Easy Easter Sugar Cookies

Easter cookies with sprinkles and icing on parchment paper lined cookie tray.

5 from 1 vote

Bake these Easter Cookies with classic sugar cookie dough, drizzled with easy buttercream vanilla icing, and lots of cute pastel sprinkles on top!

You will love this frosting. This wet icing sets up fast once chilled in the fridge. So you decorate quickly and can stack the iced cookies on a platter or pack them into boxes to share. These cute Spring cookies are so happy and bright.

Prep Time30

Cook Time10

Total Time40

Course: Desserts & Sweets

Cuisine: American

Keyword: Easter cookies, Easter desserts, Easter sugar cookies

Servings:

Calories: 178kcal

Author: Lisa Hatfield

Equipment

Ingredients

Cookie Recipe

1 cup butter softened
1 cup granulated sugar
1 egg I used EggBeaters, it works perfectly!
1 teaspoon baking powder
2 tablespoons orange juice freshly squeezed from an orange
1 tablespoon good vanilla extract
2 ½ cups all-purpose flour

Vanilla Buttercream Icing

4 cups powdered sugar
½ cup butter softened, room temperature
2 teaspoons vanilla extract
4-6 tablespoons milk add more milk if necessary until icing is easy to decorate on cookies
festive Easter sprinkles

US Customary - Metric

Instructions

Cookie Instructions

In a large mixing bowl or an electric mixer, add sugar and softened butter. Mix until combined on medium speed.
Next add egg, baking powder, orange juice, vanilla, and mix. Next, add flour gradually, and mix until the dry ingredients are well combined.
Wrap cookie dough in plastic food wrap and chill dough until firm for 1-2 hours.
On a lightly floured surface, roll out the dough to ¼ thickness using a rolling pin and a pastry mat for easy cleanup.
Use Easter shaped cutter to cut out the cookies from the rolled-out dough. Place on a parchment-lined baking sheet or cookie sheets at least 1-2 inches apart.
Heat oven to 400 degrees, and bake 10-12 minutes until edges are lightly browned.
Cool the cookies completely on their baking tray or a wire rack, and then decorate.

Vanilla Buttercream

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Next, slowly add the powder sugar until fully incorporated.
Add milk and the vanilla extract, then beat for an additional 3 to 4 minutes. Add more tablespoons of milk if necessary to make it soft and the correct consistency to ice the cookies.

Decorate The Cookies

Fill a strong zip top bag and snip the end or, fill a pastry bag fitted with a small tip, and pipe a zig zag line back and forth over each cookie going back and forth.
Next, add sprinkles on top of the icing. Enjoy!
Chill the cookies in a single layer on a piece of wax paper in the refrigerator to set the icing quickly.
Then stack in a container, keep chilled. Will stay good in fridge up to two weeks.

Video

Notes

cookie dough

Chilling the dough really helps the cookies to cut easier and hold their shape while baking.

buttercream frosting

You can freeze this buttercream, simply place it on the kitchen counter and bring it to room temperature. Snip a small corner off the zip-top bag, and use a back and forth motion to ice your cookies, then add colorful Easter sprinkles.

Nutrition