Description
These Easter Sugar Cookies (Decorated) are soft, buttery cut-out cookies that hold their shape and bake up with crisp edges and tender centers—perfect for bunnies, eggs, chicks, and spring flowers. Top with easy royal icing that sets firm for stacking, gifting, and Easter baskets. A fun Easter baking project for kids and adults, ideal for Easter brunch dessert trays and spring parties!
Ingredients
Scale
- For the Cookies
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract (or 1 1/2 tsp vanilla + 1/2 tsp almond extract)
- 3 cups (360g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- Optional: 1 teaspoon lemon zest
- For the Royal Icing
- 4 cups (480g) powdered sugar, sifted
- 3 tablespoons meringue powder
- 6–8 tablespoons warm water (adjust for consistency)
- 1 teaspoon vanilla extract (optional)
- Gel food coloring (pastels)
- Sprinkles (optional)
Instructions
- Make the dough: Cream butter and sugar until light and fluffy, 2–3 minutes.
- Add wet ingredients: Beat in egg, vanilla (and lemon zest/extract if using) until smooth.
- Add dry ingredients: Whisk flour, baking powder, and salt. Mix into the butter mixture just until combined.
- Chill: Divide dough into 2 disks, wrap, and chill 1–2 hours (or 30 minutes freezer).
- Preheat oven: Heat to 350°F (175°C). Line baking sheets with parchment.
- Roll and cut: Roll dough to 1/4-inch thick. Cut Easter shapes and place on baking sheets. Chill cut shapes 10 minutes if dough feels soft.
- Bake: Bake 8–11 minutes until edges are set and tops are matte. Cool completely.
- Make royal icing: Beat powdered sugar + meringue powder with warm water until thick and glossy. Add vanilla if desired.
- Tint and adjust: Divide icing, tint with gel colors. Thin small portions with a few drops water for flood icing.
- Decorate: Pipe outlines, let set 5–10 minutes, then flood. Add sprinkles while wet.
- Dry: Let cookies dry 6–12 hours (overnight is best) before stacking or packaging.
Notes
- Best thickness: 1/4-inch for soft centers and sturdy decorating.
- No spread tip: Keep dough cold; chill cut-outs before baking for sharp edges.
- Icing consistency: Outline = toothpaste-like. Flood = ribbons disappear in ~10 seconds.
- Dry time: Humidity slows drying—give them extra time before bagging/stacking.
- Storage: Iced cookies keep 3–5 days airtight at room temp; freeze fully dried cookies with parchment between layers.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 22mg
Keywords: Easter Sugar Cookies (Decorated), decorated sugar cookies, Easter cookies, cut out cookies, royal icing cookies, spring cookies