These Easter Egg Sugar Cookies are an adorable treat to enjoy over the Easter holiday!
I love holidays, they allow me to step back and enjoy some downtime with my family.
Baking is a passion of mine and something I enjoy doing with the kids too.
Whether it is Easter, Christmas, Halloween or any other holiday, we are always in the kitchen baking up delicious holiday-themed treats.
Easter Egg Sugar Cookies
Grab the kids and head into the kitchen to whip up these deliciously cute Easter Egg Sugar Cookies.
What You Will Need:
- Your favourite sugar cookie dough (I used an instant mix)
- 8-9 oz. yellow fondant
- 4-5 oz. pink fondant
- 3-4 oz. purple fondant
- Egg cookie cutter (about 2.5 inches long and 2 inches at its widest part)
Yields: One dozen decorated sugar cookies
How To Make Easter Egg Sugar Cookies
Follow along with the step-by-step process photos and then print out the full recipe and instructions below!
Make your sugar cookie dough and gather the rest of your ingredients.
Sprinkle flour on a clean working surface then, coat a rolling pin with flour.
On the coated surface, roll out your sugar cookie dough until it’s about ¼ of an inch thick.
Using your egg-shaped cookie cutter, cut out 12 eggs from your cookie dough.
Bake in a pre-heated oven, according to your sugar cookie recipe directions.
Once the cookies have baked, allow to cool completely on a cooling rack.
Roll out your yellow fondant so that it’s about ¼ of an inch thick.
Using the same egg-shaped cookie cutter, cut out one dozen egg-shaped fondant pieces.
Roll out pink fondant so that it’s about ¼ of an inch thick.
Using a paring knife, cut out strips, about ½ an inch wide and 3 inches long.
Press one egg-shaped fondant onto each cookie.
Place one pink strip on each cookie, on a slight curve.
Trim any excess.
Roll out purple fondant, about ¼ of an inch thick.
Using Wilton tip #11, cut out 60 purple fondant pieces.
Place 5 purple circles on each cookie, just above the pink stripe.
I recommend starting with the middle circle and working your way out – this ensures that the circles look even and centred.
Now it is time to display and enjoy your Easter Egg Sugar Cookies!
Easter Egg Sugar Cookies
Ingredients
- Your favourite sugar cookie dough (I used an instant mix)
- 8-9 oz. yellow fondant
- 4-5 oz. pink fondant
- 3-4 oz. purple fondant
- Egg cookie cutter (about 2.5 inches long and 2 inches at its widest part)
Instructions
- Make your sugar cookie dough.
- Sprinkle flour on a clean working surface then, coat a rolling pin with flour.
- On the coated surface, roll out your sugar cookie dough until it's about ¼ of an inch thick.
- Using your egg-shaped cookie cutter, cut out 12 eggs from your cookie dough.
- Bake in a pre-heated oven, according to the cookie's directions.
- Once the cookies have baked, allow to cool completely on a cooling rack.
- Roll out your yellow fondant so that it's about ¼ of an inch thick. Using the same egg-shaped cookie cutter, cut out one dozen egg-shaped fondant pieces.
- Press one egg-shaped fondant onto each cookie.
- Roll out pink fondant so that it's about ¼ of an inch thick. Using a paring knife, cut out strips, about ½ an inch wide and 3 inches long.
- Place on pink strip on each cookie, on a slight curve. Trim any excess.
- Roll out purple fondant, about ¼ of an inch thick. Using Wilton tip #11, cut out 60 purple fondant pieces.
- Place 5 purple circles on each cookie, just above the pink stripe. I recommend starting with the middle circle and working your way out - this ensures that the circles look even and centred.
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