Easter Sugar Cookies are a delightful treat that combines buttery richness with a soft, melt-in-your-mouth texture. Perfectly sweet and beautifully decorated, these cookies are a festive way to celebrate the season. With just 30 minutes of prep and a quick 12-minute bake, they’re surprisingly simple to make.
The dough’s 3-hour chill ensures it’s easy to handle, resulting in cookies that hold their shape beautifully. Each bite offers a satisfying crunch on the edges and a tender center, making them irresistible for kids and adults alike.
These cookies are not just delicious but also a joy to decorate, making them a fun activity for the whole family. The rich vanilla flavor pairs perfectly with colorful icing, creating a feast for the eyes and the palate. At 259 calories per cookie, they’re a guilt-free indulgence that’s worth every bite.
Whether you’re hosting an Easter gathering or simply treating yourself, these cookies are sure to bring smiles and sweet memories. Their golden edges and soft centers make them a standout addition to any dessert table.
Ingredients for Easter Sugar Cookies
- For Sugar Cookies:
- 1 cup (226 g) softened unsalted butter
- 1 cup (200 g) granulated sugar
- 1 large egg (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 2 ½ cups (315 g) all-purpose flour (measured properly)
- ¾ teaspoon baking powder
- ¾ teaspoon table salt
- For Frosting:
- 3 cups (375 g) powdered sugar
- 3-4 Tablespoons whole milk (see note)
- 2 Tablespoons light corn syrup (see note)
- ½ teaspoon vanilla extract
- Pink, purple, and yellow sanding sugar
- Brown or black food coloring
Step-by-Step Instructions
- Prepare the Cookie Dough:
- Combine softened butter and sugar in a large bowl. Use an electric mixer to beat until creamy and well-combined.
- Add the egg and vanilla extract. Mix until thoroughly combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture on low speed. Mix in 4-5 parts to avoid dryness. Scrape the bowl periodically to ensure all ingredients are well-combined.
- Divide the dough into two equal parts, form each into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.
- Roll and Bake the Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Once the dough is chilled, remove it from the refrigerator and unwrap. Roll it out on a lightly floured surface to just under ¼” (0.6 cm) thick.
- Use a bunny cookie cutter to cut out cookies. Place them on the prepared baking sheet, spacing them at least 2” apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Prepare the Frosting:
- In a large bowl, whisk together powdered sugar, 3 Tablespoons of milk, corn syrup, and vanilla extract until smooth. Add more milk as needed for a smooth consistency.
- If the frosting is too thin, add more powdered sugar.
- Decorate the Cookies:
- Measure out ¼ cup of frosting and stir in brown food coloring until evenly dark brown. Transfer to a piping bag fitted with a Wilton #3 tip.
- Transfer the remaining white frosting to a piping bag fitted with a Wilton #5 tip.
- Divide the sanding sugar into separate shallow dishes.
- Working with one cookie at a time, pipe a white frosting outline near the edge. Fill the outline with frosting and smooth it out.
- Immediately place the cookie frosting-side down into the sanding sugar. Gently shake to cover the frosting. Lift and tap to remove excess sugar.
- Place the cookie sugar-side up on a rack. Pipe eyes and a nose on the bunnies using the brown frosting.
- Allow the frosting to set completely before enjoying (this may take several hours).
Creative Decorating Ideas for Easter Sugar Cookies
Take your Easter sugar cookies to the next level with fun decorating ideas! Instead of just bunnies, try using other Easter-themed cookie cutters like eggs, chicks, or flowers. Use pastel-colored sanding sugar or edible glitter for a festive touch. For a more artistic look, mix food coloring into the frosting to create pastel shades like lavender, mint, or peach. Add sprinkles, edible pearls, or even mini chocolate chips for extra texture and flair.
Storage Tips to Keep Your Cookies Fresh
Store your decorated sugar cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper to prevent sticking. If you need to store them longer, freeze the unfrosted cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before decorating. Frosted cookies can also be frozen, but allow the frosting to set completely first to avoid smudging.
Time-Saving Tips for Busy Bakers
Short on time? Prepare the cookie dough a day or two in advance and keep it refrigerated until you’re ready to bake. If you’re in a rush, you can chill the dough in the freezer for 1 hour instead of 3 hours in the fridge. For faster decorating, skip the piping bags and use a small spatula or butter knife to spread the frosting. You can also use pre-made frosting or royal icing mix to save time.
Equipment Guidance for Perfect Cookies
For the best results, use a stand mixer or hand mixer to cream the butter and sugar until light and fluffy. A rolling pin with thickness guides ensures your cookies are evenly rolled to the perfect ¼” thickness. If you don’t have parchment paper, a silicone baking mat works just as well. For precise decorating, invest in a set of piping bags and tips, or use a resealable plastic bag with a small corner snipped off.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt in the recipe by half.
Why do my cookies spread?
Ensure your dough is properly chilled and your oven is preheated.
Can I make the frosting ahead of time?
Absolutely! Store it in an airtight container in the fridge for up to 3 days. Let it come to room temperature and stir well before using.
What if I don’t have corn syrup?
You can omit it, but the frosting may not be as shiny or smooth.
Easter Sugar Cookies
Ingredients
For Sugar Cookies
- 1 cup softened unsalted butter 226 g
- 1 cup granulated sugar 200 g
- 1 large egg room temperature preferred
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour 315 g, measured properly
- ¾ teaspoon baking powder
- ¾ teaspoon table salt
For Frosting
- 3 cups powdered sugar 375 g
- 3-4 Tablespoons whole milk see note
- 2 Tablespoons light corn syrup see note
- ½ teaspoon vanilla extract
- Pink, purple, and yellow sanding sugar
- Brown or black food coloring
Instructions
- Combine softened butter and sugar in a large bowl (or the bowl of a stand mixer fitted with a paddle attachment) and use an electric mixer to beat until creamy and well-combined.
- Add egg and vanilla extract and use mixer to stir until thoroughly combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With mixer on low-speed gradually stir flour mixture into butter mixture (I like to do this in 4-5 parts, don’t add it all too quickly or the dough could become dry and difficult to manage). Scrape the sides and bottom of the bowl periodically to ensure all ingredients are well-combined and no flour remains.
- Divide dough into two equal parts and form each into a disk. Wrap each in plastic wrap and refrigerate for at least 3 hours or overnight.
- Shortly before removing dough from refrigerator, preheat oven to 350F (175C) and line a baking sheet with parchment paper (if you don’t have parchment, bake cookies directly on an ungreased baking sheet).
- Once dough has chilled, remove from refrigerator and unwrap. Place on a lightly floured surface and dust dough with flour. Use a rolling pin to roll to just under ¼” (0.6cm) thick. Note: If dough chilled longer than 3 hours and/or is too cold/firm to roll and starts to crack, let it sit at room temperature for 15-20 minutes before attempting to roll again. It often helps to use a spatula to scrape up the bottom of the dough to make sure it isn’t sticking to the counter as you roll it, this will make it easier to lift the cookies, as well!
- Use bunny cookie cutter to cut out cookies as close together as possible and use a spatula to lift them to a parchment paper lined baking sheet, spacing cookies at least 2” apart.
- Transfer to 350F (175C) preheated oven and bake for 10-12 minutes or until edges are beginning to turn light golden brown. Allow cookies to cool on baking sheet for at least 5 minutes before using a spatula to transfer them to baking sheet to cool completely. While cookies are cooling, prepare frosting.
- In a large bowl, whisk together powdered sugar, 3 Tablespoons milk, corn syrup, and vanilla extract until mixture is smooth. Add milk as needed until you have a smooth consistency where, when the whisk is lifted from the frosting, the frosting falls in a ribbon back into the bowl and holds its shape for several seconds before dissolving back into the mixture. Note: if you accidentally make the frosting too thin, simply add more sugar.
- Measure out ¼ cup of frosting into a separate dish and stir in brown food coloring until you have an even dark brown color. Transfer to a piping bag fitted with a Wilton #3 tip (or similar). Transfer the remaining white frosting to a piping bag fitted with a Wilton #5 tip (or similar). Divide your sanding sugar into separate, shallow dishes that your cookies will fit into. Do not ice cookies until they have cooled completely.
- Work with one cookie at a time. Use the white frosting to pipe an outline near the edge of each sugar cookie (do not go all the way to the edge of the cookie or it will get messy!). Immediately fill the outline with white frosting and use a decorator tool or toothpick to smooth the frosting and fill any gaps (see collage in post or video for a visual).
- Immediately, gently, place cookie frosting-side down in one dish of sanding sugar. Gently shake the dish to ensure all of the frosting is covered in sugar. Carefully lift the cookie and gently tap to shake off excess sugar.
- Place cookies sugar-side up on rack and use brown frosting to pipe eyes and a nose on your bunnies.
- Allow frosting to set completely before enjoying (this may take several hours, I usually let mine sit out overnight).