Spring Easter Cookies (Printable)

Light, buttery sugar cookies decorated with pastel royal icing for Easter spring celebrations.

# What You'll 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)

# How To Make It:

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 just until combined. Avoid overmixing.
05 - Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
06 - Heat 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 cut cookies 1 inch apart on prepared baking sheets.
09 - Bake for 9–11 minutes until edges begin to lightly brown. Cool completely on wire rack.
10 - Mix powdered sugar, meringue powder, and water until smooth and glossy. Adjust consistency as needed.
11 - Divide icing into small bowls and tint with food coloring.
12 - Decorate cooled cookies with colored icing and sprinkles. Allow icing to set completely before serving.

# Tips from dashanddishes:

01 -
  • The dough comes together in minutes but tastes like you spent all day on it
  • The almond extract creates this subtle sophisticated flavor that keeps adults reaching for seconds
  • Kids can help with every single step from rolling to decorating
02 -
  • I once tried skipping the chilling step and ended up with blob-shaped bunnies that looked more like lopsided bears
  • The dough gets soft quickly while youre working with it so keep the portion you arent using in the fridge
03 -
  • Roll dough between two sheets of parchment paper instead of on a floured counter—the cookies stay more tender and you will not have to work as much flour into the dough
  • Use a drinking straw to cut tiny holes in unbaked cookies and then hang them on Easter branches as edible ornaments

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