Easter Egg Sugar Cookies

How to make decorated Easter egg sugar cookies! Recipe on sallysbakingaddiction.com

My latest decorated sugar cookie adventure: Easter eggs! I’m thrilled with how these pastel beauties turned out. I wasn’t going to share them on my blog since it’s not really a new recipe, but they’re just too cute to ignore.

Oh! And there’s bunny ears too. Do these even look like bunny ears?! Still deciding.

Bunny ear sugar cookies on sallysbakingaddiction.com

One of my assistants, Hilari, helped me decorate. That’s my #1 rule with sugar cookie decorating: grab a friend and make a day of it. We decided to keep things simple and use only 4 colors and 2 designs: dots and stripes. That’s my #2 rule when it comes to sugar cookie decorating: keep things easy for yourself. It was the end of our work week and we had a blast. That’s my 3rd and final rule: have fun!!!

Let’s talk about how you can recreate these Easter egg sugar cookies at home.

First, make my sugar cookie recipe or you can try my cream cheese sugar cookies. My sugar cookies are the traditional sugar cookies you’re used to while the cream cheese version is slightly softer and creamier. I used my regular sugar cookies here. Whichever one you use, remember to chill the cookie dough *after* you roll it out.

You’ll also need royal icing. This one is my favorite because it’s easy to work with, sets quickly, and doesn’t require raw egg whites. And, best of all, it doesn’t have a hard cement-like texture. It’s almost… creamy.

My favorite royal icing recipe on sallysbakingaddiction.com

Tools & Gadgets

  • Easter egg cookie cutter – big fan of Ann Clark cookie cutters.
  • Meringue powder – for the royal icing!
  • Food coloring – I know I’m a broken record here, but I can’t stress how much I love this Americolor gel food coloring kit. I prefer gel food coloring because it won’t alter the royal icing’s consistency. We used sky blue, lemon yellow, violet, and fuchsia.
  • Wilton piping tip #5 – this is for the flooding the eggs.
  • Wilton piping tip #2 or piping tip #1 – this is for the polka dot or stripe design.
  • Couplers – use couplers when you switch tips. For example, I used pink for flooding the Easter eggs with thicker tip #5. Then I switched to the thinner tip #2 for the pink designs on top of the yellow eggs. A coupler keeps the tip on the outside of the bag so you can easily switch them.
  • Piping bags – I prefer the 16-inch size for decorating cookies, cakes, and cupcakes.

Decorating Easter egg sugar cookies on sallysbakingaddiction.com

How to make decorated Easter egg sugar cookies! Recipe on sallysbakingaddiction.com

How to make decorated Easter egg sugar cookies! Recipe on sallysbakingaddiction.com

The base color of the Easter eggs should set before you begin the detail designs. What I usually do is place all of the decorated cookies on a baking sheet (or I decorate them directly on the baking sheet), make some room in the refrigerator, and stick the whole pan inside. The icing will set in about 15-20 minutes. During that time, you can get the rest of your colors ready.

Once the icing layers have set, you can stack, wrap, gift, and store the cookies for a week. Can you believe that the cookies in the picture below are 3 weeks old? I froze them, let them thaw on the counter, and snapped a picture before I set them out for serving. There’s a little bit of a texture difference between frozen/thawed royal icing and freshly made (the icing tastes much harder), but they’re good enough for me!

How to make decorated Easter egg sugar cookies! Recipe on sallysbakingaddiction.com

How to make decorated Easter egg sugar cookies! Recipe on sallysbakingaddiction.com

Hope these Easter egg sugar cookies inspire you for your Easter baking!

Easter Egg Sugar Cookies

Ingredients:

  • 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (180g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • optional for flavor: 1/4 teaspoon almond extract
  • royal icing (this is my favorite royal icing)

Directions:

  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  5. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  6. Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and cut into shapes with cookie cutter(s). Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
  7. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. I like to decorate cookies directly on baking sheets so I can stick the entire baking sheet in the refrigerator to help set the icing. So place the cooled cookies back on baking sheets.
  8. Decorate: Prepare royal icing. Divide icing up between a few bowls. I used 4 colors: sky blue, lemon yellow, violet, and fuchsia. I left some icing white. Using piping tip #5, outline and flood with your base color(s). Allow icing to set (I place the cookies in the fridge so the icing sets quicker). Using piping tip #2 or piping tip #1, add decorative designs in different colors like polka dots, squiggles, plaid, or stripes. Icing will completely set in about 2 hours at room temperature.
  9. Decorated or plain cookies will stay fresh covered at room temperature or in the refrigerator for up to 1 week.

Make ahead tip: Plain or decorated cookies freeze well up to 3 months. Thaw overnight in the refrigerator or at room temperature. You can chill the rolled-out cookie dough in the refrigerator for up to 2 days (step 5). You can also freeze the cookie dough (before rolling out in step 4) for up to 3 months. Then allow to thaw overnight in the refrigerator and bring to room temperature before rolling out. Chill for only 30 minutes in step 5 as opposed to 1 full hour.

Recipe Notes:

You could also use my cream cheese sugar cookie recipe.

Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

For the bunny ears pictured above: divide royal icing in half. Tint half pink with 1-2 small drops fuchsia. Using piping tip #5, outline and flood with plain white icing. Allow icing to set (I place the cookies in the fridge so the icing sets quicker). Using the same piping tip, top with fuchsia icing, leaving a white outline underneath. Top with coarse sugar sprinkles.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand MixerRolling PinSilpat Baking Mat | Baking Sheet | Easter Egg Cookie Cutter | Cooling Rack | Meringue Powder | Food Coloring | Wilton Piping Tip #1 | Wilton Piping Tip #2 | Wilton Piping Tip #5 | Couplers | Piping Bags | Coarse Sugar

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

How to make decorated Easter egg sugar cookies! Recipe on sallysbakingaddiction.com

37 Comments

Comments

  1. Iram on March 15, 2018 at 12:30 am

    Sally I have made this recipe and yes it’s good. But my ? Is that the next day the cookie is somewhat on the crunchier side, does that happen to yours? How can I maximize it to be softer?

    • Sally on March 15, 2018 at 9:37 am

      Hey Iram! If you roll the sugar cookie dough out a little thicker and bake for this same time (until *very* lightly browned on the sides) the cookies will be extra soft. And make sure you cover them tightly when storing.

  2. Natalie on March 15, 2018 at 2:26 am

    These cookies are simply adorable!

    • Sally on March 15, 2018 at 2:29 pm

      Thank you so much!

  3. Karen Cooperstein on March 15, 2018 at 6:46 am

    Too perfect! Yours is my very favorite sugar cookies! I made a bunch for the Woodland Creatures Baby Shower last December and they were a huge hit! 

    • Sally on March 15, 2018 at 2:29 pm

      Oh how fun and such a cute theme 🙂

  4. Patricia @Sweet and Strong on March 15, 2018 at 7:11 am

    These are the cutest!  I’ve done the snowflakes and hearts now it’s time to master the eggs!  lol.

    • Sally on March 15, 2018 at 2:29 pm

      Yay!! Happy decorating 🙂

  5. Diane VandenPlas @ Snowflakes & Coffeecakes on March 15, 2018 at 7:28 am

    Oh Sally,
    These are just SO CUTE! I wasn’t even planning on making decorated sugar cookies for our Easter celebration this year, but now you’ve inspired me again! Thanks for sharing!

    • Sally on March 15, 2018 at 2:30 pm

      Thank you so much Diane! I hope you have fun making these!!

  6. Lou B. on March 15, 2018 at 9:04 am

    Awww I love these!! Practice does make perfect! 

    • Sally on March 15, 2018 at 2:30 pm

      Thank you Lou!

  7. Kelly on March 15, 2018 at 10:20 am

    So cute!!! Love them!!

    Sally, I finally received your two books (Sallys Baking Addiction & Sallys Cookie Addiction) and I’m completely fascinated! I already did the Strawberry Rolls & Chocolate Crinkles and they turned out amazingly delicious 😛 I’m in love with these books!

    I also made your piña colada cupcakes from the blog and their flavor is out of this world, in fact they are so yummy that I’m going to make a bunch of them this weekend to give as present on Monday for Father’s Day to my office colleagues. Thank you thank you for such amazing recipes, you are awesome!!!

    • Sally on March 15, 2018 at 2:31 pm

      Thank you so much Kelly! I am thrilled that you are loving the recipes – happy baking!

  8. Ellie Van Neste on March 15, 2018 at 11:59 am

    These look SO cute!!! You don’t have a list of your favorite baking tools do you??

  9. Jennifer Farley on March 15, 2018 at 12:16 pm

    My goodness these are stunning. So simple yet elegant!

    • Sally on March 15, 2018 at 2:31 pm

      Thank you, Jennifer!

  10. Paige Flamm on March 15, 2018 at 3:30 pm

    These cookies are beautiful! You’re a wizard!

    Paige
    http://thehappyflammily.com

  11. Barbara on March 15, 2018 at 5:11 pm

    Ok I swore off royal icing but these just want to make me try again! I’m sure they taste as good as they look!

    • Sally on March 16, 2018 at 12:02 pm

      They do!!! Do you not like the taste or just find it difficult to work with?

      • Barbara on March 16, 2018 at 4:07 pm

        Too hard to work with,I cannot get the right consistency ever!



  12. Sue Hartman on March 16, 2018 at 12:54 am

    I love these Sally!! Those colors. They look so delicious and I love that your frosting doesn’t get as hard as most. You did a beautiful job decorating!!

  13. Olga on March 16, 2018 at 9:32 pm

    These cookies are so pretty. My toddler usually not a big fan of cookies, but because of its shape and design, she wouldn’t stop eating 🙂 thanks Sally! 

  14. Joanna on March 19, 2018 at 10:32 am

    Sally, These cookies look beautiful! I love your cream cheese sugar cookies and cream cheese frosting. Do you think I can use the cream cheese frosting recipe to pipe a similar look on these egg cutout cookies?

    • Sally on March 19, 2018 at 12:58 pm

      Thank you, Joanna! You can certainly use cream cheese frosting but it does very different than royal icing and it doesn’t dry hard. But you can definitely make them super cute using it 🙂

  15. Sharon on March 19, 2018 at 10:51 am

    Even though I don’t celebrate Easter (I go to the store a day later for half off Easter candy. LOL) they are beautiful!

    By the way, would it be possible to develop a fun kosher for Passover dessert for us not celebrating Easter? It starts the end of the month.

  16. Ashley on March 19, 2018 at 11:51 pm

    Those are seriously the cutest cookies I’ve ever seen! What a fun idea! 🙂 

  17. ElzaJ on March 26, 2018 at 1:32 pm

    These are absolutely adorable. I can’t wait to these this weekend! Thanks so much, Sally! You’re a miracle worker. 🙂

  18. Caroline on April 30, 2018 at 11:57 am

    Do you think it’s ok to add rainbow sprinkles into the mix for a funfetti cookie?

    • Sally on April 30, 2018 at 12:31 pm

      Yes, that should work!

  19. Jennifer on June 7, 2018 at 10:48 pm

    Hi Sally, I have a question regarding the amount of flour. I made it twice: once using 280grams of flour and the second, measuring 2 and 1/4 cups of flour, which weighed 365grams. I used Bob’s Red Mill all-purpose organic flour. Which one is the correct measurement? Rolled dough is still in the fridge, so I’m not sure how they will turn out! Thanks!

    • Sally on June 8, 2018 at 10:23 am

      Hi Jennifer! I measure 1 cup of spoon & leveled flour to be 125g and 2 and 1/4 cups to be around 280g. Was the dough overly sticky when you measured 280g?

      • Jennifer on June 8, 2018 at 10:32 pm

        Hi Sally, yes the dough was pretty sticky at 280grams. They both turned out, but the dough with 365grams of flour had a bit more structure, which made it easier to work with. Will probably stick to 365 grams in the future. Thanks again!



  20. Amanda on June 19, 2018 at 10:15 am

    Hi Sally

    If you freeze the decorated cookies and thaw them, do you have to eat them straight away? Q how long can u keep a defrosted cookie for before it goes stale?

    Thanks!
    Amanda

    • Sally on June 21, 2018 at 6:37 am

      Hi Amanda! After defrosting the decorated sugar cookies, I would eat them up within a week or so. But use your best judgment based on how they taste.

Reviews

Questions

  1. Jennifer on June 7, 2018 at 10:48 pm

    Hi Sally, I have a question regarding the amount of flour. I made it twice: once using 280grams of flour and the second, measuring 2 and 1/4 cups of flour, which weighed 365grams. I used Bob’s Red Mill all-purpose organic flour. Which one is the correct measurement? Rolled dough is still in the fridge, so I’m not sure how they will turn out! Thanks!

    • Sally on June 8, 2018 at 10:23 am

      Hi Jennifer! I measure 1 cup of spoon & leveled flour to be 125g and 2 and 1/4 cups to be around 280g. Was the dough overly sticky when you measured 280g?

      • Jennifer on June 8, 2018 at 10:32 pm

        Hi Sally, yes the dough was pretty sticky at 280grams. They both turned out, but the dough with 365grams of flour had a bit more structure, which made it easier to work with. Will probably stick to 365 grams in the future. Thanks again!



  2. Amanda on June 19, 2018 at 10:15 am

    Hi Sally

    If you freeze the decorated cookies and thaw them, do you have to eat them straight away? Q how long can u keep a defrosted cookie for before it goes stale?

    Thanks!
    Amanda

    • Sally on June 21, 2018 at 6:37 am

      Hi Amanda! After defrosting the decorated sugar cookies, I would eat them up within a week or so. But use your best judgment based on how they taste.

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