Easter sugar cookies always make a great addition to your festive table. Homemade Easter treats like these cut out cookies are simple to make and you can have fun icing them too. I love choosing sprinkles in Easter colours and decorating them. You will love these simply decorated Easter cookies with buttercream and sprinkles.
Everyone loves cookies with buttercream and sprinkles so your decorated Easter cookies are likely to disappear – fast! Even if you decide to cut out cookies during Lent, you’ll definitely want to tuck into these during Easter.
Easter Sugar Cookies Ingredients
You don’t need any strange or hard to find ingredients to make these cookies with buttercream and sprinkles. You will need flour, baking powder, salt, butter, sugar, milk, vanilla, and one egg yolk for the cookies. You also need butter, icing sugar, vanilla, and milk for the frosting.
These homemade Easter treats are delicious even without the icing but if you prefer decorated Easter cookies you’ll want to include it.
How to Make Easter Sugar Cookies
The first step in this cut out cookies recipe is to mix the flour, baking powder and salt together. I like to sift the flour first just to ensure any lumps are removed. Next cream the butter and then add in the sugar. Keep beating the mixture until it’s fluffy and light.
Mix in the vanilla and egg yolk and then add in the flour mixture to get a soft dough. Chill the dough for at least half an hour. This will stop the cookies from spreading out too much in the oven during baking. You can give them an hour or so if you want.
Now you can roll the dough out and cut out cookies using a cookie cutter. Arrange them on baking pans and cook them until lightly golden just at the edges. You can make the icing ahead if you want but don’t frost the Easter sugar cookies until they’re completely cool. If you try to, the frosting will melt and run and the cookies won’t be as pretty.
The icing is easy to prepare. You need to beat the butter then mix in the icing sugar. The easiest way to do this is using an electric mixer. Next go ahead and add in the vanilla and then a little milk at a time. You can add more milk if the icing is too thick or more icing sugar if it’s too thin.
Press the frosted cookies into the sprinkles to coat them heavily or sprinkle them over by hand for a lighter result. You could also decorate them with mini eggs or another kind of candy instead of using sprinkles if you want.
How to Frost Homemade Easter Treats
These decorated Easter cookies look great with frosting and sprinkles. If you do want to make cookies with buttercream and sprinkles too, then perhaps choose some Easter-themed sprinkles. This could be brightly coloured sprinkles or pastel ones. You can even get sprinkles with Easter shapes in there, such as these Easter sprinkles with bunnies.
How to Store Them
It’s best not to store the decorated sugar cookies in the refrigerator. If you do, they are likely to dry out. Instead keep them in an airtight container or Ziploc bag at room temperature. Stored that way, these homemade Easter treats should be fine for a few days.
Another idea is to freeze them. Freeze them in one layer on a baking sheet, then transfer them into a Ziploc freezer bag once frozen.
Easter Sugar Cookies FAQs
Since these are Easter sugar cookies you might like to go with the Easter theme. Consider an egg-shaped cookie cutter or a simply bunny-shaped one. Stars, flowers, crosses, and lambs are more cookie cutter ideas to choose from. Else you could simply cut them into circles, since the decorative sprinkles will make them Easter-ish.
Using vanilla to flavour the Easter sugar cookies works well and everyone loves vanilla. However, if you want to experiment with different flavours that’s also fine. Swap the vanilla extract for almond extract or orange extract if you like. You can do this both for the cookies and also for the icing. Or you could use one flavour for the cookies and another for the icing, as you prefer.
Easter Sugar Cookies with Buttercream and Sprinkles Recipe
Easter Sugar Cookies with Buttercream and Sprinkles
- 1 1/2 Cup all purpose flour
- 1 1/2 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1/2 Cup unsalted butter softened
- 1/2 Cup sugar
- 3 Tablespoon milk
- 1 egg yolk
- 1 Teaspoon vanilla extract
- 1/2 Cup unsalted butter
- 2 Cup icing sugar
- 1 Teaspoon vanilla
- 2 Tablespoon milk
- In a small mixing bowl combine flour, baking powder, and salt.
- With an electric mixer, cream butter. Add sugar and beat until light and fluffy. Add egg yolk and vanilla. Mix until well combined.
- Add dry mixture and milk alternately, starting and ending with dry.
- You should have a dough that is soft but not sticky. Place in fridge for 30 to 60 minutes.
- Preheat oven to 350 degrees F. Place parchment paper on or grease 1 baking pan.
- Remove dough from fridge and rollout to 1/4 inch thick on a lightly floured surface. Use chosen cookie cutters to cut out shapes.
- Place shapes on baking pan and bake for 10 to 12 minutes, until lightly browned on edges.
- Allow cookies to cool completely before icing.
- For icing, beat butter with an electric mixer. Add icing sugar and beat until smooth and creamy. Add vanilla. Add milk, a tablespoon at a time, until desired consistency is reached.
- Spread on cookies, or pipe icing on with a piping bag. Feel free to decorate with sprinkles!
- Cookies freeze well.
- Cookies are delicious even without icing.
- If your buttercream is too thick, add a bit more milk. If too thin, add more icing sugar.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Cookies with buttercream and sprinkles make a really nice treat for Easter. You will find these Easter sugar cookies a breeze to make and it’s fun to choose how you’re going to decorate them.
So cute! I love sugar cookies of all kinds