheets. If the dough has softened too much, refrigerate the cut cookies for 10 minutes before baking to help them hold their shape.

5. Bake for 8-10 minutes, or until the edges are set and just barely golden. Avoid overbaking to keep the cookies soft.

6. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

3. Make the Icing & Decorate

1. In a large bowl, whisk together the powdered sugar, meringue powder, and 5 tablespoons of water until smooth. The icing should be thick but flow easily when drizzled. Add more water, one teaspoon at a time, if needed.

2. Divide the icing into separate bowls and tint each with gel food coloring. Stir well to distribute the color evenly.

3. Transfer the icing into piping bags fitted with small round tips, or use zip-top bags with the corners snipped off.

4. Outline each cookie with a thin border of icing, then flood the center with more icing, using a toothpick to spread and smooth it out.

5. Add decorative details like stripes, polka dots, or swirls before the icing sets. Sprinkle with decorating sugar or add small sugar pearls for extra flair.

6. Let the icing dry completely, at least 4-6 hours, before stacking or packaging.

Tips & Tricks

• Chill the dough – This helps the cookies hold their shape when baking.
• Don’t overbake! The cookies should be just set and not browned for that soft, melt-in-your-mouth texture.
• Use a toothpick – If you don’t have piping bags, use a toothpick to swirl colors or create intricate patterns.
• Royal icing drying time – Allow 4-6 hours for the icing to fully set before storing or stacking.

Variations

• Lemon twist – Add 1 teaspoon of lemon zest to the dough for a bright, citrusy flavor.
• Chocolate sugar cookies – Swap 1/4 cup of flour for unsweetened cocoa powder.