Easter Egg Sugar Cookies are a bright and colorful cookie that you can add to a holiday basket or to your dessert table.
Easter is just around the corner, so it was the perfect time to make some egg-shaped sugar cookies. Sugar cookies are a great go-to cookie for any holiday. So much fun decorating easter egg cookies with bright colors and even some candy sprinkles.
Tips for making Easter Egg sugar cookies
- The cookies need to be completely cooled before decorating.
- Allow the royal icing to completely set before storing and stacking the cookies.
- Allow the base icing to set for about 15 minutes so that when you add icing on top it won’t smudge or blend into it.
- If the kiddos are doing the decorating you can just put the different colored icing into small storage baggies and cut a tiny hole in the corner.
Some items you might need to make these sugar cookies
- Egg Cookie Cutter
- Icing bags
- Rolling Pin
- Baking Sheet
- Baking Mat
- Hand Mixer
- Cooling Racks
- Wilton Piping tips #2 and #1
- Gel Food Coloring
More recipes for your Holiday table
- Honey Garlic Roasted Carrots
- Slow Cooker Honey Baked Ham
- Root Beer Glazed Ham
- Roasted Garlic Red Mashed Potatoes
- Rich and Creamy New York Cheesecake
- Oven Roasted Asparagus
- 1 cup butter
- 1 1/8 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract optional
- 3 cups all-purpose flour
- 3 egg whites
- 4 cups powdered sugar
- 1 tablespoon lemon juice
- Preheat oven to 350 degrees
- Using a hand mixer beat the butter and sugar together till it turns creamy and soft in texture.
- Add in the egg, vanilla extract, and almond extract. Mix again at low speed, scraping down the sides of the bowl as this will help in mixing the mixture properly.
- Slowly start adding the flour to the butter and egg mixture in parts. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl.
- Cover with cling film wrap and refrigerate for at least 3 hours or overnight.
- Line a baking tray with parchment paper.
- Roll the dough slightly thicker than ¼-inch, and less than ½ -inch thickness using a rolling pin.
- Using an egg shape cookie cutter cut out about 2 1/2-inch shapes from the dough sheet and transfer them to the prepared baking tray. Refrigerate the cutouts for 30 minutes. This will help the cookies maintain a firm and crisp shape while being baked.
- Bake the cookies for 12 to 15 minutes.
- Let them cool on the baking sheet for 5 minutes.
- Transfer to a wire rack.
1. Beat the egg whites until foamy.
2. Gradually start adding the sugar and beat till you get stiff peaks. Add the lemon juice and beat for about 2-3 mins.
3. Keep the icing if not using immediately in an airtight container as it will harden immediately.
4. You can also use different color icing to decorate your cookies by mixing the gel food coloring with your royal icing. If the icing seems a little too thick add in about 1-2 teaspoon of water till you get the desired consistency.
Amount Per Serving Calories 238Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 28mgSodium 72mgCarbohydrates 40gFiber 0gSugar 27gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.