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
Scale
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.
