Easter sugar cookies with colored edges and white glaze with pastel chocolate candies and sprinkles.
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5 from 8 votes

Easter Sugar Cookies

These super easy Easter sugar cookies are topped with a delicious lemon glaze and look great in Easter baskets or on your holiday dessert tray!
Prep Time10 mins
Cook Time10 mins
Cooling15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 119kcal
Author: Kristin


For the cookies:

  • 16 ounces sugar cookie dough
  • colored sugar crystals (1-4 different colors)

For the lemon glaze:

  • 2 tablespoons lemon juice
  • 1 1/2 cups confectioner's sugar
  • pastel sprinkles or coated chocolate candies (optional)


For the cookies:

  • Form the sugar cookie dough into a log about 3 inches in diameter, the refrigerate until firm.
  • Preheat oven to 375 degrees F.
  • Slice the roll of dough into segments (one for every color of sugar crystals), and roll each in one color of the sugar.
  • Cut the dough into 1/4 inch slices and place on a cookie sheet, about 1-2 inches apart.
  • Bake for 9-11 minutes, until the edges are just starting to brown. Cool for a minute on the baking sheet and then transfer to a cooling rack. Allow to cool for at least 15 minutes.

For the lemon glaze:

  • Make the glaze by slowly mixing the confectioner's sugar into the lemon juice until smooth.
  • On each cooled cookie, drizzle about 1 teaspoon of glaze and spread it with the back of a spoon.
  • Garnish with sprinkles or other pastel-colored candy. 


  • The store-bought pink and blue sugar crystals worked really well but the green color seemed too light. Make your own colors with this simple technique!
    • Place 2 tablespoons of granulated sugar in a ziplock bag.
    • Add a drop or two of food coloring.
    • Zip the bag and shake it.
    • To remove any clumps, work them from the outside of the bag with your fingers.
    • If the color needs to be darker, add another drop of food coloring and shake again.
  • Dough that is too cold may be tough to coat with the sugar crystals. You can use your (washed) hands to hold the dough for 10-20 seconds, which should warm up just the outside of it which will help it to better hold on to the sugar.
  • The glaze will start to harden if you let it sit out for too long, so hold off on making it until you are almost ready to use it.
  • Once you glaze and decorate your cookies, let them sit out about 12 hours for the glaze to completely harden. Then you can place them in a bag or container for storage.


Calories: 119kcal | Carbohydrates: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 55mg | Potassium: 27mg | Sugar: 16g | Vitamin A: 5IU | Vitamin C: 0.5mg | Calcium: 2mg | Iron: 0.3mg