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Easter Cookies - 12

Easter Egg Cookies

Madhushree Basu Roy
These Easter egg cookies use coloured dough and they are vanilla sugar cookies.
Prep Time 20 hrs
Cook Time 15 hrs
Resting time 2 hrs
Course Cakes and Bakes
Cuisine Global


  • 150 gms butter
  • 275 gms all purpose flour extra for kneading
  • 50 gms icing sugar
  • 100 gms caster sugar
  • 1 tsp vanilla essence
  • 1 no egg
  • food colour of your choice


  • In a mixing bowl, break and egg and lightly whisk it. Add rest of the ingredients and mix them. Bring it all together and tip it out on a work surface dusted with flour.
  • Knead the dough till it is smooth. It is still a bit sticky. Wrap the dough in a cling film and keep in the refrigerator for a couple of hours.
  • Take it out and divide the dough into three or four parts depending on the number of colours you have, In separate bowls, place the doughs and add drops of food colour. If it is gel colour, remember that very little is required. Also keep in mind that when the dough cooks, the colour mutes a bit. So keeping that in mind, add the food colour.
  • Then again wrap them in cling films and keep in the refrigerator for 15 to 20 minutes.
  • Take them out one at a time. Place a parchment paper and place the dough on the paper. Using a rolling pin, roll out the dough on the paper till it is 2 mm thick.
  • Take cookie cutters dusted with flour and cut shapes. Carefully remove the shapes using a flat knife and place on a baking sheet. These cookies don't really grow in size, so you can keep them an inch apart.
  • Pre heat the oven for ten minutes at 160 degree c. Then transfer the baking tray in the oven and bake for 12 to 15 minutes, till there is a light colour at the bottom.
  • Take the tray out and transfer to a wire rack for cooling. Once cool, store in an airtight container.
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