Deviled Egg Cookies
These Deviled Egg Cookies are hysterically delicious and perfect for the Super Bowl. I joked, “point of view: You’re asked to bring Deviled Eggs to the function, but you’re a baker”. And if that’s not the truth, then I don’t know what is! I made these cookies with one of my favorite soft and tender sugar cookie recipes, then topped them off with a delicious, light, and airy vanilla buttercream. Of course, I used an egg silicone mold from Amazon to make these cookies. To stay on par with the Deviled Egg theme, I topped them off with red sugar sprinkles to look like paprika! I’m so happy with how these cookies turned out, and I hope that you love them as much as I do! What better way to surprise your guests than with Deviled Egg Cookies!
How To Make Deviled Egg Cookies
These cookies are honestly really easy to make. The sugar cookie recipe comes together to form a nice, soft dough, and there’s no chilling required (isn’t that the BEST?!) The buttercream is a classic buttercream made with butter, confectioner’s sugar, heavy cream, vanilla extract, and a touch of salt. Here’s the link to the Egg Silicone Mold I used too :) Let me break this recipe down even more!
- Preheat your oven to 350°F
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside
- In a large bowl, cream the butter and sugar together until fluffy (about 2 minutes)
- Scrape down the bowl, then mix in the eggs and vanilla
- Add the dry ingredients to the wet and mix until a soft dough forms
- (It’ll be a little sticky — that’s normal!)
- Scoop the dough into your egg molds, filling them about ½ to ¾ full
- Gently press the dough down so they’re even
- Place molds on a baking sheet and bake 10–12 minutes, until edges are lightly golden
- Right out of the oven, use a 1-teaspoon to gently press an indent into the wider side
- Let cookies cool completely in the mold before removing
- Transfer to a wire rack to finish cooling
- While they cool, make the buttercream
- Pipe frosting into the indent, add red sugar sprinkles, and admire your genius
- Serve… and wait for people to say “WAIT! Those are cookies?!”
More Recipes You Might Enjoy!
Pillsbury Football Sugar Cookie Cheesecake Bars
Homemade Football Shaped Soft Pretzels
Recipe Tips for Perfect Deviled Egg Cookies
- Use room-temperature eggs. This helps the dough mix evenly and bake more softly
- Don’t overfill the molds or the cookies will puff and lose their egg shape
- Press the indent while the cookies are hot! Super duper important! Waiting makes them crack
- Let cookies cool fully before frosting, or the buttercream will melt
- A large star piping tip gives that classic deviled-egg swirl look
How to Store Deviled Egg Cookies
Because these deviled egg cookies are so easy to store, it also makes them the perfect make-ahead prep dessert!
- Store frosted cookies in an airtight container
- Keep at room temperature for up to 2 days
- Refrigerate for up to 5 days if your kitchen runs warm
- Let refrigerated cookies sit out for 15–20 minutes before serving for the best texture
- You can also freeze unfrosted cookies for up to 2 months
Ingredient Alternatives & Swaps
- Butter: Use plant-based butter sticks for a dairy-free version
- Food Dye: Swap yellow gel dye for turmeric powder (very small amount, so the flavor of turmeric doesn’t come through!)
- Vanilla: Almond extract works great, too if that’s a flavor you prefer
- Sprinkles: Paprika-colored sanding sugar, cinnamon sugar, or even crushed freeze-dried strawberries
- Gluten-Free: Use a 1:1 gluten-free baking flour; the results are still soft and delicious
Super Bowl Desserts!
These Deviled Egg Cookies are perfect Super Bowl desserts because:
They look savory but taste sweet (huge crowd reaction)
Easy to grab while watching the game
No utensils needed
Funny, nostalgic, and totally unexpected
Here are some other delicious Super Bowl desserts you’ll enjoy!
Homemade Football Shaped Soft Pretzels
Pillsbury Football Sugar Cookie Cheesecake Bars
Hotdog Macarons
Cheesecake French Fries With Strawberry Dip
Cartoon Cheese Cheesecake
Easy Homemade Soft Pretzels
Deviled Egg Cookies
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24
servings10
minutes10
minutesKeep the screen of your device on.
Ingredients
3 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, softened
1 cup sugar
2 eggs, room temperature
2 tsp. vanilla extract
- Vanilla Buttercream
1/2 cup unsalted butter, room temperature
3 1/2 cups confectioner’s sugar
2 tsp. vanilla extract
1 tsp. salt
2-3 Tbsp. heavy whipping cream
1-2 drops yellow food dye
1 Tbsp. red sugar sprinkles
Directions
- Here’s the link to the egg silicone molds I used from Amazon! :)
- Preheat the oven to 350 degrees F. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate, large bowl, use an electric mixer to cream together the butter and the sugar. About 2 minutes.
- Scrape down the sides of the bowl, then add in the eggs and vanilla. Mix to combine.
- Pour the dry ingredients into the wet mixture and mix until a soft, fully combined dough forms. The dough will be a little sticky – don’t worry.
- Scoop and fill the egg mold, filling it about halfway to 3/4 of the way full. Press the cookie dough down into the mold so they’re nice and even.
- Place the filled egg molds onto a cookie sheet, then bake for 10-12 minutes or until golden brown along the edges.
- As soon as the cookies come out of the oven, use a 1 teaspoon to press indents into the larger side of the egg. Press gently so as not to crack the cookie. Repeat for each one.
- Allow the cookies to continue to sit in the mold until cooled down before popping them out of the mold.
- Let them finish cooling completely on a wire rack. Make the buttercream in the meantime.
- To make the buttercream, cream the butter together with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment until smooth. Add the confectioner’s sugar, vanilla, and salt. Gradually add one tablespoon of heavy cream at a time until the buttercream starts to come together. Add yellow food dye until it reaches your desired shade. Use a silicone spatula to scrape the sides and bottom of the bowl as you mix.
- Transfer the buttercream to a piping bag fitted with a large star tip.
- One cookie at a time, pipe a dollop of frosting in the indented part of the cookie. Add red sugar sprinkles on top.
- Repeat for each cookie and enjoy!
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