Easter Decorated Sugar Cookies are so cute

These Easter decorated sugar cookies are a great place to start practicing, or to perfect, your piping skills. You can make the cookies as simple or elaborate as you like. Once you’ve got the technique, adapt it to any holiday or occasion.

a basket of decorated sugar cookies for easter
Easter Egg Cookies

Disclosure: I was financially compensated to create the recipe for this post and I received a product sample for review purposes. The opinions are completely my own based on my experience.

I have included a good sugar cookie recipe in this post, but mostly I’m focusing on decorating Easter cookies today.

I’m really excited about this post because I got to use my decorating skills again. For 10 years I made and decorated custom cakes and spent many an hour with a piping bag in my hand in front of a multi-tier cake.

Since I mostly bake for the blog these days, it was fun to get into detailed piping work again. You can see some of my cake creations on this Facebook page.

Decorated sugar cookies are a great place to start practicing, or to perfect, your piping skills. You can make the cookies as simple or elaborate as you like for any occasion. I used an egg cookie cutter to make Easter decorated cookies.

Just for fun, check out the work of Marta Torres who makes some truly mind-blowing decorated cookies that are absolutely works of art.

Now back to my “not bad” cookies…

Scroll through the step by step photos the process for making Easter Sugar Cookies:

baked sugar cookies on a tray
Roll the dough to 1/8″ thick, cut the desired shapes and bake until the edges begin to brown.
a bowl of royal icing covered with a damp towel
Cover the bowl of royal icing with a damp towel to prevent it from drying out.
a bag pf  royal icing wrapped in a damp towel
When not being used, wrap the tip of the piping bag in a damp towel to prevent it from drying out.
piping royal icing on a cookie
Squeeze the bag gently and let the royal icing drop onto the cookie. Don’t force it. Gently move the bag to draw the line.
brushing royal icing on a sugar cookie
Use a damp artist’s brush to straighten out the icing and to fill in any gaps in the flooded icing.

I made Easter egg cookies using a simple oval cookie cutter. Of course you can use the same recipe to make cookies for any occasion, using whichever cookie cutter you’d like. The exact number of cookies will vary based on the shape and size of the cookie cutter you use. You can also use this dough to make sandwich cookies or even to line a tart shell.

Whichever shape and design you’re making, the process for decorating is the same. Use a slightly thicker royal icing (the proportions in the recipe) for outlining the design.

You’ll need to thin out the icing (I added just a few drops of water) for “flooding” the cookie. I also used the thicker icing for piping the design details.

egg shaped decorated sugar cookies for easter
I used a plain tip for the basket weave, lines and dots. I used a rose tip for the rosebuds, a star tip for the yellow flowers and a leaf tip for the leaves.

a basket of decorated sugar cookie for easter

If you love these cookies as much as I do, please consider leaving a 5 star review.

decorated sugar cookies for easter
Print Recipe
4.55 from 11 reviews

Decorated Easter Egg Cookies

Decorated cookies are a great place to start practicing, or to perfect, your piping skills. You can make the cookies as simple or elaborate as you like.
Prep Time10 minutes
Bake Time12 minutes
Decorating Time2 hours
Total Time2 hours 22 minutes
48 cookies
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Sugar Cookie Dough

  • 4 oz unsalted butter (room temperature)
  • 5 oz confectioner sugar (1 ¼ cups)
  • ¼ teaspoon table salt
  • ½ teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • 1 large egg (room temperature)
  • 7 ½ oz all-purpose flour (1 ½ cups, see note)

Royal Icing

  • 3 oz pasteurized egg whites (⅓ cup)
  • 16 oz confectioner sugar (4 cups)


Make the Dough

  • Cream 4 oz unsalted butter with 5 oz confectioner sugar, ¼ teaspoon table salt, ½ teaspoon vanilla extract and ½ teaspoon lemon extract on low speed until softened and well combined. Increase the speed to medium high and mix for 1 minute to slightly aerate (see note 1). Scrape the bowl and the beater. With the mixer running on medium-low, add 1 large egg and mix until incorporated. Add 7 ½ oz all-purpose flour all at once and mix just until combined.
  • Dump the dough on to a floured surface and knead until all the flour is incorporated. Form the dough into a disc, wrap in plastic and refrigerate at least 1 hour or up to several days.
  • Preheat the oven to 350 °F. Line 2 half sheet pans with parchment paper.
  • Roll the dough on a lightly floured surface to ⅛" thick. Cut the desired shapes and set the cookies onto the prepared pans.
  • Re-roll and cut the scraps until all the dough is used up (See note 2). Bake until the edges are just beginning to brown and the dough is set. Cool on a wire rack before decorating.

Make the Royal Icing

  • Combine 3 oz pasteurized egg whites and half of the sugar in a mixing bowl. Beat (not whisk) on low speed until there are no lumps of sugar. With the mixer running, add the remaining sugar and mix until combined. Scrape the bowl.
  • Increase the speed to medium high and beat until the mixture is aerated and becomes whiter, 2 minutes (see note 3). Color as desired with paste color.
  • Pipe outline on each cookie, let the outline set, then flood with thin icing to fill in the shape. Pipe decorative details.

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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Don't over aerate the butter and sugar. Too much air in the dough will cause the cookies to puff up in the oven, distorting the shape.
To work ahead you can roll and cut the cookies. Wrap and freeze on the sheet pan. To bake, place them in the oven straight from the freezer without defrosting.
Add a few drops of water or extra sugar to adjust the consistency of the icing based on what you're piping. Use thinner icing for "flooding" the cookie and thicker icing for piping outlines and details. If you use liquid food color you may need more sugar to thicken the icing.


Serving: 1cookie | Calories: 84kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 17mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 64IU | Calcium: 2mg | Iron: 0.2mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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Recipe Rating


  1. The cookies are absolutely delicious but the frosting was a challenge. The end result was a delicious cookie that looked ridiculous. I definitely need to amp up my decorating skills. Also, the next time I will purchase the pasteurized egg whites instead of using my own. All in all this was a bit out of my league but it did stretch me.

    1. Do you mean the making of the frosting, or the decorating part? That type of piping does take some practice.

  2. Love these!!!
    Im curious as to how to add the sugar in to the frosting if you use food color drops. Should i beat it in? Or can i just sprinkle some in and mix it ? Will that make the sugar all crystal like inside the mixed already icing?
    Thank you!

  3. These cookies are so cute! I always admire beautifully decorated cookies but don’t imagine I have enough patience to make these myself :D, plus I’d probably eat them all before I even start decorating…

  4. Hi Eileen, those are the most beautiful, adorable, “oh, I don’t want to eat them” cookies I have ever seen! I am going to make them and then slab the icing on them. Amazing! You are an artist!

    1. Thanks, Mary Ellen! They taste good no matter how they’re decorated. My favorite way to eat them is to skip the icing and sandwich them with raspberry preserves. Let them sit for a few hours to meld with the jam. Yum!