Easter Egg Sprinkle Sugar Cookies
Easter’s not just about baskets and bunnies: it’s also a golden excuse to whip up something sweet, colorful, and perfectly nostalgic. These Easter Egg Sprinkle Sugar Cookies check all the boxes. They’re soft, buttery, and just the right amount of sweet, with a festive touch that kids and adults alike can’t resist.
Whether you’re prepping for a family get-together or just want to enjoy a quiet weekend of baking, these cookies are the kind of treat that looks impressive but doesn’t require bakery-level skills. The best part: you can customize them with whatever sprinkles or pastel frosting shades you’ve got in the pantry.
Before you get started
Make sure your vegan butter is softened before you dive in: this helps everything mix up nice and smooth. You’ll also want to line your baking sheets with parchment paper to keep those cookies from sticking and save yourself some cleanup. If you’ve got an egg-shaped cookie cutter, great. If not, feel free to improvise with other fun shapes.
Letting the cookies cool fully before frosting is key: otherwise, the frosting will melt and slide right off. And for that bakery-style finish, sift your confectioners sugar before mixing it into the frosting. Trust us, it’s worth the extra step.
What You Need To Make Easter Egg Sprinkle Sugar Cookies
You can find the full list of ingredients and amounts in the recipe card below, but here’s a quick overview of what you’ll need to make these colorful cookies.
For the dough: think vegan butter, cane sugar, a splash of nondairy milk, and both vanilla and almond extract for flavor. The dry team includes all-purpose flour, cornstarch (for extra softness), baking powder, and sea salt.
For the frosting: you’ll need melted vegan butter, sifted confectioners sugar, and a bit of nondairy milk to bring it all together. Pastel food coloring and sprinkles will turn them from regular cookies into springtime magic.
How To Make Easter Egg Sprinkle Sugar Cookies
Start by preheating your oven to 350 F and lining a baking sheet with parchment paper. In a stand mixer, cream together the vegan butter, cane sugar, nondairy milk, vanilla, and almond extract until smooth.
In a separate bowl, whisk the dry ingredients: flour, cornstarch, baking powder, and sea salt. Add half of this mixture to the creamed butter mix, stir, then add the rest and mix until fully combined.
Split the dough in half and roll one half out on a floured surface until it’s about 1/3 inch thick. Use your cookie cutter to cut out shapes and place them on your baking sheet. Bake for 8 to 10 minutes, just until the bottoms start to brown. Let them cool completely before decorating.
For the frosting, combine melted vegan butter, sifted sugar, and nondairy milk in your mixer. Adjust the consistency by adding more sugar or liquid as needed. Once your cookies are cool, decorate with frosting, sprinkles, and pastel colors for that festive Easter look.
FAQs
How thick should I roll the sugar cookie dough?
About 1/3 inch thick works well. It keeps the cookies soft in the middle but sturdy enough for decorating.
Can I freeze the dough ahead of time?
Yes, you can. Wrap it tightly in plastic wrap and store it in the freezer for up to one month. Thaw it in the fridge before rolling.
Do I have to use almond extract?
Nope. If you’re not a fan, you can skip it or replace it with more vanilla extract.
How long do these cookies stay fresh?
Store them in an airtight container at room temperature for up to 4 days. If frosted, be gentle when stacking.
Can I make them gluten-free?
Yes, just sub in a 1:1 gluten-free flour blend. Check the texture while mixing and baking: you might need a tiny splash more milk.
Easter Egg Sprinkle Sugar Cookies
Ingredients
- ¾ cup vegan butter softened
- ¾ cup organic cane sugar
- 2 tablespoons unsweetened nondairy milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon sea salt
Frosting:
- ⅓ cup vegan butter melted
- 3 cups organic confectioners sugar sifted
- 2-3 tablespoons plain or vanilla nondairy milk
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In a stand mixer cream together the butter, sugar, milk, vanilla extract, and almond extract.
- In a separate bowl whisk together the flour, cornstarch, baking powder, and sea salt. Add ½ of the flour mixture to the stand mixer, use a paddle attachment to mix it with the creamed ingredients. Add the remaining flour mixture and mix again until well combined.
- Split the dough in half and roll the first half out onto a floured surface until it’s 1/3 inch thick. Use desired cookie cutter shapes and transfer cut out dough to the prepared baking sheet. I used an egg shaped cookie cutter for these that was 3 inches tall and 2 inches wide in the widest part of the egg. Bake for 8-10 minutes until the bottoms of the cookies are just starting to brown. Repeat with remaining dough until all of the dough is cut out and baked off.
- Let the cookies cool completely before frosting.
- To make the frosting, add the butter, sugar, and milk to the bowl of a stand mixer and mix with a paddle attachment until creamed together. Add more liquid or sugar depending on desired thickness.
- Frost the cookies as desired and top with sprinkles or sanding sugar, if using. I like to let them set for a few hours before I put them in containers for storage, this gives the frosting time to firm up.