White Chocolate Easter Egg Sugar Cookies - fun and festive Easter egg cutout cookies frosted with melted white chocolate and decorated with spring sprinkles.
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A Little Bakery Nostalgia
My first job outside of babysitting and a paper route was working at Falls House of Cakes. I loved that job, and to this day, it’s still one of my favorite places I’ve ever worked. One of the things I enjoyed most was helping decorate cookies, and for Easter, that meant trays of cutout sugar cookies finished with melted white chocolate and sprinkles.
When I started Sarah’s Bake Studio, recreating something inspired by those cookies made its way onto my baking bucket list. It’s one of those simple ideas that stuck with me.
Simple, Sweet, and Easy to Decorate
Frosting sugar cookies with melted white chocolate is so much easier and less time-consuming than working with royal icing. You still get a smooth, finished look, but without all the extra steps. It’s a great option if you want decorated cookies without turning it into a full-day project.
Side Note: Cookies frosted with chocolate will be crisper than cookies frosted with royal icing.
For these cookies, I used my egg cookie cutter, my Joseph Joseph rolling pin set to ¼", and Betty Crocker Sugar Cookie Mix. I love using this mix because it uses minimal ingredients, tastes great, and keeps things simple—especially when cutout cookies can be so time-consuming.
Decorating White Chocolate Easter Egg Sugar Coo
To decorate, I used my trusty Wilton Melting Pot with Ghirardelli White Chocolate Melting Wafers, although you can absolutely melt the chocolate in the microwave—just follow the rules from The Art of Melting Chocolate.
Once the cookies were baked and cooled, I used a straight spatula (a knife works too) to spread the melted white chocolate over the tops, then finished them with a spring fusion sprinkle mix. I picked mine up from Cook’s, a local cake decorating supply shop, but any spring sprinkle mix will work beautifully.
These White Chocolate Easter Egg Sugar Cookies are simple, nostalgic, and a fun way to bring a little bakery-style decorating into your own kitchen.
White Chocolate Easter Egg Sugar Cookies
Ingredients
- 1 (17.4-ounce) package Betty Crocker Sugar Cookie Mix ¹
- 2 tablespoon all-purpose flour
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 (10-ounce package) Ghirardelli White Chocolate Melting Wafers ²
- Spring Fusion Sprinkle Mix
Instructions
- Preheat oven to 350F degrees.
- In a large bowl using an electric mixer, mix together sugar cookie mix, flour, butter, and egg; mix until sugar cookie dough is formed.
- Roll out the dough. Using an Easter egg cookie cutter, cut about ¼” thick egg cookies.
- Place cutout eggs on a silicone mat/parchment paper-lined baking sheet 2" apart.
- Bake 9-11 minutes or until edges lightly golden.
- Cool unfrosted egg cookies on a baking sheet on a wire rack for 2 minutes; transfer to a wire rack to cool completely before frosting.
- In a microwave-safe bowl, add white chocolate. Microwave on medium heat for 30 seconds. Remove and stir slowly. Microwave in 15-second increments until candy wafers are completely melted.
- Using an icing spatula, frost cookies with melted white chocolate and immediately sprinkle with spring fusion sprinkle mix.
- Allow White Chocolate Easter Egg Sugar Cookies to sit until the chocolate sets. Eat & Enjoy!
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