On the hunt for the perfect Easter Egg Sugar Cookies? Well, look no further because these festive eggs are fun to decorate and taste amazing!
Decorating cookies is one of the things I look forward to the most on any holiday. Whether you are decorating alone or with your family, there is just a simple joy in creating colorful, festive cookies. Easter is not complete in my house without a mouth-watering pineapple ham glaze for dinner and fresh-baked Easter Egg Sugar Cookies for dessert!
EASTER EGG SUGAR COOKIES
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Besides Christmas, Easter has some of the most fun candy and cookie recipes to pull from. I love the vibrant colors you get to use and the creativity that flows. Decorating eggs is always fun, but decorating egg cookies is way better!
EASTER EGG SUGAR COOKIE INGREDIENTS
These sugar cookie Easter eggs are made with simple ingredients and come out perfectly shaped for decorating! I could not recommend a better sugar cookie recipe than this one.
When it comes to decorating your Easter egg cookies, you may take a few creative liberties to customize your finished product!
Lemon Extract- The icing for these Easter Egg Sugar Cookies calls for lemon extract. Lemon is such a fun and fresh flavor that really makes me think of spring, so it works great for this recipe! If lemon cookies aren’t your thing, you can easily use vanilla or almond extract to flavor your icing.
Toppings- The spring season typically brings with it an abundance of colorful sprinkles to local stores. Don’t be afraid to go all out while decorating your egg cookies! You may even find pastel candies and other edible options to embellish your eggs by the dozen.
HOW TO MAKE EASTER EGG SUGAR COOKIES
Start by preparing the sugar cookie Easter eggs dough!
- First, in a large bowl (or stand mixer) beat the room temperature butter and sugar for about 2 minutes, or until it is fluffy.
- Next, add both the vanilla and almond extract to the bowl and then add the eggs in one at a time.
- In a separate, smaller bowl whisk the flour, cornstarch, baking powder, and salt together.
- Pour about 1/2 of the dry ingredients into the butter mixture and beat it at a low speed with the mixer.
- Last, divide the dough in half and form each half into a round flat disc. Wrap each half in plastic wrap and refrigerate them for at least 2 hours.
Once the dough is chilled, you can start the fun part!
- Preheat the oven to 350 degrees F and line cookie sheets with parchment paper to prevent your cookies from sticking.
- Remove one of the wrapped and refrigerated dough disks and allow it to warm up for 10 minutes.
- Next, flour a clean work surface to roll the dough out. Also, flour the rolling pin and both sides of the unwrapped dough.
- When rolling out the dough, aim for about a 3-5 mm thickness. Try not to make the dough thicker than 1/4 of an inch.
- Using an egg shaped cookie cutter, cut and carefully transfer your unbaked cookie shapes to the cookie sheets.
- I recommend cooking one cookie sheet at a time. Bake the cookies for 8-10 minutes on the middle rack. Then remove them from the oven as soon as the cookie tops begin to look set.
- After the cookies come out of the oven, allow them to cool for a few minutes. Then transfer them to a wire rack to cool completely.
HOW TO DECORATE EASTER EGG SUGAR COOKIES
First, start by preparing Easter Egg Sugar Cookies with royal icing ready in just 5 minutes!
- Sift 2 cups of powdered sugar into a medium bowl.
- Next, add the 4 teaspoons of corn syrup, 1/2 teaspoon of lemon extract, and 6 teaspoons of milk.
- Stir the ingredients together vigorously until the icing is smooth and no lumps remain. If the icing is too thick, add additional milk. If it is too thin, additional powdered sugar will correct it. Icing is the correct consistency if it slowly falls off the spoon when you lift a scoop above the bowl.
- If you are making colored icing, divide the icing into separate bowls and add the desired food coloring to each. Transfer the icing to a piping bag, or you can use a small knife to spread it on the cookies and add sprinkles.
- Finally, to frost cookies, pipe an outline around the edge of the cookie. Fill in the outline with icing and then add designs on top.
Since there is no butter or fat in the recipe, this icing will harden similar to royal frosting. This icing tends to begin to harden quickly, so if you are using sprinkles be sure to add them immediately after frosting.
Piping the icing on will allow you to create sharp lines and intricate designs. Be sure that the icing is fully hardened prior to stacking or wrapping these cookies or you may mess up your artwork.
HOW DO YOU MARBELIZE COOKIES?
Creating a beautiful and unique marble effect for your iced cookies is so simple! Start by piping out at least 2 different colors of icing onto a single cookie. Then, using a toothpick (or any pointy tool) draws lines in your icing running through the different colors.
Dragging the icing will create a beautiful marble effect that you can have a lot of fun with! Try creating Easter Egg Sugar Cookie designs by playing with patterns, swirls, and other color combinations. Marble iced cookies are like tasty little works of art. These cookies are a blast to make and even more fun to eat!
TRY THESE OTHER FESTIVE COOKIE RECIPES
- Slice and Bake Sugar Cookies
- Strawberry Cake Mix Cookies
- Lemon Sugar Cookies
- Almond Joy Cookies
- Spritz Cookies
- More COOKIE recipes…
TOOLS USED TO MAKE THESE DECORATED SUGAR COOKIE EASTER EGGS
Mixer: I’m not sure I would even be making cookie dough from scratch without my stand mixer. I love it so much!
Rolling Pin: If you can use it to roll cookies and fight off invaders, there is definitely a place for it in my kitchen!
Cookie Sheet: This half pan sheet is larger than a regular cookie sheet and comes in a two pack!
- 2 cups powdered sugar sifted
- 6-8 teaspoons milk
- 4 teaspoons light corn syrup
- 1/2 teaspoon lemon extract
- Food coloring
- In a large bowl beat the butter and sugar until fluffy - about 2 minutes.
- Add vanilla extract, and then mix in the eggs one at a time.
- In a separate bowl whisk together the flour, cornstarch, baking powder & salt.
- With the mixer on low speed, beat the flour mixture into the butter mixture about 1/2 at a time.
- Divide the dough into two equal pieces. Form each part into a round, flat disc shape and wrap each in plastic wrap.
- Refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper. Take one disc of dough out of the fridge and let it warm up for 10 minutes.
- Flour a clean work surface, and flour your rolling pin. Unwrap the dough and lightly dust both sides with flour.
- Roll out the dough to about 3-5mm thick, or about 1/8 - 1/4 inch thick. Cut into egg shapes using cookie cutters and carefully transfer to the lined cookie sheets.
- Bake one cookie sheet at a time for 8-10 minutes on the middle rack, or until the tops look just set. Remove from the oven and cool completely on wire racks, about 1 hour.
- Repeat the process with the rest of the dough.
- Sift powdered sugar into a medium bowl. Add 6 teaspoons of milk, corn syrup, and extract. Stir vigorously until icing is smooth.
- If needed, add additional milk (1 teaspoon at a time) to thin icing more. You've reached the correct consistency for frosting if a scoop of icing slowly falls off the spoon. If your icing gets too thin, whisk in a little more powdered sugar as needed.
- If making colored icing, divide into bowls and add food coloring. Add 1-2 drops of food coloring to each bowl and mix. You want nice pastel colors. Add more coloring as needed until your desired colors are achieved.
- Transfer icing to piping bags and decorate your Easter egg cookies. Pipe the icing as an outline and fill in with more icing for pristine edges. Alternatively, it can also be spread with a small knife and decorated with sprinkles. This frosting hardens quickly so have sprinkles ready to put on immediately.
- Before stacking or wrapping cookies, make sure the icing is completely hard. Set cookies on a baking sheet or wire cooling rack for 12 hours until icing is completely set.
- Recipe yield varies based on the size of your cookie cutters.
- If you find the cookies are spreading, after cutting into shapes and placing them on a cookie tray - refrigerate for an extra 10-15 minutes before baking.
- Traditionally sugar cookie icing is flavored with almond or vanilla extract, but orange, lemon, maple, or coconut extracts can also be substituted.