Deviled Egg Cookies - A Sweet Twist on an Easter Classic

In the South, deviled eggs are basically required at any Easter gathering.

So naturally… I had to make a sweet version.

These deviled egg cookies look just like the classic appetizer, but they’re actually soft sugar cookies with a little “yolk” of icing in the middle. They’re playful, unexpected, and guaranteed to get some laughs when you put them out at Easter brunch.

The best part? They’re surprisingly easy to make using ready-to-bake cookie dough and a simple egg mold.

Kids love helping decorate the “yolks,” and the finished cookies look adorable sitting on a tray right next to the real deviled eggs.

Deviled Egg Cookies

This funny Easter dessert looks impressive but is actually super easy to make with ready-to-bake cookie dough. Kids will love helping decorate the “yolk,” making it perfect for Easter brunch or spring parties.

Ingredients

You only need a few simple ingredients for these fun cookies:

• Ready-to-bake sugar cookie dough
• Yellow icing
• Pink sugar sprinkles (optional, for a paprika look)

You'll also need a special mold to get the egg shape:

• Silicone egg molds
• Cookie scoop/melon baller

I also put together a shopping list where you can grab everything in one place if that’s easier.

1. Preheat the oven

Preheat your oven according to the instructions on the cookie dough package.

Place the silicone egg molds on a baking sheet so they are easy to move in and out of the oven.

2. Press the cookie dough into the molds

Roll the sugar cookie dough into balls and press one ball into each egg mold cavity, filling the shape evenly.

3. Bake the cookies

Bake according to the cookie dough package instructions.

Because the cookies are inside molds, they may need a few extra minutes to fully set. For me, they needed about 6 additional minutes beyond the package directions.

The cookies should feel firm when done.

4. Create the “yolk” hole

As soon as the cookies come out of the oven, place the baking sheet on a flat surface like your stovetop or counter.

While the cookies are still hot, use a small cookie scoop to gently press a rounded indentation into the center of each cookie. This creates a little half-sphere hole that will hold the “yolk.”

This step works best while the cookies are warm and soft.

5. Let the cookies cool completely

Allow the cookies to cool completely in the molds before removing them. This helps them hold their shape.

Once fully cooled, carefully remove the cookies from the molds.

6. Add the “yolk”

Pipe or spoon yellow icing into the indentation you created so it looks like the yolk of a deviled egg.

7. Sprinkle (optional)

Lightly sprinkle pink sugar sprinkles over the icing to mimic the look of paprika on traditional deviled eggs.

Or use any sprinkle color you like for a fun twist!

Tips for the best deviled egg cookies

• Make sure to press the yolk indentation while the cookies are still warm or the cookie may crack.
• Let the cookies cool completely before removing from the mold.
• Use a small cookie scoop for the easiest rounded “yolk” shape.
• These look especially fun when served on a deviled egg tray.

A fun Easter surprise

These cookies are such a fun surprise at Easter brunch. At first glance, people think they’re real deviled eggs — and then realize they’re cookies.

Kids absolutely love them, and they’re a silly little way to add some extra fun to your Easter table without a lot of extra work.

Because sometimes the best holiday memories come from the little unexpected things like this.