Get ready for Easter desserts with this delicious and easy Easter egg cookie recipe. If you love a classic sugar cookie, then this is going to be a hit with your family. A simple and fast icing adds to the yum factor of this cookie and makes them look even cuter on the Easter table.
Easter Egg Cookie Recipe
Easter is one of my favorite holidays to spend with my family. We love sharing the time watching the kids play and hunt for eggs around the yard. When I was young, I even remember dying eggs with my grandma and hiding them for my younger cousins. It's just a wonderful time to spend together as a family.
Part of that time and our family traditions included having great food. Alongside my grandma making her famous Easter bunny cake, her "icebox cookies", otherwise known as sugar cookies, were a must. She would pull up her little yellow kitchen stool next to the counter, and I would climb up beside her to help roll out the dough.
Sometimes, she would mix the dough and roll into a log to the freezer for later. Other times, she would cover the dough and refrigerate it then bring me back into the kitchen to help her cut out the cookies. The best part of making cookies was that she always let me decorate my own. It was part of the reason I learned to love cooking!
Can I Freeze This Cookie Dough?
As I mentioned, one of the best things about this recipe is that it can easily be frozen. In fact, since you need to refrigerate it before cutting anyway, it is often easier to whip up several batches and just keep a roll in the freezer at all times.
To freeze this cookie dough, I recommend placing it on plastic wrap and then rolling it into a long log shape. This makes it easier to store, as well as being easier to cut later. Wrap it 2-3 times around in plastic wrap, then cover in aluminum foil or place inside a freezer storage bag.
Make sure you add the recipe name, the date it was made, and any cooking directions needed for making later. I have kept these in the freezer for up to 4 months with excellent results and flavor when cooked.
Do These Cookies Use Royal Icing?
While royal icing is traditional on sugar cookies, it is not always a must. For this recipe, I like to make a simple powdered sugar glaze instead. It is fast, easy, and still easy to decorate with if desired. A few drops of food coloring, some sprinkles or candy beads, and you have gorgeous and delicious cookies in no time!
What if I Don't Want to Add Glaze?
Then you don't have to! Glaze or icing are both a great addition to a sugar cookie, but they aren't a must. If you prefer, you can simply add a bit of extra sugar on top before baking. Other options that are delicious include icing sugars, sprinkles, candy pieces, and even dipping them in melted chocolate.
Just because I like them with glaze doesn't mean it is a must. This just adds an extra bit of fun for kids to decorate and add some more beauty to the cookies.
How do You Decorate Easter Sugar Cookies?
I find the best method for decorating cookies is to wait until they have cooled completely. Then, using a frosting piping bag, just add the frosting or the glaze slowly first by outlining the outside shape. Then, you can fill in the middle with your glaze or frosting.
Once you have the icing in place, you can add a few sprinkles or even some candy beads along the top if desired. I made my glaze in green, yellow, and purple, then kept some white to add accent dots and swirls. It's really easy to make and so fun!
Another option you may prefer is to put your glaze into small bowls, then dip the cookies into the glaze and tap gently against the side of the bowl to remove excess. This coats the top of the cookies in one easy step.
- Vanilla extract
- Baking powder
- Powdered sugar
- Food coloring/dye
How to Make Easter Egg Cookies
Begin by beating your butter, sugar, and vanilla until it is light in color.
Next, you will add in the egg, and continue beating. Continue this until all sugar crystals have dissolved.
In a separate bowl, whisk together the flour, baking soda, and salt.
Combine the butter mixture with the flour mixture and stir until it forms a smoothie cookie dough.
Cover the dough with plastic wrap and chill in the refrigerator for an hour.
While the dough chills, make a simple sugar glaze by mixing water into powdered sugar until it is a semi-thick consistency.
Divide into three portions, and add food coloring to the glaze in colors you prefer.
Once the dough has chilled, you will lightly flour a clean surface and roll out the dough to around ¼" thick.
Use a cookie cutter and cut out the cookies, then place them onto a parchment-covered baking sheet.
Bake the cookies for 8-10 minutes at 180º C/350º F.
Remove the cookies from the oven and transfer to a cooling rack.
Once the cookies have cooled completely, ice and decorate as you prefer.
If you want to add more yummy desserts to your Easter table, make sure you add a batch of our best banana bread recipe. It's always a hit. Another great choice is these carrot cake cookies and this easy fruit flower cup idea! So many great choices for sharing at Easter and my favorite is this banana cheesecake recipe.
- ½ cup butter softened
- 1 egg
- ½ cup of sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups flour
- 3 cups powdered sugar
- ¼ cup water
- Food dye
- Using a mixer beat the softened butter with sugar and vanilla until light in color. Add an egg and beat again. Make sure to dissolve all sugar crystals;
- In a separate bowl, whisk the flour with baking powder and salt;
- Combine the butter mixture with the dry ingredients to form smooth cookie dough;
- Cover with plastic wrap and let sit in the refrigerator for around an hour;
- Meanwhile, make a sugar glaze by adding water into powdered sugar in portions to make a semi-thick glaze. Divide into 3 portions and dye each into any preferred color using gel food dye.
- Roll out the dough and use a cookie cutter to cut out egg-shaped cookies.
- Bake cookies on a parchment-covered baking sheet at 180C/350F for 8-10 minutes. Leave to cool down.
- Decorate cold cookies with glaze using a piping bag.
This recipe is also great for use for any holiday or with any cookie cutter. You could also simply roll the dough into a long log and slice them into circles for a faster process if desired.
Amount Per Serving: Calories: 99Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 47mgCarbohydrates: 18gFiber: 0gSugar: 12gProtein: 1g