Easter Egg Sugar Cookies (Print)
Festive, buttery sugar cookies shaped like Easter eggs with colorful icing, perfect for spring gatherings.
# What You Need:
→ For the Sugar Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1 tablespoon milk
→ For the Royal Icing
09 - 2 cups powdered sugar, sifted
10 - 1 1/2 tablespoons meringue powder
11 - 3 tablespoons warm water, plus more as needed
12 - Assorted food coloring (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 butter and 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 in dry 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.
07 - On a lightly floured surface, roll out one dough disk to 1/4-inch thickness. Cut out egg shapes using 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 before transferring to wire rack to cool completely.
09 - Combine powdered sugar, meringue powder, and warm water in a bowl. Mix until smooth and thick but pipeable, adding additional water if necessary. Divide icing into separate bowls and tint each with food coloring.
10 - Fill piping bags or zip-top bags with corner snipped with colored icing. Decorate cooled cookies as desired. Allow icing to set completely before serving or storing.
# Expert Advice:
01 -
- The dough handles like a dream and holds its shape perfectly through baking, so your eggs actually look like eggs
- The royal icing dries firm enough to stack but stays soft underneath with that signature melt in your mouth texture
02 -
- Chilling the dough is non negotiable warm dough spreads in the oven and you will lose your egg shapes
- Let the icing dry completely before stacking or wrapping or you will end up with stuck together cookies
03 -
- Rotate your baking sheets halfway through baking so all cookies brown evenly
- Room temperature ingredients mix together better and prevent pockets of flour in your dough