These Easter Sugar Cookies are an easy, roll-out sugar cookie decorated with vanilla buttercream. These festive Easter Cookies are so adorable!
EASTER SUGAR COOKIES
EASTER SUGAR COOKIES
I cannot get over how dang CUTE these Easter Sugar Cookies are! I love the soft colors but also the sprinkles, which are definitely required for sugar cookies. The buttery cut out sugar cookies are decorated with an easy vanilla buttercream.
For the cookies
- 1 package Krusteaz Butter Vanilla Sugar Cookie Mix
- 1/3 cup butter, softened but not melted
- 1 large egg
For the frosting
- 1 cup unsalted butter, slightly softened
- 3 cups powdered sugar
- 1 tablespoon heavy whipping cream
- ½ teaspoon clear vanilla extract
- Gel food coloring
- For the cookies: Preheat the oven to 350°F. In a medium-sized mixing bowl, combine Krusteaz Butter Vanilla Sugar Cookie Mix, butter and egg and beat until well mixed.
- On a well-floured surface, roll out the cookie dough at least ¼-inch thick. Cut to desired shapes with cookie cutter. Place 1 inch apart on a cookie sheet lined with parchment paper or a silicone baking mat.
- Bake 8-10 minutes until the cookies are lightly golden brown around the edges. Allow the cookies to cool completely before frosting.
- For the frosting: Cut the butter into 1 tablespoon-sized pieces and whip in a standing mixer 3-5 minutes, until the butter looks light in color.
- Add powdered sugar and mix on low speed until incorporated, then add heavy whipping cream and vanilla extract. Decrease speed to medium-high and beat for a couple more minutes to whip additional air into the frosting. It should be light and airy.
- To dye each frosting color, add a small drop of food coloring into the frosting and stir until well combined. Pipe designs on each cookie.
Omg these are beyond adorable! Love these
- Miami Food Network -
I just love the way the Easter eggs turned out! Again, I used the small open star tip to alternate the pink and yellow colors, and then uses the same tip as the Easter bunny to make the horizontal lines. It breaks the pattern up a little bit, and I finished if off with some sprinkles.
For the carrots, simply frost the bottom half with white frosting then immediately press it into a pile of orange sugar sprinkles. It’s definitely a technique I use when I am looking to bust out a few quick cookies.
The mini chicks. Are they not the cutest?! Start by drawing an outline around the outside of the cookie. These are frosted in horizontal and vertical lines back and forth continuously piping in one motion (as best as possible). I did use little orange sprinkles for the feet and beak and sugar pearls for the eyes.
Seriously, the open star tips are my favorite for decorating sugar cookies. It’s generally quick and super easy and there’s so many ways you can use this tip, including mini flowers or florets. Since you save so much time with the Krusteaz sugar cookie mix, you’ll have even more time to decorate your cookies