Description
These Easter Egg Sugar Cookies are classic, soft, and buttery sugar cookies decorated with pastel royal icing or colored glaze, perfect for spring celebrations and holiday baking. They are easy to make and fun to decorate, delivering a delightful treat for all ages.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Decoration
- Pastel royal icing or colored glaze for decorating
- Sprinkles or sanding sugar (optional)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined to ensure even distribution of the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with the granulated sugar until the mixture is light in color and fluffy, approximately 2 to 3 minutes, which creates a tender cookie texture.
- Add Egg and Extracts: Beat in the large egg, vanilla extract, and almond extract (if using), mixing thoroughly to combine all wet ingredients, enriching the flavor and binding the dough.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until a soft dough forms, avoiding overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough in half and shape each portion into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour to firm up the dough, which helps prevent cookies from spreading during baking.
- Roll and Cut: On a lightly floured surface, roll out one disc of dough at a time to about 1/4-inch thickness. Use an egg-shaped cookie cutter to cut out cookies and place them on a baking sheet lined with parchment paper, spacing them evenly for even baking.
- Bake: Preheat the oven to 375°F (190°C). Bake the cookies for 8 to 10 minutes or until the edges start to turn golden, indicating they are perfectly baked without becoming too hard.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set their shape, then transfer them to a wire rack to cool completely, ensuring the icing sets properly later.
- Decorate: Once cooled, decorate your Easter egg cookies with pastel royal icing or colored glaze, adding sprinkles or sanding sugar as desired for a festive look and added texture.
Notes
- Chilling the dough before baking helps keep the cookies from spreading and maintains their shape.
- Use gel food coloring to tint icing without thinning it out, ensuring vibrant colors and proper consistency.
- Cookies can be stored in an airtight container at room temperature for up to 5 days to maintain freshness.
- Undecorated cookies can be frozen for up to 3 months; thaw and decorate when ready to enjoy.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
