- Chill the dough to prevent spreading so cutouts stay sharp and recognizable after baking.
- Use cool-but-soft butter and avoid overmixing to achieve tender, not tough, cookies.
- Almond extract plus vanilla gives a subtle signature flavor; swap lemon zest for a spring twist.
- Store decorated cookies airtight at room temperature up to 5 days; freeze undecorated for months.
- Use parchment for rolling, bake one sheet at a time, and cool completely before decorating.
Last Updated on February 7, 2026 by Souhail
I still remember the year my niece, all of six years old, solemnly announced that my Easter sugar cookies looked like “sad potatoes” after I skipped the chilling step. She wasn’t wrong. That sticky, spread out mess taught me a valuable lesson: great Easter sugar cookies aren’t just about cute cutters and pastel icing. They’re about patience, butter temperature, and a pinch of love folded into every scoop.
These cookies are my redemption story, the ones I’ve perfected over a decade of Easters in my tiny New York apartment kitchen, where counter space is precious but holiday magic is non negotiable.
Table of contents
Why These Easter Sugar Cookies Are Your New Holiday Hero
Let me tell you why this recipe has earned permanent residency in my holiday rotation. After years of trial, error, and far too many sad, spread out cookies (RIP, 2018 bunny brigade), I’ve landed on a formula that simply works. Here’s what makes these Easter sugar cookies special:
- The dough chills like a pro, which means your delicate lamb and egg cutters actually stay recognizable after baking. No more guessing games with vaguely oval blobs.
- We use a touch of almond extract alongside pure vanilla. It’s that secret whisper of flavor that makes people say “What’s in these?” without being overpowering.
- The butter to flour ratio is calibrated for that perfect sweet spot: tender enough to melt in your mouth, sturdy enough to survive enthusiastic decorating by small humans.
- They stay soft for days when stored properly, which is basically a miracle in the world of cut out cookies.
Want to make them your own? Swap the almond extract for lemon zest for a bright spring twist. For gluten free friends, I’ve had great success using a 1 to 1 gluten free flour blend (just add 1/4 teaspoon xanthan gum if your blend doesn’t include it). And while I adore classic royal icing, you could absolutely dip these in melted white chocolate with pastel sprinkles for a faster finish.
My Little Tricks for Cookie Confidence
Before you cream that butter, let’s chat about the small moves that make a big difference. First, your butter should be cool to the touch but leaves a fingerprint when pressed, not oily or melty. If you nuke it for 15 seconds too long, pop it in the freezer for 5 minutes to recover. Second, when rolling, sandwich the dough between two sheets of parchment paper. No floury mess, no sticking, and you can slide the whole thing straight onto your baking sheet.
Third, bake one sheet at a time in the center rack. My New York oven has hot spots that would make a bunny lopsided, and rotating halfway through ensures even golden edges.
Finally, let the cookies cool completely before decorating. I know it’s torture, but warm cookies + royal icing equals a sugary puddle situation nobody wants.
Fun Twists to Try This Spring
Once you’ve mastered the classic version, the kitchen becomes your Easter canvas. Here are my favorite ways to play:
Lemon Lavender Easter Sugar Cookies
Add 1 tablespoon of finely grated lemon zest to the dough and fold in 1 teaspoon of culinary lavender buds with the flour. The floral note is subtle but sophisticated, like a spring garden in cookie form. Pair with a simple lemon glaze instead of royal icing for double citrus bliss.
Coconut Dusted Easter Sugar Cookies
Roll the cookie balls (before chilling) in finely shredded coconut instead of flour before flattening and cutting. You’ll get a delicate coconut crust that adds texture and a tropical whisper to each bite. These are especially lovely with pastel pink icing.
Spiced Carrot Cake Inspired Version
Add 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 cup finely grated carrot (patted very dry with paper towels) to the dough. They bake up with a gentle spice and moisture that tastes like Easter morning in cookie form. Cream cheese icing is non negotiable here.
Serving Suggestions
These cookies shine as the centerpiece of your Easter table, but presentation elevates the experience. Arrange them on a tiered stand nestled with real or faux moss and a few blown out eggshells for a rustic spring vignette. For brunch, pair them with a cup of floral tea like chamomile or a light citrusy white wine spritzer.
They’re also darling tucked into cellophane bags tied with ribbon as take home favors for Easter guests. Don’t forget a glass of cold milk on the side for that timeless dunking joy.
Storage and Reheating Instructions
Keep decorated cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper to prevent sticking. If your royal icing has fully hardened (about 4 hours), you can stack them gently.
For longer storage, freeze undecorated cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before decorating. Never refrigerate these cookies, as the moisture will make them soggy and cause icing to weep.
Creative Uses for Leftovers
Turn leftover cookies into a stunning trifle by crumbling them between layers of vanilla pudding and fresh berries. Pulse them in a food processor for an instant crust for cheesecake or no bake bars. My favorite trick? Crumble a few over Greek yogurt with a drizzle of honey for an elevated breakfast that feels like a treat.
How Do You Make It
Easter Sugar Cookies
24
servings25
minutes10
minutes145
kcalThese soft, buttery Easter sugar cookies hold their shape beautifully for decorating. Perfect for spring celebrations and family baking traditions.
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Ingredients
1.5 cups unsalted butter, softened
1.5 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
0.5 teaspoon almond extract
4 cups all purpose flour
0.5 teaspoon baking powder
0.25 teaspoon salt
Directions
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Beat in the vanilla extract and almond extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Do not overmix.
- Divide the dough into two equal portions.
- Shape each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- On a lightly floured surface, roll one disc of chilled dough to 1/4 inch thickness.
- Cut into desired Easter shapes using cookie cutters.
- Place cookies 2 inches apart on prepared baking sheets.
- Gather scraps, re chill for 15 minutes, and cut additional cookies.
- Bake for 8 to 10 minutes, until edges are just barely golden.
- The centers should look set but not browned.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Decorate with royal icing once completely cool.
Notes
- Chilling is non negotiable for shape retention. If short on time, freeze dough for 45 minutes instead of refrigerating 2 hours.
- For softer cookies, bake 8 minutes. For slightly crisp edges, bake 10 minutes.
- Almond extract can be omitted if desired, but it adds wonderful depth.
- Dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling.
- Royal icing needs 4 to 6 hours to fully harden before stacking or packaging.
Nutrition Facts
- Total number of serves: 24
- Calories: 145kcal
- Fat: 7g
- Saturated Fat: 4.5g
- Cholesterol: 0.35mg
- Sodium: 0.55mg
- Carbohydrates: 19g
- Fiber: 0.5g
- Sugar: 10g
- Protein: 2g
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FAQs
The most common culprit is warm butter or skipping the chill time. Your butter should be softened but still cool, and the dough absolutely must be chilled before baking to firm up the fats.
Absolutely. The dough keeps beautifully in the refrigerator for 3 days or frozen for 3 months. Baked undecorated cookies freeze well for up to 2 months. Decorate after thawing.
Royal icing gives that smooth, hard finish perfect for detailed piping. My favorite ratio is 2 cups powdered sugar to 1.5 tablespoons meringue powder and 3 to 4 tablespoons water.
You can, but omit the added salt in the recipe. I prefer unsalted butter for better control over the final flavor.
Bake until just the edges look set and barely golden. They’ll continue cooking slightly on the hot baking sheet after removal. Dark baking sheets can cause over browning, so use light colored pans if possible.
Overmixing the dough after adding flour develops too much gluten. Mix just until the flour disappears, no more.
Closing Thoughts
There’s something magical about filling your kitchen with the scent of butter and vanilla while little hands press bunny cutters into dough. These Easter sugar cookies are more than just a treat, they’re an invitation to slow down, get flour on your apron, and create something beautiful together.
Whether you’re a seasoned baker or trying your first cut out cookies, this recipe will give you confidence and delicious results. And when you’re ready to explore more seasonal baking, my spring minestrone makes the perfect savory companion for your Easter table, or try my classic sugar cookie recipe for year round celebrations.
Now grab your cutters and let’s make some memories, one perfectly shaped cookie at a time.