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

More recipes for your Holiday table

MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, AND PINTEREST FOR ALL MY LATEST RECIPES!

A side phot of the Easter egg cookies laying on a cooling rack.

Easter Egg Sugar Cookies

5 from 1 vote

Written By: 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.

Prep Time 15

Cook Time 3

Total Time 3 30

Servings

Calories 238

Save

Ingredients

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.