Easter Sugar Cookies are a delightful treat that adds sweetness to your holiday celebrations. They are soft, buttery, and can be decorated in many fun ways, making them perfect for kids and adults alike. Baking these cookies together is not only enjoyable but also creates lasting memories that you can cherish every Easter.
How to Make Easter Sugar Cookies
Ingredients:
- 4 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup butter (softened)
- ½ cup vegetable oil
- 1 cup sour cream
- 1 ½ cup sugar
- 1 ½ teaspoon vanilla extract
- 3 cups powdered sugar
- ½ cup butter (for frosting)
- 3 tablespoons milk
- 1 ½ teaspoons vanilla extract (for frosting)
- Easter sprinkles
Directions:
- Preheat the oven to 350° and lightly grease a baking sheet or use parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set this mixture aside.
- In a large bowl, add the softened butter, vegetable oil, and sour cream. Beat on medium speed for one minute until mixed well.
- Next, add the sugar and vanilla extract, and continue to beat until the mixture is smooth.
- Gradually mix the dry ingredients into the wet mixture on low speed just until the dough forms a ball.
- Use a two-inch cookie scoop to scoop out the cookie dough and place it on the prepared baking sheet. Leave the edges rough for a rustic look.
- With the bottom of a glass, gently flatten each cookie to enhance the jagged edges.
- Bake in the oven for 10-12 minutes or until the edges start to turn slightly brown.
- Remove the cookies from the oven and let them cool for 5 minutes before transferring them to a wire rack to cool completely.
Buttercream Frosting:
- In a medium mixing bowl, cream together butter, milk, and vanilla.
- Gradually add the powdered sugar and beat until smooth and creamy.
- If you want colored frosting, add gel coloring and mix until you get your desired color.
- Once the cookies are completely cool, frost them generously with the buttercream, sprinkle with coarse sugar, and add festive Easter sprinkles.
- Allow the frosting to set, and then store the cookies with parchment paper between layers.
How to Serve Easter Sugar Cookies
Easter Sugar Cookies are best served fresh. Place them on a beautiful platter and offer them to your guests or share them with family. They make a lovely addition to any Easter brunch or gathering.
How to Store Easter Sugar Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. If you’ve decorated them with frosting, make sure to place parchment paper between layers to avoid sticking. They can last up to a week this way.
Tips to Make Easter Sugar Cookies
- Measure your ingredients accurately for the best results.
- Allow your butter to soften to room temperature for easier mixing.
- Experiment with different colors and types of sprinkles to match your Easter theme.
- Don’t over-mix the dough to keep the cookies soft.
Variation
Feel free to add different flavors like almond extract or lemon zest to the cookie dough for a unique twist. You can also use colored icing instead of buttercream for decorating.
FAQs
1. Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to three days. Just let it sit at room temperature for a bit before scooping.
2. How can I make the cookies softer?
Make sure not to over-bake them. Remove them from the oven when the edges are just brown, and let them cool on a wire rack.
3. Can I freeze these cookies?
Absolutely! Let the cookies cool completely, then freeze them in a single layer before transferring them to an airtight container. They can be frozen for up to three months.
Easter Sugar Cookies
Ingredients
For the Cookies
- 4 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup butter (softened)
- ½ cup vegetable oil
- 1 cup sour cream
- 1 ½ cups sugar
- 1 ½ teaspoon vanilla extract
For the Frosting
- 3 cups powdered sugar
- ½ cup butter
- 3 tablespoons milk
- 1 ½ teaspoons vanilla extract
- Easter sprinkles
Instructions
Preparation
- Preheat the oven to 350° and lightly grease a baking sheet or use parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set this mixture aside.
- In a large bowl, add the softened butter, vegetable oil, and sour cream. Beat on medium speed for one minute until mixed well.
- Next, add the sugar and vanilla extract, and continue to beat until the mixture is smooth.
Baking the Cookies
- Gradually mix the dry ingredients into the wet mixture on low speed just until the dough forms a ball.
- Use a two-inch cookie scoop to scoop out the cookie dough and place it on the prepared baking sheet, leaving the edges rough for a rustic look.
- With the bottom of a glass, gently flatten each cookie to enhance the jagged edges.
- Bake in the oven for 10-12 minutes or until the edges start to turn slightly brown.
- Remove the cookies from the oven and let them cool for 5 minutes before transferring them to a wire rack to cool completely.
Making the Frosting
- In a medium mixing bowl, cream together butter, milk, and vanilla.
- Gradually add the powdered sugar and beat until smooth and creamy.
- If you want colored frosting, add gel coloring and mix until you get your desired color.
Decorating the Cookies
- Once the cookies are completely cool, frost them generously with the buttercream, sprinkle with coarse sugar, and add festive Easter sprinkles.
- Allow the frosting to set, and then store the cookies with parchment paper between layers.
