Easter Egg Sugar Cookies are bright and colorful, 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 be 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
Easter Egg Sugar Cookies
- 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.