Easter Sugar Cookies

Spring is the perfect time to bring a little sweetness into your home, and nothing says celebration quite like fresh-baked cookies. Easter sugar cookies are a delightful treat that can double as a fun activity with family or a charming addition to your holiday dessert table. Their soft, buttery texture and sweet, melt-in-your-mouth flavor make them an instant favorite with kids and adults alike.

What makes these cookies truly special is how versatile they are. You can shape them into bunnies, eggs, flowers, or anything that screams spring. Decorating them with pastel icing, sprinkles, or edible glitter turns each cookie into a tiny work of art. It’s not just about taste—it’s about creating an experience and memories around baking.

The beauty of this recipe is that it’s approachable for bakers of all levels. Whether you’re a seasoned cookie maker or trying your hand at baking for the first time, these Easter cookies come together smoothly with simple ingredients you probably already have in your pantry. And best of all, they bake up perfectly every time—soft in the center, slightly crisp on the edges, and perfectly sweet.

Once you have a batch ready, you’ll find these cookies aren’t just a treat for Easter morning. They’re wonderful as a festive snack during spring gatherings, as a homemade gift for friends, or even as an Easter dessert for your brunch or dinner table. They’re easy Easter cookies that everyone will reach for again and again.

Why You’ll Love It

• Fun for all ages: Decorating these cookies is a creative activity that kids and adults can enjoy together. From pastel icing to colorful sprinkles, everyone can add their personal touch.
• Perfectly soft and buttery: Each bite melts in your mouth with just the right balance of sweetness, making them the best sugar cookies for Easter celebrations.
• Customizable designs: Shape them into bunnies, eggs, chicks, or flowers—your imagination sets the limit. They’re as beautiful as they are delicious.
• Quick and easy: These easy Easter cookies come together in no time, making them ideal for last-minute holiday baking without any stress.
• Versatile dessert option: Whether for brunch, a dessert table, or as a gift, these cookies are a festive Easter dessert everyone will love.

Ingredient List

For the Cookies:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, but adds a lovely touch)

For Decorating:

• 2 cups powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract
• Food coloring (pastels are perfect for Easter!)
• Sprinkles, edible glitter, or sugar pearls

Ingredient Notes

• I always use unsalted butter for baking—it makes the flavor rich without being too salty.
• Don’t skip the vanilla extract! It really brings out that classic sugar cookie flavor.
• Almond extract is optional but trust me, it adds a subtle, bakery-style note that makes these the best sugar cookies.
• For decorating, I prefer pastel gel food coloring—it gives vibrant color without changing the icing consistency.
• Sprinkles are optional, but they make these cookies extra festive and fun for kids!

Kitchen Equipment Needed

• Mixing bowls – For combining your dry and wet ingredients; I love using glass ones so you can see everything clearly.
• Electric mixer or stand mixer – Makes creaming butter and sugar effortless; hand mixing works too, just takes longer.
• Measuring cups and spoons – For precise measurements; I always keep a dedicated set for baking.
• Rolling pin – To roll out the dough evenly; a non-stick pin is my favorite.
• Cookie cutters – Easter shapes like bunnies and eggs; a must for festive fun.
• Baking sheets – For baking the cookies evenly; I line mine with parchment paper every time.
• Cooling racks – Let cookies cool without getting soggy; I prefer stackable racks to save space.
• Spatula – For transferring cookies to racks; a thin, flexible one works best.
• Mixing spoon or silicone spatula – For folding ingredients and scraping bowls clean.

Instructions

Step 1: Prepare Your Ingredients and Oven

• Preheat your oven to 350°F (175°C).
• Line baking sheets with parchment paper to prevent sticking.
• Measure out all your ingredients so they’re ready to go—this makes the process smooth and stress-free.

Pro tip: Let your butter soften at room temperature for about 30 minutes—it creams much easier and gives perfectly tender cookies.

---

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together 2 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
• Make sure everything is evenly combined to avoid uneven texture in your cookies.

Pro tip: Sift the flour if you want extra light, soft cookies.

---

Step 3: Cream Butter and Sugar

• In a large bowl, use an electric mixer to cream 1 cup softened butter and 1 ½ cups granulated sugar until fluffy and pale, about 2–3 minutes.
• Scrape down the sides of the bowl with a spatula to ensure even mixing.

Pro tip: Creaming properly traps air, which makes cookies soft and light. Don’t rush this step!

---

Step 4: Add Eggs and Extracts

• Beat in 1 large egg, 1 teaspoon vanilla extract, and ½ teaspoon almond extract until smooth.
• Make sure the mixture is fully incorporated before moving on to the dry ingredients.

---

Step 5: Combine Wet and Dry Ingredients

• Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms.
• Do not overmix—stop as soon as the dough comes together.

Pro tip: If your dough feels too sticky to roll, chill it in the fridge for 20–30 minutes. It will be much easier to handle.

---

Step 6: Roll Out and Cut Cookies

• Lightly flour your work surface and rolling pin.
• Roll the dough to about ¼ inch thickness.
• Use your favorite cookie cutters to cut out shapes and place them on the prepared baking sheets about 1 inch apart.

Pro tip: Rotate the baking sheet halfway through baking for even browning.

---

Step 7: Bake the Cookies

• Bake in the preheated oven for 8–10 minutes, or until the edges are just starting to turn golden.
• Be careful not to overbake—these cookies are best soft and slightly chewy in the center.

---

Step 8: Cool the Cookies

• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
• Once fully cooled, they’re ready for decorating or enjoying as-is.

Tips and Tricks for Success

• Always measure flour carefully—too much flour can make cookies dry. Use the spoon-and-level method for accuracy.
• Chill your dough if it’s too soft; it helps the cookies hold their shape when baking.
• Use parchment paper or silicone mats to prevent sticking and make cleanup a breeze.
• Don’t overbake—cookies continue to cook slightly after removing from the oven, so pull them out when edges are just golden.
• Decorate once cooled—icing will slide off if cookies are warm, so give them time to firm up.
• Get creative with sprinkles and colors—pastel shades are perfect for Easter, but any festive combination works.

Ingredient Substitutions and Variations

• Swap unsalted butter for coconut oil for a subtle tropical flavor (slightly softer cookies).
• Use whole wheat flour for a nuttier, healthier twist—texture will be slightly denser.
• Replace granulated sugar with brown sugar for a richer, caramel-like sweetness.
• Skip the almond extract if you prefer plain vanilla—it’s still delicious.
• For a gluten-free version, try a 1:1 gluten-free flour blend; cookies may need a minute longer in the oven.
• Add zest from an orange or lemon to the dough for a fresh, springy flavor.

Serving Suggestions

• Serve these Easter sugar cookies with a glass of cold milk for a classic treat—I love dunking them!
• Arrange them on a festive Easter platter alongside pastel macarons and mini cupcakes for a beautiful dessert table.
• Pack a few in a small gift box or treat bag for friends, neighbors, or teachers—it’s a sweet, homemade gift they’ll love.
• Pair with fruit tea or lemonade for a light afternoon snack; the citrus notes complement the buttery cookie perfectly.
• Include them as part of an Easter brunch spread with quiches, muffins, and fresh fruit—it adds a fun, sweet finishing touch.

Storage and Reheating Instructions

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• For longer storage, freeze unbaked dough in portions or fully baked cookies for up to 3 months.
• To thaw frozen cookies, leave at room temperature for a few hours; decorate after thawing.
• Warm cookies slightly in the microwave for 10–15 seconds before serving for that fresh-baked taste.
• Keep decorated cookies separate with parchment paper layers to prevent icing from sticking together.

Frequently Asked Questions

How do I prevent my cookies from spreading too much?

Chill the dough for 20–30 minutes before rolling and cutting. Also, make sure your baking sheets aren’t warm from a previous batch.

Can I make these cookies ahead of time?

Yes! You can bake them a day in advance or freeze the dough for later. Decorate once fully cooled or after thawing.

What’s the best way to decorate these cookies?

Use a simple powdered sugar icing or royal icing. Let the cookies cool completely before decorating to prevent melting.

Can I use different extracts instead of almond?

Absolutely! Vanilla alone works perfectly, or try lemon or orange extract for a spring twist.

How do I keep decorated cookies from sticking together?

Store in an airtight container with parchment paper between each layer to protect the icing.

Can these cookies be gluten-free?

Yes! Use a 1:1 gluten-free flour blend. The texture may be slightly different, but they’re still delicious.

---

Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your decorating ideas or any twists you added to make these Easter cookies your own.