Easter Egg Sandwich Cookies
These fun egg sandwich cookies are as bright as a spring Easter. Made with my no-spread cookie dough that just needs one bowl and no mixers. Use lemon curd or apricot jam to give the illusion of an egg. Perfect to add to your Easter cookie hamper.
Every year I add a few new cookies to my Easter collection, and these egg sandwich cookies quickly became one I make on repeat.
They’re simple, but those little cut-out centers make them feel special—and I always get asked for the recipe when I serve them.
The first time I made them, I didn’t have lemon curd, so I used homemade apricot jam instead. That bright golden color showing through the center made them look just like little Easter eggs, and everyone loved them.
Since then, I almost always reach for jam over curd… even though, honestly, I could eat my homemade lemon curd straight from the jar with a spoon.
Why make these cookies?
- Soft and Delicious: These cookies are soft, buttery, and absolutely delicious, making them a delightful treat for Easter or any occasion.
- Fun and Festive: The chick-shaped cookies are adorable and perfect for Easter, adding a festive touch to your holiday celebrations.
- Kid-Friendly: Kids will love helping to make and decorate these cookies, making them a fun and interactive baking activity for the whole family.
- Great for Gifting: These cookies make wonderful gifts for friends and family. Package them in a cute Easter-themed box or bag for a thoughtful and tasty treat.
Ingredients and substitutes
- Unsalted butter – adds richness and flavor. Use soft butter so it mixes easily by hand
- Powdered sugar – gives a softer, smoother dough and helps prevent spreading
- Egg – binds the dough and adds structure
- Vanilla extract – for classic flavor Almond or rose extract (optional) – adds a subtle bakery-style flavor
- All-purpose flour – provides structure Salt – balances sweetness
Step-by-step: Easter egg sandwich cookies
Sugar cookie dough
- In a large bowl, mix the softened butter and powdered sugar until smooth and creamy (no need to whip).
- Add the egg, vanilla extract, and almond or rose extract. Mix until combined.
- Add the flour, cornstarch, and salt. Mix until a soft dough forms. Do not overmix.
- Chill the dough for an hour until firm enough to roll.
Cut the cookies
- For the bottom cookies, cut out the disc using an oval or egg cookie cutter.
- For the top cookies, cut out the oval cookies the same as the top. Then use a 1/2-inch cookie cutter to cut out the centers from the top cookies.
Bake
- Place cookies on a parchment-lined baking tray.
- Chill the tray for 10–15 minutes (this helps prevent spreading).
- Bake at 350°F / 175°C for 8–10 minutes until the edges are set but not browned.
👉 The cookies should stay pale with just a slight color underneath.
Decorate the cookies
- Bottom cookie – Place 1 teaspoon of apricot jam or lemon curd on the bottom cookie.
- Top cookie 1: Dust the top cookie with powdered sugar (confectioners’ sugar), then sandwich the two pieces together. Top the jam so it looks full, like an egg yolk.
- Top Cookie 2 – Make the glaze – a bowl, mix powdered sugar with 2–3 tablespoons milk until smooth and pourable. Dip the top cookie in the glaze and let it set for a few minutes before you sandwich the bottom cookie.
Easter Egg Sandwich Cookies with Apricot Jam
These fun egg sandwich cookies are as bright as a spring Easter. You can customize the filling from lemon curd to apricot jam in these cookies, so they are perfect for your holiday cookie platter.
Video
Ingredients
Cookie dough
- 226 g (1 cup) Unsalted butter room temperature
- 120 g (1 cup) Powdered sugar
- 1 large Eggs
- 315 g (2½ cups) All-purpose flour
- 1 tbsp Cornstarch
- ½ tsp Kosher salt
- 2 tsp Vanilla extract
Plus
- ½ cup Apricot jam or lemon curd
Cookie 2 – Sugar Glaze
- 120 g (1 cup) Powdered sugar
- 3 – 4 tbsp Whole milk
- 2 – 3 drops White edible food color brightens the white color
Method
- Make the Cookie Dough – In a large bowl, mix the softened butter and powdered sugar until smooth and creamy. Add the egg, vanilla extract, and almond (or rose) extract. Mix until combined. Add the flour, cornstarch, and salt. Mix until a soft dough forms. Do not overmix. Chill the dough for an hour until firm enough to roll.226 g Unsalted butter, 120 g Powdered sugar, 1 large Eggs, 315 g All-purpose flour, 1 tbsp Cornstarch, ½ tsp Kosher salt, 2 tsp Vanilla extract
- Roll and Cut – Divide the dough into two portions. Roll out on a lightly floured surface to about ¼-inch thickness.
- Cut the cookiesFor the bottom cookies, cut out the disc using an oval or egg cookie cutter.For the top cookies, cut out the oval cookies the same as the top. Then use a 1/2-inch cookie cutter to cut out the centers from the top cookies.
- Bake – Place cookies on a parchment-lined baking tray. Chill the tray for 10–15 minutes (recommended for clean edges). Bake at 350°F / 175°C for 8–10 minutes until just set.
- Cool – Let cookies cool completely before decorating.
- Bottom cookie – Place 1 teaspoon of apricot jam or lemon curd on the bottom cookie.½ cup Apricot jam
- Top cookie 1: Dust the top cookie with powdered sugar (confectioners' sugar), then sandwich the two pieces together. Top the jam so it looks full, like an egg yolk.
- Top Cookie 2 – Make the glaze – a bowl, mix powdered sugar with 2–3 tablespoons milk until smooth and pourable. Dip the top cookie in the glaze and let it set for a few minutes before you sandwich the bottom cookie.120 g Powdered sugar, 3 – 4 tbsp Whole milk
Notes
- Dough texture – This powdered sugar dough is soft and tender. If it feels sticky, chill briefly before rolling.
- No mixer needed – You can mix the dough in a bowl with a spatula or whisk—no creaming required.
- Best thickness – Roll to about ¼-inch thick for cookies that hold their shape but stay soft.
- Stamped cookies – If using stamps or embossed rolling pins, dust lightly with flour to prevent sticking.
- Glaze consistency – For dipping, use a thicker glaze so it coats the cookie without running off too much.
- Decorating options – Leave stamped cookies plain, brush glaze into grooves, dip and sprinkle, or use royal icing for detailed designs.
- Filling options – Apricot jam works beautifully, but you can also use strawberry, raspberry, or any smooth jam.
- Assembling sandwich cookies – Make sure glaze is fully set before adding jam to prevent sliding.
- Storage – Store filled cookies in a single layer if possible, or separate with parchment. Best enjoyed within 2–3 days.
- Make ahead – Bake cookies in advance and store unfilled; assemble with jam closer to serving for the best texture.
Storage
- This cookie recipe can be halved or doubled without any issues.
- The dough can be kept in the fridge for up to 4 days, or
- Frozen for up to three months. If frozen thaw in the fridge overnight before you roll out.
- The baked cookies will stay at room temperature for up to 2 weeks but are best eaten within a few days.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Room temp ingredients – Butter and egg mix better for a smooth dough.
- Don’t overmix – Mix just until combined for tender cookies.
- Chill if needed – If sticky, chill 30–60 minutes before rolling.
- Roll evenly – Even thickness = even baking.
- Use parchment – Prevents sticking and makes cleanup easy. Don’t overbake – Bake just until edges are lightly golden.
- Cool completely – Before filling or decorating.
- Let glaze set – Especially before sandwiching with jam.
- Store properly – Airtight container, layered with parchment.
Frequently asked questions
How long will these cookies keep?
The dough can be kept in the fridge for up to 4 days or frozen for up to three months. If frozen, thaw in the refrigerator overnight before you roll out.
The baked cookies will stay at room temperature for up to 2 weeks but are best eaten within a few days.
Can I make the dough ahead of time?
Yes, you can make the cookie dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months. Let it come to room temperature before rolling and baking.
How long does it take for the glaze to set?
The frosting will start to set within 15-30 minutes, depending on the thickness of the frosting and the humidity level. Allow the cookies to sit at room temperature until the frosting is completely dry to the touch.
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I made these with the kids over the weekend and they were so fun! Tasted delicious too!
Thank you, Tayler
I love how creative and cute these cookies are! They make for a great Easter dessert option that is sure to impress guests of all ages. Thank you for sharing new ideas of serving this kind of recipe. I’ll surely add this to my list of menus for any occasion to come. Amazing!
What a fun and festive treat for Easter! Excited to give these a try; definitely looks too good to pass up, indeed!
Veena, these are so beautiful and festive for the Easter holiday. I love jam cookies so I must make these for friends and family. Thank you for a wonderful recipe. XO
Wow, this cookies are the cutest! I will definitely make them this Easter! ❤️
These are so tasty and perfect for our Easter brunch. The apricot jam adds just the right color plus I love apricot jam! These cookies will be very impressive on the dessert table.
Cute sandwich cookies for easter. Thanks for sharing.
My kids had so much fun making these. They were really easy too.
Great idea for Easter! We made them with orange curd and they were amazing! Melt in the mouth!
Thank you Leva