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Easter Egg Sugar Cookies

 Easter Egg Sugar Cookies
Although they take some time to decorate, I enjoy giving these cookies to family and friends. You can also make them for Christmas using different cookie cutters. —Alison Benke, Chetwynd, British Columbia
27 ServingsPrep: 30 min. Bake: 15 min.


  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 3 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • ICING:
  • 2 cups confectioners' sugar
  • 1 tablespoon meringue powder
  • 1/4 cup warm water
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • Liquid food coloring
  • Pastel organdy ribbon (1/4 inch wide), cut into 12-inch lengths, optional


  • 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 flour, baking powder and salt; gradually add to
  • creamed mixture. Cover and refrigerate 1 hour or until easy to
  • handle.
  • Preheat oven to 375°. On a lightly floured surface, roll out
  • dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. egg-shaped

2 of 2

Easter Egg Sugar Cookies (continued)

Directions (continued)

  • 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 8-10 minutes or until lightly browned. Remove to wire racks to
  • cool.
  • 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 5 minutes.
  • 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. 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.
  • 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 Facts: 1 serving (2 each) equals 199 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 138 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.