Spring Easter Sugar Cookies (Printable)

Light, buttery sugar cookies with pastel icing for Easter celebrations.

# What You'll Need:

→ Cookie Dough

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, room temperature
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1/4 teaspoon almond extract

→ Royal Icing

09 - 2 cups powdered sugar
10 - 1 1/2 tablespoons meringue powder
11 - 3-4 tablespoons water
12 - Gel food coloring in pastel pink, yellow, green, and purple
13 - Assorted Easter-themed sprinkles

# Steps:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, and almond extract until fully incorporated.
04 - Gradually add dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
05 - Divide dough in half, form into disks, wrap in plastic, and refrigerate for minimum 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll chilled dough on lightly floured surface to 1/4-inch thickness. Cut into Easter shapes using cookie cutters.
08 - Arrange cutouts 1 inch apart on prepared sheets. Bake for 9-11 minutes until edges begin to lightly brown.
09 - Let cookies cool completely on wire rack before decorating.
10 - Combine powdered sugar, meringue powder, and water in medium bowl. Mix until smooth and glossy, adding water to adjust consistency.
11 - Divide icing into small bowls. Add gel food coloring to achieve desired pastel shades.
12 - Decorate cooled cookies with colored icing and sprinkles. Allow icing to set completely before serving.

# Expert Tips:

01 -
  • Buttery dough that holds its shape perfectly, meaning your Easter bunnies and eggs actually look like bunnies and eggs
  • The almond extract gives these cookies a subtle sophistication that surprises people expecting ordinary sugar cookies
  • Royal icing dries smooth and glossy, creating a professional finish that makes everyone think you spent hours on them
02 -
  • Room temperature butter is essential—if it's too cold, it won't cream properly, and if too warm, your cookies will spread
  • Royal icing consistency changes as it sits, so keep a small bowl of water handy to thin it if needed while decorating
  • Gel food coloring is intensely pigmented, start with a toothpick amount and add more gradually
03 -
  • Chill your cut dough shapes on the baking sheet for 10 minutes before baking—they hold their edges even better
  • Rotate your baking sheets halfway through baking for even browning
  • For perfectly smooth icing, thin a small portion with extra water and use it as a flood coat, then add details with thicker icing

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