Easter Egg Sugar Cookies (Print)
Tender sugar cookies shaped like eggs, decorated with colorful icing—perfect for spring celebrations.
# What You Need:
→ For the Sugar Cookies
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
→ For the Royal Icing
08 - 2 cups powdered sugar, sifted
09 - 2-3 tablespoons milk
10 - 1 tablespoon light corn syrup
11 - 1/2 teaspoon pure vanilla extract
12 - Gel food coloring in various 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 - Add egg and vanilla extract to the butter mixture, mixing until fully incorporated.
04 - Gradually incorporate dry ingredients into the wet mixture, mixing just until dough comes together.
05 - Divide dough into two 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.
07 - On a lightly floured surface, roll dough to 1/4-inch thickness. Cut out egg shapes using cookie cutter.
08 - Place cut cookies 2 inches apart on prepared baking sheets.
09 - Bake for 8-10 minutes until edges begin to turn golden. Let cool on baking sheets for 5 minutes, then transfer to wire racks.
10 - Whisk powdered sugar, 2 tablespoons milk, corn syrup, and vanilla until smooth. Add additional milk as needed to achieve thick but drizzle-able consistency.
11 - Divide icing into separate bowls and tint with gel food coloring to create desired pastel shades.
12 - Using piping bags or squeeze bottles, decorate cooled cookies with colored icing. Allow icing to set completely before serving.
# Expert Advice:
01 -
- The dough is incredibly forgiving and holds its shape perfectly during baking
- Kids can customize every cookie with their own artistic vision
- These buttery cookies stay tender for days unlike other cutout recipes
02 -
- Chilling the dough is non negotiable or your cookies will spread and lose their egg shape
- Rolling dough to exactly 1/4 inch ensures even baking without burnt edges or raw centers
- The icing consistency should slowly disappear into itself when stirred for 10 seconds
03 -
- Rotate your baking sheets halfway through baking for perfectly even cookies
- Wrap dough discs tightly to prevent a dry hard surface from forming
- Make extra plain icing as a base you can tint differently if colors get muddy