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Easy Easter Cookie Cut-Outs

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Easy Easter Cookie Cut-Outs are reliable sugar cookies that actually hold their shape. No chilling, no spreading, just roll, cut, and bake.

Decorate with easy cookie icing, a simple glaze, or sanding sugar if you’re keeping things low-effort.

Bunny ear sugar cookie cutouts on a tin tray with white icing and pink sanding sugar.
You'll love the taste of these super flavorful cut-out sugar cookies for Easter, topped with a frosting that crusts over and sprinkled with colorful sanding sugar.
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Why These Sugar Cookies Work

These are the cut-out cookies you make when you don’t feel like dealing with cut-out cookies.

They’re:

  • Easy
  • Foolproof
  • No chill
  • No spread
  • Quick to make
  • Actually hold their shape

More Easter treat recipes for you include Easter Bunny Feet Cookies, Royal Icing Easter Egg Sugar Cookies, No Bake Easter Nest Cookies and Shredded Wheat Nests for Easter,

cut-out sugar cookies on a silver tray with a little bowl of white icing on a countertop.
You'll love how successful you are at making these cut-out sugar cookies. Also try making no-spread sugar cookies.
Baking ingredients for easy Easter cookie cut-outs on a marble surface: a container of flour and sea salt, sugar in a lid, two sticks of butter, vanilla and almond extract bottles, and an egg. A striped cloth is partially visible.
Easter Sugar Cookie ingredients include flour, sea salt, sugar, butter, egg, vanilla extract and almond extract.

Ingredients

  • Butter, room temperature (What's Room Temperature Butter?)
  • Granulated sugar
  • Egg (large, room temperature)
  • Vanilla Extract
  • Almond Extract
  • Sea salt or kosher salt
  • All purpose flour

See recipe card for amounts

Step by Step Directions

  1. Cream the butter and sugar together in a large mixing bowl.
  2. Mix in the egg and the extracts.
  3. Add the flour and salt until just combined.
  4. Roll out between two sheets of parchment paper.
  5. Cut into shapes using cookie cutters or a drinking glass. (Where can I find cookie cutters?)
  6. Bake at 350 F° on parchment lined baking sheets.
  7. Let cool then decorate. (where can I find sprinkles?)

How to Make Thin, Crispy or Thick, Soft Sugar Cookies

You control the texture with how thick you roll the dough.

  • Roll to ¼ inch → thin, crisp cookies
  • Roll to ⅜ inch or thicker → soft, thicker cookies

If you’re new to rolling dough, a rolling pin with thickness guides helps keep things consistent.

You may find these baking posts helpful: from How to Avoid Flat Cookies, How to Freeze Cookie Dough, Room Temperature Butter for Baking to Salted or Unsalted Butter for Cookies? to Do I Need A Cookie Scoop?, Cookie Size Chart to What Should a Beginner Bake? to Where Can I Buy Sprinkles?, Why is my sugar cookie dough too sticky? and Cookie Holidays. What is Sanding Sugar and Do I need Parchment Paper? might also be helpful. This Cuisinart 5-speed is my favorite hand mixer. Why do my hand mixer beaters fall out? Cookie dough freezes great as do already baked cookies but find out what other desserts you can freeze.

A ball of dough, perfect for easy Easter cookie cut-outs, rests on a white surface beside a wooden rolling pin. A white kitchen towel with red and blue stripes peeks from the top left corner, setting the scene for a delightful baking session.
Use whatever rolling pin you're comfortable with but roll your sugar cookie dough between two sheets of parchment paper. You might want to lightly sprinkle a bit of powdered sugar over your bottom piece of parchment.
dough covered with parchment paper next to rolling pin.
Roll out dough using a rolling pin or a wine bottle between two sheets of parchment paper on a kitchen counter or a sturdy table.
sugar cookie dough on a piece of parchment paper next to a rolling pin.
You'll roll this dough immediately (no chilling) between two pieces of parchment paper and begin cutting out your shapes immediately.

If the dough sticks to the parchment, you can try sprinkling a bit of powdered sugar on the paper.

A metal bunny-shaped cookie cutter, perfect for Easy Easter Cookie Cut-Outs, sits poised on rolled-out dough. Set against a white surface, its ready to create delightful rabbit shapes for the holiday season.
Always start cutting out your rolled cookie dough in one corner and work your way through the rest.
sugar cookie dough on parchment paper cut into bunny head shapes.
Cut out dough with a cookie cutter starting in one corner of the dough. Just roll dough once.
Easy Easter Cookie Cut-Outs: Rolled-out dough with bunny and carrot-shaped cookie cutters on top. A wooden rolling pin is partially visible in the upper left corner, ready to create delightful holiday treats.
Use bunnies in all sorts of poses, carrot cutters, whatever screams Easter to you.

Tools for Making Sugar Cookies

-Stand Mixer or Hand Mixer

-Large mixing bowl

-Rolling pin (I love this tapered edge pin)

-Baking sheet (half sheet pan with raised edges)

-Parchment paper (use Reynold's Wrap parchment or Member's Mark from Sam's Club or another solid brand. I do like Dollar Tree parchment paper but not for rolling out cookie dough.)

-Cookie Cutters (or use a drinking glass)

Recipe Notes

Butter should be on the cool side of room temperature approximately 63°F to 65°F. (I love this digital kitchen thermometer)

Roll out dough to a ¼ inch thick, approximately the thickness of a CD case.

You can get rolling pins with guides to help you assess a ¼ inch thickness if you're new to cut-out cookies.

No need to chill this dough before using.

However, if you're working in a warm house and the dough starts to stick or break, it may have gotten too warm.

In that case, pick up either end of your parchment paper and pace it on a cookie sheet. Put the whole thing in the fridge for 15 minutes before you start working again.

Be sure to break eggs one at a time in a separate cup or bowl before adding to the mixture to be sure eggs are fresh. (You don't want to add a bad egg to a bowl of ingredients).

Cookie dough rolled out on a surface with various shapes cut out, including a rabbit, an egg, and a flower. Metal cookie cutters are placed alongside the dough, perfect for creating Easy Easter Cookie Cut-Outs. The Kitchenerf watermark is visible at the bottom left.
Working on parchment paper allows you to lift the paper up and place it on a cookie sheet if your dough is getting to warm while you're rolling it or cutting it out.

How to Measure Flour

Too much flour or not enough can ruin your batch of cookie dough. Weighing flour is best using a kitchen scale but failing that, use the dip and sweep method to measure your flour. Pour flour into a bowl and fluff it up with a spoon. Now spoon flour into your measuring cup until slightly heaped. Then slide a butter knife or a bench scraper across the top of the measuring cup to remove the excess.

Storage & Make Ahead Instructions

Sugar cookie dough freezes really well.

Freeze the dough, wrapped in plastic wrap and tucked into a freezer safe container, for up to three months.

Or freeze undecorated, baked cookies following the same process, wrapping well, for up three months.

To defrost, take package out of freezer a few hours before you want to serve them. Defrost on the countertop.

More information about freezing cookies.

PIN TO SAVE FOR LATER

Easter cookie pin image.
🐰 Easter Bunny Cut-Out Cookies – Cute, Fun & Delicious!

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Recipe

Yield: 24
sugar cookie dough on parchment paper cut into bunny head shapes.

Soft, flavorful Easter sugar cookie cut-outs that hold their shape beautifully. No chill dough—roll, cut, bake, and decorate with frosting or sanding sugar.

Prep Time: 10 minutes
Cook Time: 12 minutes
Additional Time: 3 minutes
Total Time: 25 minutes

Ingredients

  • 1 cup (two sticks room temperature unsalted butter)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 4 cups all purpose flour
  • 3 Tablespoons vanilla extract ((yes, Tablespoons—it gives these cookies their standout flavor)
  • 1 teaspoon almond extract

Instructions

  1. Beat butter and s ugar with paddle attachment of stand mixer or with electric beaters. Approximately three to five minutes or until the mixture if fluffy and has lightened in color.
  2. Add egg, beat until incorporated with the butter/sugar.
  3. Add extracts and mix for another minute.
  4. Pour in flour and salt. Mix until just combined and no white streaks remain in the dough.
  5. Separate dough into two or three chunks.
  6. Roll out dough using a rolling pin timmediately between two pieces of parchment paper (not wax paper). Sprinkle with powdered sugar if dough sticks to parchment. (It shouldn't if you've measured the flour correctly.)
  7. Roll dough to either ¼ inch thickness for thin cookies or ⅜ inch for thicker cookies.
  8. Cut your desired shapes using cookie cutters.
  9. Bake at 350 F° for 10-13 minutes.
  10. Decorate if desired with frosting, glasze or sanding sugar or sprinkles.

Notes

Butter should be on the cool side of room temperature, approximately 63 to 65 degrees. (I love this digital kitchen thermometer)

You can get rolling pins with guides to help you gauge a ¼ inch thickness if you're new to cut-out cookies.

No need to chill this dough before using.

However, if you're working in a warm house and the dough starts to stick or break, it may have gotten too warm. In that case, pick up either end of your parchment paper and pace it on a cookie sheet. Put the whole thing in the fridge for 15 minutes before you start working again.

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This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.

Nutrition Information

Yield 24 Serving Size 1
Amount Per Serving Calories 202Total Fat 1gSaturated Fat 0gUnsaturated Fat 0gCholesterol 8mgSodium 75mgCarbohydrates 42gFiber 1gSugar 11gProtein 5g

Nutrition information is an estimate because I am not a registered dietician.

Did you make this recipe? Please give it a rating

Please leave a comment on the blog or share a photo on Pinterest

© Jennifer Osborn
Cuisine: American / Category: Cookie Recipes
Easter cookie pin image.

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About Jennifer Osborn

Reporter by trade, dessert blogger by compulsion. Jennifer Osborn shares dessert recipes people actually make.

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