These easy Easter Egg Sugar Cookies are the perfect Easter dessert recipe for Spring. The sugar cookies are fool-proof and the 3-ingredient cookie icing perfectly sets to make decorating and serving a cinch. Grab your sprinkles and let’s get decorating.
This post may contain affiliate links. Read my disclosure policy.
Easter Egg Sugar Cookie RecipeDecorating and serving these iced Easter Egg Sugar Cookies is still one of my kids’ favorite traditions at Easter time, along with Carrot Cake Cupcakes, Dying Easter Eggs with Onion Peels, and these cute Deviled Egg Chicks.
We’ve made these for sugar cookies for years, and they are a hit! The recipe is beginner and kid-friendly. It’s similar to my Christmas Sugar Cookies recipe that already has hundreds of 5-star reviews. They hold their shape beautifully when baked and you don’t have to refrigerate the dough so it’s faster!
The Easter sugar cookie icing is easy too—requires just 3 ingredients and can be dyed to get those beautiful pastel colors for the season. During the spring season, you can find the prettiest pastel sprinkles at the store.
Ingredients for Easter CookiesThe ingredients are simple, but here are some key tips:

Butter – Softened and at room temperature.

Egg – Room-temperature eggs give a better texture to the cookies

Sugar – granulated sugar helps give that chewy, airy, and browned texture

Vanilla extract– use store-bought or homemade Vanilla Extract, or you can swap with any flavored extract.

Dry ingredients – all-purpose flour, baking powder, and salt. Be sure to measure correctly!Easy Sugar Cookie Icing Ingredients

Powdered sugar – also called confectioners sugar, add or remove a tablespoon of this to make the icing thicker or thinner.

Milk – higher fat milk will make the icing creamier, but any milk will work, even dairy-free alternatives. You can also use lemon or orange juice for a flavored icing.

Vanilla extract – swap this with any other extract to make different flavorsHow to Make Easter Sugar CookiesMy Easter sugar cookies are so simple and tasty. Just be sure the cookies are completely cooled before icing the Easter egg sugar cookies.

Preheat the oven to 350°F with the racks in the top and bottom third of the oven. Line 2 baking sheets with parchment paper.

Dry ingredients – mix the dry ingredients in a bowl.

Wet ingredients – Use an electric mixer to beat the butter and sugar for 3 minutes then beat in the egg and vanilla for another minute.

Mix batter – Add the flour in 3 parts to the butter mixture, mixing to incorporate. Add a tablespoon of flour until the dough seems ready to roll

Roll out the dough – divide it into two portions. You can refrigerate for up to an hour, or roll the dough out immediately on a generously floured surface. Make sure your dough isn’t sticking to the counter.

Cut and bake – Use an Egg-Shaped Cookie Cutter to cut out shapes, and place them on the lined baking sheet (a bench scraper makes moving cutouts easy). Bake for 10-11 minutes until the edges just begin to brown. Cool for 5 minutes on the sheet and then transfer to cooling racks to cool completely.How to Make Icing for Sugar Cookies

Mix – stir the 3 icing ingredients until smooth. Add more powdered sugar for a thicker consistency or more milk to thin it out. Transfer white icing into a Pastry Bags, squeeze bottle, or zip-top bag, and snip off the corner, or see step 2 to color the icing.

Add Color – separate the white icing into small bowls, and stir in a small bit of gel food coloring with a toothpick. You just need a tiny bit for pastel colors. If using liquid coloring and the icing gets too thin, add a Tbsp of powdered sugar.

Glaze – line the outside of the cookie with icing and then fill or flood the inside. Add sprinkles right away before the icing sets.

Store – the iced cookies can take about 24 hours at room temperature to fully set before storing. Once set, cover and store at room temperature for up to a week.How to Decorate Sugar Cookies for EasterIf I’m piping designs, I give the icing a few minutes to form a crust, and then go back over the set base layer with more icing to make a design —try polka dots, crisscross lines for a thatched look, or wavy lines.

Make-Ahead and Storage TipsMy Easter egg sugar cookies are easy to share since the icing makes a nice crust and stores at room temperature after fully set.

Storing Iced Cookies: Once the icing is set, cookies are best at room temperature for 3-4 days.

Freezing: Freeze the icing, plain cookies, or decorated cookies by placing them in an airtight container in the freezer for up to 3 months. Thaw on the counter. Celebrate the Spring holiday season with these beautiful Easter Egg Sugar Cookies. They are a delicious tradition in our home and so much fun to serve—and eat.

---