Easy Easter Cookie Cut-Outs: You'll love the taste of these super flavorful cut-out sugar cookies for Easter. You'll really appreciate how easy, foolproof and quick the cookies are to make. Top with easy cookie frosting or a glaze or just sprinkle with colorful sanding sugar.
Jump to:
- Easy Easter Cookie Spotlight
- Ingredients
- Step by Step Directions
- How to Make Thin, Crispy or Puffy and Soft Sugar Cookies
- Cookie Baking Advice
- Step by Step Sugar Cookie Photos
- Tools for Making Sugar Cookies
- Recipe Notes
- How to Measure Flour
- Storage & Make Ahead Instructions
- PIN TO SAVE FOR LATER
- Sugar Cookie Cut-Out Recipe for Easter
- Recipe
- Final thoughts
- Good Cookie Recipes
- Comments
Easy Easter Cookie Spotlight
I'm betting you'll never make other cut-out cookie recipes again after trying this one, which by the way, is the brainchild of Pamela Eleanor Yochum aka "Grammy Pammy."
These Grammy Pammy cookies are:
- Delicious
- Fool proof
- Easy
- Hold their shape
- No chill
- Quick
Decorate the cookies with this Easy Sugar Cookie Icing.
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,
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
- Cream the butter and sugar together in a large mixing bowl.
- Mix in the egg and the extracts.
- Add the flour and salt until just combined.
- Roll out between two sheets of parchment paper.
- Cut into shapes using cookie cutters or a drinking glass. (Where can I find cookie cutters?)
- Bake at 350 F° on parchment lined baking sheets.
- Let cool then decorate. (where can I find sprinkles?)
How to Make Thin, Crispy or Puffy and Soft Sugar Cookies
You're in charge of whether these cookies are thin or fluffy by how thin you roll out the dough.
Sugar cookie dough rolled to a quarter of an inch will be thin and crispy.
If you roll your dough to ⅜ of an inch or greater, you're doing to have thicker cookies.
Once you get comfortable rolling out cookie dough, you'll instinctively roll the dough to the thickness you desire.
Until then, get a rolling pin with guides on either end to help you perfect your dough.
Cookie Baking Advice
You may find these baking posts helpful, from 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.
Step by Step Sugar Cookie Photos
If the dough sticks to the parchment, you can try sprinkling a bit of powdered sugar on the paper.
Tools for Making Sugar Cookies
-Stand Mixer or Hand Mixer
-Large mixing bowl
-Rolling pin (I love this tapered edge pin)
-Baking sheet (best 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, approximately 63 to 65 degrees. (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).
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
Sugar Cookie Cut-Out Recipe for Easter
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Recipe
Easy Easter Cookie Cut-Outs
You'll love the taste of these super flavorful cut-out sugar cookies for Easter, topped with a frosting that crusts over sprinkled with colorful sanding sugar.
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, 3 Tablespoons is correct)
- 1 teaspoon almond extract
Instructions
- 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.
- Add egg, beat until incorporated with the butter/sugar.
- Add extracts and mix for another minute.
- Pour in flour and salt. Mix until just combined and no white streaks remain in the dough.
- Separate dough into two or three chunks.
- 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.)
- Roll dough to either ¼ inch thickness for thin cookies or ⅜ inch for thicker cookies.
- Cut your desired shapes using cookie cutters.
- Bake at 350 F° for 10-13 minutes.
- Decorate if desired with frosting, glasze or sanding sugar or sprinkles.
Notes
Butter should be on the cool side, 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.
Recommended Products
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.
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KitchenAid KP26M1XER 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Empire Red -
KitchenAid Bamboo Spatula Set, 2-Piece, Aqua Sky
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Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
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Reynolds Kitchens Parchment Paper Roll, 60 Square Feet
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Nordic Ware Naturals Aluminum Commercial Half Sheet - USA Made Cookie Sheet Pan, 2-Pack
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Cuisinart HM-90BCS Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, Brushed Chrome
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Wilton 12-Inch Disposable Decorating Bags for Piping and Decorating with Assorted Icings, Flexible and Microwave-Safe, Bags Only (24-Count), White
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Sweets Indeed Sprinkles, Easter Sprinkles, Spring Shapes, 4 Pack, Edible Sprinkle Mix, Perfect for Cake Decorations, Baking, Ice Cream, Cookies, Cupcake Topper (Easter)
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Ann Clark Cookie Cutters Easter Egg Cookie Cutter 4" Made in USA
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Easter Egg Cookie Cutter Set - 4 Piece - 4", 3 ⅜", 2 ½", 2" - Egg Shaped Cookie Cutters, Stainless Steel Biscuit Pastry Cutters
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 116Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 8mgSodium 68mgCarbohydrates 25gFiber 1gSugar 9gProtein 2g
Nutrition information is an estimate because I am not a registered dietician.
Final thoughts
This sugar cookie recipe is going to win you compliment after compliment and oohs and aaahs from family and friends.
Unless that is, you're planning to scarf down the whole batch yourself. But hey, no judgment here.
Even better, you're going to walk away a more confident baker after making this rolled sugar cookie recipe.
Good Cookie Recipes
Two more Easter cookie recipes you might like are Bird's Nests using shredded wheat and Pastel cookies made with DIY food coloring.
More sugar cookie recipes for you include Easy Drop Sugar Cookie, Grapefruit Sugar Cookies, Confetti Cookies, Roll-Out Sugar Cookiesand St. Patrick's Day Cookies.
You may also like Toffee Doodle Cookies, Cookie Monster Cookies and Chocolate Cinnamon Cookies or Chocolate Chipless. If you're making these for St. Patrick's Day, you could also make Shamrock Cookies.
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