Spring is finally here and the garden is starting to wake up. These Easter Egg Sugar Cookies are the perfect way to celebrate the new season. They are bright, sweet, and so much fun to make with your family. You will love how they brighten up your holiday table.
It is the perfect time to get the kids in the kitchen. These cookies deliver a crisp and buttery bite every single time. They are simple to bake and even better to decorate. Let’s get your oven preheated and start baking some joy today.
Why You’ll Love This Recipe
This recipe is a winner because the cookies hold their shape perfectly. No one wants a cookie that spreads too much in the oven. These Easter Egg Sugar Cookies stay neat and pretty for decorating. They are ideal for busy spring weeknights or holiday prep.
The texture is exactly what a sugar cookie should be. They are soft in the middle with a light crunch. Your holiday guests will love the classic vanilla flavor in every bite. It is a budget-friendly treat that looks very impressive on a platter.
Simple Cooking Steps
Making these cookies is a very straightforward and calm process. You simply cream the butter and mix in your dry ingredients. The most important part is letting the dough rest in the fridge. This makes it easy to roll and cut into shapes.
Even if you are a beginner, you can do this. The icing is simple to whisk together and very forgiving. You will feel so proud when you see the finished results. It is a rewarding kitchen project for any afternoon.
Ingredients You’ll Need
These cookies use simple pantry staples you likely already have at home.
- 225g unsalted butter, room temperature
- 200g granulated sugar
- 1 large egg (50g)
- 10ml vanilla extract
- 375g all-purpose flour
- 5g baking powder
- 2g fine sea salt
- 500g confectioners sugar
- 30g meringue powder
- 90ml warm water
- Gel food coloring (pastel shades)
Step-by-Step Directions
- In a stand mixer, cream butter and sugar for 3 minutes.
- Add the egg and vanilla and mix until fully combined.
- Sift flour, baking powder, and salt together in a bowl.
- Incorporate dry ingredients into butter on low speed until cohesive.
- Divide dough into two discs and wrap in plastic.
- Refrigerate for 60 minutes to hydrate the flour properly.
- Preheat your oven to 175°C (350°F) and line baking sheets.
- Roll dough on a floured surface to 6mm thickness.
- Cut egg shapes and place them 2cm apart on sheets.
- Bake for 9-11 minutes until the structure is set.
- Whisk sugar, meringue powder, and water for 5 minutes.
- Apply icing to cooled cookies and let dry for 6 hours.
Best Ways to Enjoy It
Serve these cookies on a pretty platter for your Easter brunch. They look lovely next to a fresh pot of tea. You can also tuck them into baskets for a sweet surprise. They are a hit at any spring potluck or gathering.
Pair them with a cold glass of milk for the kids. Set the table with some fresh flowers to match the pastel colors. These cookies are a beautiful centerpiece for your dessert table. Enjoy them with your favorite people on a sunny afternoon.
Keep It Fresh
Store your finished cookies in an airtight container at room temperature. They will stay fresh and delicious for up to five days. If you want to plan ahead, you can freeze the un-iced cookies. Just wrap them tightly in plastic wrap and a freezer bag.
When you are ready to decorate, let them thaw completely first. You can also make the dough a day before you bake. This makes your holiday morning stress-free and much more fun. Always keep them in a cool, dry place for the best icing.
Tips for Best Results
- Don’t skip the chilling time for the dough discs.
- Use gel food colors for the most vibrant pastel shades.
- Make sure cookies are completely cool before you start icing.
- Sift your confectioners sugar to ensure the icing is smooth.
- Use a light touch when rolling out your cookie dough.
- Add a handful of fresh berries to the serving platter.
- Keep a damp cloth over your icing bowl to prevent drying.
- Double the batch if you are feeding a large crowd.
Ways to Switch It Up
- Add a teaspoon of lemon zest for a bright flavor.
- Use almond extract instead of vanilla for a nutty twist.
- Swap royal icing for simple buttercream if you prefer it.
- In summer, swap egg shapes for flowers or suns.
- Use a 1-to-1 gluten-free flour blend for sensitive tummies.
Common Questions
Can I make the dough ahead of time?
Yes, you can make the dough up to two days early. Keep it wrapped tightly in the fridge until you are ready. This is a great time-saver for busy holiday weekends.
How do I know when the cookies are done?
Look for the edges to be set and firm. They should not be brown at all for this style. They will finish firming up as they cool on the sheet.
Will the icing get hard enough to stack?
Yes, the royal icing will dry completely firm after six hours. This makes them perfect for gifting or stacking in tins. Just be patient and let them dry fully first.
I hope these cheerful cookies bring a smile to your face this Spring. They are truly a joy to bake and share with loved ones. Happy baking and enjoy every sweet bite!
— Lidia
Easter Egg Sugar Cookies
Ingredients
- 225 g unsalted butter, room temperature
- 200 g granulated sugar
- 1 large egg (50g)
- 10 ml vanilla extract
- 375 g all -purpose flour
- 5 g baking powder
- 2 g fine sea salt
- 500 g confectioners sugar
- 30 g meringue powder
- 90 ml warm water
- Gel food coloring (pastel shades)
Instructions
- In a stand mixer fitted with a paddle attachment, cream butter and sugar on medium speed for 3 minutes until aerated.
- Add the egg and vanilla extract, mixing until fully emulsified.
- Sift together flour, baking powder, and salt; incorporate into the butter mixture on low speed until a cohesive dough forms.
- Divide dough into two discs, wrap in plastic, and refrigerate for 60 minutes to hydrate the flour.
- Preheat oven to 175°C (350°F) and prepare baking sheets with parchment paper.
- Roll dough on a lightly floured surface to a uniform 6mm thickness.
- Cut shapes using an egg-shaped cookie cutter and transfer to prepared sheets, spacing 2cm apart.
- Bake for 9-11 minutes or until the structure is set but before browning occurs.
- Whisk confectioners sugar, meringue powder, and water for 5 minutes until stiff peaks form; adjust consistency with water for flood-work.
- Apply decorative icing patterns to completely cooled cookies and allow 6 hours for icing to fully dehydrate.
