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These easy Easter egg cookies are a simple and fun baking project, perfect for creating colorful, egg-shaped treats that bring joy to any springtime celebration.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
BEst Easy Easter Cookies
Looking for a fast, easy, and fun Easter idea ahead of Easter celebrations tomorrow? I’m over at the Joann Craft and Fabric stores blog, the Creative Spark, today sharing a recipe for easy cut out sugar cookies that won’t spread- and a cute Easter decorating idea!
There are cookie bunnies, carrots and Easter eggs that were super simple and adorable for any Easter party- and your kids can help make them, too!
More Delicious Easter Recipes
Try these Easter Recipes:
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Easy Easter Egg Cookies
Ingredients
- ½ cup unsalted butter, at room temperature
- 2 cups granulated sugar
- ⅔ cup sour cream
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 4 cups all purpose flour
- ½ tsp baking powder
- ½ tsp sea salt
For the Icing
- 3 cups powdered icing sugar, sifted
- 2 ½ tbsp meringue powder
- 4 tbsp water
- ½ tsp vanilla extract
Instructions
- In a large bowl beat the butter and sugar together for 3-4 minutes till creamy and light.
- Add the sour cream, egg, and vanilla and beat till combined, scrape down the sides when necessary.
- Combine the flour, baking powder, and salt in a seperate bowl.
- Add the flour mixture to the wet mixture.
- Chill the dough in the fridge or overnight preferably.
- Preheat oven to 350 degrees.
- Roll the cookie dough out on a lightly floured surface to a 1/4 inch or 1/3 inch thickness.
- Use your favorite cutters to cut the dough to desired shapes. Place on a parchment paper lined baking sheet.
- Place the cookies in the freezer for 5 minutes. This helps them keep their shape.
- Bake the cookies for 8-10 minutes till cooked but not browned yet.
- Remove the cookies and place them on a cooling rack to cool completely.
For the Icing
- In a medium bowl whisk the powdered sugar, meringue powder, water, and vanilla extract. Add 1 tsp of water at a time to thin icing till its smooth.
- Divide the icing into bowls based on how many colors you want.
- Add a few drops of food coloring to each bowl and combine till you get the desired color shade.
- Place the icings into piping bags or Ziplock bags. Trim the corner of the bag and ice the completely cooled cookies.
- Allow one color to set (20-30 minutes) before adding another color or design over top.
- Store at room temperature
- for 1-2 days or refrigerate for 7 days, freeze with parchment paper in between up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were delicious!