Delicious Easter Egg Sugar Cookies - Soft & Buttery German Treats | Soft & Buttery German Treats
 Home » Germany » Delicious Easter Egg Sugar Cookies – Soft & Buttery German Treats If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta April 15, 2025 Last updated on April 16, 2025 No Comments Marta April 15, 2025 Last updated on April 16, 2025 No Comments Easter is just around the corner, and what better way to celebrate than with some delightful Easter Egg Sugar Cookies? These sweet treats are a joy to bake and a fantastic way to get creative in the kitchen. Their vibrant colours and delicious buttery taste make them perfect for Easter festivities. These cookies are sure to bring a smile to everyone’s face. Soft Butter Cookies - A Standard German Recipe For Easter, Christmas, or any occasion, I use the same Sugar Cookie recipe—a traditional German Butter Cookie Recipe (Butterplätzchen). The Easter Egg Sugar Cookies are soft and have a delightful buttery flavour. Ingredients Needed Flour – I use all-purpose flour. Sugar – two sugar variations are needed for this recipe—caster sugar for the dough and powdered sugar for icing. Butter –Butter gives the cookies a buttery flavour and ensures a softer, moister texture. Egg and Egg Yolk – Medium Size Egg would be ideal Salt – regular table salt, or whatever salt you use in the kitchen Water – few tablespoons of water for icing Food Coloring – My son, Max, and I love decorating cookies with colourful icing! This year, we used white, green, and blue icing. I use Dr. Oetker’s food colouring. Step-by-Step Instructions Prepare the dough by mixing all the ingredients.Allow the dough to rest in the refrigerator for at least one hour.Roll out the dough and use Easter- or spring-shaped cookie cutters to cut out the cookies.Bake the cookies for 8 to 10 minutes.Once baked, let the cookies cool and decorate them. Prepare the dough by mixing all the ingredients. Allow the dough to rest in the refrigerator for at least one hour. Roll out the dough and use Easter- or spring-shaped cookie cutters to cut out the cookies. Bake the cookies for 8 to 10 minutes. Once baked, let the cookies cool and decorate them. You need cookie cutters to create beautiful Easter egg sugar cookies. The ones I use are linked here: Easter Cookie Cutters. Martas Recommendations for Easter Few words about the Texture With each step, the texture of the dough and cookies changes. Once all the ingredients are combined, the dough should be soft but not sticky. It will become firmer after resting in the fridge for one hour. Store the dough in the refrigerator for at least one hour. If it becomes too hard to handle, you can warm it up with your hands or let it sit at room temperature for 20-30 minutes. Store any dough that you are not cutting in the fridge. If the dough is too soft, you won’t be able to lift the raw cookies without breaking them. Watch the cookies while baking: golden cookies will be soft, and brown cookies will be firmer. After baking, the cookies will be hot and soft. Please wait a few minutes before transferring them to a cooling rack to avoid burning yourself or breaking the cookies. Once all the ingredients are combined, the dough should be soft but not sticky. It will become firmer after resting in the fridge for one hour. Store the dough in the refrigerator for at least one hour. If it becomes too hard to handle, you can warm it up with your hands or let it sit at room temperature for 20-30 minutes. Store any dough that you are not cutting in the fridge. If the dough is too soft, you won’t be able to lift the raw cookies without breaking them. Watch the cookies while baking: golden cookies will be soft, and brown cookies will be firmer. After baking, the cookies will be hot and soft. Please wait a few minutes before transferring them to a cooling rack to avoid burning yourself or breaking the cookies. Do I need an Icing? Icing and sprinkles make cookies look very attractive, but they aren’t necessary. To be honest, I prefer cookies without icing because I feel that the extra layer of sugar masks the buttery flavor. However, for Easter (and for Max), we decided to add a layer of icing and Easter sprinkles. After all, everything tastes better with sprinkles for kids! Basic Icing Recipe The basic icing recipe is made with water and powdered sugar. To achieve the desired thickness of the icing, add three, two, or one tablespoon of water for every 100 grams of sugar. Consistency Matters The rule is: 1 tablespoon of water + 100 grams of powdered sugar = very thick icing 2 tablespoons of water + 100 grams of powdered sugar = thick icing (the one I chose) 3 tablespoons of water + 100 grams of powdered sugar = runny icing Keep in mind that a thicker icing will make the cookie taste sweeter. Since sugar can overpower the flavor of butter, select the icing that you think will suit your taste best. As I mentioned earlier, I enjoy those cookies even without any icing! Food Colouring for Icing Kids are always drawn to shiny and colourful things, so I used food colouring for this recipe. Max had a great time mixing the icing and decorating cookies in his favourite colour, green. I didn’t even get a chance to take a photo of his precious cookies because they vanished quickly before I could do a photoshoot! Final Tips for Your Easter Egg Sugar Cookies Bake Off Store the cookie dough in the fridge for at least one hour before baking to achieve the best results. This will help prevent the cookies from spreading too much during baking and ensure a rich, buttery flavour.After baking, the cookies will be very hot and soft, so allow them to cool before transferring them to a cooling rack.Consider tasting a cookie before making icing; you might not need it at all!Additionally, make sure to purchase high-quality sprinkles, as they can significantly impact the overall taste of the cookies. Store the cookie dough in the fridge for at least one hour before baking to achieve the best results. This will help prevent the cookies from spreading too much during baking and ensure a rich, buttery flavour. After baking, the cookies will be very hot and soft, so allow them to cool before transferring them to a cooling rack. Consider tasting a cookie before making icing; you might not need it at all! Additionally, make sure to purchase high-quality sprinkles, as they can significantly impact the overall taste of the cookies. German Easter Egg Sugar Cookies These sweet treats are not only fun to make, but they also bring a splash of colour to your festivities. They are soft and buttery and taste delicious even without icing! No ratings yet Total Time 1 hour 30 minutes Course Dessert Cuisine German Servings 90 large cookies INGREDIENTS 500 g flour200 g sugar350 g butter1 egg1 pinch salt2 egg yolks 500 g flour 200 g sugar 350 g butter 1 egg 1 pinch salt 2 egg yolks Icing 100 g egg yolks optional2 tbsp water optional2 drops food colouring100 g easter sprinklescake decorating markers 100 g egg yolks optional 2 tbsp water optional 2 drops food colouring 100 g easter sprinkles cake decorating markers INSTRUCTIONS Prepare the dough Take the butter out of the fridge so it softens a bit.In a large bowl, mix flour, salt and sugar. Make a mould.Add butter, egg and egg yolks to the mould. Knead the dough for few minutes until all ingredients combine. Wrap the dough in cling film and store it in the fridge for at least 1 hour. Take the butter out of the fridge so it softens a bit. Take the butter out of the fridge so it softens a bit. In a large bowl, mix flour, salt and sugar. Make a mould. In a large bowl, mix flour, salt and sugar. Make a mould. Add butter, egg and egg yolks to the mould. Add butter, egg and egg yolks to the mould. Knead the dough for few minutes until all ingredients combine. Knead the dough for few minutes until all ingredients combine. Wrap the dough in cling film and store it in the fridge for at least 1 hour. Wrap the dough in cling film and store it in the fridge for at least 1 hour. Make the cookies Divide the dough into four equal parts and store the ones you won't use in the fridge. If the dough gets too soft, the raw cookies will not keep their shape.Prepare two baking sheets with parchment paper.Preheat the oven to 180°C (350°F).Sprinkle flour on the worktop.Roll the dough to about 4-5mm thickness (1/5 inch).Using an egg-shaped cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat until you run out of dough. Arrange cookies on the parchment paper of the baking sheet (2-3cm apart - 1 inch) Bake for 8-10 minutes.Let them cook on the baking sheet for a few minutes before transferring them to a cooling rack. Divide the dough into four equal parts and store the ones you won't use in the fridge. If the dough gets too soft, the raw cookies will not keep their shape. Divide the dough into four equal parts and store the ones you won't use in the fridge. If the dough gets too soft, the raw cookies will not keep their shape. Prepare two baking sheets with parchment paper. Prepare two baking sheets with parchment paper. Preheat the oven to 180°C (350°F). Preheat the oven to 180°C (350°F). Sprinkle flour on the worktop. Sprinkle flour on the worktop. Roll the dough to about 4-5mm thickness (1/5 inch). Roll the dough to about 4-5mm thickness (1/5 inch). Using an egg-shaped cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Using an egg-shaped cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat until you run out of dough. Repeat until you run out of dough. Arrange cookies on the parchment paper of the baking sheet (2-3cm apart - 1 inch) Arrange cookies on the parchment paper of the baking sheet (2-3cm apart - 1 inch) Bake for 8-10 minutes. Bake for 8-10 minutes. Let them cook on the baking sheet for a few minutes before transferring them to a cooling rack. Let them cook on the baking sheet for a few minutes before transferring them to a cooling rack. Decorate the cookies In a small bowl, mix powdered sugar and water. Add food coloring, if desired. Spread the water-sugar mixture on each cookie using a teaspoon and decorate it with sprinkles. In a small bowl, mix powdered sugar and water. Add food coloring, if desired. In a small bowl, mix powdered sugar and water. Add food coloring, if desired. Spread the water-sugar mixture on each cookie using a teaspoon and decorate it with sprinkles. Spread the water-sugar mixture on each cookie using a teaspoon and decorate it with sprinkles. NOTES Did you know you can make those delicious Sandwich Jam Cookies with the same dough for Easter? They look like real eggs With apricot jam between the cookie layers. Martas Recommendations for Easter Looking for Inspiration? Related Recipes German Easter Egg Cookies with Apricot Jam - Sandwich Jam Cookies If you're in the mood for a delightful treat that's both fun to make and even more enjoyable to eat, look no further than sandwich jam cookies! These charming little biscuits, filled with your favourite fruit preserves, are perfect for sharing with friends or indulging in during a quiet afternoon. Check out this recipe German Fried Egg Cake (Spiegeleikuchen) Delicious Cake consists of sponge bottom, apricot jam, cream, canned apricots and clear glaze. The perfect choice not only for Easter! Check out this recipe German Mini Easter Lamb Decorate your Easter table with this fluffy and delicious Easter Lamb. For this recipe I am using 600ml Baking Lamb Mould. Check out this recipe Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.