Description
These Easter Egg Sugar Cookies are a delightful treat perfect for celebrating the holiday. Soft and buttery with a sweet vanilla flavor, they are topped with a smooth, easy-to-make powdered sugar icing. Ideal for family gatherings or as festive gifts, these cookies are as fun to decorate as they are to eat.
Ingredients
Scale
For the Cookies
- 2 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
For the Icing
- 2 cups powdered sugar
- 3-4 tbsp milk
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure cookies don’t stick and bake evenly.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder, then gradually add this mixture into the wet ingredients until you have a smooth, fully combined dough.
- Shape Cookies: Using a tablespoon, scoop out portions of dough onto the prepared baking sheets, spacing them to allow for spreading during baking.
- Bake Cookies: Bake the cookies for about 8-10 minutes, or until the edges are just lightly golden. Once baked, transfer to wire racks to cool completely before decorating.
- Prepare Icing: In a small bowl, mix together powdered sugar and milk starting with 3 tablespoons of milk, adding more as needed to reach a smooth, spreadable consistency.
- Decorate: Once the cookies have cooled completely, use the prepared icing to decorate the cookies as desired for a festive Easter treat.
Notes
- Make sure the butter is softened but not melted to achieve the best texture.
- Room temperature eggs incorporate more easily into the dough.
- If the dough feels too sticky, chill it for 15-20 minutes before scooping.
- Adjust the milk quantity in icing gradually to avoid it becoming too runny.
- Store decorated cookies in an airtight container at room temperature for up to 3 days.
