Can I make smaller cookies from this recipe?

Absolutely! You can make standard-sized cookies by using a regular cookie scoop. Just reduce the baking time to 8-10 minutes and watch them closely. You'll get approximately double the number of cookies listed in the recipe.

Why did my cookies spread too much during baking?

Overspreading usually happens when butter is too warm or there's too little flour. Make sure your butter is room temperature, not melted. If it's a hot day, chill the shaped cookies for 15 minutes before baking. Also, measure flour by spooning it into measuring cups and leveling off for accuracy.

Can I make these cookies without the decorative Easter eggs on top?

Definitely! You can substitute any decoration you like—spring-themed sprinkles, pastel-colored chocolate candies, or even a simple dusting of colored sugar would work beautifully as alternatives. The cookies will be just as delicious without any topping at all.

How far in advance can I make these for an Easter gathering?

You can make and decorate these cookies up to 3 days before your event if stored in the refrigerator. For longer storage, freeze the completely decorated cookies up to 2 months ahead, and thaw them overnight in the refrigerator before your celebration.

Easter Sugar Cookies Recipe

Name: Easter Sugar Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup butter, room temperature; 3/4 cup vegetable oil; 1 and 1/4 cups granulated sugar; 3/4 cup powdered sugar; 2 tablespoons water; 2 eggs, room temperature; 5 and 1/2 cups all purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/2 teaspoon salt; Easter sanding sugar for dipping cookies; 1 cup butter; 1/2 teaspoon vanilla extract; 4 cups powdered sugar; 1/4 cup heavy cream; Food coloring (e.g., pink, lavender, or pastel shades); Decorative Easter eggs for garnish

These Easter Sugar Cookies are the perfect sweet treat to celebrate spring! Soft and buttery with a delicate crunch from colorful sanding sugar, these cookies feature a smooth buttercream frosting and adorable Easter egg decoration. They’re impressive enough for your holiday table but simple enough that anyone can make them successfully. The combination of textures—tender cookie, crunchy sugar coating, and creamy frosting—creates an irresistible treat that both kids and adults will love.

Why You’ll Love This Recipe

Show-Stopping Appearance: These cookies look professionally made with their colorful sugar coating, smooth frosting, and decorative Easter egg topper. They’ll be the star of any Easter gathering!
Perfect Texture: The combination of butter and oil creates an incredibly tender cookie with slightly crisp edges and a soft center that melts in your mouth.
Make-Ahead Friendly: You can prepare these cookies days before your celebration or even freeze them, making your holiday preparations much less stressful.
Customizable: Change up the colors of the sanding sugar and frosting to match your Easter decor or personal preferences. The decorating possibilities are endless!

Ingredients You’ll Need

Butter: Creates a rich flavor base and tender texture. Make sure it’s at room temperature for proper creaming.
Vegetable Oil: Works with the butter to create an exceptionally tender crumb that stays soft for days.
Granulated Sugar and Powdered Sugar: This combination provides the perfect sweetness while contributing to the cookie’s texture. The powdered sugar makes the dough more tender.
Eggs: Act as a binder and add richness to the dough. Room temperature eggs incorporate more evenly into the batter.
Flour: Provides structure to the cookies. The recipe uses a generous amount for thick, soft cookies that hold their shape.
Baking Soda and Cream of Tartar: These leavening agents work together to give the cookies just the right amount of lift while keeping them tender.
Salt: Enhances all the flavors and balances the sweetness.
Easter Sanding Sugar: Creates a beautiful sparkly exterior and adds a delightful crunch. Choose pastel colors for a spring theme.
Frosting Ingredients: Butter, vanilla, powdered sugar, and heavy cream combine to make a rich, smooth frosting that pipes beautifully.
Decorative Easter Eggs: Small candy eggs make the perfect finishing touch, instantly making these cookies holiday-appropriate.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Cookie Flavors

Add 1 teaspoon of almond extract for a more complex flavor profile
Mix in 1 tablespoon of lemon zest for bright, citrusy cookies
Substitute 1/2 teaspoon of coconut extract for the vanilla in the frosting

Decorative Options

Use sprinkles instead of sanding sugar for coating
Divide the frosting and create multiple pastel colors for a rainbow effect
Add a drop of flavor extract to the frosting that complements the food coloring (strawberry with pink, mint with green)

Dietary Adaptations

For a dairy-free version, substitute plant-based butter and coconut cream
Replace the eggs with a flax egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg)

How to Make Easter Sugar Cookies

Step 1: Prepare the Dough

In your stand mixer with the paddle attachment, combine room temperature butter, vegetable oil, granulated sugar, and powdered sugar. Beat on low speed until ingredients are incorporated, then increase to high speed for one minute until fluffy. Add water and eggs, beating for another minute on medium-high speed until well combined.

Step 2: Add Dry Ingredients

In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt until well combined. Gradually add this dry mixture to your butter mixture, one cup at a time, mixing on low speed after each addition until just incorporated. Avoid overmixing to keep cookies tender.

Step 3: Shape and Coat Cookies

Using an ice cream scoop or heaping tablespoon, form dough into large balls slightly smaller than a tennis ball. Roll each ball in colorful Easter sanding sugar until completely coated. Place on a parchment-lined baking sheet, allowing only 8 cookies per sheet as they will spread.

Step 4: Flatten and Bake

Dip the bottom of a drinking glass into the sanding sugar (to prevent sticking) and press firmly onto each dough ball. The edges will naturally crinkle, and the cookies should be about 1/4-inch thick after pressing. Bake in a preheated 350°F oven for 10-12 minutes. They should look set but not browned.

Step 5: Cool Completely

Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely. Cookies must be completely cool before frosting to prevent the buttercream from melting.

Step 6: Make the Buttercream

Using the whisk attachment of your stand mixer, combine butter and powdered sugar on low speed until incorporated. Add vanilla extract and continue mixing until well combined. Gradually add heavy cream, one tablespoon at a time, then beat on high speed for one minute until light and fluffy. Add food coloring to achieve your desired shade.

Step 7: Frost and Decorate

Transfer frosting to a piping bag fitted with a Wilton 2A round tip. Starting from the center of each cookie, pipe concentric circles outward, leaving the sugar-coated edge exposed for a beautiful contrast. Place a decorative Easter egg candy in the center of each cookie as the finishing touch.

Pro Tips for Making the Recipe

Don’t Skip the Chilling: If your kitchen is warm, chill the dough for 30 minutes before shaping to prevent excessive spreading.
Perfect Pressing: When flattening the cookies, press until they’re about 1/4-inch thick. Too thin, and they’ll become crisp; too thick, and they won’t cook evenly.
Visual Doneness Cue: Look for cookies that are just set on top but not yet starting to brown around the edges. They’ll continue to firm up as they cool.
Frosting Consistency: If your frosting is too stiff, add additional heavy cream, 1 teaspoon at a time. If it’s too loose, add more powdered sugar, 1/4 cup at a time.
Decorating Hack: If you don’t have a piping bag, use a zip-top bag with a corner snipped off for a simple alternative.

How to Serve

These Easter Sugar Cookies make a beautiful presentation and are perfect for various occasions:

For Easter Celebrations

Arrange cookies on a tiered cake stand adorned with artificial Easter grass for a stunning dessert table centerpiece. Serve alongside fresh berries or chocolate eggs for a complete spring dessert spread.

As Gifts

Stack 2-3 cookies in clear cellophane bags tied with pastel ribbon for charming homemade Easter gifts. Include a personalized note for teachers, neighbors, or family members.

For Spring Gatherings

Pair with refreshing beverages like lavender lemonade, iced tea, or prosecco for adults and fruit punch for children. The cookies’ sweetness balances nicely with tart or bubbly drinks.

Make Ahead and Storage

Storing Leftovers

Store completely cooled and decorated cookies in an airtight container in the refrigerator for up to one week. Place them in a single layer or separate layers with parchment paper to protect the frosting.

Freezing

These cookies freeze beautifully! Place them in an airtight container with parchment paper between layers to prevent sticking. Freeze for up to two months. The decoration will remain intact and the texture will stay perfect.

Reheating

No reheating necessary—simply thaw frozen cookies overnight in the refrigerator, then bring to room temperature for about 30 minutes before serving for the best flavor and texture.

Make-Ahead Options

Make the dough up to 3 days in advance and refrigerate. Alternatively, bake the cookies without frosting up to 3 days ahead, then frost and decorate the day before serving.

FAQs

Can I make smaller cookies from this recipe?

Absolutely! You can make standard-sized cookies by using a regular cookie scoop. Just reduce the baking time to 8-10 minutes and watch them closely. You’ll get approximately double the number of cookies listed in the recipe.
Why did my cookies spread too much during baking?

Overspreading usually happens when butter is too warm or there’s too little flour. Make sure your butter is room temperature, not melted. If it’s a hot day, chill the shaped cookies for 15 minutes before baking. Also, measure flour by spooning it into measuring cups and leveling off for accuracy.
Can I make these cookies without the decorative Easter eggs on top?

Definitely! You can substitute any decoration you like—spring-themed sprinkles, pastel-colored chocolate candies, or even a simple dusting of colored sugar would work beautifully as alternatives. The cookies will be just as delicious without any topping at all.
How far in advance can I make these for an Easter gathering?

You can make and decorate these cookies up to 3 days before your event if stored in the refrigerator. For longer storage, freeze the completely decorated cookies up to 2 months ahead, and thaw them overnight in the refrigerator before your celebration.

Final Thoughts

These Easter Sugar Cookies bring together everything wonderful about holiday baking—they’re beautiful, delicious, and create lasting memories as you make them with loved ones. The combination of the buttery soft cookie, crunchy sugar coating, and smooth buttercream makes them truly special. Whether you’re hosting an Easter gathering or simply want to bring some spring cheer into your home, these cookies are guaranteed to delight everyone who tries them. Happy baking and happy Easter!