Easter Egg Shaped Sugar Cookies
These Easter Egg Shaped Sugar Cookies are soft, tender, and perfect for decorating with buttercream frosting and pastel food coloring. This easy sugar cookie recipe makes thick, bakery-style cookies that hold their shape and stay soft, making them perfect for Easter baskets, spring parties, and family baking days.
- Prep Time: 20 minutes
- Chill Time: 2 hours - overnight
- Cook Time: 9-10 minutes
- Total Time: 2 hours 30 minutes
- Yield: About 24 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 4 1/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup vegetable oil
- 1 cup butter, softened
- 1 1/4 cups granulated sugar (plus extra for rolling and pressing)
- 3/4 cup powdered sugar, sifted
- 1 1/2 tsp vanilla extract
- Frosting of Choice (I have several recipes posted)
- Food coloring
Instructions
- In the bowl of a stand mixer, cream together the butter, oil, eggs, granulated sugar, powdered sugar, and vanilla until smooth and fully combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Add the dry ingredients to the creamed mixture and mix on medium speed for 2 to 3 minutes until a soft dough forms and the mixture is smooth.
- Cover the dough and refrigerate for at least 1 to 2 hours, or overnight for best results.
- After chilling, remove the dough from the refrigerator and preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- Using a cookie scoop, scoop heaping scoops of dough and roll them into balls in your hand.
- Place them on the prepared baking sheet, leaving 2 to 3 inches between each dough ball. Shape the dough into egg-shaped cookies. (These cookies will grow.)
- Using a fine mesh strainer, sift a bit of granulated sugar on top of your egg-shaped cookies.
- Bake for 9 to 10 minutes, until the cookies are set and just barely beginning to turn light golden on the edges. Do not overbake. The cookies will be soft, and that is okay. They will continue to set as they cool.
- Allow cookies to cool completely before frosting.
- Frost with almond buttercream, classic buttercream frosting, lemon buttercream, or cream cheese frosting. Add food coloring to the frosting to create pastel Easter colors before decorating.
Notes
- Chill the dough for at least 1–2 hours so the cookies hold their shape while baking. (The longer the better, overnight is the best, but 1-2 hours will work)
- Do not overbake. These cookies should stay soft and thick.
- Gel food coloring works best for frosting because it does not thin the buttercream, but standard food coloring is fine too!
- To make pastel Easter colors, use very small amounts of food coloring and mix well before adding more.
- These cookies are perfect for Easter baskets, cookie trays, spring parties, and decorating with kids.
- Store frosted cookies in an airtight container at room temperature for up to 3 days.
Find it online: https://ourgratefulkitchen.com/easter-egg-sugar-cookies/