Description
These Easter Sugar Cookies are a delightful treat perfect for the holiday season. Soft, buttery cookies decorated with pastel-colored icing and sprinkles, they are as fun to make as they are to eat.
Ingredients
Scale
Dry Ingredients:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
Decorations:
- pastel-colored royal icing or glaze
- sprinkles and decorating sugars (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Cream the wet ingredients: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract if using.
- Combine and chill: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Divide the dough, chill in the refrigerator for 30 minutes.
- Roll and cut: Roll out the dough, cut shapes using cookie cutters, and transfer to baking sheets.
- Bake: Bake for 8–10 minutes until lightly golden. Cool on sheets, then transfer to a wire rack.
- Decorate: Once cooled, decorate with icing, glaze, and sprinkles.
Notes
- For a no-chill option, scoop dough, roll into balls, flatten, and bake.
- Allow decorated cookies to dry completely before stacking or storing.
- Prep Time: 20 minutes (plus 30 minutes chilling)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
