Easter Sugar Cookies
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.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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.
Tried this recipe?Let us know how it was!