Easter Egg Sugar Cookies are the kind of treat that never fails to bring a smile—both for their whimsical, pastel designs and their buttery, soft texture. These cookies are the highlight of any spring gathering, capturing the playful spirit of Easter in every bite. Whether you’re baking with kids, hosting a brunch, or just craving something sweet and festive, this recipe will walk you through making cookies that are as beautiful as they are delicious. Frosted with colorful icing and adorned with cheerful sprinkles, they’re destined to become a beloved tradition in your kitchen.
Ingredients You’ll Need
The magic of Easter Egg Sugar Cookies lies in a handful of simple ingredients, each one earning its place for flavor, structure, or that perfect cookie softness. Don’t be tempted to skip or swap—these essentials ensure your cookies hold their shape, taste fantastic, and turn out picture-perfect every time.
- All-purpose flour: The backbone of the dough, providing structure and a tender crumb.
- Baking soda: Lends the cookies just the right amount of lift so they’re not dense.
- Baking powder: Gives extra puff and softness to the finished cookies.
- Salt: Brightens all the flavors and keeps the sweetness in check.
- Unsalted butter, softened: The key to rich, melt-in-your-mouth texture—make sure it’s at room temperature for easy creaming.
- Granulated sugar: Sweetens the dough and helps create that classic sugar cookie crispness.
- Egg: Binds the ingredients and makes the dough wonderfully pliable.
- Vanilla extract: Infuses the cookies with cozy, classic flavor.
- Almond extract (optional): A hint of almond adds a bakery-style twist—highly recommended if you love a little extra depth.
- Pastel-colored royal icing or cookie icing: For decorating and bringing your Easter egg designs to life.
- Sprinkles or colored sugar: Adds crunch, sparkle, and the finishing touch to every cookie.
How to Make Easter Egg Sugar Cookies
Step 1: Prep Your Baking Essentials
Preheat your oven to 350°F and line a couple of baking sheets with parchment paper. This simple step keeps your cookies from sticking and makes cleanup a breeze, so you can focus on the fun part—decorating!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking soda, baking powder, and salt. Whisking ensures these crucial dry ingredients are evenly distributed, so every bite of your Easter Egg Sugar Cookies is perfectly balanced.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture turns pale, light, and fluffy—about 2 to 3 minutes. This is what gives your cookies that tender, airy crumb we all love.
Step 4: Add Eggs and Flavorings
Beat in the egg, vanilla extract, and almond extract (if using) until just combined. The extracts are what make your cookies taste like pure springtime!
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your wet ingredients, mixing until the dough comes together. Don’t overmix—stop as soon as the flour disappears for cookies that are soft, not tough.
Step 6: Chill the Dough
Divide the dough in half, shape each into a disc, and wrap in plastic wrap. Let them chill in the fridge for about 30 minutes. This not only makes the dough easier to roll out, but it also helps the cookies keep their egg shape while baking.
Step 7: Cut Out and Bake
Roll out one disc of dough on a lightly floured surface to about 1/4-inch thickness. Use your favorite egg-shaped cookie cutters to cut out cookies, placing them about an inch apart on the prepared baking sheets. Bake for 8 to 10 minutes, just until the edges start turning golden. Let them cool on the pan for 5 minutes before transferring to a wire rack.
Step 8: Decorate with Icing and Sprinkles
Once the cookies are completely cool, let your creativity loose! Use pastel royal or cookie icing to create colorful egg patterns, then finish with festive sprinkles or colored sugar. Let the icing set before storing or serving.
How to Serve Easter Egg Sugar Cookies
Garnishes
For a showstopping platter, garnish your Easter Egg Sugar Cookies with a mix of pastel sprinkles, shimmering colored sugars, or even a dusting of edible glitter. A little extra sparkle turns these cookies into edible works of art!
Side Dishes
Pair your cookies with a pot of fruity herbal tea, a glass of cold milk, or a mug of hot chocolate. If you’re serving them at an Easter brunch, they’re also lovely alongside fresh fruit or a fluffy lemon mousse.
Creative Ways to Present
Arrange the decorated cookies in a basket lined with colorful tissue, or display them on a tiered cake stand surrounded by mini chocolate eggs. They also make adorable gifts—just wrap a few in a cellophane bag tied with a pastel ribbon for a thoughtful homemade treat.
Make Ahead and Storage
Storing Leftovers
Store your decorated Easter Egg Sugar Cookies in an airtight container at room temperature for up to three days. They’ll stay soft and flavorful, making them a perfect make-ahead treat for holiday festivities.
Freezing
You can freeze the unbaked cookie dough discs or even baked, undecorated cookies for up to one month. Just wrap tightly in plastic wrap and pop in a freezer bag. Thaw in the fridge overnight before rolling out or decorating as usual.
Reheating
If your cookies have lost a bit of their fresh-baked magic, you can revive them by popping them in a 275°F oven for 2 to 3 minutes. Just be sure to do this before decorating, as icing can melt.
FAQs
Can I make the dough ahead of time?
Absolutely! The dough for Easter Egg Sugar Cookies can be prepared up to two days ahead and chilled in the fridge, or frozen for longer storage. Just let it soften slightly before rolling out and cutting your shapes.
What’s the best way to get vibrant pastel colors in my icing?
Gel food coloring works wonders for achieving those cheerful, pastel hues without making the icing too runny. Start with a tiny amount and add more as needed to reach your desired shade.
Do I really need to chill the dough?
Yes, chilling the dough helps the cookies hold their shape and prevents spreading in the oven. If you skip this step, your Easter Egg Sugar Cookies may lose their crisp edges.
Can I use different shapes besides eggs?
Of course! While the classic look is egg-shaped for Easter, this sugar cookie recipe works beautifully with any cookie cutter—think bunnies, flowers, or butterflies for a full springtime theme.
How do I get clean, professional-looking icing designs?
Piping bags or squeeze bottles give you the most control for neat lines and details. If you’re new to decorating, outline the cookie first, let it set, then flood the center with more icing for a smooth base.
Final Thoughts
If you’re searching for a recipe that’s as delightful to make as it is to eat, Easter Egg Sugar Cookies truly deliver. Gather your loved ones, get creative with the decorations, and savor every bite of these festive, buttery cookies—they’re sure to become an Easter favorite year after year!
Print
Easter Egg Sugar Cookies Recipe
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
This delightful Easter Egg Sugar Cookies recipe features soft, buttery cookies perfectly decorated with pastel-colored royal icing and sprinkles, ideal for celebrating the spring season and Easter festivities. These cookies are a fun and festive treat to bake with family and friends, offering a classic sweet flavor with a crunchy texture that holds up well to vibrant icing designs.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
Decorations
- Pastel-colored royal icing or cookie icing for decorating
- Sprinkles or colored sugar for garnish
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This step is essential for creating a tender cookie texture.
- Add Eggs and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until fully incorporated, adding flavor depth and moisture to your dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix gently just until the dough comes together, taking care not to overmix to keep cookies tender.
- Chill Dough: Divide the dough into two equal halves, flatten each into discs, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes. Chilling firms the dough, making it easier to roll and shape.
- Roll and Cut Cookies: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use egg-shaped cookie cutters to cut out the cookies. Place them about 1 inch apart on the prepared baking sheets to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are just beginning to turn golden. This ensures the cookies remain soft inside but have a slight crispness outside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Proper cooling is important before decorating so icing sets properly.
- Decorate: Once the cookies are completely cool, decorate them with pastel-colored royal icing and add sprinkles or colored sugar to create festive Easter egg designs. Allow icing to fully set before storing or serving.
Notes
- Cookies can be baked up to 3 days in advance and stored in an airtight container at room temperature to maintain freshness.
- For precise and cleaner icing designs, use piping bags or squeeze bottles when decorating.
- The cookie dough can be frozen for up to 1 month. Thaw in the refrigerator before rolling and cutting.
- Ensure cookies are completely cooled before icing to prevent melting and smudging.
- Prep Time: 20 minutes (plus 30 minutes chill time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
