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+ servings
Egg shaped cookies with green and blue background and carrots and eggs toppers.
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5 from 3 votes

Easter Egg Sugar Cookies

Get ready for Easter with these cute Easter egg sugar cookies. Make them in no time with my easy guide for delightfully decorated cookies.
Prep Time30 minutes
Cook Time12 minutes
Decorating Time2 hours
Total Time2 hours 42 minutes
Course: Dessert
Cuisine: American
Servings: 20 cookies
Calories: 182.6kcal
Author: Priya Maha

Ingredients

Cookies

  • 400 g all purpose flour
  • 180 g granulated sugar
  • 200 g butter (salted)
  • 1 egg
  • ½ teaspoon vanilla extract

Decoration

  • Fondant (white, orange (for the carrot), yellow (for the eggs), baby pink (for the eggs) and dark chocolate (for the nest)
  • Food coloring (Wilton Royal Blue, Wilton Black, Wilton Juniper Green)
  • Fondant glue

Instructions

  • Line baking tray with parchment paper.
  • Place butter in a clean bowl. Add the granulated sugar and cream both until the mixture turns light and creamy. Do not over mix.
  • Next, add the egg and continue beating until it is well incorporated into the creamed mixture. Add vanilla extract and mix again.
  • Finally, add the flour and mix on low speed until the mixture turns crumbly. Turn it out onto a clean surface and press together to form a dough ball. Place the dough in a covered bowl or wrap with plastic wrap and refrigerate for approximately 10 minutes (see Note 1).
  • Remove dough from the fridge and roll it between parchment paper or plastic sheets (see Note 2). Use dowel rods as a guide for the thickness of your cookies. Cut the dough into egg shapes (with a cookie cutter or a paper template guide) and refrigerate them again until they are firm (for at least 30 minutes) (see Note 3).
  • Bake the cookies in a pre-heated oven at 170°Celsius for about 12 minutes (depending on the size of your cookies) until they turn golden brown on the sides.
  • Remove cookies from the oven and cool them on a wire rack. Keep cookies in an airtight container until ready to be decorated (see Note 4).
  • To decorate the cookies, start by covering the backgrounds with fondant.
  • For the blue background, mix Wilton Royal Blue into white fondant and then add a tiny amount of black color to it. For the green background, mix Wilton Juniper Green color to white fondant (see Note 5).
  • Roll the colored fondant thin (about one tenth of an inch thick). Brush a little glue on top of each cookie. Press the cookies gently onto the rolled fondant and cut it following the outline of the cookies. Turn the cookies over and smooth the top. Repeat for all the cookies, for both blue and green backgrounds (see Note 6).
  • Cut out small polka dots in thinly rolled white fondant with a medium-sized round piping tip (see Note 7).
  • Attach the polka dots onto the cookies with glue.
  • For the bird nests, pipe out thin strands of chocolate fondant with the extruder tool (see Note 8).
  • Twist and wrap the strands into a nest. Cut off the excess and secure the ends with fondant glue and attach the nest to the cookies (also with some glue to hold them in place).
  • For the eggs, pinch small amounts of pastel yellow (white fondant mixed with a tiny hint of yellow fondant), pastel pink (white fondant mixed with a little baby pink fondant), and pastel green (the same color used for background of the cookies) and form them into eggs by hand.
  • To assemble the nests on the cookies, arrange 3 eggs into each nest. Secure them in place with glue.
  • For the carrots, pinch some orange fondant and shape into carrots by hand. Use sugar craft knife to mark random lines on the carrots, similar to the lines on real carrots.
  • For the leaves, roll some green fondant into a fat short sausage. Cut one end of the sausage multiple times until it resembles the leaves of a carrot.
  • To assemble the carrot, attach the carrot onto the Easter egg sugar cookies (with glue). Next, attach the leaves to the carrot and secure them in place with glue to complete the decoration.

Notes

  1. Leaving the dough in the fridge for too long will make it hard to roll. If this happens, let the dough rest at room temperature until it becomes easier to roll.
  2. The plastic sheets (or parchment paper) will avoid the dough from sticking to your rolling pin and work surface. 
  3. You can refrigerate for longer than 30 minutes or overnight. Pre heat the oven at least 20 minutes before you intend to bake the cookies.
  4. The cookies can be made a few days in advance and stored in an airtight container before decorating.
  5. Gel-based food colors are concentrated and a little goes a long way to achieve pastel tones.
  6. You can also use the egg cookie cutter used to cut the cookie dough to cut the fondant. Apply some edible glue on the cookies before attaching the fondant.
  7. If you find it hard to remove the dots from the tip, use the end of your cake decorating brush or anything similar to that to gently push the dots out. Dipping the tip into icing sugar can also help.
  8. You can also roll the strands by hand like I did to make fondant wreath in this Christmas cake decoration.
  9. This recipe makes crisp and crumbly cookies. For soft cookies, reduce the baking time by at least 2 to 3 minutes. Start with a small batch to get the right baking time. For larger cookies (more than 6 inches diameter from top to bottom), increase the baking time accordingly.

Nutrition

Calories: 182.6kcal | Carbohydrates: 24.3g | Protein: 2.4g | Fat: 8.5g | Saturated Fat: 5.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.2g | Trans Fat: 0.3g | Cholesterol: 29.7mg | Sodium: 67.9mg | Potassium: 27.2mg | Fiber: 0.5g | Sugar: 9.1g | Vitamin A: 261.8IU | Calcium: 6.7mg | Iron: 1mg