Easter Egg Sugar Cookies
Sugar cookies shaped like Easter eggs are way easier than you think. The dough rolls beautifully and holds crisp edges when cut.
You’ll get perfectly smooth surfaces for decorating. Just don’t skip the chilling step.
Why Butter Temperature Matters
Room temperature butter creams properly with sugar, creating tiny air pockets that make cookies tender. Cold butter won’t mix well. Melted butter makes cookies spread too much. Press the butter with your finger – it should give slightly but not be squishy.
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Roll Between Parchment Sheets
Place dough between two parchment sheets before rolling. This prevents sticking without adding extra flour that toughens cookies. Roll from center outward in different directions. Keep thickness even at quarter-inch for consistent baking. Peel off top parchment before cutting shapes.
Chilling Prevents Spreading Disasters
Cold dough holds its shape during baking. Warm dough spreads into blobs that look nothing like eggs. Chill cut shapes on the baking sheet for fifteen minutes before baking. Your egg shapes will stay crisp and defined instead of turning into abstract art.
Oven Position Controls Browning
Bake on the center rack for even heat circulation. Bottom rack makes bottoms too brown before tops set. Top rack burns edges while centers stay pale. Rotate pans halfway through baking if your oven has hot spots. Look for very light golden edges as your doneness cue.
Getting Professional-Looking Icing
- Test icing consistency on one cookie first – it should spread smoothly but not run off the edges.
- Use a toothpick to pop air bubbles in wet icing for a perfectly smooth surface.
- Let first color set completely before adding details or second colors to prevent bleeding.
Frequently Asked Questions
Can I freeze the dough ahead of time?
Yes, wrap disks tightly and freeze for up to 3 months. Thaw in refrigerator overnight before rolling.
What if my cookies spread during baking?
Your dough was too warm or butter was overmixed. Chill shaped cookies longer next time.
How long do decorated cookies stay fresh?
Store in airtight container at room temperature for up to one week. Don’t refrigerate or icing may sweat.
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Easter Egg Sugar Cookies
Ingredients
Icing
Equipment Needed
- Large mixing bowl
- Electric mixer
- Rolling pin
- Egg-shaped cookie cutters (3-inch)
- 2 large baking sheets
- Parchment paper
- Wire cooling racks
Instructions
- Combine dry ingredients: Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Cream butter mixture: Beat butter and granulated sugar with electric mixer until light and fluffy, about 3 minutes. Add egg, vanilla, and milk. Beat until combined.
- Form cookie dough: Add flour mixture to butter mixture. Mix on low speed until just combined. Don’t overmix.
- Chill dough: Divide dough in half. Shape each half into a disk. Wrap in plastic wrap. Refrigerate for 2 hours.
- Prepare for baking: Preheat oven to 350°F. Line baking sheets with parchment paper.
- Roll and cut cookies: Roll one disk between parchment sheets to ¼-inch thickness. Cut with egg-shaped cutters. Place on prepared baking sheets 2 inches apart.
- Chill shaped cookies: Chill cut cookies on baking sheets for 15 minutes.
- Bake cookies: Bake for 10-12 minutes until edges are very lightly golden. Cool on baking sheet for 5 minutes, then transfer to wire racks.
- Make royal icing: Whisk powdered sugar, 3 tablespoons milk, and vanilla until smooth. Add more milk if needed for spreading consistency. Divide into bowls and tint with food coloring.
- Decorate cookies: Spread icing on completely cooled cookies. Let set for 30 minutes before serving.
Nutrition Facts
Per Serving (1 cookie)
