Easter Egg Sugar Cookies (Printable version)

Buttery sugar cookies shaped and iced like Easter eggs, perfect for festive spring celebrations.

# Ingredient List:

→ Cookie Ingredients

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

→ Royal Icing Ingredients

09 - 2 cups powdered sugar, sifted
10 - 1 1/2 tablespoons meringue powder
11 - 3-4 tablespoons water, plus more as needed
12 - Food coloring, assorted pastel shades

# 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 - Add egg, vanilla extract, and almond extract to the butter mixture. Beat until fully incorporated.
04 - Gradually mix in dry ingredients until just combined. Avoid overmixing to maintain tender texture.
05 - Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for minimum 30 minutes.
06 - Preheat oven to 350°F and line baking sheets with parchment paper.
07 - On floured surface, roll dough to 1/4-inch thickness. Cut egg shapes and place 1 inch apart on prepared sheets.
08 - Bake for 9-11 minutes until edges are barely golden. Cool on sheets for 5 minutes, then transfer to wire rack.
09 - Whisk powdered sugar and meringue powder. Add water gradually until smooth and pipeable. Tint with food coloring as desired.
10 - Pipe royal icing onto cooled cookies in festive patterns. Allow icing to set completely before storing.

# Expert Suggestions:

01 -
  • These cookies hold their shape perfectly while staying tender and buttery, never tough or dry
  • The royal icing creates that professional bakery look but is surprisingly forgiving for home decorators
  • They transport beautifully, making them ideal for Easter baskets or gift plates
02 -
  • Dont skip the chilling step, warm dough will spread and lose that perfect egg shape in the oven
  • If your dough becomes too soft while rolling, pop it back in the fridge for 10 minutes
  • Royal icing dries quickly, so keep any unused bowls covered with a damp cloth
03 -
  • For extra flavor without altering the texture, add 1 teaspoon of citrus zest to the dough
  • Rotate your baking sheets halfway through baking for evenly golden cookies

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