Delightful Easter Cookies (Printer-friendly)

Buttery, soft sugar cookies decorated for spring celebrations with royal icing and sprinkles.

# 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 Make It:

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 fluffy and light, approximately 2–3 minutes. Add egg and vanilla extract, mixing until fully incorporated.
03 - Gradually add dry ingredients to the butter mixture, mixing until just combined. Avoid overmixing to maintain tenderness.
04 - Divide dough in half and flatten into disks. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
06 - Roll chilled dough on a lightly floured surface to 1/4-inch thickness. Cut out shapes using Easter-themed cookie cutters.
07 - Arrange cutouts 1 inch apart on prepared baking sheets. Bake for 8–10 minutes until edges are set but not browned.
08 - Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.
09 - Combine powdered sugar, milk or water, corn syrup, and vanilla or almond extract. Stir until smooth and adjust consistency as needed.
10 - Divide icing and tint with pastel food coloring. Decorate cooled cookies and add sprinkles before icing sets. Allow icing to dry completely at room temperature.

# Expert Tips:

01 -
  • The dough is incredibly forgiving and holds its shape perfectly in the oven, so your Easter bunnies and chicks actually look like Easter bunnies and chicks
  • Royal icing dries to a beautiful smooth finish that makes amateur decorators look like professionals
  • These cookies stay soft for days, making them perfect for baking ahead of Easter brunch or gifting to neighbors
02 -
  • Chilling the dough is not optional here, warm dough will spread and your Easter egg shapes will turn into blobs
  • Royal icing consistency is everything, it should flow back into itself within 10 seconds when you drag a knife through it
  • The cookies are done when the edges look set and the bottoms are lightly golden, they should not brown on top
03 -
  • Rotate your baking sheets halfway through for even browning
  • If you do not have Easter cutters, a round cutter and some creative piping can turn plain circles into decorated Easter eggs

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