Save on Pinterest

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
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    about 4-1/2 dozen

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.
Editor's Note
You may substitute 1 tablespoon meringue powder with 3 tablespoons plus 1/2 teaspoon water for the 2 egg whites.
Nutrition Facts
2 each: 199 calories, 7g fat (4g saturated fat), 42mg cholesterol, 138mg sodium, 31g carbohydrate (18g sugars, 0 fiber), 3g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • bwnr
    Jan 20, 2014

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

  • cynthiaelliott
    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.

  • cookjan
    Apr 10, 2009

    I just love these. A must try!

  • spoek
    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