Easter Egg Sugar Cookies
Soft cut-out sugar cookies that hold their shape, simple icing, and a cocoa splatter that makes these Easter Egg Sugar Cookies look speckled!
Check out all of my easter recipes here.
Main Ingredients Needed for Speckled Easter Egg Sugar Cookies
- cold butter
- sugar
- egg
- flour
- baking powder
- vanilla
- powdered sugar (icing)
- corn syrup (icing)
Recipe Tips & Notes
- Be sure to use cold butter. It contributes significantly to the very short chill time needed before baking!
- You can use royal icing, of course. But I used a simple icing, which I thought worked perfectly, and I’ll include that recipe below.
- I used a clean paint brush for my “speckles.” The stiff-bristled brushes that are typically used by kids (think large Crayola brushes) are perfect for this. I’ve also seen people suggest using a new toothbrush, which would work really well too. Watch the video below to see how I used a simple flicking motion to splatter the cocoa mixture onto my cookies!
Yield: 2 dozen
Easter Sugar Cookies
Soft cut-out sugar cookies that hold their shape, simple icing, and a cocoa splatter that makes these Easter Egg Sugar Cookies look speckled!
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
- 2 sticks (salted) butter, cold
- 1 c sugar
- 1 egg
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
For the Icing
- 1-1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp corn syrup
- 2-1/2 tbsp water
- 3-4 drops blue food coloring
For the Cocoa Speckles
- 1 tbsp cocoa powder
- 1 tbsp vanilla
- 1-2 tbsp water
Instructions
- Preheat oven to 350ºF.
- Using an electric mixer, beat together the butter and the sugar until smooth.
- Mix in the egg and vanilla. Mix in the flour and baking powder until dough forms. Use your hands to form the dough into a disc.
- On a floured surface, roll out the dough to about 1/4 inch thick and cut into ovals. Place on ungreased baking sheet.
- Place cut out dough in the freezer for 5 minutes. Remove and bake for 10 minutes. Let cool completely before icing.
For the Icing
- Whisk together all of the ingredients until smooth. I like to transfer the icing to a squeeze bottle for icing, but you could also just spoon it on.
- Ice the cookies by squeezing icing in the center of the cookie and using an offset spatula to spread it to the edges.
- Let the icing set for 30-60 minutes before adding the speckles.
For the Speckles
- Whisk together the cocoa, vanilla, and 1 tablespoon of water. The mixture should be thin enough to splatter. If you need more water, add a teaspoon at a time until thin enough.
- Use a clean paintbrush or toothbrush to splatter the cocoa on the the iced cookies.
Looking for More Easter Treats?
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I love the look of royal icing iced cookies, but in the end the taste is what matters… and royal icing isn’t very nice. This sounds like a good idea! I am working on speckled egg cookies myself today.
Totally trying this! I like royal icing but I hate working with it!