These Easter Egg Sugar Cookies are so pretty decorated with royal icing. They are yummy and sure to be the star of the dessert table.

Easter egg Sugar Cookies decorated.
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These pastel Easter treats are the perfect dessert to make for Spring. It is the best cookie recipe. I have been making these for over 15 years and the kids love to help.

It is our annual tradition to also make Mini Easter Cheesecakes, White Chocolate Easter Bark and Easter Chocolate Chip Cookies. The kids also love to make White Chocolate Easter Bark.

Why this recipe works

Anyone can make these bakery quality cookies for Easter. We have easy step by step instructions that are so simple. Not only will everyone love how the cookies taste but they are gorgeous.

Ingredients

Ingredients for recipe.
  • flour
  • baking powder
  • unsalted butter, softened at room temperature 
  • Eggs
  • Vanilla Extract 

Icing

  • egg whites
  • powdered sugar
  • cream of tartar
  • Gel Food Coloring

Scroll to the bottom of the page for the complete ingredients.

Step by step instructions

  • Preheat the oven. Set the oven to 325 degrees F. 
  • Get out a large bowl. Cream together the softened butter and the sugar until it is smooth and creamy. It should not be grainy to the touch.
  • Add the eggs. Go ahead and add all 4 of the large eggs at one time. Mix everything together.
  • Next, add vanilla extract.  Combine so that everything is mixed well.
  • Sift. Whisk the four, baking powder, and salt together. Sift these ingredients.
  • Combine ingredients. Add the dry mixture to the wet mixture.
  • Mix ingredients. Keep mixing to make sure all of the ingredients are thoroughly blended.
  • Shape the sugar cookie dough into a ball. Once formed, wrap the dough in cling wrap so that it is completely covering the entire dough ball.
  • Refrigerate the dough. Place the dough ball in the refrigerator for about 6 hours or overnight. Make sure to check to see if the dough is firm.
  • Remove the dough. Get the cookie dough out of the refrigerator. Allow it to sit at room temperature to soften up a little.
  • Dust the cutting board with flour. Lightly flour the wood cutting board. Also, make sure to rub the flour on the rolling pin. You might also need to add some flour into the batter if needed.
  • Roll the dough out. Place the dough on the cutting board and use an egg-shaped cookie cutter to cut out Easter Egg shaped cookies.  
  • Get out a cookie sheet. Then line the pan with parchment paper. Transfer the cookies to the baking sheet using a metal spatula. This will help to make sure the cookies stay shaped correctly and not damaged.
  • Bake the cookies. Bake the cookies at 325 degrees F for 8 to 10 minutes. The cookies should be lightly browned around the edges.  Keep an eye on the cookies as oven temperatures vary.
  • Remove the cookies. Finally, place the batch of cookies on a cooling rack to cool completely. It should take about 10 minutes.

How to make Icing

  • Get out a mixer to make the icing. You can use a stand mixer or hand held mixer.
  • Mix together the ingredients for the icing. Combine everything but the food coloring. Use medium speed for 4 minutes.
  • Check the consistency. Reduce to low speed and gradually add ¼ cup powdered sugar if the icing is not stiff enough. Continue to add icing until it is a 15 second consistency.  This means that when you slice a spatula across the top of the icing, it would take 15 seconds to disappear.
  • Get out 5 small bowls for the icing. Divide the icing into each of these bowls.  Add the food gel coloring of your choice to each bowl and combine.


I used pastel colors: pink, yellow, purple and blue. The last bowl is to decorate the cookies and I left that icing white for the sugar cookies for Easter.

Stack of Easter egg Sugar Cookies decorated.

How to decorate Easter Egg Cookies

  • First, pipe the frosting. Put the pastel icing in piping bags. Then place the icing on each of the cookies. 
  • Next, let the icing cool. This will take about 2 to 3 hours to cool completely.
  • Then, finish decorating the cookies. Put the white icing in a piping bag fitted with tip #1 and use it to decorate the Easter egg cookies.  We did zig zag patterns, stripes and polka dots. You can do any design you prefer.
  • Let the writing icing cool completely. This will take another 2 to 3 hours. The covers should be uncovered during this time.

Storage

Make sure the icing has cooled completely. Then store the sugar cookies with royal icing at room temperature in an airtight container for up to 5 to 7 days.

Expert Tips

  • You need an Easter Egg cookie cutter. This will give the cookies the perfect shape.
  • Piping bags make decorating easy. Make sure to have piping bags and tips on hand.
  • Gel food coloring is best. It will not alter the consistency of the royal icing.
  • You can substitute meringue powder instead of using egg whites.
  • The cookies need to be completely cool before icing. Also, the icing needs to set and cool before adding the writing icing. It is important to allow each step the proper amount of time to set.
  • Do not store the cookies until they have completely set. This takes a couple of hours. If you rush this step, you risk ruining the pretty design in the container.
  • Try making Mini Egg cookies. Just use a smaller size cookie cutter.
Easter egg Sugar Cookies decorated.

More Easter Desserts

Get started making Easter Sugar Cookies. Then leave a star rating and comment. I love hearing from you!

Easter Egg Sugar Cookies

4.75 from 4 votes
These Easter Egg Sugar Cookies are so pretty decorated with royal icing. They are yummy and sure to be the star of the dessert table.
Prep Time 6 hours 15 minutes
Cook Time 10 minutes
Total Time 6 hours 25 minutes
Servings 36
Cuisine American
Course Dessert
Calories 196

Ingredients

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Instructions

  • COOKIE INSTRUCTIONS:
  • Preheat the oven to 325 degrees F.
  • Cream the soft butter with the sugar until the combination is smooth and not grainy to the touch in a mixing bowl.
  • Add all 4 eggs at one time. Continue to mix.
  • Then add in the vanilla extract.  Continue mixing.
  • Sift the four, baking powder, and salt together.Add the dry mixture to the wet mixture. Continue mixing to make sure all ingredients are thoroughly blended.
  • Roll the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
  • Put the dough in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm. Then pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
  • Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter (if needed). Roll the dough out on the cutting board and use an Easter egg cookie cutter to cut out Easter Egg shaped cookies.
  • Line the cookie sheet with parchment paper. Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
  • Bake at 325 degrees F for 8-10 minutes until the cookies are lightly browned around the edges.  Check to see if the cookies are thoroughly baked. Take the cookies off of the cookie sheet and put on a wire rack to cool completely.(About 10 minutes).
  • ICING INSTRUCTIONS:
  • Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring). If icing is not stiff enough add ¼ C powder sugar until the icing is to a 15 second consistency.  Which means that when you slice a spatula across the top of the icing, it would take 15 seconds to disappear.
  • Separate the icing into 5 small bowls.  Mix the icing with the food gel coloring of your choice. These are the colors I used for the cookies – pastel colors: pink, yellow, purple and blue and then the final bowl is to decorate the cookies and I left that icing white.
  • Place the pastel icing in piping bags and place the pastel icing on the cookies.  Let this icing cool completely (2-3 hours).  Then place the white icing in a decorated bag fitted with tip #1 and use it to decorate the Easter egg cookies.
  • Allow the writing icing to cool completely (2-3 hours).  Do not cover the cookies while the icing is cooling. After the icing has cooled completely, store at room temperature in an airtight container for up to 5-7 days.

Nutrition Facts

Calories 196kcal, Carbohydrates 28g, Protein 3g, Fat 8g, Saturated Fat 5g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Trans Fat 1g, Cholesterol 39mg, Sodium 99mg, Potassium 38mg, Fiber 1g, Sugar 14g, Vitamin A 263IU, Calcium 21mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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