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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.

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

Instructions

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

Notes

  • Chilling the dough helps cookies maintain their shape.
  • Add almond extract or citrus zest for flavor variations.
  • Use royal icing for detailed decorations.
  • Store in an airtight container for up to 5 days.
  • Freeze undecorated cookies for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/easter-egg-cookies/