Delicious Easter Fruit Egg Cookies
Easter Fruit Egg Cookies are festive sugar cookies filled with candied fruit and orange zest, cut into egg shapes and decorated with colorful royal icing, perfect for spring parties and Easter baskets.
Calories:
Ingredients
- 3 cups 360g all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup 226g unsalted butter, softened
- 1½ cups 300g granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup 150g mixed candied fruit, finely chopped
- Zest of 1 large orange
For Royal Icing
- 4 cups 480g powdered sugar, sifted
- 3 tbsp meringue powder
- 6 –8 tbsp warm water
- ½ tsp vanilla or almond extract optional
- ½ tsp lemon juice
For Decorating
- Gel food coloring in pastel shades
- Easter sprinkles optional
- Edible glitter optional
- Candy pearls optional
Instructions
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix in dry ingredients until just combined.
- Fold in candied fruit and orange zest.
- Divide dough, wrap, and chill for at least 1 hour.
- Preheat oven to 375°F and line baking sheets.
- Roll dough to ¼ inch thick and cut egg shapes.
- Bake 8–10 minutes until edges are lightly golden.
- Cool on tray 5 minutes, then move to wire rack.
- Beat powdered sugar, meringue powder, water, extract, and lemon juice until stiff.
- Thin icing with water until it flows in 10–15 seconds.
- Color icing and transfer to piping bags.
- Outline cookies with stiff icing, let dry, then flood.
- While wet, add designs, swirl, and top with decorations. Dry 6–24 hours.
- Add detail layers with thick icing once base is dry.
- Store in airtight container with parchment between layers.