Description

These Easter Sugar Cookies are soft, buttery, and perfect for decorating! This easy recipe makes beautiful cut-out cookies with royal icing that the whole family will love.

Ingredients

For the Cookies:

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1–2 teaspoons lemon zest (optional, but adds brightness!)

For Decorating:

1–2 cups royal icing or vanilla glaze
Pastel sanding sugar and sprinkles
Food coloring (gel or liquid) in soft pastel colors

Simple Royal Icing:

2 cups powdered sugar
1–2 tablespoons milk or lemon juice
½ teaspoon vanilla extract

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Instructions

Step 1: Mix Your Dry Ingredients

In a medium bowl, whisk together 3 cups flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set this aside—you’ll add it later. This step ensures everything is evenly distributed so you don’t get pockets of baking powder in your dough.

Step 2: Cream the Butter and Sugar

In a large bowl (or your stand mixer), beat 1 cup butter and 1 cup sugar together until light and fluffy—about 2–3 minutes. Don’t rush this! Proper creaming creates air pockets that make your cookies tender.

Step 3: Add Egg and Flavorings

Add 1 egg, 2 teaspoons vanilla extract, and your lemon zest (if using). Mix until everything is well combined and the mixture looks smooth and creamy.

Step 4: Combine Wet and Dry Ingredients

Gradually add your dry mixture to the wet ingredients, mixing on low speed until a soft dough forms. Important: Don’t overmix! As soon as you don’t see dry flour anymore, stop.

Step 5: Chill the Dough (Don’t Skip This!)

Divide your dough in half, flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for 30–60 minutes. Yes, this step is mandatory! Chilled dough is easier to roll, cuts cleaner, and spreads way less in the oven.

Step 6: Roll and Cut Your Shapes

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll your dough to about ¼-inch thickness. Use your favorite Easter cookie cutters to cut out shapes—bunnies, eggs, chicks, spring flowers. Transfer carefully to parchment-lined baking sheets, leaving about 1 inch between cookies.

Step 7: Bake to Perfection

Bake for 8–10 minutes, just until the edges are set and barely starting to turn golden. These cookies should NOT get brown—you want soft, tender centers.

Step 8: Cool Completely

Let cookies cool on the baking sheet for 5 minutes (they’re fragile when hot!), then transfer to a cooling rack. Make sure they’re completely cool before decorating, or your icing will melt right off.

Notes

Re-rolling scraps: Stack your scraps on top of each other instead of wadding them into a ball. This keeps the dough from getting tough.
Even baking: Rotate your baking sheet halfway through baking for even color.
Cookie cutter trick: Dip your cookie cutters in flour between cuts to prevent sticking.
Common mistake to avoid: Don’t bake these until they’re brown. Sugar cookies continue cooking as they cool, so pulling them when they look “almost done” gives you the perfect soft texture.

Prep Time: 20 minutes
Cook Time: 10 minutes + Chill Time: 30–60 minutes
Category: Dessert
Method: Baking
Cuisine: American