Easter Egg Sugar Cookies #cookies #easydessert

Easter Egg Sugar Cookies #cookies #easydessert

Sugar Cookies are fundamentally my go-to treat for any occasion. Furthermore, one of my most loved occasions for making and enriching sugar treats is Easter. The beautiful pale tones, the complicated plans, the vivid assortment. Easter egg sugar treats are the meaning of palatable craftsmanship.

What's more, who says craftsmanship must be convoluted? You absolutely don't need to be Picasso to make a perfect work of art. A couple of whirls here, a couple of polka specks there, and a couple of stripes is all you have to make cute, basic easter egg sugar treats.

Also try our recipe No Bake Mini Egg Cheesecake

Easter Egg Sugar Cookies #cookies #easydessert

These cute, delicious and easy-to-make Easter egg sugar cookies are the perfect treat to indulge in this Easter!


  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour


  • 3 cups confectioners’ sugar
  • 2 tablespoons meringue powder
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • food colouring


  1. In a large bowl, cream butter and sugar together using an electric mixer until light and fluffy. Beat in egg and vanilla.
  2. Turn the mixer to low and add the baking powder and salt. Gradually add the flour and mix until combined.
  3. Form dough into a ball and wrap dough tightly in plastic cling wrap and freeze for 30 minutes or refrigerate until firm (at least 1 hour or overnight).
  4. Preheat the oven to 350 F. Line the cookie sheet with parchment paper.
  5. Remove dough from fridge and let it stand for 5-10 minutes.
  6. Roll out dough on a lightly floured surface to about ¼-inch thick. Cut out shapes using egg-shaped cookie cutters.
  7. Transfer your cookies onto the cookie sheet, placing them 1 inch apart.
  8. Re-roll scraps and repeat.
  9. Bake cookies for 8-10 minutes depending on thickness. Let it cool for 1 minute on the pan and then transfer cookies to a wire rack to cool completely.


  1. In large bowl, combine the meringue powder with the confectioners’ sugar
  2. Add the water and vanilla extract and beat with a mixer on medium-high until smooth. If you find that the icing is too thick, add more water. If too think, add more sugar.
  3. Add food coloring, if desired. Note that if you are adding liquid food colouring, this will have an effect on your consistency. You may need to add more sugar to thicken it out.
  4. Pipe the icing onto the cookies. Allow icing to harden for an hour before you apply the second layer (white designs).

Read more our recipe Raspberry Lemonade Margarita

Source : https://bit.ly/2TxIojB

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