Easter Egg Sugar Cookies delicious & lightly frosted cookies perfect for Easter! Made from scratch with simple ingredients, these Spring cookies are an incredible addition to your holiday dessert table.
food coloring: yellow, purple, blue, green, and pink
Icing Ingredients
¼cupbuttersoftened
2cupspowdered sugar
1tspvanilla
1-2TBSPmilk
Instructions
Prep: Preheat oven to 375ºF. Line two cookie sheets with parchment paper or silicon mats and set them aside.
Dough: In a mixing bowl, combine butter and sugars, beat until creamy. Add egg and vanilla extract, mix again well.
Add flour, cream of tartar, and baking soda. Combine well.
Color and Shape: Split dough into five separate bowls. Add one color to each bowl, work the dough until the color is even throughout.
On a floured surface, roll dough to 1/4-inch thick. Cut out egg shaped cookies and place them 2 inches apart on a greased baking sheet. Reroll dough as needed until all the dough is used.
Bake: Place the cookies in the preheated oven and bake for 6-7 minutes or until the edges of the cookies are just beginning to brown. Allow the cookies to cool.
Frosting: In a medium mixing bowl, cream butter and powdered sugar together. Add 1 tablespoons of milk and vanilla. Beat well. If it is too thick, add more milk. If it is too thin, add more powdered sugar.
Transfer frosting to a large ziplocked bag. Cut a small corner off so you can pipe your decorations onto cooled cookies. Serve and enjoy!
Notes
If stored properly, the cookies will stay fresh and last 3-5 days.Freeze cookies in an airtight container and they will be good for up to 3 months. Frost once defrosted for best results.