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Easter Egg Sugar Cookies

These Easter Egg Sugar Cookies are delightful, vibrant, and perfect for decoration, bringing a festive touch to your holiday celebrations.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Sugar Cookies
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 medium egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
For the Royal Icing
  • 3 cups confectioners' sugar
  • 2 tablespoons meringue powder
  • 1/4 cup room temperature water
  • 1/2 teaspoon vanilla extract (for icing)
  • gel food coloring as desired for decorating

Method
 

Make the Sugar Cookies
  1. In a large mixing bowl, cream butter and sugar together using a hand mixer until light and fluffy, about 2 minutes.
  2. Add egg and vanilla and beat until combined.
  3. Turn the mixer to low speed and add baking powder and salt.
  4. Gradually add flour and mix until combined.
  5. Form the dough into a ball and wrap it tightly in plastic wrap. Freeze for 30 minutes or refrigerate until firm.
  6. Preheat oven to 350 F.
  7. Roll the dough out to 1/4 inch thick and cut into shapes.
  8. Bake for 8-10 minutes until edges are golden.
  9. Allow to cool on a wire rack.
Prepare the Royal Icing
  1. Combine confectioners' sugar and meringue powder in a bowl.
  2. Add water and vanilla, beating until smooth.
  3. Color with gel food coloring as desired.
Decorate the Cookies
  1. Decorate cookies with icing, allowing base to set, then add patterns.
  2. Let icing set completely before storing.

Notes

Layer cooled, fully-set cookies between sheets of parchment in an airtight container. Keep at room temperature for up to 5 days; refrigerate if your kitchen is tropical-hot, but bring them back to room temp before serving for the best texture. For long trips, flash-freeze on a tray, then pack into airtight containers for up to 2 months.