Easter Egg Sugar Cookies Recipe

4.75 from 4 votes

Published on March 6, 2022

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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

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.

These pastel Easter treats are the perfect dessert to make for Spring. Give them a try and see how fun this recipe is.

Let the kids help for lots of fun and sweet memories.

Easter Sugar Cookie Ingredients

flour
baking powder
salt
unsalted butter, softened at room temperature
granulated sugar
Eggs
Vanilla Extract

Icing Ingredients

egg whites
powdered sugar
cream of tartar
Gel Food Coloring

How to make Sugar Cookies for Easter:

Preheat the oven. Set the oven to 325 degrees F.

Get out a mixing 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 eggs at one time. Mix everything together.

Next, add vanilla extract. Combine so that everything is mixed well.

Sift. Combine 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 Easter egg 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 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. 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.

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.

How to store:

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

Tips for Easy Easter Egg Sugar Cookies:

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.

Make these gorgeous cookies.

Everyone will enjoy these sugar cookies with royal icing. They are so pretty and taste amazing.

Due to the time it takes for the cookies to dry in between each step, I would allow an afternoon to make these.

They are not difficult to make but require several hours to set before you can move to the next step. I think it is totally worth it though. They are gorgeous.

You might want to make some for gifts. They would make darling Easter treats to hand out. Just wrap in cellophane or place in a pretty box.

Try these cookies today. They are so fun for Spring.