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5 from 2 votes

Easter Sugar Cookies with Buttercream and Sprinkles

By: Bella Bucchiotti
Easter sugar cookies always make a great addition to your festive table. Homemade Easter treats like these cut out cookies are simple to make. You will love these simply decorated Easter cookies with buttercream and sprinkles.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 24 Cookies




  • 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.


Calories: 157kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 54mg | Potassium: 16mg | Fiber: 1g | Sugar: 14g | Vitamin A: 252IU | Calcium: 23mg | Iron: 1mg
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