Easy Easter Egg Sugar Cookies
These Easy Easter Egg Sugar Cookies take a shortcut using refrigerated sugar cookie dough. The cut-out cookies come are soft and chewy and decorated with a simple powdered sugar icing and sprinkles, of course.
Baking these Easy Easter Egg Sugar Cookies couldn’t be simpler when you start with refrigerated sugar cookie dough. There’s no hand mixer or bowls to mess with or chilling of the dough as it’s already mixed and chilled. It’s the easiest way to bake cut-out sugar cookies on the spur of the moment.
I love my Christmas sugar cookies recipe but sometimes I want to just roll the dough out, cut the shapes, and bake then eat the cookies. The recipe is one of the first on the site so the post is a bit pitiful but that recipe has been a winner for over 30 years. But there’s no judgment using a semi-homemade recipe either, like this one.
These festive Easter cookies are great to bring to your child’s classroom for a treat or to serve at an Easter brunch or on your dessert table. No one will be able to resist the cute Easter egg sugar cookies.
Why You’ll Love This Recipe
- No need to make the dough from scratch!
- The dough is already chilled so less time from start to finish.
- Kids can easily roll the dough out and cut the cookies out.
- The Easter cookies are also a perfect addition to an Easter Candy Charcuterie Board.
Easy Easter Egg Sugar Cookies
Easter Egg Cut Out Sugar Cookies are golden brown and crisp on the outside, soft and tender on the inside. Decorating the egg-shaped cookies is simple with powdered sugar icing and of course, sprinkles! Kids will love that they can help make these by rolling out the dough and using an egg-shaped cookie cutter to cut out the cookies. Once baked, you and the kids can decorate with the icing and simple pastel sprinkles or get more creative!
Equipment
This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases. For more information, see my disclosure policy.
- baking sheet
- rolling pin
- egg-shaped cookie-cutter
- small bowl
Ingredients
- 16.5-ounce roll of refrigerated sugar cookie dough (located in the grocery store aisle with the canned biscuits)
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ cup Easter sprinkles
Directions
Preheat the oven to 350 degrees. Spray a baking sheet with non-stick spray if needed. Set aside.
On a lightly floured surface: knead dough and roll out, using a little more flour, if needed. Roll the dough out until it is about ¼ inch thick.
Using different sizes of egg-shaped cookie cutters, cut out the cookies and place them on the prepared baking sheet, 2 inches apart. Re-roll scarps and keep cutting shapes until you have no dough left. Bake for 8-11 minutes. Cool for 2 minutes, then transfer to the cooling rack to cool completely.
While the cookies are cooling, mix the powdered sugar and milk together in a small bowl until smooth. Dip cookies upside down into the icing, then set them on parchment paper and top with sprinkles immediately.
Store cookies in an airtight container at room temperature for up to 5 days.
Other Sugar Cookies to Enjoy
- Soft and Chewy Chocolate Sugar Cookies
- Soft Sprinkle Sugar Cookies
- Valentine’s Day Frosted Sugar Cookies
Printable Recipe Card
Easy Easter Egg Sugar Cookies
Equipment
- egg-shaped cookie cutters
- small bowl
Ingredients
- 1 (16.5 ounce) roll refrigerated sugar cookie dough
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ cup Easter sprinkles
Instructions
- Preheat the oven to 350 degrees. Spray a baking sheet with non-stick spray if needed. Set aside
- On a lightly floured surface: knead dough and roll out, using a little more flour, if needed. Roll the dough out until it is about ¼ inch thick.
- Using different sizes of egg-shaped cookie cutters, cut out the cookies and place them on the prepared baking sheet, 2 inches apart. Bake for 8-11 minutes. Cool for 2 minutes, then transfer to the cooling rack to cool completely.
- While the cookies are cooling, mix the powdered sugar and milk together in a small bowl until smooth. Dip cookies upside down into the icing, then set them on parchment paper and top with sprinkles immediately.Store cookies in an airtight container at room temperature for up to 5 days
Nutrition
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Connect with Blogghetti
Be Sure To Follow Me On My Social Media, So You Never Miss A Post!
Facebook | Twitter | Pinterest | Instagram
If you try a recipe, please use the hashtag #Blogghetti on INSTAGRAM for a chance to be featured!
Enjoy!
