Easy Easter Sugar Cookies
Easter Cookies with a classic sugar cookie dough recipe drizzled with an easy buttercream vanilla icing and lots of adorable sprinkles.
- 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
- 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 sprinkles
In a large mixing bowl or stand mixer, add sugar and softened butter. Mix until combined.
Next add egg, baking powder, orange juice, vanilla, and mix. Next add flour gradulally, mix until well combined.
Wrap cookie dough in plastic food wrap and chill until firm 1-2 hours.
On a lightly floured surface, roll out dough to ¼ thickness. Use a pastry mat for easy cleanup.
Use Easter shaped cutter to cut out the cookies. Place on a parchment-lined baking sheet 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, then decorate.
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.
Then stack in a container, keep chilled. Will stay good in fridge up to two weeks.
Chilling the dough really helps the cookies to cut easier and hold their shape while baking.
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.
Calories: 178kcal | Carbohydrates: 26g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 71mg | Potassium: 30mg | Fiber: 1g | Sugar: 19g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg