Easter Sugar Cookies

Imagine biting into a soft, sweet Easter Sugar Cookie with a delicate almond flavor, topped with vibrant green frosting that resembles spring grass. These delightful Easter Sugar Cookies combine the perfect balance of cream cheese and butter for an irresistibly tender texture that melts in your mouth. Whether you’re preparing for an Easter celebration or simply craving a festive spring treat, these Easter Sugar Cookies will bring joy to your table. You’ll learn how to create perfectly shaped cookies, master a smooth frosting technique, and customize these treats to make them the star of your holiday dessert spread.

Why You’ll Love This Recipe

These Easter Sugar Cookies aren’t your ordinary sugar cookies – they’re elevated with cream cheese for an exceptionally tender crumb and subtle tangy flavor that perfectly balances the sweetness. The almond extract adds a sophisticated aroma that sets these cookies apart from traditional vanilla varieties.

What makes these Easter Sugar Cookies truly special is their versatility. The dough holds its shape beautifully during baking, making it perfect for festive Easter cutouts like bunnies, eggs, and flowers. The frosting consistency is easy to work with, allowing for both simple spreading and more elaborate piping designs.

Parents especially appreciate that these cookies can become a family activity, where children can help with cutting shapes and decorating. The finished cookies offer a delightful textural contrast – slightly crisp edges giving way to soft, tender centers – making them impossible to resist. Plus, they can be made ahead of time, reducing holiday stress while still delivering a show-stopping dessert.

Ingredients List for the Easter Sugar Cookies

These ingredients combine premium dairy with just the right amount of sweetness and a hint of almond flavor to create cookies that are perfect for spring celebrations.

For the cookies:

• ¾ cup unsalted butter, (softened)
• 8 ounces cream cheese, (softened)
• 1 cup sugar
• ½ cup powdered sugar
• 1 teaspoon almond extract
• 1 egg
• 2 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt

For the frosting:

• 3 ¾ cup powdered sugar
• ¾ cup butter, (room temperature)
• 3-4 tablespoons milk
• Pinch salt
• 2-3 drops green food coloring

Pro Tips

Perfect Dough Consistency: The secret to exceptional Easter Sugar Cookies lies in properly softened (not melted) butter and cream cheese. Let them sit at room temperature for 1 hour before mixing. This ensures they cream properly with the sugars, creating a smooth dough that’s easier to roll and produces a better texture in the finished cookie.

Rolling Technique: For consistent cookies, place the dough between two sheets of parchment paper before rolling. This eliminates the need for excess flour, which can make cookies tough, and prevents sticking. For best results, chill the rolled dough for 15 minutes before cutting shapes – this helps the cookies maintain their distinct edges during baking.

Frosting Mastery: The key to professional-looking Easter Sugar Cookies is properly whipped frosting. Beat the butter for a full 3-5 minutes until extremely light and fluffy before adding other ingredients. For the smoothest results, sift the powdered sugar to remove any lumps. If creating a piped grass effect, use a grass tip (#233) and practice first on parchment paper to perfect your technique before decorating your precious cookies.

Instructions

Step 1: Preheat oven to 375°F. Lightly grease a cookie sheet and set aside.

Step 2: To make cookie dough, cream butter, cream cheese, both sugars, almond extract and egg in a large bowl or stand mixer until fluffy.

Step 3: In a medium bowl, combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture and stir until a soft dough forms.

Step 4: Roll out dough on a lightly floured surface to about 1/2 inch thick (roll thinner for more crunchy sugar cookies).

Step 5: Cut with cookie cutters and bake for 10-12 minutes on the prepared cookie sheet or until no longer glossy and bottoms are a light golden color. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.

Step 6: To make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, cream butter until it becomes light and smooth. Add salt, food coloring, and 2 tablespoons of milk.

Step 7: With the mixing speed on low, gradually add powdered sugar. Once the powdered sugar is incorporated, bring the mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency.

Step 8: Frost onto cooled cookies with a spatula or a large star tip (to get the nest look). Add sprinkles, candies, and colored coconut.

Variations

Lemon Easter Cookies: Transform these Easter Sugar Cookies with a bright citrus twist by replacing the almond extract with 1 teaspoon of lemon extract and adding 1 tablespoon of fresh lemon zest to the dough. For the frosting, substitute 1 tablespoon of lemon juice for part of the milk and add a hint of yellow food coloring instead of green. This variation creates a refreshing spring flavor that pairs beautifully with Easter brunch.

Chocolate-Dipped Easter Cookies: For chocolate lovers, try dipping half of each baked and cooled Easter Sugar Cookie in melted chocolate instead of frosting them. Use high-quality semi-sweet or white chocolate melted with 1 teaspoon of coconut oil for a smooth, glossy finish. Before the chocolate sets, sprinkle with pastel nonpareils or edible glitter for a festive touch.

Gluten-Free Option: Make these Easter Sugar Cookies accessible to everyone by substituting the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Add ¼ teaspoon extra baking powder to ensure proper rise, and consider chilling the dough for 30 minutes before rolling for easier handling.

Storage and Serving

These Easter Sugar Cookies maintain their fresh taste and texture when stored properly in an airtight container at room temperature for up to 5 days. Place a piece of parchment paper between layers to prevent the frosting from sticking. For longer storage, unfrosted cookies can be frozen for up to 3 months – simply thaw at room temperature and frost before serving.

For an elegant Easter dessert presentation, arrange these Easter Sugar Cookies on a tiered stand surrounded by fresh spring flowers and pastel-colored Easter eggs. They make a beautiful centerpiece for your holiday table.

Serve these cookies alongside fresh fruit and whipped cream for a light dessert option after Easter dinner. For a special treat, sandwich vanilla or strawberry ice cream between two cookies for homemade ice cream sandwiches that both children and adults will love. These Easter Sugar Cookies also make thoughtful gifts – package a few in cellophane bags tied with pastel ribbons to share spring joy with neighbors and friends.

FAQs

Can I make the dough ahead of time?
Yes! The Easter Sugar Cookie dough can be prepared up to 3 days ahead and stored in the refrigerator tightly wrapped in plastic. Allow it to sit at room temperature for about 20-30 minutes before rolling for easier handling.

Why did my cookies spread too much during baking?
If your Easter Sugar Cookies lost their shape, your butter or cream cheese might have been too warm. Always ensure ingredients are softened but still cool to the touch. Additionally, try chilling the cut cookie shapes for 15 minutes before baking to help them maintain their definition.

Can I freeze decorated cookies?
While possible, it’s best to freeze Easter Sugar Cookies before decorating. Frosting may become sticky when thawed. If you must freeze decorated cookies, place them in a single layer until frozen, then layer with parchment paper in an airtight container.

How can I get my frosting smoother?
For perfectly smooth frosting on your Easter Sugar Cookies, dip your spreading knife or spatula in warm water and wipe dry before each spread. The slight warmth helps the frosting glide more evenly.

Can I use cookie stamps with this recipe?
Absolutely! This Easter Sugar Cookie dough is perfect for cookie stamps or embossed rolling pins. For best results with stamped designs, chill the stamped cookies for 15 minutes before baking to help preserve the details during baking.

Print