Easter Egg Cookies

Easter always felt like magic in our house. My mom would clear off the kitchen table, pull out her old recipe box, and suddenly, it was cookie time.

My siblings and I would roll out dough until our arms ached, but none of us minded—it meant we were one step closer to decorating.

We’d grab the egg-shaped cutters, pressing them into the soft dough like pros, even though someone always managed to mess up the first batch (usually me).

Once the cookies were baked and cooling on racks, the real fun began. Pastel-colored icings, tiny sprinkles, and zigzag lines took over every inch of the table.

I remember how serious we’d get, carefully piping designs, then bursting into laughter when someone’s cookie ended up looking more like a lopsided blob than an Easter egg.

But honestly, that was part of the fun. I can still feel the stickiness of icing on my fingertips, the sugar rush from sneaking “just one more” before dinner, and the warmth of being surrounded by people I love.

Now, every time I bake these Easter egg cookies, it feels like opening a time capsule. That same smell of butter and vanilla fills my kitchen, and suddenly, I’m back at that table, surrounded by laughter, creativity, and way too much sugar.

This recipe brings it all together: a soft, buttery sugar cookie and smooth royal icing that’s ready for all your swirls, squiggles, and dots.

Whether you’re creating them with little helpers or just having fun on your own, these cookies are a simple, sweet way to make Easter feel special.

Table of Contents

Easter Egg Sugar Cookies Recipe

Ingredients

For The Sugar Cookies

3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract (optional, but adds depth)
2 tablespoons whole milk

For The Royal Icing

4 cups powdered sugar, sifted
3 tablespoons meringue powder
6 tablespoons warm water (adjust slightly for consistency)
1 teaspoon pure vanilla extract
Gel food coloring (pastel pink, blue, yellow, green, lavender)
Small piping bags or squeeze bottles
Fine piping tips (size #1 or #2 for detailing)

Instructions

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer on medium speed until pale and fluffy, about 3 minutes.
Beat in the egg, vanilla extract, and almond extract until fully combined.
Slowly add the dry ingredients to the wet mixture, mixing on low speed. Add the milk and mix until the dough comes together and pulls away from the sides of the bowl. If the dough feels too dry, add an extra teaspoon of milk.
Divide the dough into two portions. Flatten into discs, wrap each in plastic wrap, and chill in the fridge for at least 1 hour (or overnight for deeper flavor).
Preheat oven to 175°C (350°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
Using an egg-shaped cookie cutter, cut out cookies and transfer to prepared sheets, spacing them about 1 inch apart.
Bake each tray for 9-11 minutes, or until edges are just starting to turn golden (do not overbake; cookies should stay pale).
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

For The Royal Icing

In a large bowl, whisk together the powdered sugar and meringue powder.
Add warm water and vanilla extract. Beat on low speed until the icing is smooth, then increase to medium speed and beat for about 7-10 minutes until stiff peaks form.
Divide icing into separate bowls and color each portion with your choice of pastel gel colors. Mix each until fully blended, keeping one batch white if desired.
Thin each colored icing with a few drops of water until it reaches a piping consistency (for outlining) and another batch to flooding consistency (for filling in larger areas).
Fill piping bags or squeeze bottles with your icings.

To Decorate

Outline each cookie with the thicker icing and let it set for about 10-15 minutes.
Flood the inside of each cookie with thinner icing and use a toothpick or scribe tool to spread it evenly to the edges.
Allow the base layer to dry fully before piping the zigzags, dots, and other Easter designs using the thicker icing in various colors.
Add sprinkles or sugar pearls while the icing is still wet for added texture.
Let cookies dry uncovered at room temperature for at least 6-8 hours, or overnight, until the icing hardens completely.

What Makes Easter Egg Cookies So Special?

Easter egg cookies are more than just sweet treats; they are part of the fun and traditions of celebrating Easter.

They are shaped like Easter eggs, which are a symbol of new life and spring.
They give you the chance to be creative by decorating them with colorful icing, sprinkles, and patterns.
They are a great activity to do with family, especially with kids, bringing everyone together around the kitchen table.
The cookies are soft, buttery, and hold their shape well, making them both pretty and tasty.

What makes them extra special is how they can be made unique every time. Each person can decorate their cookie however they like, which makes the whole process feel joyful and personal.

Can I Make These Cookies Without Eggs Or Dairy?

Yes, you can make these cookies without eggs or dairy, and they will still taste great! Here are some easy swaps you can use:

Instead of butter, use plant-based butter or margarine.
Instead of cow’s milk, use almond milk, soy milk, or oat milk.
To replace the egg, you can try:
- 1 tablespoon ground flaxseed + 3 tablespoons water (let it sit for 5 minutes to thicken).
- 1/4 cup unsweetened applesauce for a softer cookie.

The dough will still roll out nicely, and the cookies will bake up well. Just remember: egg-free cookies might be slightly more tender, so handle them gently while decorating.

How Thick Should I Roll Out The Dough For Easter Egg Cookies?

The thickness of your dough matters a lot if you want cookies that bake evenly and hold their egg shape.

For these cookies:

Roll the dough to about 1/4 inch thick.

This is just right because:

Thicker dough will give you softer cookies with a nice bite.
Thinner dough may bake too quickly and turn crisp or lose shape.

Make sure to dust your surface lightly with flour and keep your rolling pin floured too, so the dough doesn’t stick. If you want all cookies to be the same thickness, you can use rolling pin guides or bands.

How Do I Keep The Cookies From Spreading Too Much In The Oven?

No one likes when their cookies puff up or spread too much, losing their perfect shape. Luckily, there are simple tricks to stop that from happening:

Chill the dough: After cutting out the shapes, place the cookies on a tray and chill them in the fridge for about 20 to 30 minutes before baking.
Don’t over-cream the butter and sugar: Mix them just until they’re light and fluffy. Overmixing adds too much air, which makes cookies spread.
Use parchment paper: Bake the cookies on parchment paper instead of greased pans.
Check your oven temperature: Make sure your oven is fully preheated to 175°C (350°F). If it’s too low, cookies will spread more.

What’s The Secret To Getting Soft Yet Sturdy Cookies?

You want cookies that are soft when you bite into them, but strong enough to handle icing and decorating. The secret is all in how you mix and handle the dough:

Use room-temperature butter: Soft butter blends better with sugar and creates a tender texture.
Don’t overmix the dough: Once you add the flour, mix just until everything comes together. Overmixing can make the cookies tough.
Add a splash of milk: A tablespoon or two of milk will keep the dough soft but easy to roll out.
Chill the dough before cutting: Cold dough holds its shape and gives you a sturdy base for decorating.
Bake just until the edges are set: About 9-11 minutes in the oven. The centers might look slightly pale, but they will finish cooking as they cool.

How Long Do These Cookies Take To Fully Dry After Decorating?

Once you’ve decorated your cookies with royal icing, patience is key to letting them dry properly.

Royal icing takes about 6 to 8 hours to dry fully at room temperature.
For the icing to harden completely and be safe to stack or package, it’s better to let them sit overnight (about 12 hours).

To help them dry faster:

Place the cookies on a flat surface in a cool, dry area.
Avoid humid rooms, as moisture will slow down the drying process.
If you need to speed things up, you can use a fan nearby to circulate air.

The drying time makes sure the icing is firm and won’t smudge when you store or gift the cookies.

Can I Make Easter Egg Cookies In Advance?

Yes, these cookies are perfect for making ahead, which is super helpful during busy holiday weeks.

Here’s how you can plan ahead:

Make the dough up to 3 days in advance and store it wrapped in the fridge.
Bake the cookies 2 to 3 days ahead and keep them plain or decorated.
Decorate a day or two before serving to give the icing time to dry properly.

How Do I Keep Easter Egg Cookies Fresh?

To keep your cookies tasting just as good as when you baked them, follow these easy steps:

Store in an airtight container: Once the icing has dried, place the cookies in a container to protect them from air and moisture.
Separate layers with parchment paper: This prevents the icing from sticking to other cookies.
Keep at room temperature: Store them in a cool, dry spot for up to 1 week.

If you want them to stay fresh for longer, you can also freeze them, but room temperature is best for short-term storage.

Can I Freeze The Dough Or Baked Cookies?

Freezing is a great option if you want to prepare early.

Here’s how to freeze both dough and cookies:

For the dough:
- Shape it into a flat disc, wrap it tightly in plastic wrap, and place it in a freezer bag.
- It will keep for up to 3 months.
- Thaw it in the fridge overnight before rolling and cutting.
For baked cookies:
- Freeze them plain (without icing) by placing them in a single layer on a tray until frozen, then transfer to a freezer-safe container.
- They will stay fresh in the freezer for about 2 months.
- Thaw them at room temperature and decorate once thawed.

Decorated cookies can also be frozen, but it’s best to freeze them undecorated for the freshest look and texture.

Flavor Variations for Easter Egg Cookies

If you’d like to give your Easter cookies a fun spin, here are some easy flavor ideas that add extra yumminess:

Lemon zest or orange zest: Add grated citrus zest to the dough for a bright, fresh flavor.
Almond extract: Swap out some of the vanilla extract for almond extract to give the cookies a light, nutty taste.
Cocoa powder: Mix a few tablespoons of cocoa powder into the dough for chocolate sugar cookies.
Spices: Try adding a pinch of cinnamon, nutmeg, or cardamom to give them a warm spice kick.
Coconut flakes: Fold finely shredded coconut into the dough for added texture and a tropical flavor.

You can also tint the royal icing with different extracts like peppermint or orange for fun, subtle surprises in every bite.