These Easter sugar cookies perfectly capture the joy, magic, and deliciousness of spring! With delightfully crisp edges and a chewy center, each bite offers an amazing balance of sweetness and rich, buttery flavor. Their delicate egg shape and soft pastel colors make them just as beautiful as they are delectable!
Spring is a season of celebrating life and happiness – especially when Easter arrives! It’s the best time for families to come together, enjoy playful family traditions (like going on Easter scavenger hunts or decorating Easter eggs), and, of course, eat delicious food!
My family’s Easter parties wouldn’t be complete without a batch (or more!) of these irresistible Easter sugar cookies. They’re so soft, rich, and buttery that eating just one is almost impossible! But they’re more than just a sweet dessert – they can double as a post-playtime snack for the little ones after a fun-filled day of Easter games and activities.
They may look too pretty to eat, but don’t worry, they’re surprisingly simple to make at home. With this recipe, every bunny gets to enjoy a wickedly delicious treat this spring!
Why You’ll Love This Recipe
Ingredients Needed For Cute Easter Egg Cookies
Cookie Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 ½ tbsp almond milk, or your preferred milk
- 1 large egg
- 1 tsp vanilla extract
- ¾ tsp baking powder
- ¼ tsp salt
- 3 cups all-purpose flour, spooned and leveled
Icing Ingredients:
- 2 lb powdered sugar, with extra for rolling out dough
- 4 tsp meringue powder
- ⅔ cup water
- food coloring gel
- sprinkles, if desired
Step-by-Step Instructions With Pictures
1. Using a stand mixer or electric mixer with a dough attachment, cream the granulated sugar and butter until well combined. Next, add the vanilla extract and egg and beat until mixed. With the mixer running on low speed, add the milk.
2. Combine the flour, salt, and baking powder in a separate bowl. Slowly add the flour mixture to the butter mixture while mixing on low speed. Occasionally stop the mixer to scrape the bottom and sides of the bowl.
3. The dough will begin to pull away from the sides of the mixer bowl once the flour has been fully incorporated. However, if the mixture is still too sticky, add a tablespoon of flour until your desired dough consistency is reached.
4. Divide dough into smaller sections, then wrap with either a saran wrap or parchment paper. Place in the fridge for 1-2 hours. Chilling the dough helps with keeping the shape of the cookies when baking.
5. Lightly dust parchment paper with powdered sugar. After the dough has been chilled, knead it slightly and place it on the parchment paper. Cover it with another piece of parchment paper to keep it from sticking to the rolling pin. Then roll to about ¼ inches thick. If the cookie dough warms up as you roll it, chill it in the fridge again.
6. Remove the upper layer of parchment paper. Place an egg-shaped cookie cutter on the dough, then press it down to create egg-shaped cookies.
7. Place the cookies on a baking sheet lined with parchment paper and then bake them in the oven at 375° F for about 7-10 minutes.
8. To start making the royal icing, beat the meringue powder, powdered sugar, and water until well mixed. If the mixture is too thick for your liking, add an additional tablespoon of water until you reach your desired consistency.
9. Add your preferred color of gel food coloring, then scoop the icing in a piping bag.
10. Pipe the icing on the baked sugar cookies. You can start by outlining the cookies and then moving inward until the cookie’s surface is filled with icing. Use a toothpick to help fill any empty spaces, swirling it in a circular motion to help move the icing into the gaps. As it dries, the icing will smooth out. Decorate with sprinkles if you wish.
11. Let the Easter sugar cookies dry for several hours before stacking or serving. Enjoy!
Expert Tips When Making Easter-Themed Sugar Cookies
- Chill For Best Results: Chilling the dough for at least an hour before cutting helps the cookies retain their shape and reduce spread during baking.
- Room-Temperature Ingredients: It’s best to keep the butter, milk, and egg at room temperature before mixing them, as this helps create a smoother dough and evenly textured sugar cookies later on.
- Dry Them Well: Letting the cookies sit undisturbed for several hours allows the icing to set properly, resulting in gorgeous-looking treats.
- Icing On The Cookies: Try to aim for the icing to have a consistency that flows smoothly but retains its shape. This will make it easier for you to decorate the cookies.
- Don’t Forgo the Parchment Paper: This will keep the cookies from sticking and make cleanup a breeze later on!
Serving Sugar Cookies For Easter
Looking to make your batch of Easter sugar cookies more egg-celent? Try these ideas and wow everyone at the party:
- Charcuterie Boards: Arrange these cookies as part of an Easter charcuterie board filled with biscuits, nuts, and pretzels of your choosing.
- As Part Of Easter Baskets: Wrap them in plastic wrap or clear bags, tie them with a ribbon, then tuck them in Easter baskets as a colorful and delicious addition.
- Easy-Tea Party: Serve these cookies alongside delicious beverages like coffee, tea, or hot chocolate.
- Sweet Sandwich: Add a scoop of ice cream to one cookie, then top it with another cookie before serving.
- Dessert Toppers: Create miniature cookies and then use them as cupcakes or cake toppers.
How To Level Up These Decorated Easter Cookies
Want to make these delicious treats extra yummy? You might enjoy these suggestions:
- Dipped And Dunked: Melt chocolate (either white or dark), then dip half the cookie in it for an extra layer of sweetness. Be sure to let the chocolate harden before serving.
- Sparkle And Shine: Mix some sparkles into the cookie dough itself for a pretty, speckled look even without the frosting.
- Chocolate Sugar Treats: Experiment by replacing some of the flour with cocoa powder to give you a chocolate version of this Easter dessert.
- Almond Goodness: Swap out the vanilla extract and use almond extract instead.
Storage
Store: Store leftover or uneaten sugar cookies in airtight containers so they’ll maintain their freshness. Then, keep them in a cool, dry place away from heat sources or direct sunlight. If stored properly, they’ll be good for up to two weeks. Make sure to place wax paper or parchment paper between the layers of cookies to prevent them from sticking.
Avoid refrigerating the sugar cookies, as they may become dry and hard.
Freeze: Sugar cookies freeze well so you can make these in advance and freeze in freezer-safe containers for up to 2 months. Thaw cookies in the fridge overnight and then let sit at room temperature for a couple of hours before serving.
One Last Thing
Spring is the best season to spend time with the family, doing enjoyable activities together, and eating fantastic food! That’s why these sugar cookies are a must-try – they’re colorful, delicious, and perfect for Easter.
They’re pretty simple to make at home, and you can decorate and serve them in various ways. You can even let your creativity shine and tweak the recipe to make the cookies look and taste more egg-citing!
I hope this sugar cookie recipe becomes a sweet part of your Easter celebrations for many years to come!
Your Turn
If you make these Easter sugar cookies, please take a moment to let me know how you liked them by leaving a rating and a comment below on the recipe card. Follow me on Pinterest and Facebook for more easy and tasty recipes!
More Easter Recipes To Try
Soft and Chewy Easter Sugar Cookies For Every Bunny
Equipment
- dough attachment
- Rolling Pin
- Parchment Paper
- toothpick
Ingredients
Cookie Ingredients:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 ½ tbsp almond milk or your preferred milk
- 1 large egg
- 1 tsp vanilla extract
- ¾ tsp baking powder
- ¼ tsp salt
- 3 cups all purpose flour spooned and leveled
Icing Ingredients:
- 2 lb powdered sugar with extra for rolling out dough
- 4 tsp meringue powder
- ⅔ cup water
- food coloring gel
- sprinkles if desired
Instructions
- Using a stand mixer or electric mixer with a dough attachment, cream the granulated sugar and butter until well combined. Next, add the vanilla extract and egg and beat until mixed. With the mixer running on low speed, add the milk.1 cup unsalted butter, 1 cup granulated sugar, 1 ½ tbsp almond milk, 1 large egg, 1 tsp vanilla extract
- Combine the flour, salt, and baking powder in a separate bowl. Slowly add the flour mixture to the butter mixture while mixing on low speed. Occasionally stop the mixer to scrape the bottom and sides of the bowl.¾ tsp baking powder, ¼ tsp salt, 3 cups all purpose flour
- The dough will begin to pull away from the sides of the mixer bowl once the flour has been fully incorporated. However, if the mixture is still too sticky, add a tablespoon of flour until your desired dough consistency is reached.
- Divide dough into smaller sections, then wrap with either a saran wrap or parchment paper. Place in the fridge for 1-2 hours. Chilling the dough helps with keeping the shape of the cookies when baking.
- Lightly dust parchment paper with powdered sugar. After the dough has been chilled, knead it slightly and place it on the parchment paper. Cover it with another piece of parchment paper to keep it from sticking to the rolling pin. Then roll to about ¼ inches thick. If the cookie dough warms up as you roll it, chill it in the fridge again.
- Remove the upper layer of parchment paper. Place an egg-shaped cookie cutter on the dough, then press it down to create egg-shaped cookies.
- Place the cookies on a baking sheet lined with parchment paper and then bake them in the oven at 375° F for about 7-10 minutes.
- To start making the royal icing, beat the meringue powder, powdered sugar, and water until well mixed. If the mixture is too thick for your liking, add an additional tablespoon of water until you reach your desired consistency.2 lb powdered sugar, 4 tsp meringue powder, ⅔ cup water
- Add your preferred color of gel food coloring, then scoop the icing in a piping bag.food coloring gel
- Pipe the icing on the baked sugar cookies. You can start by outlining the cookies and then moving inward until the cookie’s surface is filled with icing. Use a toothpick to help fill any empty spaces, swirling it in a circular motion to help move the icing into the gaps. As it dries, the icing will smooth out. Decorate with sprinkles if you wish.sprinkles
- Let the Easter sugar cookies dry for several hours before stacking or serving. Enjoy!
Notes
- Chill For Best Results: Chilling the dough for at least an hour before cutting it helps the cookies retain their shape and reduce spread during baking.
- Room Temperature Ingredients: It’s best to keep the butter, milk, and egg at room temperature before mixing them, as this helps give you a smoother dough plus evenly textured sugar cookies later on.
- Dry Them Well: Letting the cookies sit undisturbed for several hours allows the icing to set properly so you’ll end up with gorgeous-looking treats.
- Icing On The Cookies: Try to aim for the icing to have a consistency that flows smoothly but still able to retain its shape. This will make it easier for you to decorate the cookies.
- Don’t Forgo the Parchment Paper: This will keep the cookies from sticking, and also make cleanup a breeze later on!
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
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