Delightful Easter Cookies (Print Version)
Buttery soft sugar cookies shaped and decorated for Easter celebrations. Easy to make and fun to decorate with pastel icing.
# What You Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Royal Icing
08 - 2 cups powdered sugar, sifted
09 - 1 1/2 to 2 tablespoons milk or water
10 - 1 tablespoon light corn syrup
11 - 1/2 teaspoon vanilla or almond extract
12 - Food coloring (assorted pastel colors)
13 - Assorted sprinkles and decorations
# How to Prepare:
01 - Whisk flour, baking powder, and salt in a medium bowl until thoroughly combined. Set aside for later use.
02 - Beat butter and sugar in a large bowl until fluffy and lightened in color, approximately 2-3 minutes. Incorporate egg and vanilla extract, mixing until fully combined.
03 - Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing to prevent tough cookies.
04 - Divide dough in half and flatten into disks. Wrap tightly in plastic wrap and refrigerate for minimum 30 minutes to firm.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
06 - Roll dough on lightly floured surface to 1/4-inch thickness. Cut shapes using Easter-themed cookie cutters.
07 - Arrange cookies 1 inch apart on prepared sheets. Bake for 8-10 minutes until edges are set but not browned.
08 - Let cookies rest on baking sheet for 5 minutes before transferring to wire rack. Cool completely before decorating.
09 - Whisk powdered sugar, milk or water, corn syrup, and vanilla or almond extract until smooth. Adjust liquid for desired consistency.
10 - Divide icing and tint with food coloring. Decorate cooled cookies as desired; add sprinkles while icing is wet. Allow icing to dry completely before storing.
# Expert Advice:
01 -
- The dough is incredibly forgiving, so even if you overwork it a bit, these cookies still turn out tender and buttery
- They hold their shape beautifully in the oven, meaning your Easter bunnies and eggs actually look like Easter bunnies and eggs
- The royal icing dries with a gorgeous professional shine that makes everyone think you spent hours on them
02 -
- Chilling the dough is mandatory—warm dough spreads in the oven and your cute Easter shapes will turn into blobby disappointments
- Watch these cookies like a hawk during that last minute or two of baking; they go from perfect to overdone incredibly fast
- Royal icing consistency matters—too thick and it's hard to work with, too thin and it runs off the cookies entirely
03 -
- Rotating your baking sheets halfway through baking ensures even browning—especially important if your oven has hot spots like mine does
- For extra flavor, add lemon zest to the dough or almond extract to your icing for that something-special factor people can't quite put their finger on