Description
Beautifully decorated Easter sugar cookies with crisp edges and a soft center, topped with smooth royal icing. Perfect for springtime celebrations and Easter baskets!
Ingredients
Units
Scale
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
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For the Royal Icing:
- 3 cups powdered sugar
- 2 tablespoons meringue powder
- 4–5 tablespoons warm water
- Food coloring (optional)
Instructions
- Prepare the Dough: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In another bowl, beat butter and sugar until light and fluffy. Add egg, vanilla, and almond extract, mixing well.
- Combine: Gradually add dry ingredients and mix until a dough forms. Wrap and chill for 30 minutes.
- Roll & Cut: Roll out dough to 1/4-inch thickness and cut into Easter shapes (bunnies, eggs, chicks).
- Bake: Preheat oven to 350°F (175°C) and bake for 10-12 minutes, or until edges are lightly golden. Cool completely.
- Prepare the Icing: Mix powdered sugar, meringue powder, and warm water until smooth. Add more water for a thinner consistency or more sugar for thicker icing.
- Decorate: Divide icing into bowls, tint with food coloring, and pipe onto cooled cookies. Let icing set before serving.
Notes
- For a buttery flavor boost, swap almond extract for lemon or orange zest.
- For softer cookies, slightly underbake by 1 minute.
- Let the icing dry completely before stacking cookies for storage.
- Prep Time: 15 minutes
- chill time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Cookies
- Method: Baking
- Cuisine: American
