Easter Sugar Cookies
Every year around Easter, I pull out my favorite cookie cutters and whip up a batch of these soft, buttery sugar cookies. They’re super simple to make and honestly just as fun to decorate as they are to eat. These Easter sugar cookies are a sweet little nod to spring—and a great baking project if you’ve got kids around.
Why You’ll Love This Recipe
- Simple ingredients you probably already have in your kitchen
- Perfect for decorating with royal icing—great for Easter baskets and parties
- Make-ahead friendly: bake cookies in advance and decorate later
- A fun, creative activity for the whole family
Ingredients
For the Sugar Cookies:
- 2½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp baking powder
- ½ tsp salt
Royal Icing:
- 2 cups powdered sugar
- 2 tbsp meringue powder
- 3 tbsp water
- Food coloring (pastel colors work great for Easter)
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the egg, vanilla extract, and almond extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until a dough forms.
- Roll out the dough on a floured surface to about ¼ inch thickness. Use Easter-themed cookie cutters to cut out shapes.
- Place cookies on a parchment-lined baking sheet and bake for 10–12 minutes, or until edges are just starting to turn golden.
- Let cookies cool completely on a wire rack.
- To make royal icing, combine powdered sugar, meringue powder, and water in a bowl. Mix until smooth. Add food coloring as desired.
- Decorate cooled cookies with the icing. Let set until firm before storing.
Tips
- Chill the dough for 20–30 minutes if it becomes too soft to roll.
- Use gel food coloring for more vibrant icing colors without thinning the icing.
- For clean outlines, use a thicker icing for piping and a slightly thinner version for flooding.
Storage Instructions
Store decorated cookies in an airtight container at room temperature for up to 1 week. Undecorated cookies or dough can be frozen for up to 3 months.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! You can bake the cookies a few days in advance and decorate them when you’re ready.
What can I use instead of meringue powder?
If you don’t have meringue powder, you can substitute with pasteurized egg whites or use a simple glaze instead of royal icing.
Do these cookies hold their shape?
Yes, this dough is designed to hold its shape when baked, making it ideal for cut-out cookies.
More Easter Dessert Recipes
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Easter Sugar Cookies
Ingredients
- 2½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ tsp baking powder
- ½ tsp salt
Royal Icing:
- 2 cups powdered sugar
- 2 tbsp meringue powder
- 3 tbsp water
- Food coloring (pastel colors work great for Easter)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the egg, vanilla extract, and almond extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until a dough forms.
- Roll out the dough on a floured surface to about ¼ inch thickness. Use Easter-themed cookie cutters to cut out shapes.
- Place cookies on a parchment-lined baking sheet and bake for 10–12 minutes, or until edges are just starting to turn golden.
- Let cookies cool completely on a wire rack.
- To make royal icing, combine powdered sugar, meringue powder, and water in a bowl. Mix until smooth. Add food coloring as desired.
- Decorate cooled cookies with the icing. Let set until firm before storing.
Nutrition
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