These sugar cookies are my go-to for every holiday, but Easter might be my favorite. There’s just something about pastel frosting, little bunny, carrot and egg shapes, and maybe a few too many sprinkles that makes this feel like the happiest baking project of spring!
The dough is soft but sturdy, rolls out like a dream, and holds its shape in the oven—so your bunnies don’t turn into blobs. And the icing? Sweet, glossy, and just lemony enough to make everything feel fresh.
Love this recipe? Try it at Christmas with my classic sugar cookies, or cozy it up for winter with Valentine’s Day chai-spiced hearts. Same base, endless holiday potential!
Why I love this dough for cut-outs:
I’ve been making this dough for years, and it never lets me down—it rolls out easily, holds its shape, and bakes up soft and buttery every time. It’s the kind of recipe that makes me feel like I’ve got my life together, even if there’s flour on every surface and sprinkles in my coffee.
- No chilling required 🙌 (but you can if you want to prep ahead)
- Rolls out smoothly, cuts cleanly, and bakes up soft—not crumbly
- Holds its shape, so your chick actually looks like a chick
- Makes plenty for decorating parties, class treats, or gifting
The cookies come out so soft, buttery, and perfect for decorating with little helpers (or by yourself with a podcast and snacks—no judgment).
For Easter, I like to…
- Use lemon juice in the icing for a light, springy twist
- Sometimes I’ll add a little vanilla bean paste or grated lemon/orange zest to the dough. I’ve left this as totally optional in this recipe because my kids… are not all fans o citrus zest in their cookies; but personally I think it’s super lovely!
- Tint the icing in soft pastel colors and go wild with sprinkles, sanding sugar, or mini chocolate eggs!
Quick tips for success
The ingredients here are super basic, easy pantry staples – and I’ve got some tips to help you make these a success:
- Don’t overmix the dough after adding the egg—it’ll look scraggly, but that’s okay!
- Mix the flour in on low speed to keep the dough tender.
- Roll the dough to ¼ inch thick for soft cookies that still hold their shape.
- Don’t overbake! Pull them out when they’re just set and barely golden on the bottom.
- A little corn syrup in the icing makes it glossy and helps it set up firm for stacking (but you can skip it if you don’t have any—your icing will just be a little softer and matte).
- Use lemon juice for the icing for a light, fresh spring flavor, or water if you prefer classic vanilla.
- Let the cookies cool completely before icing, or the glaze will melt right off (ask me how I know).
Printable recipe
Easter Sugar Cookies
Ingredients
- 1 cup butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Optional Icing
- 4 cups powdered sugar (sifted)
- 4 tablespoons water or lemon juice
- 1½ tablespoons light corn syrup
- ½ teaspoon pure vanilla extract
- gel food coloring (optional)
Instructions
- Prep: Preheat oven to 350°F and line two large baking sheets with parchment or silicone baking mats
- Creamed ingredients: Place butter and sugar in a large mixing bowl and cream with an electric mixer until well combined. Add egg and vanilla and mix just until combined—it may look a bit scraggly and that’s fine!1 cup butter, 1 cup granulated sugar, 1 large egg, 2 teaspoons vanilla extract
- Make dough: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and mix on low until combined.3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- Roll out and cut: Turn dough onto a clean surface and gently press together a few times until smooth—do not knead or overwork. Divide dough in half and roll out each half on a lightly floured surface to ¼-inch thickness. Cut out cookies with 2–3 inch cutters, re-rolling scraps as needed.
- Bake: Place cookies 2 inches apart on prepared baking sheets. Bake in batches for 8–10 minutes, until just lightly golden at the edges and the tops spring back when gently touched.
- Cool: Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely
- To make icing, combine powdered sugar, water or lemon juice, corn syrup, and vanilla extract in a bowl. Mix until smooth, adjusting with more liquid as needed for spreadable consistency. Add gel food coloring if desired and decorate cooled cookies. Let icing set before storing or stacking.4 cups powdered sugar, 4 tablespoons water or lemon juice, 1½ tablespoons light corn syrup, ½ teaspoon pure vanilla extract, gel food coloring
Make ahead & storage tips
- Cookie dough: Can be made 1–2 days ahead and stored in the fridge (wrap tightly). Bring to room temp before rolling.
- Baked cookies: Keep at room temp in an airtight container for up to 5 days.
- Iced cookies: Once the icing sets, they’re stackable and perfect for gifting.
- Freezer-friendly: Freeze plain or iced cookies (layered with parchment) for up to 2 months.
💌 From my kitchen to yours
These Easter sugar cookies are simple, sweet, and such a joy to make. Whether you’re decorating with little ones or going full adult-coloring-book mode with a piping bag, I hope this recipe brings a little extra happiness to your spring baking.
Let me know what shapes and colors you go with—or if your bunnies ended up looking a little too “abstract.” I’ve been there. 🐰💛 And don’t forget to pin this recipe so you can save it for later!
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