If you’re looking for a delightful way to celebrate spring, these Easter Egg Sugar Cookies are exactly what you need. Each cookie is buttery, just sweet enough, and perfectly tender, with a playful pop of pastel color that brings instant cheer to any gathering. Whether you’re planning a family baking day, filling a festive dessert platter, or searching for a homemade treat to put in Easter baskets, these cookies are as fun to decorate as they are delicious to eat. Their charming egg shape and customizable decorations make them a beloved tradition you’ll want to come back to year after year.
Ingredients You’ll Need
Simple pantry staples come together in this recipe, but each one plays an important role in flavor, texture, and that signature Easter flair. Let’s break down the essentials and a few decorating options so you can make these Easter Egg Sugar Cookies your own.
- All-purpose flour: The backbone of your cookies, providing structure and a tender crumb.
- Baking soda: Helps the cookies rise just enough for a soft bite without spreading too much.
- Baking powder: Adds lightness and helps the cookies puff up perfectly.
- Salt: Balances the sweetness and elevates the buttery flavor.
- Unsalted butter (softened): Gives richness and a melt-in-your-mouth texture; be sure it’s at room temperature for easier creaming.
- Granulated sugar: Adds sweetness and helps the cookies hold their shape.
- Large egg: Binds everything together and gives the dough structure.
- Vanilla extract: Infuses each bite with classic sugar cookie warmth.
- Almond extract (optional): Adds a subtle, nutty depth that feels extra-special for the holidays.
- Pastel-colored sanding sugars or icing: For decorating your “eggs” with a festive, spring-inspired finish.
- For the Royal Icing (optional): Powdered sugar, meringue powder, warm water, and pastel food coloring create a smooth, glossy topping for intricate designs.
How to Make Easter Egg Sugar Cookies
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, baking soda, baking powder, and salt in a medium bowl. This ensures all the leavening agents are evenly dispersed throughout the dough, giving your Easter Egg Sugar Cookies an even rise and soft texture from edge to center.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is pale and fluffy. This step is key for a light, tender cookie, so be sure to beat for at least 2–3 minutes. The fluffy texture you create here will translate directly into your finished cookies.
Step 3: Add the Egg and Extracts
Beat in the egg, vanilla extract, and almond extract if using. The egg binds everything together, while the extracts infuse the dough with rich, aromatic flavor. Don’t rush this step — make sure everything is thoroughly combined for a uniform dough.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredient mixture to the wet ingredients, mixing on low speed (or by hand) just until a soft dough forms. Overmixing can toughen the cookies, so stop as soon as everything comes together into a smooth dough.
Step 5: Chill the Dough
Divide the dough in half and flatten each piece into a disc. Wrap them in plastic and chill in the fridge for at least 30 minutes. Chilling is crucial for easy rolling and helps the cookies keep their adorable egg shape while baking.
Step 6: Roll and Cut Out Cookies
On a lightly floured surface, roll out one disc of dough at a time to about 1/4-inch thickness. Use egg-shaped cookie cutters to cut out as many cookies as you can, rerolling scraps as needed. Arrange the cookies on parchment-lined baking sheets, giving them a little space to spread.
Step 7: Bake to Perfection
Bake the cookies in a preheated 350°F oven for 8–10 minutes, just until the edges are barely golden. Keep a close eye — you want them soft and pale, not brown. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Decorate Your Easter Egg Sugar Cookies
If you’re using royal icing, beat together the powdered sugar, meringue powder, and warm water until stiff peaks form. Divide and tint with pastel food coloring, then pipe or flood the icing onto cooled cookies. If you prefer a simpler approach, sprinkle colored sanding sugars on the cookies before baking for a sparkling finish. Allow icing to dry completely if stacking or packaging.
How to Serve Easter Egg Sugar Cookies
Garnishes
For extra flair, try adding a sprinkle of edible glitter, a few dragees, or even a drizzle of melted white chocolate on top of the fully decorated cookies. These finishing touches transform your Easter Egg Sugar Cookies into edible works of art, perfect for impressing guests or making any celebration feel magical.
Side Dishes
Pair your cookies with a refreshing spring fruit salad, a cup of hot tea, or a creamy mug of hot chocolate for a festive spread. These cookies also shine alongside other Easter treats, like carrot cake cupcakes or chocolate-dipped strawberries, creating a dessert table that’s almost too pretty to eat.
Creative Ways to Present
Arrange your Easter Egg Sugar Cookies in a pastel basket lined with tissue paper, tuck a few into clear treat bags tied with ribbon for party favors, or display them on a tiered cake stand for a show-stopping centerpiece. Kids love helping to “hunt” for these cookies at the end of an egg hunt, making dessert time a memory in itself.
Make Ahead and Storage
Storing Leftovers
Store your decorated or plain Easter Egg Sugar Cookies in an airtight container at room temperature for up to one week. Layer them with parchment paper to prevent sticking and keep them as fresh as the day you baked them.
Freezing
These cookies freeze beautifully! You can freeze the baked, undecorated cookies for up to three months. Simply layer them between sheets of parchment in a freezer-safe container, then thaw and decorate when you’re ready. Even royal icing-decorated cookies can be frozen — just be sure the icing has dried completely first.
Reheating
While Easter Egg Sugar Cookies are best enjoyed at room temperature, you can revive day-old cookies by popping them in a 275°F oven for a few minutes. This brings back a bit of their original tenderness and makes them taste bakery-fresh.
FAQs
Can I make Easter Egg Sugar Cookies without royal icing?
Absolutely! Simply sprinkle the cookies with pastel sanding sugar before baking for a quick, delicious, and colorful finish. The cookies are just as tasty and festive even without the icing.
Do I really need to chill the dough?
Yes, chilling the dough makes it much easier to roll out and helps the cookies keep their shape. If you skip this step, the dough may be sticky and the cookies may spread too much while baking.
Can I use different shapes instead of eggs?
Definitely! While egg shapes are perfect for Easter, you can use any cookie cutter you like. Flowers, bunnies, or classic circles all work beautifully with this sugar cookie base.
How do I get vibrant pastel colors in my icing?
Use gel food coloring for the most vibrant and consistent pastel shades. Start with a tiny amount and add more as needed until you reach your desired hue. Pastels are perfect for that sweet Easter Egg Sugar Cookies look!
Can kids help make these cookies?
Yes! Kids love cutting out the shapes and decorating with icing or sprinkles. It’s a fantastic way to involve the whole family in the Easter festivities, and the results are always uniquely adorable.
Final Thoughts
There’s something truly special about baking and sharing these Easter Egg Sugar Cookies. Whether you’re a decorating pro or a first-time baker, this recipe brings joy to any kitchen and is sure to become a beloved holiday tradition. Gather your loved ones, get creative with colors and designs, and enjoy the sweet, buttery magic of these charming cookies!
Print
Easter Egg Sugar Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these festive Easter Egg Sugar Cookies, perfect for holiday celebrations. Soft, buttery sugar cookies shaped like Easter eggs, optionally decorated with colorful royal icing or pastel sanding sugars for a fun and festive touch.
Ingredients
Cookie Dough
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- Pastel-colored sanding sugars or icing for decorating
Royal Icing (optional)
- 2 cups powdered sugar
- 1 1/2 tablespoons meringue powder
- 3–4 tablespoons warm water
- Food coloring (pastel shades)
- Piping bags or squeeze bottles for decorating
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for 2–3 minutes until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until fully combined to add flavor complexity to the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until a soft dough forms, ensuring no flour pockets remain.
- Chill Dough: Divide the dough into two halves, flatten each into discs, and refrigerate for 30 minutes to firm up the dough for easier rolling and cutting.
- Roll and Cut Dough: On a lightly floured surface, roll each disc to about 1/4-inch thickness. Use egg-shaped cookie cutters to cut out cookies and place them on parchment-lined baking sheets.
- Bake Cookies: Bake in a preheated oven at 350°F for 8–10 minutes or until the edges are just barely golden, ensuring a tender bite.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely to room temperature before decorating.
- Make Royal Icing (optional): Beat together powdered sugar, meringue powder, and warm water in a medium bowl for 5–7 minutes until stiff peaks form. Divide into bowls and tint with pastel food coloring as desired.
- Decorate Cookies: Using piping bags or squeeze bottles, pipe or flood the cooled cookies with royal icing. Allow the icing to dry completely before stacking or storing to prevent smudging.
Notes
- For a quick and simple version, skip the royal icing and sprinkle pastel sanding sugars on the cookies before baking.
- Store cookies in an airtight container for up to 1 week to maintain freshness.
- Royal icing-decorated cookies can be made ahead and frozen for convenient holiday gifting or celebrations.
- Be sure not to overbake the cookies; they should remain soft and tender.
- Almond extract is optional but adds a lovely subtle flavor that complements the vanilla.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
