Delightful Easter Cookies (Print Version)
Buttery soft sugar cookies with royal icing, pastel colors, and festive decorations—ideal for spring gatherings and Easter celebrations.
# What You Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Royal Icing
08 - 2 cups powdered sugar, sifted
09 - 1 1/2–2 tablespoons milk or water
10 - 1 tablespoon light corn syrup
11 - 1/2 teaspoon vanilla or almond extract
12 - Food coloring (assorted pastel colors)
13 - Assorted sprinkles and decorations
# How-To:
01 - Whisk flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat butter and sugar in a large bowl until fluffy, approximately 2–3 minutes. Incorporate egg and vanilla extract until fully combined.
03 - Gradually blend dry ingredients into wet mixture, mixing until just incorporated. Avoid overmixing.
04 - Divide dough into two equal portions, flatten into disks, wrap in plastic, and refrigerate for minimum 30 minutes.
05 - Heat oven to 350°F. Line baking sheets with parchment paper.
06 - Roll chilled dough on lightly floured surface to 1/4-inch thickness. Cut shapes using Easter-themed cookie cutters.
07 - Arrange cutouts 1 inch apart on prepared sheets. Bake 8–10 minutes until edges are set but not browned.
08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool entirely.
09 - Whisk powdered sugar, milk or water, corn syrup, and vanilla or almond extract until smooth. Adjust consistency as needed.
10 - Portion icing and tint with food coloring. Apply to cooled cookies; add sprinkles before icing hardens. Allow icing to dry completely before serving.
# Expert Advice:
01 -
- The dough stays soft and tender even after chilling, so you can reroll scraps without tough cookies
- Royal icing dries smooth and glossy, giving your decorated cookies that professional bakery look
02 -
- Warm dough spreads into blobby shapes so chill it thoroughly and work in batches keeping unused dough cold
- Royal icing can be finicky and even humidity affects drying time so plan to decorate a day before serving
03 -
- Rotate baking sheets halfway through baking for evenly golden cookies
- Use gel food coloring instead of liquid to avoid thinning your royal icing