Family Favorite Easter Egg Sugar Cookies: A Festive Treat That’s Egg-stra Special! 🥚🍪🌈
1. Introduction
These Family Favorite Easter Egg Sugar Cookies are the perfect way to celebrate spring and create lasting holiday memories. This easy Easter sugar cookie recipe yields soft, buttery cookies that hold their shape beautifully when baked. Decorated with pastel icing and festive sprinkles, these adorable egg-shaped treats will become your go-to Easter dessert year after year. If you’re looking for more holiday baking inspiration, check out our full collection of baking recipes that are perfect for any occasion.
What makes this Easter sugar cookie recipe special is its perfect balance of sweetness and texture. The dough is simple to make and rolls out smoothly, making it ideal for cookie cutters. Whether you’re hosting an Easter brunch, planning an egg hunt, or just want a fun baking activity with kids, these cookies check all the boxes. For those who love peanut butter flavors, you might also enjoy our peanut butter cake recipe as another delicious dessert option.
2. Ingredients
- 3 cups all-purpose flour (for best results, sift before measuring)
- 1 teaspoon baking powder (aluminum-free recommended)
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, softened to room temperature (about 65°F)
- 1 cup granulated sugar (you can substitute with organic cane sugar)
- 1 large egg (preferably at room temperature)
- 2 teaspoons pure vanilla extract (or try almond extract for variation)
- For decorating: Pastel-colored royal icing, sprinkles, edible glitter (or natural food coloring alternatives)
Pro Tip: The quality of your ingredients makes a big difference in sugar cookies. For the best flavor and texture, use European-style butter with higher fat content and pure vanilla extract rather than imitation.
3. Equipment Needed
- Stand mixer or hand mixer (a sturdy wooden spoon works too for hand mixing)
- Rolling pin (French-style tapered rolling pins work beautifully)
- Easter egg-shaped cookie cutters (various sizes make a lovely presentation)
- Parchment paper or silicone baking mats
- Cooling racks (essential for proper cooling before decorating)
- Piping bags or plastic sandwich bags with corner snipped off for decorating
- Offset spatula for smoothing icing
Step 1: Prepare the Cookie Dough
In a medium bowl, whisk together flour, baking powder, and salt. This aerates the dry ingredients and ensures even distribution of leavening agents. In a separate large bowl, cream together butter and sugar for 3-4 minutes until light and fluffy – this step is crucial for creating the perfect sugar cookie texture. Beat in egg and vanilla extract until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until just combined (overmixing develops gluten and makes cookies tough). Divide dough into two equal portions, flatten into disks (this helps with even chilling), wrap tightly in plastic, and chill for at least 1 hour (up to 3 days).
Step 2: Cut Out Easter Egg Shapes
Preheat oven to 350°F (175°C) and position racks in the upper and lower thirds of your oven. On a lightly floured surface (or between two sheets of parchment paper to prevent sticking), roll out one dough disk to about 1/4-inch thickness – consistent thickness ensures even baking. Use Easter egg cookie cutters to cut out shapes, transferring them to parchment-lined baking sheets with a thin spatula (leave about 1 inch between cookies). Gather scraps, reroll (try to reroll only once to prevent tough cookies), and continue cutting until all dough is used. For more cookie decorating ideas, you might enjoy this external resource from Natasha’s Kitchen.
Step 3: Bake the Cookies
Bake cookies for 8-10 minutes, rotating pans halfway through baking, until edges are just beginning to turn golden. The centers should still look soft but not wet – they’ll firm up as they cool. Let cookies cool on baking sheets for 5 minutes (this prevents breakage) before transferring to wire racks to cool completely. This Easter sugar cookie recipe makes about 24 medium-sized cookies, perfect for sharing at your Easter dinner or packaging as gifts.
Step 4: Decorate Your Easter Egg Cookies
Once completely cooled (warm cookies will make icing melt), decorate cookies with royal icing in pastel colors. Use piping bags with small round tips for detailed designs or simply spread icing with a knife for a rustic look. Add sprinkles, edible glitter, or small candy decorations while icing is still wet for maximum adhesion. For a professional touch, let base coat of icing dry completely before adding additional decorations. Let icing set completely (about 4-6 hours) before serving or packaging. These make wonderful additions to Easter brunch dessert tables or as sweet treats after your main Easter meal.
5. Tips for Perfect Easter Sugar Cookies
- Chill dough adequately (at least 1 hour) to prevent spreading during baking
- Use flour sparingly when rolling (excess flour makes cookies dry)
- Rotate baking sheets halfway through for even browning
- Let cookies cool completely before decorating (patience prevents smudges)
- Store decorated cookies between layers of parchment in airtight containers
- For shiny icing, add a tiny bit of corn syrup to royal icing
- Use gel food coloring rather than liquid for more vibrant colors without thinning icing
6. Variations
- Add 1 teaspoon lemon or orange zest to dough for bright citrusy flavor
- Mix in 1/2 cup sprinkles to dough for funfetti effect (kids love this!)
- Use almond extract instead of vanilla for different flavor profile
- Create sandwich cookies with jam or frosting filling
- Add 1 tablespoon of cocoa powder to half the dough for chocolate variations
- Brush baked cookies with edible gold or silver dust for elegant presentation
7. Storage Instructions
Undecorated cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for 3 months (place parchment between layers). Decorated cookies should be stored in a single layer in airtight containers and consumed within 3-4 days for best texture and appearance. For longer storage, freeze undecorated cookies and decorate after thawing. If you’re interested in more food storage tips, check out our about page where we share our kitchen wisdom.
8. Frequently Asked Questions
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 3 days or frozen for 1 month. Thaw frozen dough in refrigerator overnight before rolling. This makes these Easter sugar cookies perfect for advance preparation when you’re planning a big holiday meal.
How do I prevent my cookies from spreading?
Ensure your dough is properly chilled, your oven is fully preheated, and you’re not using too much flour when rolling. Using a silicone baking mat or parchment paper also helps. If problems persist, try reducing the butter by 2 tablespoons.
Can I use this recipe for other shapes?
Absolutely! This versatile Easter sugar cookie recipe works well for any shaped cookies throughout the year – Christmas trees, hearts for Valentine’s Day, or even simple rounds. The dough holds intricate shapes beautifully.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
9. Conclusion
This Family Favorite Easter Egg Sugar Cookie recipe is sure to become a cherished tradition in your home. The simple ingredients create tender, flavorful cookies that are perfect for decorating with all your favorite Easter colors and designs. Whether you’re an experienced baker or trying sugar cookies for the first time, this foolproof recipe delivers delicious results every time. For more recipe ideas or to work with me on custom recipes, don’t hesitate to reach out. Gather your family, break out the sprinkles, and create some sweet Easter memories with these delightful treats that are as fun to make as they are to eat!
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Family Favorite Easter Egg Sugar Cookies
These Family Favorite Easter Egg Sugar Cookies are the perfect festive treat for your Easter celebrations! Soft, buttery sugar cookies cut into adorable egg shapes and decorated with pastel icing and sprinkles. This easy recipe yields perfect cookies that hold their shape beautifully and make wonderful edible gifts or fun baking activities with kids.
- Total Time: 1 hour 30 minutes
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- For decorating: Pastel-colored royal icing, sprinkles, edible glitter
Instructions
- Whisk together flour, baking powder, and salt in a medium bowl
- Cream butter and sugar until light and fluffy, then beat in egg and vanilla
- Gradually add dry ingredients to wet ingredients, mixing until just combined
- Divide dough into two portions, flatten into disks, wrap in plastic, and chill for 1 hour
- Preheat oven to 350°F (175°C) and line baking sheets with parchment
- Roll out dough to 1/4-inch thickness and cut with egg-shaped cookie cutters
- Bake for 8-10 minutes until edges just begin to turn golden
- Cool completely before decorating with royal icing and sprinkles
Notes
- Chill dough adequately to prevent spreading
- Use flour sparingly when rolling to avoid tough cookies
- Rotate baking sheets halfway through for even browning
- Let cookies cool completely before decorating
- Store decorated cookies between layers of parchment in airtight containers
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
