Spring Easter Cookies (Print Version)
Light, buttery cookies topped with colorful pastel icing for Easter and spring celebrations.
# What You 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, 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)
# Directions:
01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat butter and granulated sugar in a large bowl until light and fluffy, approximately 2–3 minutes.
03 - Mix in egg, vanilla extract, and almond extract (if using) until fully incorporated.
04 - Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing.
05 - Divide dough in half, shape into flat disks, wrap in plastic, and refrigerate for minimum 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On floured surface, roll dough to 1/4-inch thickness. Cut into Easter shapes using cookie cutters.
08 - Place cookies 1 inch apart on prepared sheets. Bake for 9–11 minutes until edges begin to lightly brown.
09 - Transfer cookies to wire rack and allow to cool completely before decorating.
10 - Combine powdered sugar, meringue powder, and water in medium bowl. Mix until smooth and glossy, adjusting water to reach desired consistency.
11 - Divide icing into small bowls. Add food coloring to create pastel shades of pink, yellow, green, and purple.
12 - Apply colored icing to cooled cookies. Add sprinkles while icing is wet. Allow icing to set completely before serving or storing.
# Insider Tips:
01 -
- The dough is incredibly forgiving and rolls out smoothly without sticking to everything
- These cookies stay soft for days, unlike so many sugar cookies that turn into rocks overnight
- The almond extract gives them a subtle bakery style flavor that makes people think you bought them
02 -
- Cutting the dough into disks before chilling makes rolling so much easier later
- Room temperature butter creates a different texture than melted butter—stick to room temp
- Let the cookies cool completely before decorating or your icing will slide right off
03 -
- Rotate your baking sheets halfway through baking for even browning
- Gel food coloring produces the most vibrant pastel shades without changing icing consistency