Egg-free Easter Sugar Cookies

Author Cerys Parker


  • 115 g /4oz/half cup Butter or Soft Margarine, diced, at room temperature
  • 175 g /6oz/1 and a half cups Plain Flour (All Purpose)
  • 50 g /2oz/quarter cup Caster Sugar (Superfine Sugar)

For Decoration

  • Icing Sugar
  • Water
  • Food Colouring
  • Sprinkles/ balls
  • Glitter
  • Sugar- Coated Candies


  • Put the butter and sugar in a bowl and beat until smooth and creamy.
  • Add the flour to make a dough then turn onto a floured surface and knead until smooth.
  • Wrap in film and chill for at least 30mins in the fridge.
    Meanwhile, heat the oven to 180C/350F/gas mark 4.
  • Roll out the dough and cut using Easter-themed cutters.
  • Place the cookies on a greased baking sheet and bake in the oven for 10-12 minutes.
  • Remove from the oven and transfer to a cooling rack before decorating with icing sugar and sprinkles.