Description

Easter is the perfect time to whip up a batch of festive, homemade sugar cookies! These Easter Sugar Cookies are made using my favorite chewy sugar cookie recipe, topped with a delicious homemade buttercream frosting, and decorated with candy eggs.

Sugar Cookies
  • 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 1/2 teaspoons vanilla extract
  • 1/4-1/2 teaspoon almond extract
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 9 ounce bag candy eggs (such as Cadbury Eggs)
  • pastel sprinkles (as needed)
    • Buttercream Frosting
  • 4 ounces unsalted butter (softened)
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • 1 drop teal gel food coloring (I used Wilton's)
Instructions
    Sugar Cookies

  1. Preheat an oven to 350°F and line a baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. 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.

    5. Buttercream Frosting

  5. 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.

  6. 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!

Note
  • 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.
Read it online: https://simplyscratchmade.com/recipe/easter-sugar-cookies/

Thank you for stopping by!