Making sugar cookies for Easter is a tradition in many households, and these cookies are the perfect addition to any Easter celebration. They’re easy to make, fun to decorate, and taste absolutely delicious. Whether you're baking with your kids or preparing a batch for an Easter gathering, these cookies are sure to be a hit. If you love festive Easter treats, be sure to check out my Easter M&M Sprinkle Cookies—another colorful and delicious option!
One of my favorite things about this recipe is how versatile it is. You can switch up the colors, use different sprinkles, or customize them to match your Easter decor. The chewy texture of these cookies makes them absolutely irresistible! And if you're looking for another Easter dessert, Carrot Cake is always a crowd-pleaser!
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Key Ingredients & Substitutions
- Unsalted Butter – Softened butter is essential for the creaming process, which helps create a tender, chewy texture.
- 1 Whole Egg + 1 Egg Yolk – This combination adds richness and chewiness to the cookies.
- Vanilla & Almond Extract – The blend of these two extracts enhances the flavor beautifully.
- Buttercream Frosting – A homemade buttercream frosting gives these cookies the best flavor. If you’re short on time, you can use store-bought frosting.
- Wilton’s Teal Gel Food Coloring – This gives the frosting a beautiful pastel color, but you can use any gel food coloring you prefer.
- Candy Eggs & Sprinkles – These add the perfect festive touch to the Easter egg sugar cookies. Feel free to swap in any Easter-themed candies or decorations you love!
How To Make Easter Sugar Cookies
These cookies come together easily and are so much fun to decorate!
STEP 1
In a mixing bowl, beat the softened butter and sugar together until light and fluffy. Mix in the egg, egg yolk, vanilla extract, and almond extract. Beat until well combined.
STEP 2
In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
STEP 3
Use a 1-ounce cookie scoop (or 2 heaping tablespoons) to scoop the cookie dough, then roll each piece into a ball and coat the tops in the remaining 3 tablespoons of sugar. Arrange the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 9-10 minutes. Cool completely before decorating.
STEP 4
While the cookies cool, prepare the frosting by beating butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth. Mix in a small amount of gel food coloring until you reach the desired pastel shade. I used 1 drop of Wilton's Teal Gel Food coloring.
STEP 5
Using a palette knife, spread a layer of buttercream frosting on each cookie. Sprinkle the edges with pastel sprinkles, then place three candy eggs in the center of each cookie. Enjoy!
💡Expert Tips
- Don’t Overbake – The cookies should look slightly underdone in the center when you take them out.
- Let the cookies cool completely before frosting. This helps prevent the frosting from melting.
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📖 Recipe
Easter Sugar Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 3 tablespoons granulater sugar for topping the cookies
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ teaspoons vanilla extract
- ¼-1/2 teaspoon almond extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 9 ounce bag candy eggs such as Cadbury Eggs
- pastel sprinkles as needed
Buttercream Frosting
- 4 ounces unsalted butter softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1 drop teal gel food coloring I used Wilton's
Instructions
Sugar Cookies
- Preheat an oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and 1 cup of sugar together until light and fluffy. Mix in the egg, egg yolk, vanilla extract, and almond extract. Beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Use a 1-ounce cookie scoop (or 2 heaping tablespoons) to scoop the cookie dough, then roll each piece into a ball and coat the tops in the remaining 3 tablespoons of sugar. Arrange the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 9-10 minutes. Cool completely before decorating.
Buttercream Frosting
- In the bowl of a mixer beat the butter until smooth. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth. Mix in a small amount of gel food coloring until you reach the desired pastel shade. I used 1 drop of Wilton's Teal Gel Food coloring.
- Using a palette knife, spread a layer of buttercream frosting on each cookie. Sprinkle the edges with pastel sprinkles, then place three candy eggs in the center of each cookie. Enjoy!
Notes
- Don’t Overbake – The cookies should look slightly underdone in the center when you take them out.
- Let the cookies cool completely before frosting. This helps prevent the frosting from melting.
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