Pretty Easter Egg Cookies With Pastel Icing

easter egg cookies

When baking, there are two words that go together like song and dance, peas and carrots ... (Yeah, yeah, you catch my drift.) Butter + cookie. Yum! Who isn't a fan of the pure, blissful, perfect treat? For Easter in Greece, they make a specialty called koulourakia, a braided butter cookie. But that recipe works just as well all dressed up in an adorable egg shape (just use use egg-shaped cookie cutters) decorated with pretty pastel-colored icing. You're in love already, right?

Easter Egg Cookies from Cooking Light



  • 1 1/2 cups all-purpose flour (about 6 1/2 ounces)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg

easter egg cookies


  • 2 cups powdered sugar
  • 3 tablespoons fat-free milk
  • 1/4 teaspoon vanilla extract
  • Food coloring (optional)


  1. To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
  2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.
  3. Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.
  4. Preheat oven to 375°F.
  5. Cut dough with a 2 1/4-inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375°F for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.
  6. To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.
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