Easter egg cookies look detailed, but most designs are just simple piping patterns anyone can do. You don’t need advanced decorating skills—just a bright icing or glaze and festive sprinkles.

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How to Make Easter Egg Sugar Cookies
Note! Process photos are shown with a stand mixer but you can totally use a hand mixer.



This is a sugar cookie dough that you have to chill for two hours.
Chilling helps the dough from spreading while baking. You want to maintain those egg shapes!
This is my most popular foolproof no-chill rolled sugar cookie recipe if you don't want to mess around with a recipe you don't have to chill.





Make the Royal Icing
Royal icing is simple to make with just a few ingredients.
If you'd rather, you can also just use an easy cookie icing.
This quick icing forms a glaze that hardens but you can just dip the tops of the cookies in it and then top with sprinkles if you'd like.
Royal Icing without Corn Syrup Ingredients
- Powdered Sugar or Confectioner's Sugar
- Meringue Powder
- Water
- Gel food coloring (optional)
- Sprinkles (optional) Where can I find sprinkles?

Mix powdered sugar, meringue powder and water in a large mixing bowl using an electric mixer or your stand mixer with the balloon attachment.
This icing recipe as written is on the thicker side, which is easier for children to use.
But if this royal icing is too thick, add a tablespoon of water at a time until you reach the consistency you like.
Whoops, too much water? Add a tablespoon of powdered sugar until you get it right!
Once combined, separate the royal icing into bowls so you can dye individual colors.
Don't forget to leave a bowl of icing without color so you have a white accent to use if you like.
Put each color in a piping bag or a ziplock with a rubber band at the end so you don't have any icing fall out.
How to Decorate Easter Egg Cookies with Royal Icing

After you've outlined the cookie, move inward around the cookie until it’s mostly filled with icing.
Use a toothpick to help fill in empty spaces after the icing is piped.
Swirl the toothpick in a circular motion to move the icing into the gaps.
The icing will smooth as it dries.
Before the icing sets, decorate with sprinkles if desired.

Do You Have to Use Royal Icing?
No, use what you want. If you don’t want to mess with meringue powder, just make my favorite powdered sugar cookie icing.
Or try these three simple cookie decorating ideas:
- Powdered sugar glaze
- Store-bought icing (I won't tell)
- Melted candy melts
Royal icing gives you cleaner lines but it’s not required to make cute Easter cookies.
Easter Egg Cookie Cutters
You can find cookie cutters, like sprinkles, almost anywhere that sells food and/or craft supplies.
I found this variety pack of egg shaped cookie cutters on Amazon. This is a good choice because you get four egg shaped cutter in a range of sizes from the larger 4-inch to two-inch.

I like a variety when I'm cutting out cookies in case I have a scrap of dough left that's not big enough for the big cutter.
But you can also just find a single egg cookie cutter like this Ann Clark.
But remember, if you do have leftover sugar cookie dough, you could just bake it as is, just like I do with leftover pie crust dough for pie crust cookies.
Easter Sprinkles for Cookies
Easter sprinkles can be found really anywhere, including Michael's, Amazon and most likely your local grocery store.
Remember that sprinkles really don't have an expiration date.
Maybe you don't want to use 10 year old sprinkles but I've used five year old sprinkles and no one died.
Check out this variety pack of Easter Sprinkles
Cottontail Sprinkle Mix (two-ounce bottle)
Spring Chicken Sprinkle Mix (adorbs!)
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Recipe
Easter Egg Cookies with Royal Icing
Easter Egg Sugar Cookies with Royal Icing will be the star of your Easter Dinner Table!
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1.5 tablespoons milk or orange juice
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 3 cups all purpose flour (spooned and leveled
- Royal Icing
- 2 pounds (7.5 cups approximately) powdered sugar
- 4 teaspoons meringue powder
- ⅔ cup water
- Food coloring gel
- Sprinkles (if desired)
Instructions
- Cream butter and sugar.
- Add egg, vanilla extract and milk or orange juice.
- Add dry ingredients and stir to combine.
- Chill wrapped dough 1–2 hours.
- Roll out and cut into egg shapes and bake on parchment-lined baking sheet.
- Let cool.
- Make royal icing.
- Decorate and let dry.
Notes
This is a recipe that needs to be chilled.
Also try my favorite no-chill and no-spread sugar cookie recipe.
Recommended Products
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
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Ann Clark Cookie Cutters Easter Egg Cookie Cutter 4" Made in USA -
Easter Egg Cookie Cutter Set - 4 Piece - 4", 3 ⅜", 2 ½", 2" - Egg Shaped Cookie Cutters, Stainless Steel Biscuit Pastry Cutters -
Sweets Indeed Sprinkles, Easter Sprinkles, Spring Shapes, 4 Pack, Edible Sprinkle Mix, Perfect for Cake Decorations, Baking, Ice Cream, Cookies, Cupcake Topper (Easter) -
Wilton Meringue Powder, 4 oz Can -
Food Coloring Set - 12 Color Food Grade Vibrant Food Dye Tasteless Liquid Color for Cake Decorating, Baking, Easter Egg, Icing, Fondant, Cooking, Slime Making DIY Supplies Kit - 0.35 Fl. oz (10 ml)/Bottles -
Wilton 12-Inch Disposable Decorating Bags for Piping and Decorating with Assorted Icings, Flexible and Microwave-Safe, Bags Only (24-Count), White -
Reynolds Kitchens Parchment Paper Roll, 60 Square Feet -
Nordic Ware Naturals Aluminum Commercial Half Sheet - USA Made Cookie Sheet Pan, 2-Pack -
Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 177Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 28mgSodium 46mgCarbohydrates 24gFiber 0gSugar 11gProtein 2g
Nutrition information is approximate as I am not a registered dietician.





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