Speckled Robins Egg Easter Cookies with quick poured frosting are easy to make, taste delicious and look both adorably sophisticated in their own natural way. Easter egg cookies | sugar cookie recipe | speckled quail eggs | robin egg blue

Speckled Robins Egg Easter Cookies

Speckled Robins Egg Easter Cookies with quick poured frosting are easy to make, taste delicious and look both adorably sophisticate.
Course Dessert
Cuisine American
Keyword cookies, dessert, easter, icing, spring, sugar cookies
Prep Time 30 minutes
Cook Time 10 minutes
resting time 20 minutes
Total Time 45 minutes
Servings 12 servings
Calories 535kcal
Author Tristin Rieken


Sugar cookies

  • 3 cups all purpose flour plus more for rolling
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Poured icing

  • 5 cups powdered sugar
  • 3 tablespoons corn syrup
  • ½ cup water
  • ½ teaspoon vanilla extract
  • Liquid food coloring or gel in desired colors


  • 1 tablespoon vanilla extract
  • 1 teaspoon cocoa powder unsweetened for baking


  • In a large bowl cream butter and sugar until light and fluffy. Add egg and vanilla. Whisk flour, baking powder and salt together in a medium bowl then slowly add to butter mixture. Mix on low to combine. Divide in half and wrap tightly with plastic wrap. Push down into two smooth flat discs, much like pie dough, then form into a slight square or rectangle. Chill at least 30 minutes, up to 7 days.
  • Preheat oven to 375 degrees Fahrenheit.
  • Roll dough on a lightly floured flat work surface to ¼-inch thickness, using additional flour as necessary to prevent sticking.
  • Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula onto a parchment lined baking sheet at least ½ inch apart.
  • Bake one sheet at a time in the middle of the oven until puffy but not visibly browned, about 7 minutes.
  • Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
  • Repeat with the gathered scraps and remaining disk until all the dough has been used.
  • While cookies are cooling make the icing. In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, and water, together until smooth and warm, about 5 minutes or until it’s just under 100 degrees Fahrenheit. Stir in vanilla, color as desired and use immediately for best results.
  • Ensure cookies are spaced at least 1 inch apart on cooling rack set over a parchment lined baking sheet. Then pour or ladle icing over cookies, working from the small center out.
  • prepare the speckle by mixing cocoa powder with vanilla extract until the consistency is very thin. Use a clean paintbrush or pastry brush to flick mixture over icing to make the speckles.
  • After several minutes when icing sets and becomes dry to the touch transfer from cooling rack to flat sheet to prevent cookies from hardening and sticking to the rack.
  • Continue to harden, uncovered, several hours or overnight. Store in an airtight container, at room temperature, and consume within 5 days for the best flavor and texture.


Calories: 535kcal | Carbohydrates: 95g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 111mg | Potassium: 116mg | Fiber: 1g | Sugar: 70g | Vitamin A: 495IU | Calcium: 42mg | Iron: 2mg