Enjoy all the flavors of Spring with these easy-to-make Easter Sugar Cookies. Soft, tender cookies with delicious royal icing are perfect for Easter baskets or sharing with friends.
Easter is just around the corner, and what better way to celebrate than with some sweet sugar cookies? This Easter sugar cookie recipe is perfect for adding to baskets, or using as prizes on Easter egg hunts, too.
Easter sugar cookies are a beloved treat for many reasons. Not only are they delicious and sweet, but they are also a symbol of the Easter season. These cookies are often shaped like Easter eggs, bunnies, and other seasonal items, making them a festive addition to any Easter celebration. They can be enjoyed as frosted cookies, or unfrosted cookies, dipped in a bit of sugar if you’d like.
One of the great things about Easter cookies is their simplicity. The base recipe for sugar cookies is fairly straightforward, with simple ingredients like butter, sugar, and flour. This makes them accessible for even novice bakers. However, there is still plenty of room for creativity and customization when it comes to shaping and decorating the cookies. With just a few additional ingredients and some food coloring, the possibilities for designs are endless.
This easy Easter sugar cookies recipe is also fun to do with your kids. Have a great time cutting out the cookies, and decorating them. However they are decorated, you are sure to enjoy tasty and adorable easter sugar cookies.
Ingredients:
- Flour
- Baking powder
- Salt
- Softened butter
- Sugar
- Egg
- Almond extract
- Vanilla extract
- Powdered sugar, for rolling
Making your Sugar Cookie Dough:
- Preheat the oven and prepare a baking sheet by lining it with a piece of parchment paper.
- In a large mixing bowl, whisk together the dry ingredients, then set aside.
- Using either a hand electric mixer or the bowl of a stand mixer, cream butter and sugar over medium speed until light and creamy.
- Add in egg, and extracts, and mix well.
- Slowly combine the dry ingredients with the creamed butter and sugar. The dough will be crumbly.
- Turn out the dough onto a lightly floured surface or powdered sugar surface. Roll dough with a rolling pin to 1/4″ thickness.
- Using an egg-shaped cookie cutter, or another of your favorite cookie cutters, cut the easter egg sugar cookies into different shapes.
- Bake cookies on a prepared cookie sheet until just done. Do not brown the cookies.
- Remove from the oven, and place cut-out cookies on a cooling rack.
- Frost cooled cookies with royal or buttercream icing.
How To Store Your Easter Egg Cookies
Store these delicious cookies in an air-tight container for up to 4 days.
Other Easter Recipes To Try
Easter Sugar Cookies
Enjoy all the flavors of Spring with these easy-to-make Easter Sugar Cookies. Soft, tender cookies with delicious royal icing are perfect for Easter baskets or sharing with friends.
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 (2 sticks) cup butter, softened
- 1 cup sugar
- 1 egg
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- Powdered sugar or flour, for rolling
For Decorating
- Royal icing
- Edible flowers
Instructions
- Preheat the oven to 350 degrees. Prepare a baking sheet with
parchment paper. - Whisk together dry ingredients: flour, baking powder, and salt. Set
aside. - In a mixing bowl, blend the butter and sugar until creamy and light.
Add egg, almond extract, and vanilla extract. Mix well. Slowly add
dry ingredients and mix until combined. Dough will be a little
crumbly. - Turn out the dough onto a surface sprinkled with powdered sugar or
flour. Press into a ball and then roll out to ¼ inch thickness. Use
a cross-shaped cookie cutter to cut each cookie. Carefully lift
shaped cookies to the baking sheet. Using a flat spatula is
recommended to help the cookies maintain their shape. - Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow
cookies to cool for at least 20 minutes on the baking sheet before
carefully removing to a cooling rack. - After cooling, decorate with royal icing. While the icing is still
wet, and press the decorations into the cookies. - Allow icing to dry before storing in an airtight container between
layers of parchment paper.
Notes
Royal Icing Hack
Transform store-bought frosting into royal icing by removing the lid and aluminum seal. Place in the microwave for 30 seconds (thicker royal icing) to 1 minute (thinner royal icing for flooding.) Stir well.
Transfer to a piping bag and use as desired. Allow the icing to dry completely before stacking. Using parchment or waxed paper between each layer is recommended.