If you’re looking for a delightful treat to brighten up your spring celebrations, this Easter Sugar Cookies Recipe is absolutely the way to go. These cookies come out beautifully soft yet slightly crisp around the edges, with a tender crumb that practically melts in your mouth. The buttery dough is easy to roll and shape into your favorite festive designs, while the smooth, flavorful icing lets you get creative with colors and decorations that will wow guests of all ages. Trust me, once you try this Easter Sugar Cookies Recipe, it’ll become your go-to for every holiday gathering!
Ingredients You’ll Need
The wonderful thing about this recipe is that it relies on simple, pantry-friendly ingredients that you probably already have. Each component plays a crucial role in creating that perfect balance of flavor, texture, and color that makes these cookies so irresistible.
- 1 cup butter (softened): Provides richness and tenderness to the cookie base.
- 1 cup granulated sugar: Adds sweetness and helps with the cookie’s gentle crispness.
- 1 large egg: Binds the dough together while adding moisture.
- 2 teaspoons vanilla extract: Infuses the dough with a warm, inviting aroma and flavor.
- 3 cups all-purpose flour: The main structure-builder that gives these cookies their shape.
- 2 teaspoons baking powder: Provides a slight lift for a tender crumb.
- ½ teaspoon salt: Enhances all the sweet flavors beautifully.
- 4 cups powdered sugar (sifted): Essential for making that classic smooth royal icing.
- 4 tablespoons water or lemon juice: Adjusts the icing’s consistency while adding a subtle tang if using lemon juice.
- 1½ tablespoons light corn syrup: Gives the icing a glossy finish and keeps it from cracking.
- ½ teaspoon pure vanilla extract: Adds depth and sweetness to the icing.
- Gel food coloring (optional): Perfect for adding vibrant, pastel colors to your iced masterpieces.
How to Make Easter Sugar Cookies Recipe
Step 1: Prep Your Baking Station
Start by preheating your oven to 350°F and lining two large baking sheets with parchment paper or silicone mats. This simple step ensures your cookies bake evenly without sticking or burning on the bottom, setting you up for perfection right from the start.
Step 2: Cream Together Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until the mixture looks fluffy and homogenous. This process is key to creating a light texture. Then, add the egg and vanilla extract and mix just until everything comes together—you might notice the batter looks a bit scraggly after this, but that’s perfectly fine.
Step 3: Combine Dry Ingredients and Form Dough
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until fully combined without overworking the dough. This gentle approach keeps your cookies tender, with just the right amount of structure.
Step 4: Roll Out Dough and Cut Shapes
Turn the dough out onto a clean surface and gently press it together a few times until smooth—avoid kneading too much or you’ll risk tough cookies. Then, divide the dough in half. Roll each half out to about ¼-inch thickness on a lightly floured surface. This thickness bakes up just right, ensuring the cookies hold their shape while staying soft inside. Use your favorite 2-3 inch cookie cutters to create festive shapes, and re-roll any scraps to maximize your dough’s yield.
Step 5: Bake to Golden Perfection
Arrange the cut cookies about 2 inches apart on the prepared baking sheets so they don’t stick together while baking. Bake for 8 to 10 minutes, until the edges turn just a light golden color and the tops spring back gently when you touch them. This careful baking time keeps the centers soft while giving the edges a slight crispness.
Step 6: Cool Before Decorating
Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. This step is crucial because icing warms up and slides right off if applied on hot cookies, and we want that smooth, even canvas for decorating.
Step 7: Make and Apply the Icing
Mix powdered sugar, water or lemon juice, corn syrup, and vanilla extract in a bowl until you get a smooth, spreadable consistency. Add gel food coloring to create vibrant pastel shades perfect for Easter. Use your favorite piping bags or simply a knife to decorate your cookies, then let the icing set fully before storing or stacking to preserve your beautiful designs.
How to Serve Easter Sugar Cookies Recipe
Garnishes
To really bring these Easter sugar cookies to life, consider topping them with a sprinkle of edible glitter, pastel-colored nonpareils, or tiny sugar pearls. These little touches add sparkle and texture that feels festive and fun. Fresh herbs like finely chopped mint or edible flowers can also bring an elegant twist that pairs beautifully with the lemon-flavored icing.
Side Dishes
These cookies are wonderfully versatile and pair well with light, refreshing drinks. Serve alongside a chilled glass of lemonade, a cup of fragrant chamomile tea, or a simple milkshake for kids’ parties. If you’re planning a larger brunch or tea party, fresh fruit platters or mini quiches make excellent savory companions to balance the sweetness.
Creative Ways to Present
Why not turn your Easter cookies into a delightful centerpiece? Arrange them in a tiered serving tray mixed with pastel-colored macarons and fresh flowers. You could also package them individually in cellophane bags tied with ribbon as sweet favors for guests. Another playful idea is to place them around a spring-themed cake stand or nest them in baskets filled with colorful shredded paper for an eye-catching display.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare), keep your Easter sugar cookies fresh by storing them in an airtight container at room temperature. Layer parchment paper between cookies to prevent sticking or smudging of the icing. Properly stored, they should stay soft and delicious for up to a week.
Freezing
You can freeze both the baked cookies and the dough for later use. For baked cookies, wait until the icing is completely set, then freeze in a single layer on a baking sheet before transferring to a freezer-safe container with parchment paper between layers. Dough can be wrapped tightly in plastic wrap and frozen for up to 3 months—just thaw fully before rolling and baking.
Reheating
To enjoy your cookies as if freshly baked, reheat them gently in a warm oven at 300°F for 3-5 minutes. This softens the cookies again without melting the icing, restoring that perfect texture that makes the Easter Sugar Cookies Recipe such a delight.
FAQs
Can I use margarine instead of butter in this Easter Sugar Cookies Recipe?
While margarine can be substituted, butter provides a richer flavor and better texture due to its fat content. If you do use margarine, choose one with a high butterfat level for best results.
What’s the best way to prevent cookies from spreading too much?
Chilling the dough for at least 30 minutes before rolling and cutting helps maintain cookie shape during baking. Also, avoid adding too much flour which can make cookies tough rather than preventing spread.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend that includes xanthan gum for similar texture and structure. You may need to adjust rolling thickness slightly.
How long does the royal icing take to set?
Royal icing usually sets to a firm finish within 1 to 2 hours at room temperature, depending on thickness and humidity, but it’s best to let decorated cookies rest overnight before stacking or packing.
Can these cookies be made without the icing?
Absolutely! The sugar cookie base is delicious on its own—soft, buttery, and flavorful. Icing just adds that festive, customizable touch, but it’s not essential for great taste.
Final Thoughts
I hope you feel inspired to try this Easter Sugar Cookies Recipe soon—it’s such a joyful project that brings a little extra magic to every celebration. Whether you’re baking with family or surprising friends, these cookies are sure to make sweet memories. So grab your apron, get those cutters ready, and enjoy every delicious step along the way!
Print
Easter Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 36 cookies (3 dozen)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Easter Sugar Cookies are soft, buttery, and perfectly sweetened, making them an ideal treat for holiday celebrations. Featuring a tender cookie base and a smooth, colorful glaze, they are easy to decorate with gel food coloring for festive flair. Perfect for baking with family and friends, these classic sugar cookies bake to a delicate golden edge while staying soft in the center.
Ingredients
Cookie Dough
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Icing
- 4 cups powdered sugar, sifted
- 4 tablespoons water or lemon juice
- 1½ tablespoons light corn syrup
- ½ teaspoon pure vanilla extract
- Gel food coloring (optional)
Instructions
- Prep: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Ingredients: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract just until combined; the mixture may look slightly scraggly, which is normal.
- Make Dough: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until everything is just blended into a cohesive dough.
- Roll and Cut: Transfer the dough onto a lightly floured surface and gently press it together a few times until smooth—avoid kneading to keep the cookies tender. Divide the dough into two halves and roll each out to about ¼-inch thickness. Use 2 to 3-inch cookie cutters to cut out shapes. Re-roll the scraps to cut additional cookies.
- Bake: Arrange the cookies on the prepared baking sheets at least 2 inches apart. Bake for 8 to 10 minutes until the edges are just beginning to turn light golden and the tops spring back when gently touched.
- Cool: Allow the cookies to cool on the baking sheets for 5 to 10 minutes to firm up, then transfer them to a wire rack to cool completely before decorating.
- Make Icing and Decorate: In a bowl, whisk together the sifted powdered sugar, water or lemon juice, light corn syrup, and vanilla extract until smooth. Adjust consistency with additional liquid if needed to make it spreadable but not runny. Add gel food coloring if desired to create vibrant hues. Spread or pipe icing on the cooled cookies and allow it to set fully before storing or stacking.
Notes
- Do not overwork the dough to keep the cookies tender and soft after baking.
- If you prefer a tangier icing, lemon juice works well instead of water.
- Cookies can be stored in an airtight container for up to one week.
- For more vibrant colors, add gel food coloring a little at a time to the icing.
- Use parchment paper or silicone mats to prevent sticking and help cookies bake evenly.
