Easter Egg Sugar Cookies (Printable version)
Delicate, buttery sugar cookies shaped like eggs and decorated with colorful icing for spring.
# Ingredient List:
→ Sugar Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 1/2 tsp pure vanilla extract
→ Royal Icing
08 - 2 cups powdered sugar, sifted
09 - 2–3 tbsp milk
10 - 1 tbsp light corn syrup
11 - 1/2 tsp pure vanilla extract
12 - Gel food coloring (pastel colors)
# 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 bowl until light and fluffy, approximately 2–3 minutes.
03 - Mix in the egg and vanilla extract until fully incorporated into the butter mixture.
04 - Gradually add dry ingredients to wet mixture, mixing just until a cohesive dough forms. Avoid overmixing.
05 - Divide dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
07 - On a lightly floured surface, roll dough to 1/4-inch thickness. Cut out egg shapes using a cookie cutter.
08 - Place cut cookies 2 inches apart on prepared baking sheets to allow for even spreading.
09 - Bake for 8–10 minutes until edges begin to turn golden. Cool on baking sheets for 5 minutes, then transfer to wire racks.
10 - Whisk together powdered sugar, 2 tbsp milk, corn syrup, and vanilla extract. Add remaining milk gradually until thick but drizzle-able consistency forms.
11 - Divide icing into separate bowls and tint with gel food coloring to achieve desired pastel shades.
12 - Pipe or drizzle colored icing onto completely cooled cookies using piping bags or squeeze bottles. Allow icing to set fully before serving.
# Expert Suggestions:
01 -
- The dough holds its shape beautifully so your egg cookies look perfect every single time
- The icing dries smooth and glossy making decorated cookies that look almost too pretty to eat
- Kids can genuinely help with every step from mixing to decorating
02 -
- Chilling dough is absolutely non negotiable or cookies spread into blobs
- Rolling dough too thin makes fragile cookies that break during decorating
- Icing consistency must be thick enough to hold shape but thin enough to pipe
03 -
- Rotate baking sheets halfway through for even browning
- Add sprinkles immediately before icing starts to set