Sprinkle filled Easter egg cookies with buttercream frosting and Foliay sprinkles

Sprinkle Filled Easter Egg Cookies with Buttercream Frosting

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We all love breaking open those plastic Easter eggs to see what is inside but did you know we can also make some filled Easter egg cookies too?

Featuring Foliay sprinkles, these sprinkle filled Easter egg cookies are a fun surprise. You can even do the first few steps, i.e. the hiding of the sprinkles, and then invite your kids to decorate the cookies with you.

They will be so surprised to see the hidden sprinkles inside!

I will show you exactly how you will prepare these sugar cookies with hidden sprinkles inside. Don’t worry, it is so easy.

Disclosure of Material Connection: I was gifted two samples of my choice from Foliay for free in the hope that I would mention it on my blog. Please know, I only recommend products I believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission.

Follow along to see the full step-by-step video and photo series tutorials for these cute sprinkle filled Easter egg cookies.

This post may contain affiliate links to Amazon, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. None of the links to Foliay are affiliate links. Please see my full disclosure for further information.*

Part 1: Gathering the Supplies for the Sprinkle Filled Easter Egg Cookies


To decorate these stuffed Easter egg cookies with buttercream frosting, you will want to gather:

Part 2: Baking the Cookies and Setting up the Icing Bags

Use the recipe card below for the basic recipe. Here is a photo series tutorial on how to make the craters in the egg cookies which is described in the recipe card.

Roll and cut out your sugar cookies according to the recipe above. To create the pockets that will be filled with sprinkles, take your teaspoon and press it into the cookie dough prior to baking it. Sprinkle filled Easter egg cookies Sprinkle filled Easter egg cookies Sprinkle filled Easter egg cookies Sprinkle filled Easter egg cookies


Sprinkle filled Easter egg cookies with buttercream frosting and Foliay sprinkles

Sprinkle Filled Easter Egg Cookies with Buttercream Frosting

These Easter sugar cookies are buttery and soft, topped with a vanilla buttercream frosting and Foliay sprinkles. Inside, you will find a fun surprise - more sprinkles! Your whole family will love decorating and eating these fun sprinkle filled Easter egg cookies.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Buttercream Sugar Cookies, Easter Sugar Cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Decorating Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 18 cookies, depending on the size of the cookie cutter
Author: Leah Buehler


  • Stand Mixer with Paddle Attachment
  • Rubber Spatula
  • Measuring cups and spoons also you will need a regular eating spoon/teaspoon
  • Medium Sized Mixing Bowl
  • Lined aluminum cookie sheet parchment paper or silicone lined baking sheet
  • Rolling Pin
  • Cookie cutters and tools see part 1 on this post for the specific tools needed


Buttercream Frosting

  • ½ cup room temperature unsalted butter 4 ounces
  • ½ cup room temperature salted butter 4 ounces
  • 4 cups powdered sugar
  • 1 tbsp. vanilla extract
  • 1-3 tbsp. whole milk

Sugar Cookies

  • 1 cup cold salted butter cubed
  • 1 cup granulated sugar
  • 3 cups all purpose flour measured with the scoop & level method
  • 2 tsp. baking powder
  • 1 egg
  • 1.5 tsp. vanilla extract
  • Foliay sprinkles


  • Remove all of the butter from the refrigerator. You will make the sugar cookies first but the butter for the frosting needs to come to room temperature before mixing.

Sugar Cookies

  • Preheat the oven to 350℉ and prepare an aluminum cookie sheet by placing either parchment paper or a silicone baking mat on it.
  • In a medium sized mixing bowl, combine the flour and baking powder and mix together. Set this aside.
  • Cube a cup of salted butter and then, in a stand mixer with the paddle attachment, combine the cubed butter with the granulated sugar. Mix until creamed together well.
  • To the stand mixer, add in the egg and vanilla extract and mix until combined.
  • Slowly add in the dry ingredients in the mixing bowl to the stand mixer.
  • Roll the dough out to 3/8" thick and use the cookie cutters to cut out the cookies.
    Use the regular spoon/teaspoon to press into the egg shaped cookies, creating a crater for the sprinkles to sit in after the cookies are baked.
    Place the cookies onto the prepared baking sheet and bake for 7-10 minutes or until the tops of the cookies no longer look wet. When baking the cookies, only bake 6-8 cookies at a time to leave proper space between each cookie to cook without spreading. Overcrowding the cookie sheet will cause spread.
    The cratered part of the cookies will rise during baking, this is fine, just let them naturally fall back down during the cooling process.

Buttercream Frosting

  • In a stand mixer with the paddle attachment, add the room temperature salted and unsalted butter and mix on high until light and fluffy.
  • Mix in the powdered sugar little by little. Add in the vanilla extract and milk about halfway through adding the sugar to help the frosting come together. Start with one tablespoon of milk and work up to three if needed, depending on the consistency you want. I like to aim for a peanut butter consistency or thinner.
  • Follow the directions in Part 2 for the specific way you will divide the buttercream and set up the icing bags.

How to Decorate the Easter Sugar Cookies

  • Please refer to Part 3 of this blog post for how to conceal the sprinkles and decorate the filled Easter egg cookies.


These buttercream sugar cookies are room stable for a few days on the counter. Otherwise, store in the freezer in an airtight container until ready to use, or for up to three months. You can also freeze the undecorated cookies and buttercream frosting three months in advance to decorating.


Make your buttercream icing according to the recipe and separate it into five bowls:

      • Dye about 1/4 cup frosting orange
      • Dye about 1/4 cup frosting pink
      • Dye about 1/4 cup of frosting yellow
      • Divide the rest of the frosting up into two equal bowls and dye one purple and leave one undyed (or use white food dye if preferred.)
      • Place a coupler into each of the remaining icing bags and fill each bag with a frosting color. You can leave the decorating tips off of the couplers/bags for now.

Part 3: Decorating the Sprinkle Filled Easter Egg Cookies

Sprinkle filled Easter egg cookies with buttercream

Check out the video tutorial showing the process for these sprinkle filled Easter egg cookies then follow the step-by-step photo series tutorials below.

  1. Pour some sprinkles into the cratered part of the cookies. I used Foliay’s Spring Bunnies Sprinkle Mix and their Spring Vibes Sprinkle Mix. Make sure to not fill the sprinkles higher than the crater. Sprinkle filled Easter egg cookies
  2. Attach the tip #5 to the white frosting and pipe over the sprinkles. Then, place the cookies into the freezer for 5-10 minutes. Sprinkle filled Easter egg cookies
  3. Using the palette knife, smooth the frosting out to create a smooth layer. The middle part can be higher to help protect the sprinkles; plus, it creates more of an egg shape. Sprinkle filled Easter egg cookies
  4. Outline and fill in the whole Easter egg cookie with the same white buttercream and tip #5. Sprinkle filled Easter egg cookies
  5. Smooth the buttercream with the palette knife. Sprinkle filled Easter egg cookies
  6. Pipe designs onto the Easter egg cookies using the tip #2 on various colors of buttercream. Sprinkle filled Easter egg cookies
  7. Add more sprinkles onto the top of the cookies. You can repeat steps 2-6 with the purple frosting instead of the white as well. Sprinkle filled Easter egg cookies
  8. Allow these cookies to crust fully before attempting to break the cookies open, at least 12 hours. Sprinkle filled Easter egg cookiesSprinkle filled Easter egg cookies

Aren’t these filled Easter egg cookies so fun? I’d love to know in the comments below, what is your favorite Easter cookie to decorate?

Part 4: My Review of Foliay Sprinkles

If you’ve been following along on the blog, you will know that I have mentioned and supported Foliay sprinkles before. And the verdict is still the same, the sprinkles are amazing!

While these sprinkles were gifted to me, I absolutely love the regular price point that they have for these sprinkle mixes. For a fancy sprinkle mix, the prices can really get up there with other retailers. Foliay keeps them affordable while not sacrificing any taste, texture, or design qualities. 

The products I used in this tutorial are as follows:

  1. Spring Bunnies Sprinkle Mix
  2. Spring Vibes Sprinkle Mix

foliay sprinkles easter

Both of these sprinkle mixes were perfect for filling the Easter egg cookies. The bunnies in the Spring Bunnies Sprinkle Mix are flat which made them super easy to conceal. 

As I’ve mentioned in other posts, Foliay sprinkles taste amazing with a perfect texture.

If you haven’t seen my other recent Easter cookie set, make sure to check it out as I use more of Foliay’s spring sprinkle line as well as their sanding sugars. 

Easter Sugar Cookies with Buttercream Frosting and Sanding Sugar

Save the Tutorial for These Easter Sugar Cookies

Use the image below to pin this tutorial for decorated Easter sugar cookies to your Easter board on Pinterest. Alternatively, use any of the social share icons on the top of the page to share it to your favorite social media site.

Sprinkle Filled Easter Egg Cookies with Buttercream Frosting

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