Easter egg sugar cookies

The kitchen still smelled like butter when my sister called asking if I'd remembered to buy the pastel food coloring for Easter brunch. I hadn't, but I also hadn't admitted that I'd already eaten two of the plain cookies standing at the counter, fresh from the oven and still warm enough that the sugar crystals hadn't quite set.

Last spring my daughter decided every cookie needed its own personality, so we ended up with polka dots and zigzag stripes and one very dignified egg wearing a tiny icing bow tie. They were not Instagram perfect but the plate was empty within twenty minutes and someone asked for the recipe on a napkin.

Ingredients

• 2 1/2 cups all-purpose flour: Spoon and level it instead of scooping directly, because packed flour makes tough cookies that spread too much
• 3/4 cup unsalted butter, softened: Leave it on the counter for about an hour, because cold butter won't cream properly and melted butter changes the whole texture
• 1 cup granulated sugar: Cream it with the butter for the full two to three minutes, since that air is what makes these cookies so light
• 1 large egg: Use room temperature eggs so they incorporate evenly into the butter mixture without curdling anything
• 1 1/2 teaspoons pure vanilla extract: Pure extract makes a difference here since the flavor is so simple and clean
• 1/2 teaspoon almond extract: This is optional but it adds such a lovely subtle flavor that people ask about without being able to place it
• 2 cups powdered sugar, sifted: Sifting might feel like an extra step but lumpy icing is frustrating and this prevents it completely
• 1 1/2 tablespoons meringue powder: This is what makes royal icing set properly, and it's more reliable than egg whites for decorating

Instructions

Whisk the dry ingredients:

Combine the flour, baking powder, and salt in a medium bowl, then set it aside while you work on the butter and sugar

Cream the butter and sugar:

Beat them together until the mixture looks pale and fluffy, which usually takes about two to three minutes of honest mixing

Add the egg and extracts:

Crack in the egg and pour in both extracts, then mix until everything is smoothly combined

Combine the dough:

Gradually add the dry ingredients to the wet ones, mixing just until no flour streaks remain because overmixing makes cookies tough

Chill the dough:

Divide it in half, flatten each portion into a disc, wrap them well, and refrigerate for at least thirty minutes so they're easier to roll and cut

Heat the oven:

Preheat to 350°F and line your baking sheets with parchment paper before you start rolling out the dough

Cut out the shapes:

Roll the dough to about 1/4 inch thick on a floured surface, cut egg shapes, and arrange them an inch apart on the prepared sheets

Bake until just golden:

Bake for nine to eleven minutes, watching for the slightest hint of golden at the edges, then let them cool on the sheets for five minutes

Make the royal icing:

Whisk the sifted powdered sugar with meringue powder, then add water gradually until it's smooth and flows easily from a spoon

Decorate your eggs:

Divide the icing and tint it with pastel colors, then pipe or spread designs on the completely cooled cookies and let them set completely before stacking

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These cookies became part of our Easter tradition when I realized my kids were more excited about decorating them than hunting for plastic eggs filled with candy. Now we clear off the dining table, spread out all the little bowls of colored icing, and somehow everyone ends up with flour in their hair and food coloring on their elbows.

Making These Ahead

The dough freezes beautifully for up to three months if you wrap the discs well and thaw them overnight in the refrigerator before rolling. You can also cut out all the egg shapes and freeze them flat on a baking sheet before transferring to a container, then bake them straight from frozen adding just a minute or two to the baking time.

Getting Creative with Colors

Gel food coloring gives you the most vibrant pastels without thinning the icing, but liquid drops work fine if you accept slightly softer colors. Mix a few shades at once and keep them covered with damp paper towels so they don't develop a hard skin while you're working.

Packaging and Gifting

Once the icing has completely hardened, these cookies stack well in cellophane bags or decorative tins layered with parchment paper. They stay fresh for up to a week at room temperature, which makes them perfect for mailing or delivering to neighbors. The key is making sure that royal icing is bone dry before you package anything.

• Let decorated cookies set for at least four hours or overnight before packaging
• Layer them between sheets of wax paper in airtight containers
• They actually taste better on day two, so bake early in the week

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These are the cookies that make people ask for the recipe and then actually make it themselves, because they're not intimidatingly perfect, just reliably delicious and somehow exactly right for spring.

Recipe FAQs

→ What is the best way to chill the dough?

Wrap the dough discs in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up, making rolling and cutting easier.

→ Can I add citrus flavor to the cookies?

Yes, zest from lemon or orange can be added to the dough for a bright, fresh flavor enhancing the sweetness.

→ How do I achieve smooth royal icing?

Whisk powdered sugar and meringue powder, then gradually add water until the icing is smooth and pipeable without being too runny.

→ What are tips for decorating with royal icing?

Use piping bags with small tips for intricate designs, layer colors carefully, and allow the icing to set fully before storing.

→ How should I store decorated cookies?

Store cookies in an airtight container at room temperature for up to one week to maintain freshness and decoration integrity.