Easter Egg Sugar Cookies

 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
• Couplers

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

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Easter Egg Sugar Cookies

Wendie

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.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Bake Time 15 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 24

Calories 238 kcal

Ingredients

  

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• 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

Royal Icing

• 3 egg whites
• 4 cups powdered sugar
• 1 tablespoon lemon juice

Instructions

 

• 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.
• 
  Royal Icing
• 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.

Nutrition

Serving: 1gCalories: 238kcalCarbohydrates: 40gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 28mgSodium: 72mgSugar: 27g

Keyword easter egg cookies, holiday cookies, sugar cookies

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