Easter Egg Sugar Cookies (Printable)
Soft, buttery sugar cookies with colorful icing, perfect for spring celebrations and family baking.
# What You Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon almond extract
→ Royal Icing
09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 3-4 tablespoons water
12 - Gel food coloring in pastel colors
# Directions:
01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in the egg, vanilla extract, and almond extract until fully incorporated into the butter mixture.
04 - Gradually add dry ingredients to wet mixture, mixing just until dough forms and no dry streaks remain.
05 - Divide dough into two equal portions, flatten into discs, wrap tightly in plastic, and refrigerate for minimum 45 minutes.
06 - Preheat oven to 350°F and line baking sheets with parchment paper.
07 - On lightly floured surface, roll one dough disc to 1/4-inch thickness.
08 - Cut out egg shapes using cookie cutter, placing cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8-10 minutes until edges just begin to turn golden. Cool completely on wire racks before decorating.
10 - Combine powdered sugar, meringue powder, and water in bowl, mixing until smooth and pipeable consistency.
11 - Divide icing into separate bowls and tint each with gel food coloring to achieve desired pastel shades.
12 - Pipe colored icing onto cooled cookies creating festive Easter egg patterns. Allow icing to set completely before serving or storing.
# Expert Tips:
01 -
- The dough is incredibly forgiving and perfect for little hands to help roll and cut
- Royal icing dries with a gorgeous professional sheen that makes everyone think you bought them from a bakery
02 -
- Chilling the dough is non-negotiable or your cookies will spread into blob shapes
- Royal icing can dry out quickly so keep bowls covered with damp towels while decorating
03 -
- Rotate your baking sheets halfway through for even browning
- Warm cookies will cause the icing to melt so let them cool completely on a wire rack