These fun and festive Easter Egg Sugar Cookies cookies are so soft and thick with irresistible buttery vanilla flavor, topped with an equally delicious frosting with edible sparkle glitter! Almost too cute to eat, but hey! We will eat them!
This easy Easter Egg Cut-Out Sugar Cookie Recipe is awesome for the kids to help decorate for the holidays! Like these Shamrock Cookies and these 25 Quick and Easy Easter Peep Dessert Treats!
Why We Love Making This Easter Egg Cut-Out Sugar Cookie Recipe!
- They are the cutest egg cookies ever!
- A fun, kid-friendly Easter project for the whole family to enjoy.
- Super simple to decorate with edible sugar or glitter! All you do is sprinkle it on top of the cookies, without making separate frosting colors!
- Easy dough to work with, with minimal chilling because we are using chilled butter!
- Uses Flash-Freeze Method so you don't have to chill the dough for hours for clean cut-out cookies!
Our Cut-Out Sugar Cookie Recipe
The cookie dough comes together easily with only a handful of basic ingredients. After that, all you do is roll the dough out and cut the dough into egg shapes and flash-freeze them, then bake.
Flash-Freezing the Cut-Out Cookie Dough Prevents Cookies From Over-Spreading
To prevent the cookies from over-spreading, the cookie dough must be chilled. Roll the dough out right after you prepare it, cut out the shapes, then chill the shapes on a baking sheet lined with parchment paper for 10 minutes in the freezer. You can also place them in the fridge for 15-20 minutes as well, whichever method you want!
Don’t chill the cookie dough and then try to roll it out because it will be too cold to work with.
Without complicated designs, decorating these Easter eggs are super simple! All we’re doing is applying a simple layer of buttercream icing and topping them with glittery sugar! That's it!
Vanilla Buttercream: We used vanilla buttercream to decorate our batch of sugar cookies, but for a shortcut you could use store-bought buttercream to skip making it homemade! You can see how we decorated these shamrock sugar cookies with buttercream and colored sugar as well.
What You Need for Easter Egg Cookies To Get Started
- Mixer
- Rolling Pin
- Easter Cookie Cutters – Here are the exact Ann Clark
3 piece easter egg cookie cutters
I used for these photos. You can use any easter egg cutters you have, but I love the large eggs, plus you get the cute bunny face and peep inspired cut out cookie cutters as well!
- Sanding Sugar Sprinkles Or Disco Glitter – Any sprinkles you want to use will be fun and can be found in the baking aisle or online. These sanding sugar sprinkles or this (OH! SWEET ART - Easter Disco Cake SET makes them fun and sparkly and so simple to use! Much easier than making frosting and coloring the frostings separately, and still getting all the pretty colors on top!
- Decorating with vanilla buttercream, you need: A knife or small icing spatula
to ice the cookies or use a piping/pastry bag
or ziplock bag and fill it with frosting. Snip a small hole or use a medium sized round tip
and outline the egg and fill it in with frosting. Then smooth it out with a knife or small icing spatula. You could also use my sugar cookie icing as well!
- Baking sheets and parchment paper. I like using my USA Pan half baking sheets
for cookies and parchment paper
to make everything easier!
Ingredients You Need
Easter Egg Shaped Sugar Cookies
- all-purpose flour, spooned and leveled
- baking powder
- unsalted butter, cold & cut into cubes (can also use salted butter, omit salt)
- granulated sugar
- egg
- salt
- vanilla extract
- almond extract
Easy Buttercream Frosting
- unsalted butter, room temperature
- powdered sugar
- salt
- vanilla extract
- milk of choice or heavy cream
- assorted sparkling sand sugars
and/or shimmering sugar dust (OH! SWEET ART - Easter Disco Cake SET
(7 colors) Baby Pink/ Baby Blue/ Baby Violet/ Baby Yellow /Baby Green/ Baby Orange)
Other Icing Option: You could also use my sugar cookie icing as well!
How to Make Easter Egg Shaped Sugar Cookies
Easter Egg Shaped Sugar Cookies
- Line baking sheets with parchment paper, set aside.
- Whisk together the flour, salt and baking powder, set aside.
- Using mixer, cream together the cold, cubed butter and sugar until smooth and creamy. Blend in the egg and both extracts. Gradually add the flour mixture and beat until just combined, scraping down the bowl, as needed, including the bottom.
- The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl until it comes together.
- Roll dough on a floured surface to about ⅓" to ⅜" thickness preferred and cut into shapes using egg shaped cookie cutter.
- Place cut out cookies on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F.
- Bake for 10-12 minutes until just barely golden on the bottoms, being careful to not over-bake.
- Let sit for a few minutes on the sheet, then transfer to a cooling rack to cool completely before frosting.
Easy Buttercream Frosting & Dusting Sugar Cookies
- Using mixer, mix together the butter, ½ of the powdered sugar, vanilla, salt and ½ of the milk until mixed well. Add remaining powdered sugar and add more milk until you get the consistency you want for cookies.
- To decorate cookies, use a spatula or knife to cover the cookies or add frosting to a pastry bag with a small or medium tip and pipe onto cookies.
- Smooth the frosting out with a spatula and knife, then add sugar sprinkles or shimmering sugar dust to the tops.
- Allow cookies to set about 3 hours or overnight before stacking.
Cookie Tips
- Make sure your butter is cold and cut into cubes! This helps the cookie dough stay cold to hold their shape better.
- Once you cut out your cookies with your egg cookie cutter, just flash-freeze the dough for 10 minutes in the freezer, then bake away! I've found if I put one tray of cut out cookies in the freezer, and put the other cookie sheet in the fridge for 15-20 minutes while I wait for the first batch to bake. By doing this, it keeps the cookies from spreading to hold their lovely egg shape!
- Make sure you measure your flour correctly. Fluff up the flour. Lightly spoon the flour into your dry-cup measurement, without packing it down. Scrape off the excess with a straight edge by using the handle of a spoon or knife.
- Don't over bake your cookies. Overbaking will make them brown colored and they won't be soft and bakery style cookies!
- Once the cookies are frosted, allow cookies to set about 3 hours or overnight before stacking.
- Frosting can be homemade or you can use store-bought buttercream frosting for an easy shortcut!
How to Store Easter Egg Cut Out Cookies
- These cookies can be prepared ahead and served later by keeping them in an airtight container on the countertop for a few days.
- We don't recommend refrigerating the cookies because that can dry them out faster.
How to Freeze Baked Cookies
- Freezing baked cookies -Freeze baked unfrosted cookies in layers, separated by parchment or waxed paper, in an airtight container. Add frosting after you've thawed the cookies out.
This Easter Egg Cut-Out Sugar Cookie Recipe is perfect for placing in Easter baskets, on charcuterie boards and gifting! Make these cookies small or big, serve them on a platter to give to friends and family or at any party where you're celebrating the day!
More Cool Easter Ideas!
- Best Soft Sour Cream Cookies
- 45 Awesome Easter & Spring Desserts
- M&M Easter Egg Marshmallow Fudge Brownies
- Homemade Chocolate Peanut Butter Eggs
- Freezing Cookie Dough
- Easter Rice Krispie Nests
- Easter M&M Chocolate Chip Blondies
Easter Egg Sugar Cookies
These fun, disco Easter Egg Sugar Cookies cookies are so soft and thick with irresistible buttery vanilla flavor topped with an equally delicious frosting with edible sparkle glitter! Almost too cute to eat, but hey! We will eat them!
Ingredients
Easter Egg Shaped Sugar Cookies
- 3 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 cup unsalted butter cold & cut into cubes (can also use salted butter, omit salt)
- 1 cup granulated sugar
- 1 large egg
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
Easy Buttercream Frosting & Edible Glitter/Sanding Sugar
- 1 cup unsalted butter room temperature
- 3 - 4 cups powdered sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk of choice or heavy cream
- Assorted sparkling sand sugars and/or shimmering sugar dust I used OH! SWEET ART - Easter Disco Cake SET (7 colors Baby Pink/ Baby Blue/ Baby Violet/ Baby Yellow /Baby Green/ Baby Orange)
Instructions
How to Make Easter Egg Shaped Sugar Cookies
Easter Egg Shaped Sugar Cookies
- Line baking sheets with parchment paper, set aside.
- Whisk together the flour, salt and baking powder, set aside.
- Using mixer, cream together the cold, cubed butter and sugar until smooth and creamy. Blend in the egg and both extracts. Gradually add the flour mixture and beat until just combined, scraping down the bowl, as needed, including the bottom.
- The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl until it comes together.
- Roll dough on a floured surface to about ⅓" to ⅜" thickness preferred and cut into shapes using egg shaped cookie cutter.
- Place cut out cookies on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F.
- Bake for 10-12 minutes until just barely golden on the bottoms, being careful to not over-bake.
- Let sit for a few minutes on the sheet, then transfer to a cooling rack to cool completely before frosting.
Easy Buttercream Frosting & Edible Glitter/Sanding Sugar
- Using mixer, mix together the butter, ½ of the powdered sugar, vanilla, salt and ½ of the milk until mixed well. Add remaining powdered sugar and add more milk until you get the consistency you want for cookies.
- To decorate cookies, use a spatula or knife to cover the cookies or add frosting to a pastry bag with a small or medium tip and pipe onto cookies.
- Smooth the frosting out with a spatula and knife, then add sugar sprinkles or shimmering sugar dust to the tops.
- Allow cookies to set about 3 hours or overnight before stacking.
Notes
- You could also use my sugar cookie icing as well!
Tried this recipe?Let us know how it was!
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