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.
Servings: 1.5 - 2 dozen cookies
Calories: 439kcal
Equipment
- cookie sheet pan
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
Calories: 439kcal | Carbohydrates: 106g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 11mg | Potassium: 33mg | Fiber: 0.01g | Sugar: 104g | Vitamin A: 33IU | Calcium: 25mg | Iron: 0.1mg