Decorated Easter Sugar Cookies

Making decorated cookies for Easter is so much fun! All you need is a few simple cookie cutters and this signature, and you are well on your way to making all of these Easter sugar cookies.

Course Dessert

Cuisine Cookies

Keyword cut out sugar cookies, decorated easter cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 234kcal

Author Melissa Rose

Ingredients

Sugar Cookie Dough

¾ cup unsalted butter sotened
¾ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon almond extract (nut allergy? you can substitute this with extra vanilla!)
1 teaspoon baking powder
½ teaspoon salt
2 cups all-purpose flour

Toppings:

Homemade buttercream or frosting of your choice!
Mini M&M's candy, mini chocolate chips, or black pearl sprinkles for decorating

Instructions

Preheat oven to 350°F degrees.
In a large bowl, cream together the unsalted butter (¾ cup, i.e. 1 ½ sticks) and granulated sugar (¾ cup) on medium speed for 20-30 seconds. Mix in egg (1 large), vanilla extract (2 teaspoons), and almond extract (1 teaspoon). Add in baking powder (1 teaspoon), salt (½ teaspoon), and all-purpose flour (2 cups) and mix until combined.
Transfer to a flour-covered surface and use a rolling pin to roll the dough ⅜" to ½" thick. Use cookie cutters to cut out dough.
Bake at 350℉ for 8-10 minutes. Depending on size of your cookie cutter and thickness of dough, you may need to bake for a few extra minutes (small cookies less than 2" will bake for less time, closer to the 8 minutes). Allow to cool before decorating.
Spread or pipe frosting on top of cooled sugar cookies and decorate as desired, using the tips and tricks in the blog post above!
Store in airtight container for 2-3 days or freeze for later.

Notes

Substitutions for M&M's: You can also use mini chocolate chips or black pearl sprinkles to create the eyes! If you don’t have either of those, you can also dye a little bit of frosting black and pipe on the details (although this is definitely messier & more effort!).

Storing: store in an airtight container for 2-3 days.

Freezing: you can freeze these for up to 1 month in an airtight container. I suggest freezing them in one layer before stacking. After they’re frozen, you can place parchment paper in between each later to prevent them from sticking together.

Make Ahead: freeze the unfrosted cookies and then let them thaw to room temperature before decorating. This is a great option if you want to make them ahead for a cookie decorating party!

Nutrition is auto-calculated and just an estimate.

Nutrition