Easter Sugar Cookies
What makes these cookies truly special is how versatile they are. You can shape them into bunnies, eggs, flowers, or anything that screams spring.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rolling Pin
- Cookie cutters
- Baking sheets
- Cooling racks
- Spatula
- Mixing spoon or silicone spatula
Ingredients
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
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.
Notes
Nutritional Value (per cookie, approximate)
- Calories: 150 kcal
- Carbohydrates: 20 g
- Sugar: 12 g
- Fat: 7 g
- Saturated Fat: 4 g
- Protein: 2 g
- Cholesterol: 25 mg
- Sodium: 85 mg