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These delightful Easter Cookies are a sweet tribute to spring—with pastel icing, egg-shaped charm, and buttery vanilla flavor that’s hard to resist. They’re simple enough for a family baking day and festive enough for holiday treats on your table.
Why You’ll Love These Easter Cookies
- Festive Pastel Vibes: Soft pinks, blues, and yellows—just like spring blossoms
- Egg-Shaped Fun: Perfectly sized for little hands to decorate and snack on
- Crowd-Pleaser Texture: Tender crumb meets a slight crisp edge every time
- Quick Decorating: Ready-to-pipe royal icing in under 10 minutes
- Kid-Friendly Activity: Non-toxic gel colors and easy piping options
- Make-Ahead Magic: Dough and icing both chill-friendly for lower-stress baking
- Gift-Box Ready: Stacks neatly for holiday treat boxes or Easter baskets
- Allergy-Friendly Swap: Simple tweaks for gluten-free or dairy-free needs
Ingredients for Easter Cookies
- 2¾ cups (345 g) all-purpose flour (King Arthur brand recommended)
- 1 tsp baking powder
- ½ tsp fine sea salt
- 1 cup (227 g) unsalted butter, room temperature (or swap half for coconut oil for a subtle tropical note)
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 egg yolk (or use flax egg for a vegan twist)
- 2 tsp pure vanilla extract
- ½ tsp almond extract (optional, but oh-so-lovely for spring)
- For the icing:
- 3 cups (360 g) powdered sugar, sifted
- 2–3 Tbsp meringue powder (or 1 egg white, room temperature)
- 4–6 Tbsp warm water (adjust for piping consistency)
- Gel food colors in pastel pink, blue, green, yellow
Directions for Easter Cookies
- Preheat & Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper—this helps the cookies bake evenly and lift off easily once they’re golden around the edges. - Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. This little ritual ensures a light crumb and stops any flour lumps from hiding in your dough. - Cream Butter & Sugar
In a stand mixer bowl (or large mixing bowl), beat butter and sugar on medium-high until light and fluffy—about 3 minutes. You’ll know it’s ready when the mixture is pale, and you can see airy clouds forming. - Add Eggs & Flavor
Reduce speed to low, add the egg, egg yolk, vanilla, and almond extract. Scrape the bowl as needed so everything blends smoothly—no streaks of white butter or sugar, please. - Combine Wet & Dry
With the mixer on low, gradually add the flour mixture. Stop when you see just a hint of flour. Overmixing can lead to tougher cookies. If the dough feels too loose, pop it in the fridge for 10 minutes to firm up. - Chill the Dough
Shape the dough into two disks, wrap in plastic wrap, and chill for 30–60 minutes. A firm disk means crisp edges and better cookie shape—trust me on this. - Roll, Cut & Bake
On a lightly floured surface, roll each disk to about ¼-inch thickness. Use an egg-shaped cookie cutter for that classic Easter look—dip it in flour first if it sticks. Transfer shapes to your prepared sheets, spacing 1 inch apart. Bake 8–10 minutes, or until the edges just hint at golden. - Cool Completely
Let cookies rest on the sheet for 2 minutes, then move them to a wire rack. They’ll finish cooking off the hot pan, and this prevents soggy bottoms. - Make the Icing
In a clean bowl, whisk powdered sugar and meringue powder. Add water a spoonful at a time until you reach a thick-but-pipeable texture. Divide into small bowls, tint with gel colors—just a drop does it for pastel perfection. - Decorate & Dry
Use piping bags or squeeze bottles to outline and flood each cookie. Tap the tray gently to level the icing. Let the decorated cookies sit at room temperature for 2–3 hours, or pop them in a low-traffic area to dry.
Servings & Timing
- Yield: Makes about 18–20 Easter Cookies
- Prep Time: 20 minutes to mix + 30–60 minutes chilling
- Bake Time: 8–10 minutes per batch
- Decoration Time: 15 minutes to pipe + 2–3 hours dry time
- Total Time: Roughly 1 hour active, plus chilling and drying
Variations on Easter Cookies
- Lemon Zest Dough: Stir 1 tsp lemon zest into your batter for a bright twist.
- Cocoa-Dipped: Once dry, dip half the cookie base in melted dark chocolate.
- Gluten-Free: Swap 1:1 gluten-free flour blend (Bob’s Red Mill works great).
- Vegan Friendly: Use flax egg and vegan “butter” sticks—same technique.
- Floral Touch: Pipe tiny buttercream flowers instead of classic flood icing.
- Sprinkle Party: Top wet icing with pastel sugar crystals or edible pearls.
Storage & Reheating Easter Cookies
Store in an airtight container at room temperature for up to 5 days—place parchment between layers so your icing stays pristine. For longer stints, freeze in a sealed bag for up to 2 months; thaw in the fridge overnight, then sit out 30 minutes before serving for that fresh-baked feel.
FAQs About Easter Cookies
Q: Can I freeze the unbaked dough?
A: Absolutely—wrap disks tightly and freeze up to 3 months. Thaw in the fridge overnight before rolling.
Q: Why did my icing crack?
A: Too-thick icing or a chilly, dry spot can cause tiny cracks; add a drop of water and stir gently next time.
Q: How do I get sharp edges on my cookies?
A: Chill dough longer and use a sharp, clean cutter—dip in flour between each cut.
Q: Can I use buttercream instead of royal icing?
A: Yes—pipe buttercream outlines and fill with a thicker icing, or swirl on top after cookies cool.
Q: What if my cookies spread too much?
A: Chill the rolled shapes for 10 minutes on the sheet before baking and double-check your baking powder amount.
Q: Any tips for natural colors?
A: Beet powder for pink, spinach puree for green, turmeric for yellow—experiment, but add sparingly.
Q: Can I make these egg-free?
A: Swap each egg with a tablespoon of cornstarch mixed with 3 Tbsp water (yields a “white” cookie).
Conclusion
These Easter Cookies blend buttery flavor with pastel icing and festive egg-shaped charm—just the sort of holiday treats that bring a smile to every table. Give them a whirl this spring, and let me know how yours turned out in the comments below or tag me on Instagram. Happy baking, friends!
Easter Cookies
Ingredients
- 2¾ cups all-purpose flour King Arthur brand recommended
- 1 tsp baking powder
- ½ tsp fine sea salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk egg or use flax egg for a vegan twist
- 2 tsp pure vanilla extract
- ½ tsp almond extract optional
- 3 cups powdered sugar sifted (for icing)
- 2-3 Tbsp meringue powder or 1 egg white
- 4-6 Tbsp warm water adjust for piping consistency
- Gel food colors in pastel pink, blue, green, yellow
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper—this helps the cookies bake evenly and lift off easily once they’re golden around the edges.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a stand mixer bowl (or large mixing bowl), beat butter and sugar until light and fluffy. About 3 minutes.
- Reduce speed to low, add the egg, egg yolk, vanilla, and almond extract. Scrape the bowl as needed.
- Gradually add the flour mixture with the mixer on low. Avoid overmixing.
- Shape the dough into two disks, wrap in plastic wrap, and chill for 30–60 minutes.
- Roll each disk to about ¼-inch thickness. Use an egg-shaped cookie cutter and transfer shapes to the prepared sheets. Bake 8–10 minutes.
- Let cookies rest on the sheet for 2 minutes, then move them to a wire rack to cool.
- Whisk powdered sugar and meringue powder. Add water to reach the desired consistency. Divide into small bowls, tint with gel colors.
- Use piping bags or squeeze bottles to outline and flood each cookie. Let the decorated cookies sit at room temperature for 2–3 hours to dry.
