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–+ servings
Easter Cookies

Easter Cookies

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 18 cookies
Calories 120 kcal

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.

Notes

Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw before serving.

Nutrition

Calories: 120kcal
Keyword Easter Cookies, holiday treats, Spring Dessert, Vanilla Flavor
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