These Easter Egg Sugar Cookies are the perfect holiday gift or addition to an Easter gathering, and so fun to make with the kids! They’re made with the same dough as my Christmas sugar cookies, then decorated with homemade royal icing. While most cut-out cookies are more crispy, these are incredibly soft, perfectly sweet, and, of course, super cute! These Easter cookies are perfect for decorating with your favorite Easter designs but are also delicious topped with buttercream frosting. Looking for more sugar cookie recipes? Check out my soft frosted sugar cookies, frosted lemon sour cream sugar cookies, or Grandma’s sour cream sugar cookies.
Easter Egg Cookie Ingredients:
This Easter cookies recipe is loaded with simple ingredients that create incredibly soft sugar cookies! Here’s what you’ll need:
Unsalted Butter: bring the butter to room temperature before creaming it with the sugar for smoother results. Granulated Sugar: you can’t have sugar cookies without the sugar! Sour Cream: sour cream is the secret ingredient for incredibly moist sugar cookies. Egg: our binding agent that helps the cookies hold shape. Vanilla Extract: adds flavor depth and warm sweetness. All-Purpose Flour: I recommend either weighing the flour (you’ll need 520 grams) OR spooning it into the measuring cup and leveling it off with your finger. This ensures that it isn’t too packed in and results in more accurate measurements. Baking Powder: keeps the cookies light and soft. Salt: cuts the sweetness and brings out the flavors. Royal Icing: we’re making the perfect decorating icing with icing sugar, meringue powder, water, and vanilla.
How to Make Easter Egg Sugar Cookies
These Easter egg cookies are so quick and simple to make and make the cutest gifts!
Sugar Cookies
Royal Icing
Tips, Tricks, and Notes
Roll the dough to 1/4-1/3″ thickness. This is just the right thickness for perfectly soft sugar cookies. Don’t over-bake. Bake the cookies until they look slightly puffed and dry, but aren’t browning at the edges yet. They may look slightly underdone when you take them out, but will set as they cool. Cool completely. Make sure the cookies are completely cooled before you add the icing. If they’re warm when you frost the cookies, the icing will just melt and become runny. Let the icing set. Any time you add another layer of icing, be sure to let it set before adding anything else or before storing the cookies to keep your decorations intact. Use the right food coloring. While liquid coloring works great for pastel colors, you have to add a lot more of it if you want darker colors and you may need to add more powdered sugar to thicken the frosting again. For rich, dark colors, choose gel or powdered food coloring.
More Easter Recipes You’ll Love
Easter No Bake Birds Nest Cookies
Easter Mini Egg Cookie Cake Recipe + VIDEO
Reese’s Peanut Butter Eggs
Easy Coconut Cream Pie recipe
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