Easter Cookies

Easter cookies are soft, buttery, and easy to cut into festive shapes, making them perfect for decorating with royal icing, sprinkles, or melted chocolate. With simple ingredients and a quick baking time of just 6-8 minutes, these holiday cookies are a fun and easy treat for any Easter celebration.

Jump to Recipe

Prep Time10

Cook Time6

Total Time16

Servings

Table of Contents

Easter Cookie Ingredients
Tips and Tricks for the Best Easter Sugar Cookies
How To Decorate These Festive Easter Cookies
Troubleshooting Common Problems With Easter Sugar Cookies
How To Store This Easter Sugar Cookie Recipe
Easter Cookies Frequently Asked Questions
JUMP TO RECIPE

Easter cookies are a must for springtime baking, and this recipe delivers soft, buttery cookies with the perfect balance of crisp edges and tender centers. The dough rolls out smoothly and bakes into cookies that hold their shape while staying melt-in-your-mouth soft. Whether you decorate them with icing, a drizzle of chocolate, or festive sprinkles, they make the perfect treat for any Easter gathering.

A flat lay of the ingredients for Easter cookies, including flour, sugar, vanilla, butter, eggs, and baking powder, labeled with measurements on a white marble surface.

Tips and Tricks for the Best Easter Sugar Cookies

❄️ Chill the Dough (If Needed) – If the cookie dough feels too soft, refrigerate it for 30 minutes before rolling. This helps cookies hold their shape.

🍪 Roll Dough Evenly – Keep it between ¼ and ½ inch thick for even baking. A rolling pin guide or two wooden spoons on either side help maintain consistency.

📄 Use Parchment Paper – A parchment-lined cookie sheet prevents sticking and over-browning while making cleanup easier.

⏳ Don’t Overbake – Take cookies out when the edges are lightly golden. They will continue to firm up as they cool.

How To Decorate These Festive Easter Cookies

✨ Icing & Frosting Options
Easter cookies with royal icing is a classic treat. For a smooth, professional finish, royal icing dries firm, making it perfect for piping borders, detailed designs, and layering colors. If you prefer a softer texture, lemon buttercream frosting adds a creamy, rich finish that pairs beautifully with sprinkles.

🎨 Pick Your Colors
Use food coloring to create soft pastels that match the Easter season—think pink, blue, yellow, and green. Want something bolder? Mix in deeper shades for vibrant, eye-catching designs. Try piping polka dots, florals, or swirls, or use a toothpick to create a marbled effect.

🍫 Toppings & Extras
Add extra texture with sanding sugar, coconut flakes, or crushed mini eggs. A drizzle of melted chocolate or white chocolate chips gives a rich finish. Decorating with kids? Set up a decorating station with Easter candy, edible glitter, and colored sugar so they can create their own Easter decorated cookies with fun and festive designs!

Troubleshooting Common Problems With Easter Sugar Cookies

Even with a simple recipe, small mistakes can affect the texture and shape of your Easter cookies. If the dough is too sticky, the cookies spread too much, or they turn out dry, here’s how to fix the most common issues.

🍪 Cookies Are Spreading Too Much
Warm butter can cause cookies to spread. If the dough feels too soft, chill it before baking. Also, check your measurements—too little flour or too much butter can lead to spreading. Using a parchment-lined baking sheet instead of a greased pan can help keep the cookies from spreading too much.

❌ Cookies Turn Out Hard or Dry
Overmixing or adding too much flour can make cookies dry. Mix just until the dry ingredients are incorporated.

💔 Dough is Crumbly and Won’t Hold Together
If the dough is falling apart, it may be too dry. Add a teaspoon of cold butter or an extra egg yolk to bring back some moisture. Mixing with a paddle attachment or a wooden spoon can help the dough come together without overworking it.

More Easter Recipes

Keeping Easter cookies fresh is easy with the right storage methods. Whether you’re making them ahead or saving extras, follow these steps for the best results.

MAKE AHEAD: Wrap cookie dough in plastic wrap and refrigerate for up to two days or freeze for three months. Thaw frozen dough in the fridge overnight before rolling out.

IN THE FRIDGE: Store baked, undecorated cookies in an airtight container at room temperature for one week.

If decorated, let icing dry before stacking with parchment paper between layers. Buttercream-frosted cookies last five days in the fridge.

IN THE FREEZER: Freeze cooled cookies in a sealed container with parchment paper between layers for up to three months. Thaw at room temperature before serving.

Easter Cookies Frequently Asked Questions

Can I use a hand mixer instead of a stand mixer for this Easter cookie recipe?

Yes, you can use a hand mixer if you don’t have a stand mixer. Just make sure to mix until the butter and sugar are fully creamed and the dough comes together smoothly.

What kind of cookie cutters work best for these Easter cookies?

Metal cookie cutters with sharp edges make the cleanest cuts. If using plastic, dust them with a little flour to prevent sticking.

Can I use almond extract instead of vanilla extract?

Yes! Almond extract adds a subtle nutty flavor that works well in these Easter cookies. Use ½ teaspoon of almond extract instead of one teaspoon of vanilla extract. Almond extract has a much stronger flavor, so a little goes a long way.

Where do you get your colored sugar?

You can find colored sugar in the baking aisle of most grocery stores, at craft stores with a baking section, or online. If you want a custom color, you can also make your own by mixing granulated sugar with a few drops of food coloring and letting it dry before using.

Can you double the recipe or should it be made in two separate batches?

Yes, you can double the recipe, but it’s best to mix the dough in a large bowl to make sure all ingredients are evenly combined. If using a stand mixer, check that it can handle the larger quantity without overflowing. For best results, chill the dough in smaller portions before rolling and baking.

These Easter cookies are easy to make, hold their shape perfectly, and have a melt-in-your-mouth texture that’s great for decorating. Whether you’re baking for a holiday gathering or a fun family activity, this recipe makes a batch of cookies that look and taste just right every time.

Easter Cookies

No ratings yet

Prep Time 10

Cook Time 6

Total Time 16

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
2 ¾ cups flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon salt

Instructions

Preheat the oven to 400°F and line a cookie sheet with parchment paper.
In a stand mixer or with a hand mixer, cream together the softened butter and sugar until light and fluffy.
Add the egg and vanilla, mixing until combined. Scrape down the sides of the bowl as needed.
Gradually add the flour, salt, and baking powder to the wet ingredients, mixing until fully incorporated.
Transfer the dough to a floured surface, working with half at a time. Roll it out to ¼ to ½ inch thick.
Lightly flour your cookie cutters, then press them into the dough to create shapes.
Place the cut-out cookies on the parchment-lined cookie sheet, spacing them about 1 inch apart.
Bake for 6-8 minutes, or until the edges are lightly browned.
Let the cookies cool completely before decorating with icing, sprinkles, or other toppings.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!