Easter Egg Sugar Cookies

Easter is one of our favourite times of the year, yummy sweets, cute bunnies and lots of chocolate! We know you'll have Easter gifts sorted this year with our range of delicious KOKO Black chocolate, Jelly Cat bunnies and Easter Bunny boards, but have you got your entertaining sweets sorted?! We love this no fuss, easy to make and super decorative, Easter Egg Sugar Cookie Recipe from Ahead of Tyhme (no need for Picasso art skills either). 

Cute, delicious, and easy-to-make Easter egg sugar cookies with royal icing are the perfect treat to make this Easter. Crisp outside and soft inside. | aheadofthyme.com



You will need the following ingredients to make these cute Easter egg sugar cookies:

  • unsalted butter - If you only have salted butter on hand, you can use it, but leave out the extra salt in the recipe.
  • granulated sugar
  • egg
  • vanilla extract
  • baking powder
  • salt
  • all-purpose flour
  • royal icing - Easy to make with confectioners' sugar, meringue powder, water, vanilla extract.
  • gel food colouring - for decorating the cookies with different colours.


  1. Make the dough: In a large mixing bowl cream butter and sugar together using a handmixer on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Turn the mixer to low speed and add baking powder and salt. Gradually add flour and mix until combined. Form the dough into a ball and wrap it tightly in cling wrap. Freeze for 30 minutes or refrigerate until firm (at least 1 hour, up to overnight).
  2. Cut out the cookies: Remove the dough from refrigerator and let it sit at room temperature for 5-10 minutes. On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick. Use an egg-shape cookie cutter to cut out egg cookie shapes. I used a 2-inch one. Transfer the cookies onto a half sheet lined with parchment paper, placing them an inch apart. Re-roll any scraps and repeat to cut out more cookies.
  3. Bake: Bake the cookies at 350 F preheated oven for 8-10 minutes, until the edges start to turn golden brown. Let the cookies cool for a couple minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.
  4. Combine ingredients: In a medium mixing bowl combine confectioners' sugar with meringue Add water and vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water  (a teaspoon at a time). If you find the icing too thin, add a little more sugar.
  5. Add colour: To colour the icing, add gel food colouring. You can also use liquid food colouring, but this will have a slight effect on the consistency of the icing. You may need to add a little more sugar to get the consistency right.


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