Easter Sugar Cookies
Celebrate spring with these delightful Easter Sugar Cookies, a perfect combination of buttery sweetness and festive charm. These easy-to-make cookies feature a tender, melt-in-your-mouth texture thanks to a blend of softened butter, a hint of almond extract, and just the right amount of sugar. With customizable icing in vibrant pastel hues and playful Easter-themed shapes like bunnies, chicks, and eggs, these cookies are as fun to decorate as they are to eat. Whether you're hosting an Easter gathering, creating edible gifts, or enjoying a family baking activity, these beautifully frosted cookies are sure to steal the spotlight. Quick to bake and endlessly versatile, they’ll keep fresh in an airtight container, making them a perfect treat all week long.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 0.5 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 cups powdered sugar
- 3 tablespoons milk
- as needed food coloring (optional)
- as needed sprinkles or decorations (optional)
Instructions
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg, vanilla extract, and almond extract until fully combined.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Divide the dough into two portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or until firm.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
On a floured surface, roll out one disk of dough to about 1/4-inch thickness. Cut out shapes using Easter-themed cookie cutters (e.g., egg, bunny, chick).
Transfer the cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are just set and slightly golden. Avoid overbaking.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
To make the icing, whisk together powdered sugar and milk in a medium bowl until smooth. Add more milk as needed for a spreadable consistency.
If desired, divide the icing into separate bowls and tint each with a different color of food coloring.
Spread or pipe the icing onto the cooled cookies and decorate with sprinkles or other festive decorations. Allow the icing to set before serving.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 125.1 g | 626% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 1803 mg | 78% | |
| Total Carbohydrate | 724.4 g | 263% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 442.8 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 184 mg | 14% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
