Easter Egg Sugar Cookies (Printable)

Buttery sugar cookies shaped like Easter eggs, decorated with colorful icing for spring and celebrations.

# Ingredient List:

→ Sugar Cookie Dough

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

→ Royal Icing

08 - 2 cups powdered sugar, sifted
09 - 2-3 tbsp milk
10 - 1 tbsp light corn syrup
11 - 1/2 tsp pure vanilla extract
12 - Gel food coloring in pastel colors

# How to Make:

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 butter mixture, mixing until fully incorporated.
04 - Gradually add dry ingredients to wet mixture, mixing just until dough forms. Avoid overmixing.
05 - Divide dough into two discs, wrap in plastic wrap, and refrigerate for minimum 30 minutes.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On lightly floured surface, roll dough to 1/4-inch thickness. Cut egg shapes with cookie cutter.
08 - Place cookies 2 inches apart on prepared baking sheets to allow for spreading.
09 - Bake for 8-10 minutes until edges barely begin turning golden. Cool on sheets 5 minutes before transferring to wire rack.
10 - Whisk powdered sugar, 2 tbsp milk, corn syrup, and vanilla until smooth. Adjust consistency with additional milk as needed.
11 - Divide icing among bowls and tint with gel food coloring to achieve desired pastel shades.
12 - Pipe or spread colored icing onto completely cooled cookies. Allow icing to set fully before serving or storing.

# Helpful Tips:

01 -
  • The dough rolls out like a dream and holds its shape perfectly, no spreading into blob eggs
  • Royal icing dries with a gorgeous glossy finish that makes everyone think you bought them from a bakery
  • Kids can actually help with these without the whole project falling apart
02 -
  • Chilling the dough is non negotiable, otherwise your eggs will spread into unrecognizable blobs
  • Rolling dough thicker than a quarter inch results in cakey cookies instead of crisp edges
  • Royal icing consistency should flow back into itself within ten seconds when you drag a knife through it
03 -
  • Add a quarter teaspoon of almond extract to the dough for a subtle bakery style flavor upgrade
  • Rotate your baking sheets halfway through baking for evenly golden edges
  • Store decorated cookies flat between parchment paper layers in an airtight container

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