Spring Easter Sugar Cookies (Printer-Friendly)
Buttery, colorful sugar cookies with pastel royal icing—ideal for Easter and spring celebrations.
# What You'll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, room temperature
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1/4 teaspoon almond extract (optional)
→ Royal Icing
09 - 2 cups powdered sugar
10 - 1 1/2 tablespoons meringue powder
11 - 3-4 tablespoons water
12 - Food coloring: pastel pink, yellow, green, purple (gel preferred)
13 - Assorted Easter-themed sprinkles (optional)
# How-To Steps:
01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, and almond extract if using, until fully incorporated.
04 - Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing.
05 - Divide dough in half, form into disks, wrap in plastic, and refrigerate for minimum 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On lightly floured surface, roll dough to 1/4-inch thickness. Cut into Easter shapes using cookie cutters.
08 - Place cut cookies 1 inch apart on prepared baking sheets.
09 - Bake for 9-11 minutes until edges begin to lightly brown. Cool completely on wire rack.
10 - Combine powdered sugar, meringue powder, and water in medium bowl. Mix until smooth and glossy, adjusting water to achieve desired consistency.
11 - Divide icing into small bowls. Add food coloring to create pastel shades.
12 - Decorate cooled cookies with colored icing and sprinkles. Allow icing to set completely before serving.
# Expert Advice:
01 -
- The dough is incredibly forgiving, so even little hands can help roll and cut without disaster
- These cookies somehow taste better the second day, making them perfect for making ahead
02 -
- Skip the chilling step and your cookies will lose their shape in the oven, turning into blobs instead of bunnies
- Royal icing consistency is everything, too thin and it runs off the cookies, too thick and it will not spread smoothly
03 -
- Rotate your baking sheets halfway through for evenly golden cookies every time
- Room temperature ingredients prevent overmixing, which keeps cookies tender instead of tough