Easter Egg Sugar Cookies

These Easter egg sugar cookies are soft and buttery with a hint of vanilla. Pretty in pastel shades, they’re topped with my favorite royal icing, which helps create that crisp design. Gorgeous on the plate and quick to disappear, these springtime treats are eggs-tra special. See what I did there?

easter egg sugar cookies

For these Easter egg cookies, I use my classic sugar cookies recipe. If you prefer a softer and creamier sugar cookie, you can also use the base of my soft cream cheese cookies with Nutella glaze. For both recipes, just remember to chill the cookie dough AFTER you roll it out. It’s my secret to sugar cookie success! And feel free to select cookie cutters that make sense for your celebration – I prefer the egg shape (which could double as bunny ears as you can see below), but the spring-themed shapes like flowers and birds are pretty too. 

Tell Me About these Easter Egg Sugar Cookies

  • Texture: My traditional sugar cookies have soft, thick centers and crisp edges. It’s the same recipe we use for bunny sugar cookies too. To add more textural contrast, decorate with icing and sprinkles. These cookies stay soft for days, so you can save yourself time and make them ahead (see Note). 
  • Flavor: Irresistibly buttery and sweet with tones of warm vanilla and almond. Plus, they’re capped with a sweet icing for layers of flavor. 
  • Ease: The dough is surprisingly easy to put together, but if you want the cookies to look like the photo, you’ll need a few tools, such as the Easter-themed cookie cutters and piping tips for the royal icing. See the full list of Tools & Gadgets below. 
  • Time: I recommend setting aside an afternoon for making and decorating these cookies. The dough requires at least 1-2 hours to chill before baking, and you’ll need to leave time for cooling, making the icing, and then decorating – all told, it’s about 4 hours from start to finish, depending on the level of detail you want to achieve. There are make-ahead options below, too, if you don’t have that much time all at once (see Note).

Easter bunny ear sugar cookies

Order is Crucial to the Success of these Cookies

Order is important when you’re making decorated sugar cookies. Each layer of the cookie is divided into steps, and you should complete each step before moving on to the next one. 

  1. Roll out the dough BEFORE you chill: Cookie dough is hard to roll out once you’ve chilled it. That’s why you must roll the dough out before you chill it. This makes it easier to cut out the cookies after chilling.
  2. Cool the cookies completely BEFORE icing: If you frost the cookies while they’re still warm, the icing could melt off or smudge and ruin the decorative design. A little patience will pay off.
  3. Base color needs to set BEFORE decorating: If you’re adding decorating details like the dots and stripes seen in my photos, let the base icing set first. This allows for a cleaner design. I usually place 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 pan inside. The icing will set in 15-20 minutes. During that time, you can prepare the rest of your colors.
  4. Stack + wrap + gift + store. Once the icing layers have set, you can stack, wrap, gift, and store these 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 harder after it’s been frozen), but they’re good enough for me!

Tools & Gadgets for Easter Egg Sugar Cookies

  • Easter egg cookie cutter – big fan of Ann Clark cookie cutters, but any egg shape cookie cutter will work.
  • Wilton piping tip #5 or piping tip #4I used these piping tips for flooding the eggs with the base color.
  • Wilton piping tip #2 or piping tip #1This is for the detail work like the polka dot and stripe design.
  • Couplers – A coupler lets you use the same bag of icing when you need to switch decorating 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. The coupler keeps the tip on the outside of the bag so you can easily switch back and forth.
  • Piping bags – I prefer the 16-inch size for decorating cookies, cakes, and cupcakes.
  • Food coloring – 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.

Choose Your Favorite Icing: Royal or Easy Glaze

You have two options for icing. Both are delicious, so choose whichever works best for you. My secret ingredient for royal icing is meringue powder

Royal Icing. If you want your cookies to look like those in the photos, use my royal icing recipe. It’s my personal favorite for icing sugar cookies. Here are a few reasons you will love this recipe even if you’re not a royal icing fan:

  • Meringue powder. Traditional royal icing recipes use raw egg whites, but I prefer meringue powder. It results in the same consistency and dries on the cookies within 1-2 hours. You can find meringue powder in most baking aisles, craft stores, or online. 
  • Softer is better. Royal icing can harden into a cement-like texture, but my recipe is on the softer side and still sets perfectly on the cookie.
  • Versatility. This icing is easy to work with, especially on cookie-cutter sugar cookies like this recipe. If you prefer, add a few drops of gel food coloring to mix up the colors. 

Or Use Easy Glaze Icing. Another option is my easy glaze icing, which I use on my Christmas sugar cookies. The glaze is simpler than royal icing because you don’t need an electric mixer or the perfect icing consistency for success here. It’s thinner than royal icing, though, so it won’t have the sharp detail you get with royal icing decorations. It also takes a good 24 hours to dry. 

royal icing in mixing bowl

piping details onto an Easter egg sugar cookie

Easter egg sugar cookies

More Easter Dessert Recipes

Hop on over to my Easter recipes section if you need more inspiration.

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Easter egg sugar cookies

Easter Egg Sugar Cookies

  • Author: Sally
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 4 hours, 45 minutes
  • Yield: 28 (3.5 inch) cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These Easter egg sugar cookies are soft and buttery with a hint of vanilla. Pretty in pastel shades, they’re topped with my favorite royal icing, which helps create crisp Easter egg designs.


  • 2 and 1/4 cups (281g) 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 – 1/2 teaspoon almond extract
  • royal icing (this is my favorite royal icing)


  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. Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.


  1. Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 4, then chill as directed in step 5– no need to chill for 1-2 hours, 45 minutes should be plenty.
  2. Almond Extract: I love flavoring this cookie dough with 1/2 teaspoon almond extract as listed in the ingredients above. For lighter flavor, use 1/4 teaspoon.
  3. Special Tools: 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
  4. Alternative Cookie Recipe: You could also use my cream cheese sugar cookie recipe.
  5. Bunny Ears: 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.
  6. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
How to make decorated Easter egg sugar cookies! Recipe on sallysbakingaddiction.com


  1. 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?

    1. 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.

      1. Candi Rankin Harris says:

        If you placea piece of bread inside the storage container with the cookies, they will stay soft:) The cookies absorb the moisture to keep them soft. Works great. I also do that when I mail cookies.

  2. These cookies are simply adorable!

    1. Thank you so much!

  3. Karen Cooperstein says:

    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! 

    1. Oh how fun and such a cute theme 🙂

  4. Patricia @Sweet and Strong says:

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

    1. Yay!! Happy decorating 🙂

  5. Diane VandenPlas @ Snowflakes & Coffeecakes says:

    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!

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

  6. Awww I love these!! Practice does make perfect! 

    1. Thank you Lou!

  7. 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!!!

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

  8. Ellie Van Neste says:

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

    1. Thanks, Ellie! I have a few different lists. You can find them in the “Baking Basics” series!

      1. Thanks so much! I’m slowly upgrading my kitchen inventory

      2. Sometimes when I re-roll the dough out I get some air bubble when it’s cooking. What does this mean :(?

  9. Jennifer Farley says:

    My goodness these are stunning. So simple yet elegant!

    1. Thank you, Jennifer!

  10. Paige Flamm says:

    These cookies are beautiful! You’re a wizard!


  11. 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!

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

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

  12. 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. 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. 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?

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

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

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

    1. Yes, that should work!

  19. 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!

    1. 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?

      1. 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. 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?


    1. 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.

  21. Hi Sally, what will I do if I want it to be chocolate cookies? I would like to do a black and white cookies. Thank you.

    1. Hi Princess, You can make these cookies with my favorite chocolate sugar cookie dough! https://sallysbakingaddiction.com/2016/03/07/chocolate-sugar-cookies/

  22. Jennine Scott says:

    Sally please help! I got everything to make these Easter cookies even got the silicone mats, piping tips, gel coloring everything on the list and now I find I don’t have enough all purpose flour. I have cake flour. None of my local stores have flour on the shelf. Can I substitute with cake flour?
    “My Grandson calls me Bunny” so I really want to do these for Easter.

    1. Hi Jennine, How much all purpose flour do you have? Do you have enough to simply cut the recipe in half? Or if you have most of it you can try using that and then just making up the remainder with your cake flour.

      1. Jennine Scott says:

        I will try adding cake flour to make up the difference. Thanks for replying so fast. I am making the butter cream eggs today. I’ll let you know how they work out. Will have to do the cookies this weekend. I’m a nurse and working the next few days but will let you know how they come out as well.

  23. Theresa Walker says:

    Hi Sally, I made this cookie today the are delicious! I have another question, I want to make the fluffy moist coconut cake. I don’t have regular milk but I have buttermilk. Can I use it in the recipe!?

    1. Hi Theresa! So glad you enjoy these sugar cookies. Thank you! For the coconut cake, I recommend canned coconut milk. If you don’t have canned coconut milk, buttermilk works in a pinch. The flavor of the cake will change.

  24. These look adorable! I’ve made your sugar cookies a few times and I love them, I was wondering if there is any way of flavour them without using artificial flavourings like almond or vanilla?

    Thank you

    1. Hi Evan! You can purchase these extracts as “pure” instead of imitation. I usually use pure. Citrus zest or dried culinary lavender are lovely additions as well.

  25. Hi! Just wondering where I’m going wrong will cut shapes out perfect but then when I re roll and place in fridge and then re cut after first batch has been cooked the shapes don’t hold or stay super high?

    1. Hi Ash, I’m wondering if the re-rolled dough simply isn’t cold enough. Try leaving it in the refrigerator even longer – an easy fix for next time!

  26. Maria Stevens says:

    Hi Sally, I love this recipe and get so many compliments on my cookies. Thank you. I just used this recipe for Shamrocks yesterday and am ready to get started on my Easter cookies now. I need to make A LOT of cookies. Can I double the recipe or should I make them in two separate batches? Oh, and I used your trick to bring butter to room temperature fast…what a brilliant idea! Thank you!!

    1. Trina @ Sally's Baking Addiction says:

      Hi Maria! We’re so glad you love these cookies. We recommend making two separate batches instead of doubling for best results. Happy baking!

  27. Christiena Flagler says:

    Hi Sally,

    Thank you for sharing your recipe, the children and I had fun making and decorating these Easter cookies. I am glad I found a easy sugar cookie dough that actually turned out well and your royal icing recipe was a success.

  28. Hi there

    Love your cookies. I have a question….can I use your sugar cookie dough to make cavity cookies?
    Hope I get a reply shortly as I am making cookies to send to family.
    Thank You

    1. Trina @ Sally's Baking Addiction says:

      Hi Valerie, We haven’t tested it but don’t see why not. Let us know if you give it a try!

  29. Louise.preen says:

    My cookies came out perfectly love your recipe

  30. These cookies are AMAZING!

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