Can I make the dough ahead of time?

Yes Wrap it tightly and refrigerate for up to 3 days or freeze for up to 3 months Let it thaw at room temperature for 5-10 minutes before rolling out

Can I use a different type of sugar?

Granulated sugar works best, but you can try coconut sugar or caster sugar Just note the texture may change slightly

The edges should turn light golden brown after 8-10 minutes They will firm up as they cool

Yes, but homemade royal icing offers better consistency for detailed decorations

Store in an airtight container at room temperature for 3 days or in the fridge for up to a week

Absolutely Try polka dots, zigzags, flowers, or even Easter bunny shapes

Soft and crispy Easter egg sugar cookies, decorated with royal icing for a fun and festive treat!

Scale

In a mixing bowl, cream together butter and sugar until light and fluffy.
Add the egg and vanilla extract, mix until combined.
On low speed, mix in baking powder and salt.
Gradually add flour and mix until dough forms.
Wrap dough in plastic wrap and chill for at least 1 hour.
Preheat oven to 350°F (175°C).
Roll out dough to 1/4-inch thickness and cut with an egg-shaped cutter.
Bake for 8-10 minutes until edges are lightly golden.
Cool completely on a wire rack.
Prepare royal icing by whisking together confectioners’ sugar and meringue powder.
Add water and vanilla, then beat until smooth.
Adjust icing consistency as needed.
Divide icing into bowls and color with gel food coloring.
Pipe icing onto cookies, allowing the base layer to dry before adding designs.
Let icing set for several hours before storing.

Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Keywords: Easter cookies, sugar cookies, decorated cookies, royal icing