Delightful Easter Cookies (Printable)
Buttery, soft sugar cookies with royal icing in pastel colors—ideal for Easter spring gatherings and family celebrations.
# What You'll 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 Steps:
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 until fully combined.
03 - Gradually blend dry ingredients into wet mixture, mixing only until just combined to avoid overworking.
04 - Divide dough in half, form 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 5 minutes, then transfer to wire rack to cool entirely before decorating.
09 - Combine powdered sugar, milk or water, corn syrup, and extract. Adjust consistency to desired thickness.
10 - Portion icing and tint with food coloring. Decorate cooled cookies and apply sprinkles before icing hardens. Allow to dry fully before serving or storing.
# Expert Advice:
01 -
- The dough is incredibly forgiving, so even if your little helpers overmix it a bit, the cookies still turn out tender and buttery.
- Royal icing dries to a beautiful smooth finish that makes amateur decorating look absolutely professional.
02 -
- Chilling the dough is not optional, I once tried to skip it and ended up with blob cookies that looked like amoebas instead of bunnies.
- The icing consistency changes as it sits, so keep a little extra liquid handy to adjust as you work.
03 -
- Rotate your baking sheets halfway through baking for even browning, especially if your oven has hot spots like mine.
- Clear vanilla extract keeps white icing truly white, while regular vanilla gives it a creamier color.