5 Ways to Decorate Easter Egg Cookies

Easter Cookie Decorating Ideas

Discover 5 unique ways to decorate Easter cookies. These useful decorating techniques and patterns can also be used any season, and for any shape.
5 Ways to Decorate Easter Egg Cookies

Discover 5 unique and beautiful ways to decorate Easter cookies!

To master these techniques, you need to make sure that your royal icing is the correct consistency. Piping consistency is about as thick as toothpaste, and should hold its shape when piped. Flood consistency is a little bit more runny, like ketchup, and can be easily moved around the shape to fill it in.

WATCH: How to Decorate the Easter Egg Shape Using 5 Different Techniques

Classic Easter Egg

First, using piping consistency icing, pipe a neat border around the edge of the cookie.

Next, using your flood consistency icing, fill in the entire cookie area. Use a toothpick to move the icing around, ensuring that there is full coverage.

Wait for the flood consistency icing to dry. This will ensure that your piping has dimension, and will stand out more on the finished cookie.

Once the flood icing is dry, pipe your designs. We did a mix of straight lines, squiggles, and dots. Whenever you are ending a line (like at the edge of a cookie) or switching the way the line is going (like creating squiggles) it may help to gently touch the tip of the bag to the cookie so that the icing sticks to it. When piping dots, make sure that you lift the bag straight up off of the cookie.

If you made any mistakes, you might be able to move the icing around and correct them with a toothpick.

WATCH: How to Decorate a Classic Easter Egg Cookie

Zig-Zag Marbled Piping Technique

First, using piping consistency icing, pipe a neat border around the edge of the cookie.

Next, using your flood consistency icing, fill in the entire cookie area. Use a toothpick to move the icing around, ensuring that there is full coverage.

While the flood icing is still wet, pipe flood-consistency lines in 2-3 different colors across the shape.

While the icing is still wet, use a toothpick to gently drag lines through the piped lines you just created. This will create a visually stunning herringbone pattern that is surprisingly easy to do!

WATCH: How to Use the Wet on Wet Marbling Technique to Create a Herringbone Design

Easy Fondant Colorful Cracked Eggs

Roll fondant thinly. It should be about 1/8" thick.

Cut the fondant with a scalloped-edge round biscuit/cookie cutter to create the "fault line."

Using fondant pieces as a guide, fill negative space with royal icing and dip in nonpareils while the royal icing is still wet.

Brush the surface of the cookie with clear corn syrup to adhere the fondant to the cookie. Gently press the fondant & adjust it with a toothpick as needed so that it will adhere.

WATCH: Colorful Cracked Egg Sugar Cookies

Hatching Chick Decorated Cookies

Using piping consistency, pipe a white outline on the bottom half of your egg, using a jagged pattern to indicate the breaking shell.

Let the white piped icing to dry a bit and firm up before piping and flooding the yellow chick part of the egg. We outlined the shape with an edible marker to create the chick outline.

Once the yellow chick is flooded and firmed up, flood the white egg.

Let the yellow icing firm up a bit before applying black sprinkles or black icing dots for eyes and orange for a beak.

WATCH: Hatching Chick Sugar Cookies

Advanced Decorating: Easter Basket Sugar Cookies

Using thick detail icing, draw vertical line to begin, then pipe short horizontal lines, continue piping vertically, then horizontally until shape is filled.

Use tip 3 to pipe a basket outline, this will give it texture. Use tip 14 for the handle and top edge of the basket, and tip 133 for grass. Feel free to experiment with tips to get extra texture!

Pro tip: Make your own candy transfers! Pipe dots of colorful royal icing onto parchment paper. Once dry, peel the dots off and use them as eggs!

WATCH: Easter Basket Cookies

The Easter egg shape is so versatile, and these techniques can also be used on a number of different shapes. Have fun experimenting and trying new techniques & tools while you make these cookies!

Sugar Cookies


  • 1 cup Unsalted Butter, Softened
  • 2/3 cups Sugar
  • 1 Egg
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Salt
  • 2 1/2 cups Flour, Sifted

Yield: 16

Prep Time: 20 minutes.

Cook Time: 10 minutes.

Total Time: 30 minutes.

Cream together:
Butter and Sugar

Beat in:

Sifted Flour

Mix until all ingredients are well blended. Chill dough 3-4 hours before rolling, so the dough is easy to roll, and won't spread during baking.

Preheat oven to 350 degrees. Roll out on a lightly floured counter to 1/4" thick and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake about 8-10 minutes or until lightly colored. Let cookies cool slightly on cookie sheet, then transfer to a wire rack to cool completely. Decorate with Royal Icing (from our recipes) or buttercream, or eat plain.


Royal Icing 2


  • 6 tablespoons Pasteurized Egg Whites
  • 2 teaspoons Lemon Juice
  •  Pinch of Salt
  • 4 cups Confectioner's Sugar

Yield: Makes about 2 Cups

Prep Time: 20 minutes.

Total Time: 20 minutes.


Mix egg whites, lemon juice, and salt with electric mixer (use paddle attachment if using a stand mixer). Add sugar and beat on medium speed for about 5 minutes, until smooth and thick. Adjust consistency with water, if necessary. Keep covered when not in use. Store in refrigerator.