Spring Easter Cookies (Printable)

Buttery cutout cookies topped with pastel icing and sprinkles, ideal for Easter 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

→ Royal Icing

09 - 2 cups powdered sugar
10 - 1 1/2 tablespoons meringue powder
11 - 3-4 tablespoons water
12 - Gel food coloring: pastel pink, yellow, green, purple
13 - Easter-themed sprinkles

# Steps:

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 until fully incorporated into the butter mixture.
04 - Gradually blend dry ingredients into wet mixture, mixing just until combined. Avoid overmixing.
05 - Divide dough in half, form into disks, wrap in plastic wrap, and refrigerate for minimum 1 hour.
06 - Heat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll chilled dough on floured surface 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 - Combine powdered sugar, meringue powder, and water in medium bowl. Mix until smooth and glossy, adjusting water for desired consistency.
11 - Divide icing into small bowls. Tint each portion with pastel gel food coloring.
12 - Ice cooled cookies with colored icing. Add sprinkles while wet. Allow icing to set completely before serving.

# Expert Advice:

01 -
  • The dough is incredibly forgiving and rolls out smoothly without sticking
  • You can make the dough ahead and freeze it for fresh cookies anytime
  • Decorating becomes an activity that brings everyone to the table
02 -
  • Chilling the dough is nonnegotiable or your shapes will spread into blobs
  • Royal icing consistency should be like honey for easy outlining and flooding
  • Let iced cookies dry uncovered for at least 4 hours or overnight before stacking
03 -
  • Rotate your baking sheets halfway through for even browning
  • Use gel coloring instead of liquid to keep your icing thick
  • Keep a damp paper towel over your icing bowls to prevent crusting

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