Spring Sugar Cookies - Easter Egg Cutouts

A classic Spring Sugar Cookie recipe in the shape of Easter eggs flavored with both vanilla and almond extract.

The cookies are then decorated with what I like to call my "royal icing hack" and colorful sprinkles.

Your dessert table will look perfect with these bright, fun cookies on a tray with the other Easter desserts being served.

This sugar cookie recipe works great all year long. You can use any shape cookie cutter you want for the event you're celebrating.

If you don't want to use the icing recipe listed below, you can leave them plain and drizzle with melted chocolate for a fun twist.

Looking for more Easy Desserts to serve for the Easter holiday? Try my Easter Bunny Cupcakes, Spring Sugar Cookies or my Easter Bundt Cake...yum!

Table of Contents

• Sugar Cookies Recipes
• Sugar Cookies with Icing Recipe
• Sugar Cookies Baking Tips
• Helpful Kitchen Tools
• 📋Ingredients
• 🥣Step-by-Step Instructions
• Baking Instructions
• Decorating Instructions
• Before You Begin!
• Substitutions and Variations
• Storage Tips
• Freezing Tips
• ❄️How to Freeze Baked Sugar Cookies
• More Recipes to Love
• 📖 Recipe Card
• 💬 Comments

Sugar Cookies Recipes

If you love sugar cookies as much as I do, you might enjoy my Valentine's Day Sugar Cookies, or my traditional Easy Sugar Cookies that are dipped in melted chocolate.

Sugar Cookies with Icing Recipe

This recipe uses a store-bought frosting, only I'm sharing with you a "recipe hack" for turning it into royal icing:

• Remove both the lid and seal for the cannister of frosting. Place it uncovered in the microwave for 30 seconds.
• Remove and stir. The frosting should resemble a thick royal icing.
• If you want a thinner consistency, microwave for an additional 30 seconds.
• Transfer the icing to a piping bag and decorate the cookies.

Sugar Cookies Baking Tips

• Chill the dough before cutting out the shapes.
• Dip the cookie cutter into flour or powdered sugar first before cutting out the shape in the dough. That way the cookie cutter will not stick to the dough.
• Use parchment paper or a silicone baking mat when baking cookies. Don't use aluminum foil.
• Watch the cookies while baking. All ovens operate differently and cooking times can vary. So keep an eye on them. When you see the edges turning lightly brown, you can take them out of the oven.

Helpful Kitchen Tools

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📋Ingredients

Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!

• All purpose flour
• Baking powder
• Salt
• Butter
• Sugar
• Egg
• Almond and Vanilla Extract
• Powdered Sugar or Flour for rolling the cookies out.
• Royal Icing
• Sprinkles

🥣Step-by-Step Instructions

• Step 1: Whisk together the dry ingredients and set aside.
• Step 2: In a mixing bowl with the paddle attached, blend the butter and sugar until creamy and light. Add the egg, almond extract and vanilla extract. Mix well until the ingredients are well combined. Slowly add in the dry ingredients and mix until combined. The dough will be a little crumbly, but should still come together.
• Step 3: Wrap the dough in plastic wrap and chill for 30 minutes.
• Step 4: Turn the dough out onto a surface that's dusted with either a little flour or powdered sugar. Press the dough into a ball and then roll out into ¼ inch thickness. Use an Easter egg shaped cookie cutter to cut out cookie shapes.

Baking Instructions

• Step 5: Carefully lift the cookies onto a baking sheet that's been lined with parchment paper.
• Step 6: Bake the cookies in a preheated 350°F oven for 7 to 9 minutes or until they are slightly golden brown. Do not overbake.
• Step 7: Allow the cookies to cool for at least 20 minutes on the baking sheet before removing to a cooling rack to cool completely before decorating.

Decorating Instructions

• Step 8: After the cookies have cooled completely, decorate with the "royal icing."
• Step 9: While the icing is still wet, add the colored sprinkles. Allow the icing to dry completely before stacking and storing the cookies.

Substitutions and Variations

• You can use this recipe for any other occasion simply by changing the shape of the cookie cutter, the color of icing and the type of sprinkles.
• Leave the cookies plain without any frosting or sprinkle them with the colored sugar before baking.
• You could also use a circle shape cookie cutter and turn them into sandwich cookies once they're baked. Spread melted sugar, strawberry jam or even hazelnut spread in between the two cookies...yum!

Storage Tips

• Store the decorated cookies in an airtight container on the counter for about 3 to 5 days.
• You should layer the cookies with either waxed or parchment paper if you are going to stack the cookies.

Freezing Tips

• To freeze unbaked cookies, roll them out and cut into shapes.
• Place on a baking sheet and then place them in the freezer.
• It's really okay to fit as many cookies as you can onto the pan.
• Once frozen, remove the cookies from the tray and place in a freezer-safe bag for up to a month.
• When you're ready to enjoy the cookies, remove them from the freezer and bake as usual. You don't need to thaw them, but you should but add a minute or two to the cooking time.

❄️How to Freeze Baked Sugar Cookies

• Allow the cookies to cool completely.
• Do not frost or decorate them!
• Place the baked, undecorated cookies on a baking sheet lined with parchment paper in the freezer to flash freeze them.
• Once frozen, transfer them to a freezer safe plastic bag or container.
• Freeze the sugar cookies for up to a month.
• When you're ready to enjoy the cookies, remove them from the freezer, spread them out on a baking tray and allow them to come to room temperature.
• Once they are completely defrosted, you can decorate them following the instructions given in the recipe card.

More Recipes to Love

 Let’s Do Brunch Easter Spring Celebration Printable eBookClick HERE to SAVE!

 

📖 Recipe Card