Description
These Easter Sugar Cookies are the perfect festive treat to brighten up your celebrations! They’re buttery, soft, and sweet, with a delightful crunch from their colored sanding sugar coating. Topped with customizable icing in cheerful pastel hues and garnished with decorative Easter eggs, these cookies are as delicious as they are beautiful—a true crowd-pleaser for springtime gatherings and Easter festivities.
Ingredients
Units
Scale
For Cookies
- 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
For Icing
- 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
Instructions
- Mix Wet Ingredients:
In a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment), combine the butter, vegetable oil, granulated sugar, and powdered sugar. Beat on low speed until combined, then on high speed for one minute until creamed. - Add Liquid Ingredients:
Stir in the water and eggs. Beat for an additional minute on medium-high speed until fully incorporated. - Combine Dry Ingredients:
In another large mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt. Slowly add the dry ingredients to the butter mixture, one cup at a time, mixing on low speed with each addition. - Shape the Dough:
Use an ice cream scoop or a heaping tablespoon to shape the cookie dough into extra-large balls (slightly smaller than a tennis ball). Roll each ball in Easter-colored sanding sugar. Place 8 cookies onto a prepared baking sheet. - Flatten the Cookies:
Dip the bottom of a glass into the sanding sugar, then press it firmly into each ball of cookie dough. This will create a crinkled edge while keeping the cookies about 1/4-inch thick. - Bake the Cookies:
Preheat your oven to 350°F and bake the cookies for 10 to 12 minutes. Once baked, transfer them to a wire rack to cool completely before frosting. - Prepare the Icing:
In a stand mixer using the whisk attachment, beat the butter and powdered sugar on low speed until combined. Add the vanilla extract and mix until smooth. Gradually add the heavy cream, one tablespoon at a time, beating on high speed for one minute once all the cream is incorporated. - Add Coloring and Decorate:
Mix in food coloring to achieve your desired shade. Fill a decorator bag fitted with a Wilton 2A round tip, and starting from the center of each cookie, pipe circles outward, leaving the edges exposed. - Garnish:
Place a decorative Easter egg in the center of each cookie to finish.
Notes
- Storage: Store cookies in an airtight container in a single layer in the refrigerator for up to one week.
- Freezing Tips: Freeze cookies in an airtight container with parchment paper between layers for up to two months. Let them thaw completely before decorating and enjoying.
- Customizations: Change food colorings to blue, yellow, green, or lilac for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 220kcal
- Sugar: 15g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
