Easter Egg Sugar Cookies (Printable version)

Buttery sugar cookies shaped like Easter eggs, adorned with vibrant icing—ideal for springtime gatherings.

# Ingredient List:

→ For the Sugar Cookies

01 - 2 1/2 cups all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tsp pure vanilla extract
08 - 1 tbsp milk

→ For the Royal Icing

09 - 2 cups powdered sugar, sifted
10 - 1 1/2 tbsp meringue powder
11 - 3 tbsp warm water (plus more as needed)
12 - Food coloring, assorted colors (gel or liquid)

# How to Make It:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter and granulated sugar in a large mixing bowl until light and fluffy, approximately 2–3 minutes.
03 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated.
04 - Gradually mix dry ingredients into wet ingredients on low speed. Add milk and continue mixing until dough forms a cohesive ball.
05 - Divide dough into two equal portions. Flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
07 - On a lightly floured surface, roll one dough disk to 1/4-inch thickness. Cut out egg shapes using a cookie cutter and arrange on prepared baking sheets, leaving space between cookies.
08 - Bake for 8–10 minutes until edges are just beginning to turn golden. Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - Combine powdered sugar, meringue powder, and warm water in a bowl. Mix until smooth and thick but pipeable. Divide icing into separate bowls and tint each with food coloring.
10 - Fill piping bags or zip-top bags with the corner snipped off with colored icing. Decorate cooled cookies as desired. Allow icing to set completely before serving or storing.

# Expert Suggestions:

01 -
  • The dough holds its shape beautifully during baking, so your egg designs stay crisp and recognizable
  • This recipe makes exactly enough for a decorating party without leaving you with overwhelming leftovers
  • The royal icing dries to a smooth, professional-looking finish that stays perfect for days
02 -
  • Chilling the dough is not optional, it prevents the cookies from spreading into unrecognizable blobs
  • Roll the dough to exactly 1/4 inch thickness for cookies that are sturdy but not too thick
  • Let the icing dry completely before stacking or storing, or your beautiful designs will smear
03 -
  • Rotate your baking sheets halfway through baking for evenly golden cookies
  • For a marbled effect, drop dots of contrasting colored icing onto wet white icing and swirl gently with a toothpick

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