Easter Egg Sugar Cookies Recipe

Easter Egg Sugar Cookies RecipeTaste of Home

Quick look

  • prep 30 min    cook 15 min


  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups confectioners’ sugar
  • 1 tablespoon meringue powder
  • 1/4 cup warm water
  • 1/2 teaspoon almond extract
  • Liquid food coloring
  • Pastel organdy ribbon (1/4 inch wide), cut into 12-inch lengths, optional

    How to make it  45 minutes

  • 1

    In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

  • 2

    On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. egg-shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets. Make a hole for a ribbon by pressing a plastic straw 1/2-in. from the top of each cookie if desired. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

  • 3

    For icing, sift confectioners’ sugar and meringue powder into a large bowl. Add water and extract; beat on low speed until blended. Beat on high for 5 minutes.

  • 4

    Fill a pastry or plastic bag with 1 cup of icing; cut a small hole in the corner of the bag. Outline each cookie with icing.

  • 5

    Tint remaining icing with food coloring if desired. Add water, a few drops at a time, until mixture is thin enough to flow smoothly. Fill in the center space of each cookie, allowing the icing to spread to the outline. Let dry overnight.

  • 6

    Decorate with remaining icing. Store in airtight containers. Thread ribbon through holes, tie ends in a bow and hang on an Easter tree if desired. Yield: about 4-1/2 dozen.

Nutritional Information(per serving)

  • Calories: 199
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 42mg
  • Sodium: 138mg
  • Carbs: 31g
  • Protein: 3g
  • Fiber: trace

One serving equals 2 cookies.

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