Easter Egg Sugar Cookies are the ultimate way to bring a burst of springtime joy to your holiday table! These buttery, soft sugar cookies are shaped like charming Easter eggs and decorated in pastel hues, making them a visual and edible delight. Whether you go classic with a sprinkle of sanding sugar or get creative with royal icing, you’ll love how these cookies brighten up any gathering, from an Easter brunch to a cozy afternoon of baking with loved ones. Their tender crumb and sweet vanilla-almond flavor are simply irresistible—get ready for a new holiday baking tradition!
Ingredients You’ll Need
Let’s keep it simple and sweet—these ingredients may look basic, but each one plays a starring role in creating the perfect Easter Egg Sugar Cookies. From rich butter for that melt-in-your-mouth texture to pastel-colored decorations, every component adds its own magic to the final cookie.
- All-purpose flour: Provides the structure for your cookies and ensures they hold their egg shape beautifully.
- Baking soda: Gives the cookies just the right amount of lift and softness.
- Baking powder: Adds a little extra puff for the perfect light texture.
- Salt: Balances the sweetness and enhances all the flavors.
- Unsalted butter (softened): The secret to a tender, melt-in-your-mouth crumb—make sure it’s at room temperature!
- Granulated sugar: Sweetens the dough and helps the cookies bake up with lovely golden edges.
- Large egg: Binds the dough and adds richness.
- Vanilla extract: Brings out the classic sugar cookie aroma and flavor.
- Almond extract (optional): A little goes a long way—if you love that subtle almond note, don’t skip this!
- Pastel-colored sanding sugars or icing: For decorating your Easter eggs with a pop of color and festive flair.
- For the Royal Icing (optional): 2 cups powdered sugar, 1 1/2 tablespoons meringue powder, 3–4 tablespoons warm water, food coloring (pastel shades), and piping bags or squeeze bottles for decorating. This gives you that glossy, professional bakery finish.
How to Make Easter Egg Sugar Cookies
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, baking soda, baking powder, and salt in a medium bowl. This step ensures your leaveners are evenly distributed, giving every batch of Easter Egg Sugar Cookies the perfect texture and rise. Don’t skip the sifting if your flour is lumpy—it makes rolling easier!
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 2–3 minutes with an electric mixer. Creaming is essential for tender cookies—it traps air, which puffs up your cookies as they bake.
Step 3: Add the Wet Ingredients
Beat in the egg, vanilla extract, and almond extract (if using) until everything is fully combined. The extracts fill your kitchen with a gorgeous aroma and give the cookies their signature holiday flavor. Once mixed, your dough should look smooth and glossy.
Step 4: Combine the Dough
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Don’t overmix—stop as soon as you don’t see streaks of flour. If the dough feels too sticky, a sprinkle of flour will set it right.
Step 5: Chill the Dough
Divide the dough in half, flatten each portion into a disc, and wrap them in plastic wrap. Chill in the refrigerator for 30 minutes. This makes the dough easier to roll and helps your Easter Egg Sugar Cookies keep their adorable shape during baking.
Step 6: Roll and Cut
Roll the chilled dough on a lightly floured surface to about 1/4-inch thickness. Use egg-shaped cookie cutters to cut out as many cookies as possible, rerolling the scraps as needed. Place the cookies on parchment-lined baking sheets, spacing them about an inch apart.
Step 7: Bake
Bake the cookies at 350°F for 8–10 minutes, just until the edges are barely golden. Keep an eye on them—overbaking leads to dry cookies. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Decorate
If you’re feeling creative, whip up the royal icing by beating powdered sugar, meringue powder, and warm water until stiff peaks form (about 5–7 minutes). Divide into small bowls, tint with pastel food coloring, and get piping! For a simpler route, sprinkle colored sanding sugars on the cookies before baking for a pretty, sparkly finish.
How to Serve Easter Egg Sugar Cookies
Garnishes
Have fun with your finishing touches! A drizzle of pastel royal icing, a dusting of sanding sugar, or even edible glitter adds a playful and festive look to your Easter Egg Sugar Cookies. Let the kids help or invite friends to a decorating party—everyone will love making their own edible masterpieces.
Side Dishes
Pair these cookies with a light fruit salad, a mug of tea, or a glass of cold milk to balance out the sweetness. They’re also lovely alongside an Easter brunch spread, complementing savory quiches or fresh berries. The gentle vanilla and almond notes make them a match for almost any springtime treat.
Creative Ways to Present
Display your Easter Egg Sugar Cookies on a pretty platter lined with shredded paper “grass” for a whimsical touch, or package them in clear cellophane bags tied with ribbon as adorable gifts for friends and family. They also look fantastic arranged in a basket for a fun Easter egg hunt surprise!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Easter Egg Sugar Cookies in an airtight container at room temperature for up to one week. If you’ve decorated with royal icing, make sure the icing is completely dry before stacking to avoid smudging your beautiful designs.
Freezing
These cookies freeze beautifully! Once baked and completely cooled, layer them between sheets of parchment paper in a freezer-safe container. For best results, freeze undecorated and add icing or sprinkles after thawing. Frozen cookies keep well for up to two months.
Reheating
Let frozen cookies thaw at room temperature for about 30 minutes. If you want to refresh that just-baked texture, pop undecorated cookies in a 300°F oven for 3–4 minutes. Decorated cookies should be brought to room temperature naturally to keep the icing looking perfect.
FAQs
Can I use store-bought icing instead of making royal icing?
Absolutely! If you’re short on time or want to simplify, store-bought icing or even tubes of decorating gel work well for Easter Egg Sugar Cookies. Just make sure to let it dry before stacking.
How do I get vibrant pastel colors in my icing?
Start with gel food coloring, which gives you bright, beautiful pastels without thinning the icing. Add just a drop or two at a time and mix thoroughly for even color. Pastel shades make these cookies pop!
Can I make the dough ahead of time?
Yes! The dough for Easter Egg Sugar Cookies can be made up to 2 days in advance and kept tightly wrapped in the fridge. You can also freeze the dough discs for up to two months—just thaw overnight in the fridge before rolling and cutting.
Is the almond extract necessary?
Not at all! While almond extract adds a lovely depth, the cookies are delicious with just vanilla. If there are nut allergies or you simply prefer a classic sugar cookie, feel free to leave it out.
Can I use other shapes besides eggs?
Of course! While egg shapes are perfect for Easter, you can use any cookie cutter you like—flowers, bunnies, or even simple circles all work. The recipe is versatile and fun for any occasion.
Final Thoughts
I can’t wait for you to try these Easter Egg Sugar Cookies and make them part of your holiday traditions. Whether you’re baking for family, friends, or just to treat yourself, these cheerful cookies are guaranteed to put a smile on every face. Happy baking and happy Easter!
Print
Easter Egg Sugar Cookies Recipe
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these charming Easter Egg Sugar Cookies, perfect for celebrating the holiday with family and friends. These soft, buttery cookies are lightly flavored with vanilla and almond extracts, and can be decorated with pastel sanding sugars or vibrant royal icing for a festive touch. Ideal for baking ahead and sharing, they bring sweetness and joy to any Easter gathering.
Ingredients
Cookie Dough
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- Pastel-colored sanding sugars or icing for decorating
Royal Icing (Optional)
- 2 cups powdered sugar
- 1 1/2 tablespoons meringue powder
- 3–4 tablespoons warm water
- Food coloring (pastel shades)
- Piping bags or squeeze bottles for decorating
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, approximately 2–3 minutes. This step is crucial for a tender cookie texture.
- Add Wet Ingredients: Beat in the large egg, followed by the vanilla extract and almond extract if using, until fully incorporated.
- Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms without overmixing to keep the cookies tender.
- Chill Dough: Divide the dough into two halves, flatten each into discs, and refrigerate for 30 minutes. Chilling makes rolling easier and helps maintain cookie shape during baking.
- Roll and Cut Cookies: On a lightly floured surface, roll each chilled disc to 1/4-inch thickness. Use egg-shaped cookie cutters to cut out shapes and place them on parchment-lined baking sheets, spacing them to allow for slight spreading.
- Bake Cookies: Bake in a preheated oven at 350°F (175°C) for 8–10 minutes, or until the edges just begin to turn golden. Remove from oven and cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Royal Icing (Optional): In a medium bowl, beat together powdered sugar, meringue powder, and warm water until stiff peaks form, about 5–7 minutes. Divide icing into bowls and tint with pastel food coloring as desired.
- Decorate Cookies: Using piping bags or squeeze bottles, decorate cooled cookies with royal icing. Allow the icing to dry completely before stacking or storing to avoid smudging.
Notes
- For a simpler option, decorate cookies with pastel sanding sugars before baking to add sparkle without using royal icing.
- Store baked cookies in an airtight container at room temperature; they stay fresh for up to one week.
- Royal icing-decorated cookies can be made ahead and frozen, wrapped tightly to preserve freshness.
- Almond extract is optional but adds a lovely subtle flavor complementary to vanilla.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
