Easter Sugar Cookies
Soft, buttery Easter Sugar Cookies with pastel icing and fun shapes, perfect for spring celebrations and family baking.
Ingredients
Ingredients
- 2 3/4 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1 cup 2 sticks unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon almond or lemon extract
- Optional: Sprinkles sanding sugar, edible glitter
Instructions
- Cream butter and sugar until fluffy, then beat in egg and vanilla.
- Mix in flour, baking powder, and salt to form dough. Chill 30 minutes.
- Roll dough 1/4-inch thick, cut shapes with cookie cutters, place on parchment-lined baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes. Cool on wire rack.
- Decorate cooled cookies with royal icing, glaze, or sprinkles. Store in airtight container up to a week.
Notes
- Chilling the dough helps prevent spreading while baking.
- For even baking, use parchment paper on your baking sheets.
- For even baking, use parchment paper on your baking sheets.