Easter Egg Sugar Cookies Recipe

5 4 3
Easter Egg Sugar Cookies Recipe
Easter Egg Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Easter Egg Sugar Cookies Recipe

Read Reviews
5 4 3
Publisher Photo
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
MAKES:
27 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
27 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 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
  • ICING:
  • 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

Directions

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 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.
Originally published as Easter Egg Sugar Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p152

Nutritional Facts

2 each: 199 calories, 7g fat (4g saturated fat), 42mg cholesterol, 138mg sodium, 31g carbohydrate (18g sugars, 0 fiber), 3g protein.

  • 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
  • ICING:
  • 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
  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 flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate 1 hour or until easy to handle.
  2. 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 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.
  3. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  4. 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.
  5. 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.
  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.
Originally published as Easter Egg Sugar Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p152

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Reviews forEaster Egg Sugar Cookies

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[email protected] User ID: 1798069 54829
Reviewed Jan. 20, 2014

"My 12 year old daughter made these and entered them in the county fair junior baking contest. She won first place."

MY REVIEW
cynthiaelliott User ID: 1867504 43725
Reviewed Mar. 30, 2010

"We loved these cookies, very easy to make and decorating made them extra special. The icing was so easy to make and decorate with."

MY REVIEW
cookjan User ID: 1082472 205536
Reviewed Apr. 10, 2009

"I just love these. A must try!"

MY REVIEW
spoek User ID: 2567544 43721
Reviewed Apr. 6, 2009

"the peep is on the A in Easter in the Easter Egg Sugar cookie recipe picture, please enter me in the contest"

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