Easter Egg Cookies

Easter activities at home with the entire family are even more fun when sweet treats are involved. Are you in need of fun Easter activities to keep kids busy as the anticipation of Easter rises? We collaborated with artistic baking extraordinaire, SweetAmbs on developing this almost too-pretty to eat Easter egg sugar cookie recipe!

Easter Egg Cookies

One of the best parts about this recipe is that the ingredients for both the cookies & icing are ones that many of us already have sitting in our kitchens and pantries, so no need to worry about trekking to the store to buy ingredients.

If you have kids that are eager to help with baking and decorating and want to keep them busy as the cookies are baking and cooling off before the decorating fun begins, then have them color these Savor Easter Egg Coloring Sheets.


  • Stand mixer with paddle attachment
  • 3 ¼ x 2 ½ egg cookie cutter
  • Rolling pin
  • Parchment-lined baking sheet
  • 5 Piping bags (or sandwich bags)
  • 5 couplers
  • 5 small decorating tips (number 3 is shown in the video)
  • 5 large decorating tips (number 8 is shown in the video)
  • Rubber spatula
  • Offset spatula


  1. Makes 12-14 cookies
  2. 1 stick butter, softened
  3. 1/2 cup granulated sugar
  4. 1 large egg, room temperature
  5. 1 1/2 cups all-purpose flour, plus more for dusting
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon salt


  1. Makes about 2 1/4 cups
  2. 1 1/2 sticks butter, softened
  3. 3 cups confectioners sugar
  4. 1 1/2 teaspoons vanilla extract
  5. 1 1/2 tablespoons milk
  6. Pink, yellow and blue food coloring

To make the cookies

  1. cream the softened butter and sugar on medium speed until light and fluffy.
  2. Stop the mixer and scrape the bowl.
  3. Add the egg and vanilla and continue to mix on medium speed until combined.
  4. Add the flour, baking soda, and salt.
  5. Mix on low speed until the dough starts to pull away from the sides, stopping once to scrape the bowl.
  6. Wrap the dough and refrigerate it for at least 1 hour. The dough can be refrigerated for up to 3 days or frozen for up to 3 months.
  7. Place the dough onto a lightly floured surface and roll it to about 1/4 inch thick. Refrigerate the sheet for 15 to 30 minutes.
  8. Cut the cookies using an egg-shaped cookie cutter and place them onto a parchment-lined baking sheet.
  9. Bake the cookies at 350 degrees F for 9 to 10 minutes or until the edges are light golden brown.
  10. To make the buttercream frosting, beat the softened butter on medium speed until smooth.
  11. Add the powdered sugar, vanilla, and milk and mix on low speed until combined.
  12. Stop the mixer and scrape the bowl.
  13. Beat the frosting on high speed until it is light and fluffy.
  14. Place about 1/2 cup of frosting in each bowl to add color. Keep the remaining frosting white.
  15. Use a small drop of food coloring to make pastel colors.
  16. Place the frosting into pastry bags fitted with a coupler and a decorating tip.
  17. Use a decorating tip 8 for the base layer of frosting and a decorating tip 3 for the details.
  18. Frost the cookie and use an offset spatula to smooth it out.
  19. Use a wooden skewer or a toothpick to draw a design in the frosting.
  20. Pipe over the design with the other colors.

Source: savorrecipes.com

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