Celebrate Easter with these pretty and fun Easter Egg Sugar Cookies. These Robin’s Egg Sugar cookies are a simple, slice-and-bake sugar cookies recipe with an egg shape, colored Robin’s egg blue and complete with brown speckles!
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Why You Will Love These Robin’s Egg Cookies
- Easter Sugar Cookies – Enjoy making this easy sugar cookie recipe that doesn’t require sticky frosting or intricate designs and a piping bag but still tastes delicious and looks adorable for spring!
- Kid-Friendly – Making creative treats for Easter is loads of fun for the whole family! Kids will love how these cute Easter eggs turn out and be proud to have had a part in making them.
- Slice and Bake Sugar Cookies – These Robin’s Egg sugar cookies will be a hit! They’re also perfect for adding to an Easter basket.
Simple Ingredients for Easter Egg Sugar Cookies
- Butter | Depending on your preference, use salted butter or unsalted butter for these tasty sugar cookies. I used salted butter.
- Sugar | Granulated sugar is commonly used for sugar cookies and works great for this recipe. However, I like to use all-natural cane sugar.
- Eggs | Create chewy sugar cookies with two large eggs at room temperature.
- Almond extract | Adds delightful almond flavor; use a quality extract, you may also substitute with vanilla extract.
- Flour | I always prefer organic, unbleached, all-purpose flour.
- Baking powder | Help the cookies get the perfect texture with baking powder.
- Salt | Sprinkle in some kosher salt to enhance the sweeter notes.
- Food coloring | Choose a blue or teal food coloring– I used the Wilton gel color in Sky Blue.
- Chocolate | Use a block or bar of semi-sweet chocolate to easily grate and form the speckles on the Robin eggs.
Get the full recipe in the recipe card below.
How to Make Easter Slice and Bake Sugar Cookies
Step 1 | Combine wet ingredients
Combine the butter and sugar in the large bowl of a stand mixer using the paddle attachment. Once light and fluffy, add the eggs one at a time, beating each for about 30 seconds. Then, add the almond extract and mix until incorporated.
Step 2 | Mix dry ingredients
Next, add the flour, baking powder, and salt to a medium bowl, mixing to combine. Add the flour mixture to the butter mixture and beat on low until the cookie dough forms. Don’t forget to scrape down the sides as you go.
Step 3 | Add blue gel coloring
Now, add the blue gel coloring to the dough by, I typically use a toothpick and pick up glops at a time. Mix and see if you like the color, adding more until the color is to your liking. Then, mix the dough on low until it begins to pull from the sides of the bowl and the blue coloring is evenly mixed in.
If preferred, use your hands to knead the color into the dough. Just remember to wear gloves to avoid bright blue hands!
Step 4 | Form the dough log
Next, split the sugar cookie dough into two even parts and carefully shape each into an oval or egg-shaped log. Roll the dough into a log, wrap it with plastic wrap, then apply pressure to one side and press to elongate. Then, repeat the same step on the opposite side. When the oval shape is formed, chill the dough in the fridge for at least one hour.
Fresh Tips
- Easily make this cookie recipe ahead of time by wrapping the dough logs in parchment paper, then in plastic wrap, and storing them in the freezer for up to two months.
- Don’t forget to chill the dough before baking so the egg-shaped cookies hold their shape.
- Instead of slicing the cookies from logs, make cut-out cookies. Roll the dough out with a rolling pin over a floured surface and use egg-shaped cookie cutters to cut the cookies.
Step 6 | Slice, sprinkle with chocolate, and freeze
It’s time to slice and bake the sugar cookies! After chilling, preheat the oven to 350° F (175° C) and line a baking sheet with parchment paper.
Remove just one log to slice, keeping the other in the fridge. Use a sharp knife to cut each cookie about ¼ inch thick, then place it on the prepared cookie sheet. Repeat with the second log.
Next, use a cheese grater to sprinkle the cookies with grated chocolate for the robin’s egg speckles and freeze them for five to ten minutes to help them retain their shape.
Step 7 | Bake, cool, and serve!
Finally, bake the cookies for 10 to 12 minutes until the edges are a light golden brown. Remove the perfectly soft sugar cookies from the oven and let them cool for about five minutes, then transfer them to a cooling rack. Once completely cooled, they are ready to serve!
High Altitude Adjustments
This slice and bake sugar cookies recipe has been tested at high altitude (5280 feet) and sea level!
- Reduce the sugar to one cup and two tablespoons
- Add two tablespoons of flour
- Bake as directed, removing a minute or two earlier than normal.
If you’re searching for more Easter treats to add to the holiday menu, try my Easter Dirt Cake, adorable Cadbury Easter Egg Cookies, and these Easy Lemon Shortbread Cookies, perfect for springtime!
Variations & Substitutions
Vanilla Extract: If desired, replace the almond extract with vanilla. Never run out of vanilla again, make this homemade vanilla extract or try my delicious Bourbon Vanilla Extract Recipe.
Flour Options: Make the recipe a little healthier by using whole-grain flour or oat flour, if you do, you may need a touch more liquid as whole grain flours soak up more moisture.
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Gluten-Free Easter Cookies: You can easily make a delicious gluten-free Easter treat by replacing the flour with a one-to-one gluten-free flour; try a combination of GF AP Flour and almond flour, oat flour, or coconut flour.
Sugar Alternatives: I prefer using all-natural cane sugar, but other excellent options are coconut sugar, brown sugar, or sugar substitutes. Monk fruit is a favorite!
Egg-Free Sugar Cookies: If you’re looking for an egg-free option, consider using applesauce, mashed banana, yogurt, or commercial egg replacers to maintain moisture and binding. Or leave the eggs out altogether, making more of a shortbread-style cookie.
Add Icing: Make a batch of blue royal icing, cream cheese frosting, or buttercream frosting. After baking, carefully ice the cookies, then use a paintbrush to flick a mixture of cocoa powder and water onto the icing for the speckled effect. Have fun with different colors, like light pink, pale yellow, soft green, and other pastel colors!
Recommended Tools
- A solid baking sheet is a must; I love these half-sheet pans that are made in the USA.
Frequently Asked Questions
Adding extra eggs is a great way to get chewier cookies. However, two large eggs are standard, and adding more may ruin the cookies. If desired, you can remove one egg to make more crumbly cookies.
There are many ways to get egg-shaped Easter cookies, even when you can’t find an oval or egg-like cookie cutter. First, cut an egg shape out of paper, place it on the rolled-out dough, and use a sharp knife to trace around the paper, producing an egg cookie carefully.
However, this method may take some work. So, instead, you can grab an empty can and press one side to an angle, then repeat on the opposite side until the opening of the can resembles an egg. Voila! You have a DIY cookie cutter!
How to jazz up sugar cookies?
The easiest way is to add extracts, we love adding pure vanilla extract, but you can also add almond extract, vanilla bean paste, lemon extract and more! If desired, you can frost the sugar cookies too, use the almond buttercream frosting in this Crumbl sugar cookie recipe.
What is the easiest way to decorate sugar cookies?
Add colored sugars, sprinkles or grated chocolate just like in this recipe. That’s the easiest way, you can add the sprinkles, sugars etc. before baking so they are baked right in.
Storage Tips
Leftover Robins Egg Cookies can be stored on the counter in an airtight container at room temperature for up to three – four days.
How to Freeze – If desired, freeze the Robin egg cookies for longer storage. Place them in an airtight container and keep them in the freezer for up to two months, then thaw on the counter to serve again.
How to freeze cookie dough for slice and bake cookies
This is a great recipe to make ahead of time. Make the cookie dough and split into two logs, wrapping well in plastic wrap. Then place in a ziplock baggie, removing as much air as possible and freeze up to 3 months.
When ready to slice and bake sugar cookies, remove from freezer for 30-45 minutes while preheating the oven. Then slice and place the cookies adding grated chocolate and bake according to instructions.
What to Serve this Easter
Serve your favorite dishes at the Easter table this year. Try my Best Easy Honey Baked Ham Recipe (not dry!) with a side of Best Potatoes Dauphinoise Recipe (Potatoes Au Gratin). Or change it up this year and serve healthy portions of Best Italian Pizza Rustica Recipe (Pizzagaina Recipe).
Best drinks to serve with your Easter egg sugar cookies
Make an easy cocktail or mocktail to go with your Easter sugar cookies. Try this Grapefruit Paloma Mocktail, our Elderflower Cocktails or this Pink Lemonade Cocktail!
Make Easter more special and make a specialty drink, check out all of my drink recipes here.
Grapefruit Paloma Mocktail
This skinny non-alcoholic sparkling grapefruit mocktail surprises you with a bright citrus flavor, using fresh grapefruit juice, fresh lime juice, topped with ginger beer. A Paloma mocktail that is bubbly, crisp, and oh-so-refreshing!
Elderflower Cocktails
If you have never tried a French 75 Cocktail, you are in for a treat! This easy cocktail is a delightfully sparkling floral champagne cocktail with only four ingredients. And St. Germain elderflower liqueur adds sweet flavor and floral notes.
Pink Lemonade Cocktail
A simple, 5-minute pink lemonade vodka cocktail! With a few simple ingredients, this fresh and all-natural pink lemonade vodka drink will become a summer favorite! This easy cocktail recipe can be made by the glass or pitcher! Mocktail instructions too!
Best desserts to serve along with your Robins Egg Cookies
These fun blue cookies will go well served with sweet fruit dip, try my fruit dip without marshmallow, marshmallow fluff fruit dip or this chocolate fruit dip.
Fruit Dip without Marshmallow
You’ll never buy store-bought fruit dip after making this simple 3-Ingredient Cream Cheese Fruit Dip served with all your favorite fruit platters!
3-Ingredient Marshmallow Fruit Dip
With three simple ingredients in 10 minutes or less, you have a silky and sweet fruit dip to serve a crowd for family gatherings or work events.
Chocolate Fruit Dip
This easy 4-ingredient chocolate fruit dip recipe is made without Cool Whip or marshmallow fluff, is lower in sugar and doesn’t compromise on flavor.
More Easter Cookie Recipes
- Traditional Shortbread
- Lemon Shortbread Sandwich Cookies
- Best Italian Pizzelle Cookies Recipe
- Classic Raspberry Linzer Heart Cookies
This recipe requires a gel food coloring, not the standard liquid food coloring, using liquid food coloring will alter the texture of the dough, making them too soft.
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Easter Egg Sugar Cookies Recipe (Robins Egg)
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Print Pin Save RateIngredients
- 1 cup butter room temperature, salted or unsalted butter may be used
- 1 ⅓ cups granulated sugar I use all-natural cane sugar
- 2 large eggs room temperature
- 1 teaspoon almond extract or replace with vanilla extract
- 3 cups unbleached all-purpose flour I use organic
- ½ teaspoon baking powder
- ½ teaspoon kosher salt add additional ¼ teaspoon if using unsalted butter
- blue or teal food coloring I used Wilton gel color in Sky Blue
- 3 tablespoons semi-sweet chocolate grated
Instructions
- In the bowl of the stand mixer, using the paddle attachment, beat together the butter (1 cup/2 sticks) and sugar (1 ⅓ cups) until light and fluffy, about 2-4 minutes.
- Add the eggs (2 eggs), one at a time, beat for about 30 seconds per egg.
- Add the almond extract (1 tsp) and beat until combined.
- In a medium bowl add the flour (3 cups), baking powder (½ tsp), and salt (½ tsp) and whisk to combine. Then add to dough ½ cup at a time, on low until the dough starts to come together, scraping down the sides if needed.
- Add the blue food color to the dough; use a toothpick and add to the dough. Mix in a little at a time, you can always add more to your liking. Mix on low until the dough pulls away from the sides of the bowl and the color is fully incorporated. You may also do this by hand by kneading it into the dough, but be careful to wear gloves unless you want blue hands to match your blue egg cookies!
- Divide the dough into two equal pieces and form each into an oval (or egg-shaped) log. Tip: Roll into a log, then putting pressure on one side, press to elongate, then do the same to the other side, with the dough in plastic wrap form into desired shape.
- Wrap each dough logs in plastic wrap and place in the fridge for at least one hour up to two days in advance.
- After the dough is completely chilled, preheat the oven to 350° F (175° C). Line a baking sheet or two (if you have more than one) with parchment paper.
- Work with one log at a time and keep the other in the fridge until you are ready to slice it. Slice each cookie approximately ¼ inch thick and place on the prepared cookie sheet.
- Sprinkle each cookie with the grated chocolate to give it that speckled look. Pop in the freezer for 5-10 minutes before baking. This helps the cookies keep their shape in the oven.
- Bake for 10-12 minutes or until the edges are slightly brown. Cool on the pan for 3-5 minutes before transferring to a cooling rack to cool completely.
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Notes
- Reduce the sugar to 1 cup, plus 2 tablespoons.
- Increase flour by 2 tablespoons
- Bake as directed
This recipe is similar to a classic sugar cookie recipe but a lot more fun. The outside is slightly crisp, and the cookie is very chewy on the inside. The almond extract gives it a wonderful nutty flavor. This cookie says spring! This is a great make-ahead recipe. Simply make the dough and wrap it in parchment paper, then in plastic wrap and freeze it for up to 2 months. When you are ready to enjoy, simply pull out of the freezer while you are preheating the oven. Then slice, sprinkle with chocolate, and bake. You can freeze the finished cookies too. Place them in an airtight container for up to 2 months. Thaw on the counter and enjoy when they reach room temperature.
Store leftovers in an airtight container on the counter for up to 3 days. The dough should be chilled completely before baking to retain its shape.
I used Wilton gel color in Sky Blue.
Use a cheese grater or microplane to grate the chocolate.
I used this Almond Extract.
Nutrition
Tasia
The grated chocolate on top makes them absolutely adorable! I also enjoyed the slice and bake ease. We gobbled them up!
Thanks Tasia, so glad you loved them!! Bet those girls really enjoyed them too!
Laura Ashley Johnson
These are perfect for Easter! They have the perfect texture and are so pretty!!
Thank you so much! I agree!