Easter Egg Sugar Cookies

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

Here’s my Easter version of sugar cookies! I’m thrilled with how these pastel Easter egg cookies turned out. Oh! And there’s bunny ears too. Do these even look like bunny ears?! Still deciding. Ha!

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 soft cream cheese 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. My recipe is 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. Rather, it’s soft and creamy.

My favorite royal icing recipe on sallysbakingaddiction.com

Tools & Gadgets

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

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

Print

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

Description

How to make cute and festive decorated 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 – 1/2 teaspoon almond extract
  • royal icing (this is my favorite royal icing)

Instructions

  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.

Notes

  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

41 Comments

  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. 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. 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! 

  3. 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!!!

  4. 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!

  5. 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! 

  6. 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 🙂

  7. 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.

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

  9. 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!

  10. 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

    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.

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