Spring Easter Cookies (Printable)
Light, buttery sugar cookies with colorful pastel royal icing and festive sprinkles for spring celebrations.
# What You'll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, at room temperature
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1/4 teaspoon almond extract (optional)
→ Royal Icing
09 - 2 cups powdered sugar
10 - 1 1/2 tablespoons meringue powder
11 - 3-4 tablespoons water
12 - Food coloring: pastel pink, yellow, green, purple (gel preferred)
13 - Assorted Easter-themed sprinkles (optional)
# Step-by-step:
01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside for later use.
02 - In a large bowl, beat the butter and sugar with a mixer until light and fluffy, approximately 2-3 minutes.
03 - Beat in the egg, vanilla extract, and almond extract (if using) until fully incorporated.
04 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
05 - Divide dough in half, shape into flat disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut into Easter shapes using cookie cutters.
08 - Arrange cookies 1 inch apart on prepared baking sheets. Bake for 9-11 minutes until edges just begin to brown.
09 - Let cookies cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely before decorating.
10 - In a medium bowl, mix powdered sugar, meringue powder, and water until smooth and glossy. Adjust consistency with additional water as needed.
11 - Divide icing into small bowls. Add food coloring to each bowl to create pastel shades.
12 - Decorate cooled cookies with colored icing and sprinkles. Allow icing to set completely before serving or storing.
# Expert Advice:
01 -
- The dough comes together faster than you can preheat your oven, meaning less time measuring and more time decorating
- These cookies somehow manage to taste better the second day, making them perfect for making ahead
02 -
- Chilling the dough is absolutely mandatory, not optional, because warm butter creates spreading that will ruin your carefully cut shapes
- Royal icing consistency makes or breaks these cookies, too thick and it leaves peaks, too thin and it runs off the edges
03 -
- Rotate your baking sheets halfway through baking time because oven hot spots can create uneven cookies
- Keep a damp paper towel over your icing bowls while working, royal icing starts forming a skin within minutes