Dessertsnatashaskitchen5.0
Easter Sugar Cookies
This recipe is based on our popular sugar cookies but makes a slightly smaller batch and I’m sharing my easiest 3-ingredient icing that sets beautifully on the cookies and is perfect for glazing cookies and decorating. Gather up your favorite Easter cookie cutters and pastel-colored sprinkles and have an Easter cookie decorating party!
👥 25 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 25 min🔥 Cook: 10 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
How to Make the Sugar Cookies
2
Preheat - set the oven to 350˚F with a rack in the upper and lower third of the oven if baking 2 sheets at a time, otherwise put a rack in the center. Line a baking sheet with parchment paper.
3
Dry ingredients - In a medium mixing bowl, whisk together flour, baking powder, and salt and set aside.
baking powder (use aluminum free)1 tsp
4
Wet ingredients - Using a stand mixer with the paddle attachment or an electric mixer, beat together butter and sugar on medium-high speed until smooth and creamy, ⏱️ 3 minutes. To the mixture add the egg and vanilla and beat for another ⏱️ 1 minute to combine.
large egg (room temperature)1
5
Mix the batter - Reduce the mixer to low speed and add the flour mixture in 3 parts, mixing until fully incorporated. If the dough seems too sticky to roll, add 1 Tbsp flour at a time.
6
Roll out the dough - Divide the dough into 2 equal parts. You can wrap and refrigerate the dough for ⏱️ 30-60 minutes or proceed with rolling the dough. On a generously floured surface, roll out the dough. Dust the dough with flour if the rolling pin is sticking. Roll the dough to 1/4” thick. Periodically scoot the dough around to check that the dough is not sticking to your work surface. If it is, dust with more flour and proceed.
7
Cut and bake - Cut cookies out with an egg-shaped cookie cutter (mine was 2.5 x 3.75 x 1 inches) or your favorite Easter cookie cutter. Gather your scraps and re-roll to make more cookies. Carefully transfer the cookies to a parchment-lined baking sheet - I find it helps to use a food scraper to get under and lift the cookies from the surface without squishing them. Bake at 350˚F for ⏱️ 10-11 minutes or until the eggs are just beginning to turn golden. Let cookies cool on the baking sheet for ⏱️ 5 minutes then transfer to wire racks to cool completely before decorating with icing.
large egg (room temperature)1
8
How to Make the Icing and Decorate Cookies
9
Mix - In a medium mixing bowl, stir together the icing ingredients until smooth. To thicken the icing, add more powdered sugar and you can thin it out by adding more milk. Transfer to a piping bag or a zip-top bag and snip off the corner to create a hole for creating patterns on your sugar cookies. You can also use a squeeze bottle if you have one.
powdered sugar (or added to desired consistency)3 cups
10
Add color - To add color to your glaze, put some of the white icing into a small bowl and add a tiny dot of gel food coloring. To get the soft pastel colors, you can even just use some food coloring on the tip of a toothpick. A little goes a long way! If the colored icing gets too thin, you can add more powdered sugar.
Gel food coloring (optional to color the icing*)powdered sugar (or added to desired consistency)3 cups
11
Decorate - Trace the cookies with icing then fill in as desired. If using sprinkles, add them right away while the icing is still wet so they cling to the icing.
Sprinkles (optional to decorate cookies)
Nutrition Facts
calories
173 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
20 g
sodium Content
28 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
21 mg
carbohydrate Content
29 g
saturated Fat Content
4 g
unsaturated Fat Content
2.3 g
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