There’s something absolutely magical about baking Easter Egg Sugar Cookies. These tender, buttery cookies are not only delicious, but they also double as edible works of art—colorful, pastel-swirled treats that are sure to light up any spring celebration. Whether you’re making them for a family gathering, a classroom party, or just to usher in the season, these cookies are a joy to bake, decorate, and share. With a classic sugar cookie base and an easy-to-make glaze, you’ll find yourself reaching for this recipe every Easter!
Ingredients You’ll Need
The beauty of Easter Egg Sugar Cookies is that you probably already have most of the ingredients in your pantry. Each one plays a special role—whether it’s adding flavor, creating the perfect cookie texture, or bringing those gorgeous pastel colors to life.
- All-purpose flour: Provides the structure for your cookies, keeping them soft but sturdy enough to decorate.
- Baking powder: Gives the cookies a gentle lift so they’re not too dense.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted butter, softened: Infuses the cookies with rich flavor and a tender crumb; make sure it’s at room temperature for easy mixing.
- Granulated sugar: Sweetens the dough and helps create those crisp, golden edges.
- Large egg: Binds the ingredients together and adds a little chewiness.
- Vanilla extract: Lends a warm, classic flavor that pairs perfectly with sweet icing.
- Almond extract (optional): Brings a subtle, sophisticated note to the cookies—highly recommended if you love a hint of nuttiness.
- Milk: Moistens the dough just enough to bring everything together.
- Powdered sugar: The foundation of the smooth, glossy icing.
- Light corn syrup: Makes the icing shiny and helps it set beautifully.
- Food coloring (assorted): Choose pastel shades to mimic real Easter eggs and make your cookies extra festive.
- Pastel sprinkles or sanding sugar: For that irresistible sparkle and crunch on top of your decorated cookies.
How to Make Easter Egg Sugar Cookies
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking powder, and salt in a medium bowl. This quick step ensures your leavening agent and salt are evenly distributed throughout the dough, giving every bite of your Easter Egg Sugar Cookies the perfect texture and flavor.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This not only aerates the dough for a more delicate crumb but also helps the cookies hold their shape when baked.
Step 3: Add the Wet Ingredients
Mix in the egg, vanilla extract, and almond extract (if using) until everything is well combined. The almond extract is optional, but it gives the cookies a slightly nutty, bakery-style aroma that’s hard to resist!
Step 4: Bring the Dough Together
Gradually add your dry ingredients to the wet mixture, mixing until a dough forms. If the dough seems too crumbly, add milk one tablespoon at a time until it comes together. The goal is a soft, slightly tacky dough that’s easy to roll out later.
Step 5: Chill the Dough
Divide your dough in half, shape each half into a disc, and wrap them tightly in plastic wrap. Refrigerate for at least 1 hour. This chill time is crucial—it firms up the butter and prevents your Easter Egg Sugar Cookies from spreading too much in the oven.
Step 6: Roll and Cut the Cookies
Preheat your oven to 350°F and line baking sheets with parchment paper. 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, then transfer them to your prepared baking sheets.
Step 7: Bake
Bake the cookies for 8 to 10 minutes, just until the edges are set but not browned. Keep an eye on them—overbaking will make them dry. Let them cool completely on wire racks before decorating.
Step 8: Make and Color the Icing
While the cookies cool, whisk together powdered sugar, light corn syrup, milk, and vanilla extract until smooth. Divide the icing into separate bowls and tint each one with your favorite pastel food colorings. The icing should be thick enough to hold its shape but thin enough to spread easily.
Step 9: Decorate!
Pipe or spread the colorful icing onto your cooled cookies, then sprinkle with pastel sanding sugar or add tiny designs. Let your artistic side shine—each Easter Egg Sugar Cookie is a blank canvas! Allow the icing to set completely before serving or packaging.
How to Serve Easter Egg Sugar Cookies
Garnishes
For that extra sparkle, top your cookies with pastel sprinkles, sanding sugar, or even a drizzle of white chocolate. Edible gold dust or tiny sugar pearls can also make your Easter Egg Sugar Cookies truly stand out on any dessert table.
Side Dishes
Pair these cookies with a pitcher of fresh lemonade or a pot of herbal tea for a light, springtime snack. If you’re serving them at brunch, they’re wonderful alongside fresh fruit or a creamy yogurt parfait.
Creative Ways to Present
Arrange the cookies in a decorative basket lined with colorful tissue paper, or display them on a cake stand for a festive centerpiece. For parties, wrap individual cookies in cellophane bags and tie with a pastel ribbon—these Easter Egg Sugar Cookies make the cutest edible favors!
Make Ahead and Storage
Storing Leftovers
Keep your decorated cookies fresh by storing them in an airtight container at room temperature for up to 5 days. If you’re stacking them, place sheets of parchment paper between layers to protect the icing designs.
Freezing
You can freeze undecorated Easter Egg Sugar Cookies for up to 2 months. Layer them with parchment paper in a freezer-safe container. Let them thaw at room temperature, then decorate as usual for a make-ahead baking win.
Reheating
If you want to freshen up the cookies after storing, let them come to room temperature naturally. Avoid microwaving decorated cookies, as the icing can melt or become sticky.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance. Keep it wrapped in the refrigerator until you’re ready to roll and bake your Easter Egg Sugar Cookies.
What if I don’t have an egg-shaped cookie cutter?
No worries—simply use a round cutter and gently pinch one end to form an egg shape. Or, cut a template from parchment paper and trace it with a sharp knife for each cookie.
Can I use royal icing instead of the glaze?
Yes! Royal icing is perfect if you want to create more detailed designs or need the icing to harden fully for packaging. The glaze in this recipe sets softly, which is lovely for a tender bite.
Is it possible to make these cookies gluten-free?
Definitely try swapping the all-purpose flour for your favorite gluten-free baking blend. Just make sure the flour is a cup-for-cup substitute for best results in these Easter Egg Sugar Cookies.
How do I get vibrant pastel colors for the icing?
Start with just a drop or two of gel food coloring and mix well. You can always add more, but a little goes a long way. For softer pastels, use white food coloring to lighten deeper shades.
Final Thoughts
Whether you’re baking with kids, hosting an Easter brunch, or simply craving a sweet, colorful treat, these Easter Egg Sugar Cookies are sure to become a cherished tradition. Have fun decorating, make them your own, and don’t forget to share the joy (and maybe a few extra cookies) with the people you love!
Print
Easter Egg Sugar Cookies Recipe
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These delightful Easter Egg Sugar Cookies are perfect for celebrating the season. Soft, buttery cookies are cut into festive egg shapes, then decorated with colorful glaze and sprinkles, making them ideal for holiday gatherings or gifting. This easy recipe yields tender cookies with a sweet, smooth icing that sets beautifully.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cookie Dough
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2–3 tablespoons milk
Glaze/Icing
- 2 cups powdered sugar
- 2–3 tablespoons light corn syrup
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Assorted food coloring
- Pastel sprinkles or sanding sugar for decoration
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, incorporating air for tender cookies.
- Add Flavorings and Egg: Beat in the large egg, vanilla extract, and optional almond extract until the mixture is fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until the dough begins to form. Add 2 to 3 tablespoons of milk as needed to help the dough come together without becoming sticky.
- Chill the Dough: Divide the dough in half and flatten each into a disc. Wrap the discs tightly in plastic wrap and refrigerate for at least 1 hour to firm up the dough and prevent excessive spreading during baking.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Roll and Cut Cookies: On a lightly floured surface, roll out one disc of chilled dough to approximately 1/4-inch thickness. Use egg-shaped cookie cutters to cut out shapes and place them onto the prepared baking sheets.
- Bake the Cookies: Bake the cookies for 8 to 10 minutes or until the edges are set but not browned. Watch closely to maintain a soft texture.
- Cool Completely: Remove the cookies from the oven and allow them to cool completely on wire racks to prevent sogginess under the decoration.
- Make the Glaze: In a bowl, whisk together powdered sugar, light corn syrup, milk, and vanilla extract until smooth. Divide the glaze into separate bowls and tint each with your preferred food coloring.
- Decorate Cookies: Using piping bags or a spoon, spread or pipe the colored glaze onto the cooled cookies. Decorate with pastel sprinkles or sanding sugar while the glaze is still wet for adherence.
- Set the Icing: Allow the decorated cookies to sit at room temperature until the glaze is fully set before serving or packaging.
Notes
- Chill the dough thoroughly to prevent cookies from spreading too much during baking.
- Royal icing is a great alternative for more detailed decorating and will harden firm.
- Undecorated baked cookies can be frozen for up to 2 months; thaw completely before icing.
- Prep Time: 25 minutes (plus 1 hour chilling)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 15 g
- Sodium: 55 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
