Easter Sugar Cookies

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Easter Sugar Cookies are a festive and delicious way to celebrate the holiday. With their buttery, sweet flavor and crisp edges, these cookies serve as a perfect canvas for colorful decorations. Shaped like bunnies, eggs, flowers, and chicks, they capture the playful spirit of spring.

Holiday Cookies Are Fun

Whether you’re hosting a gathering or simply enjoying a creative baking session, decorating Easter sugar cookies with pastel icing, sprinkles, and edible glitter adds a personal touch. They’re not only a treat for the taste buds but also a charming addition to any Easter table.

What Do I Need To Make Holiday Cookies

• Mixing Bowls
• Hand Mixer
• Measuring cups/spoons
• Rolling Pin
• Baking Sheet
• Baking Rack
• Spatula
• Cookie Cutters
• Gel Food Coloring

Ingredients:

For the Cookies:

2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 tablespoon vanilla extract (or almond extract for a twist)
1 tablespoon milk (optional, to help with dough consistency)
Zest of 1 lemon (about 1 teaspoon, optional, for a fresh flavor)

For the Icing:

2 cups powdered sugar
1-2 tablespoon milk (adjust for consistency)
1 teaspoon vanilla extract
Food coloring (for Easter colors, such as pastel shades)

How Do I Make Sugar Cookies

Make the Dough:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 3-5 minutes).

Beat in the eggs, vanilla extract, and lemon zest (if using) until well combined.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. If the dough is too dry, add 1 tbsp of milk at a time until it comes together. It should be soft but not sticky.

Chill the Dough:

Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour (or overnight) to allow the dough to firm up. This step is crucial for achieving the perfect cut-out shape.

Roll Out the Dough:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Lightly flour your work surface and rolling pin. Roll out the chilled dough to about ¼ inch thick.

Use your favorite Easter-themed cookie cutters to cut out shapes (bunnies, eggs, flowers, etc.).

Place the cut-out cookies onto the prepared baking sheets, spaced about 1 inch apart.

If your dough gets too warm, chill it in the fridge for 5-10 minutes. This will help with cookie spread. Or, alternatively, chill your cut out cookies 5-10 minutes before baking them.

Bake the Cookies:

Bake for 10-12 minutes, or until the edges are just starting to turn golden. Be careful not to overbake, as you want them to stay soft in the center. (If making thinner or thicker cookies, watch your baking time.)

Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely.

Decorate with Icing:

While the cookies are cooling, prepare the icing. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If you want a thicker icing, add more powdered sugar; for a thinner consistency, add more milk. For pure white icing use clear vanilla extract.

Divide the icing into smaller bowls and add food coloring to create pastel shades (like soft pink, lavender, mint green, and baby blue) for a fun Easter palette.

Once the cookies have cooled, use a butter knife, small offset spatula, or piping bag to decorate with the colored icing. Feel free to get creative with patterns, sprinkles, or edible glitter for extra fun!

FAQs

Chill the dough well: Chilling the dough is crucial to prevent the cookies from spreading too much during baking. It also helps you achieve sharper, cleaner edges on your cut-outs.

Use a light hand with the icing: A light coating of icing will highlight the cookie’s flavor without overwhelming it. You can also add a sprinkle of colored sugar or nonpareils for added texture and visual appeal.

Lemon zest: Adding lemon zest gives the cookies a fresh, citrusy note that pairs perfectly with the sweetness of the sugar and the brightness of the Easter season.

Cookie shapes: Have fun with various Easter shapes, and consider offering options for customizing like adding mini chocolate chips for bunny noses or royal icing for more intricate designs.

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter in this recipe, as it allows you to control the amount of salt in the dough. If you only have salted butter, reduce the added salt by ½ teaspoon.

Can I make the dough ahead of time?

Yes! You can make the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months. Just let it thaw in the fridge before rolling it out.

Can I use a stand mixer instead of a hand mixer?

Absolutely! A stand mixer is perfect for creaming the butter and sugar, and it will mix the dough efficiently. Use the paddle attachment for best results.

How do I keep the cookies from spreading too much while baking?

The most important tip is to chill the dough for at least 1 hour before rolling it out. Cold dough will hold its shape better. Additionally, don’t skip the step of spacing the cookies 1 inch apart on the baking sheet.

Can I use a different type of flour?

While all-purpose flour works best for sugar cookies, you can try gluten-free flour blends if needed. Just ensure it’s a 1-to-1 ratio gluten-free flour that includes a binder like xanthan gum for best texture.

Can I add flavors like almond extract instead of vanilla?

Yes, you can swap the vanilla extract for almond extract or any other flavoring you like! Just keep in mind that almond extract is more potent, so use it sparingly (around ½ tsp instead of 1 tbsp).

How do I prevent the icing from being too runny or too thick?

If the icing is too runny, add more powdered sugar until it reaches the desired consistency. If it’s too thick, add a tiny bit of milk (1 teaspoon at a time) to thin it out. The icing should spread easily but not run off the cookies.

Can I use royal icing instead of this glaze?

Yes, you can substitute royal icing for a more structured, hard finish. Royal icing sets up firm, making it ideal for detailed designs. If using royal icing, you’ll want to pipe it with a fine tip and allow it to dry completely before stacking the cookies.

How do I get pastel colors for the icing?

Use gel food coloring to get vibrant pastel colors for the icing. Start with a small amount of coloring and mix it in well until you get the desired hue. Avoid using too much, as it can change the texture of the icing.

What if my cookies puff up too much while baking?

If the cookies puff up too much, it’s likely that the dough wasn’t chilled enough before baking. Make sure the dough is very cold when baking and that your oven is at the correct temperature (use an oven thermometer to check).

Can I add sprinkles to the dough before baking?

Yes, you can sprinkle the top of the dough with colored sprinkles before baking, but make sure the dough is chilled first. Sprinkles are best added after the cookies have been cut out, just before baking.

Can I use this dough for other holidays or shapes?

Yes! This sugar cookie dough is versatile and can be used for any holiday or occasion. Just swap out the cookie cutters for different shapes, and decorate according to the season.

Storage

To keep your Easter sugar cookies fresh, store them in an airtight container at room temperature. Place a sheet of parchment or wax paper between layers to prevent the icing or decorations from sticking. Properly stored, they’ll stay fresh for 4–5 days. If you need to keep them longer, freeze them. Arrange the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container, separating layers with parchment paper. They’ll keep for up to 3 months. When ready to enjoy, let them thaw at room temperature without unsealing the container to prevent condensation.

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