Soft and Chewy Easter Sugar Cookies For Every Bunny
These Easter sugar cookies are the perfect Easter dessert. It's an easy and quick recipe you'll love making with kids.
Servings: 36 cookies
Calories: 205kcal
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
Calories: 205kcal | Carbohydrates: 39g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 29mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 30g | Vitamin A: 164IU | Calcium: 10mg | Iron: 1mg