Easter Egg Sugar Cookies are a delightfully delicious treat for this special season.
If you’re looking to add a bit of springtime cheer to your festivities, these cookies are the perfect way to do it!
The combination of sugar and Easter egg shapes make for an especially sweet treat that everyone will be sure to love.
With just a few ingredients, you can quickly whip up a batch of Easter egg sugar cookies that will leave your family and friends in awe.
So don’t wait another minute – get baking and enjoy this seasonal delight!
Happy Easter!
Easter Egg Sugar Cookies
Supplies:
- measuring cups
- measuring spoons
- large mixing bowl
- small ingredient prep bowls
- whisk
- rolling pin
- egg shaped cookie cutters
- baking sheet
- parchment paper
- piping bags
- wire rack
Ingredients:
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 (2 sticks) cup butter, softened
- 1 cup sugar
- 1 egg
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- powdered sugar or flour, for rolling
For decorating:
Directions:
Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
In a mixing bowl, blend the butter and sugar until creamy and light. Add egg, almond extract, and vanilla extract. Mix well.
Slowly add dry ingredients and mix until combined. Dough will be a little crumbly.
Turn out the dough onto a surface sprinkled with powdered sugar or flour. Press into a ball and then roll out to ¼ inch thickness.
Use an Easter Egg-shaped cookie cutter to cut each cookie. Carefully lift shaped cookies to the baking sheet.
Using a flat spatula is recommended to help the cookies maintain their shape.
Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing to a cooling rack.
After cooling, decorate with royal icing. While the icing is still wet, press or sprinkle the decorations over the cookies.
Allow icing to dry before storing in an airtight container between layers of parchment paper.
Royal Icing Hack
Transform store-bought frosting into royal icing by removing the lid and aluminum seal.
Place in the microwave for 30 seconds (thicker royal icing) to 1 minute (thinner royal icing for flooding.) Stir well.
Transfer to a piping bag and use as desired. Allow the icing to dry completely before stacking.
Using parchment or waxed paper between each layer is recommended.
Easter Egg Sugar Cookies
Materials
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 (2 sticks) cup butter, softened
- 1 cup sugar
- 1 egg
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- Powdered sugar or flour, for rolling
- Royal icing
- Sprinkles
Instructions
Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
In a mixing bowl, blend the butter and sugar until creamy and light. Add egg, almond extract, and vanilla extract. Mix well. Slowly add dry ingredients and mix until combined. Dough will be a little crumbly.
Turn out the dough onto a surface sprinkled with powdered sugar or flour. Press into a ball and then roll out to ¼ inch thickness. Use an Easter Egg-shaped cookie cutter to cut each cookie. Carefully lift shaped cookies to the baking sheet. Using a flat spatula is recommended to help the cookies maintain their shape.
Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing to a cooling rack.
After cooling, decorate with royal icing. While the icing is still wet, press or sprinkle the decorations over the cookies.
Allow icing to dry before storing in an airtight container between layers of parchment paper.
Royal Icing Hack
Transform store-bought frosting into royal icing by removing the lid and aluminum seal. Place in the microwave for 30 seconds (thicker royal icing) to 1 minute (thinner royal icing for flooding.) Stir well. Transfer to a piping bag and use as desired. Allow the icing to dry completely before stacking. Using parchment or waxed paper between each layer is recommended.