Name: Easter Egg Cookies
Prep time: 20 min
Cook time: PT-491964H50M47S
Total time: 1 h 40 min
Cuisine: American
Ingredients: For the cookies:; 2 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 1/2 teaspoons vanilla extract; For the icing:; 2 cups powdered sugar; 2–3 tablespoons milk; 1/2 teaspoon vanilla extract; Food coloring of choice

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I love baking Easter Egg Cookies when I want a festive and colorful treat to celebrate spring. These soft, buttery sugar cookies are shaped like eggs and decorated with bright icing, making them just as beautiful as they are delicious.

Why You’ll Love This Recipe

I enjoy how tender and buttery these cookies turn out every time. I like that I can decorate them with different icing colors and patterns, which makes the baking process creative and fun. I also appreciate that they are perfect for sharing at gatherings, gifting to friends, or serving as a cheerful dessert centerpiece. Whenever I want a seasonal treat that feels special, this recipe is one I happily make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract

For the icing:
2 cups powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Food coloring of choice

Directions

I whisk together the flour, baking powder, and salt in a bowl and set it aside.
In a separate large bowl, I cream the softened butter and sugar until light and fluffy.
I mix in the egg and vanilla extract until fully combined.
I gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
I wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour.
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
I roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
Using an egg-shaped cookie cutter, I cut out shapes and place them on the prepared baking sheets.
I bake for 8–10 minutes, until the edges are lightly golden, then allow them to cool completely.
For the icing, I whisk together powdered sugar, milk, and vanilla extract until smooth, then divide and tint with food coloring.
I decorate the cooled cookies with icing and let them set before serving.

Servings and Timing

I usually get about 24 cookies, depending on the size of the cutter.

Prep time: 20 minutes
Chill time: 1 hour
Bake time: 8–10 minutes per batch
Total time: About 1 hour 40 minutes

Variations

I sometimes add a touch of almond extract to the dough for extra flavor. When I want a citrus twist, I mix in a little lemon or orange zest. I also enjoy using royal icing instead of simple glaze when I want more detailed decorations. For added texture, I occasionally sprinkle colored sugar on top before the icing sets.

Storage/Reheating

I store the decorated cookies in an airtight container at room temperature for up to 5 days. If stacking them, I place parchment paper between layers to protect the decorations. I can freeze undecorated cookies for up to 2 months and decorate them after thawing. I do not reheat these cookies, as they are best enjoyed at room temperature.

FAQs

Can I make the dough ahead of time?

I often prepare the dough a day in advance and keep it refrigerated until I am ready to bake.

Why do I need to chill the dough?

I chill the dough to make it easier to roll out and to help the cookies maintain their shape while baking.

Can I freeze the cookie dough?

I wrap it tightly and freeze it for up to 2 months. I thaw it overnight in the refrigerator before rolling.

What icing works best for detailed designs?

I prefer royal icing when I want clean lines and more intricate patterns.

How do I keep the cookies soft?

I avoid overbaking and store them in an airtight container to maintain their tender texture.

Conclusion

I truly enjoy baking Easter Egg Cookies because they combine classic buttery flavor with festive creativity. Decorating them always feels like a celebration, and the soft texture makes them a treat everyone enjoys. Whenever I want to bring a little color and sweetness to the table, this recipe is one I gladly turn to.

Easter Egg Cookies

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Soft and buttery egg-shaped sugar cookies decorated with colorful icing, perfect for celebrating spring and Easter gatherings.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 8-10 minutes
Total Time: 1 hour 40 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the cookies:
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
For the icing:
2 cups powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Food coloring of choice

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Instructions

Whisk together flour, baking powder, and salt in a bowl. Set aside.
In a large bowl, cream softened butter and sugar until light and fluffy.
Mix in egg and vanilla extract until fully combined.
Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
Wrap dough in plastic wrap and chill for at least 1 hour.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll dough to about 1/4-inch thickness on a lightly floured surface.
Cut into egg shapes and place on prepared baking sheets.
Bake for 8–10 minutes until edges are lightly golden. Cool completely.
For icing, whisk powdered sugar, milk, and vanilla until smooth. Divide and tint with food coloring.
Decorate cooled cookies and allow icing to set before serving.