Ingredients
Method
Step 1: Get Set
Heat your oven to 350°F (175°C). Lightly grease one or two baking sheets and set them aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
Step 3: Blend the Wet Ingredients
In a large mixing bowl, beat the softened butter, oil, and sour cream on medium speed for about a minute. Add the sugar and vanilla extract, then continue mixing until the mixture looks smooth and creamy.
Step 4: Form the Dough
Slowly add the dry ingredients to the wet mixture. Mix on low speed just until a soft dough comes together — don’t overdo it.
Step 5: Scoop & Bake
Use a 2-inch cookie scoop to portion the dough onto the prepared baking sheets. Keep the dough balls slightly rough around the edges, then gently press them down to flatten. Bake for 10–12 minutes, until the edges turn lightly golden.
Step 6: Cool Completely
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool fully.
Step 7: Prepare the Buttercream
In a medium bowl, beat the butter, milk, and vanilla until smooth. Gradually add the powdered sugar and mix until fluffy and creamy. Divide the frosting into separate bowls and tint each one with pastel gel food coloring.
Step 8: Decorate
Once the cookies are completely cool, spread frosting generously over the tops. Finish with Easter sprinkles and coarse sugar. Let the frosting set before serving or storing.
Notes
Helpful Recipe Tips
- Fully softened butter makes all the difference for smooth dough and frosting.
- Stop mixing once combined — overmixing leads to dense cookies.
- Cool cookies completely before frosting or the buttercream may melt and slide.
Easy Variations
- Skip the food coloring for a neutral dessert that works year-round.
- Change frosting colors to match any holiday or celebration.
- Add mix-ins like mini chocolate chips or citrus zest for a fun twist.
What to Serve with Easter Sugar Cookies
These cookies pair perfectly with a cold glass of milk or a warm mug of coffee or tea. They also shine on dessert tables alongside cupcakes, brownies, and other bite-sized sweets. After a big meal? Yep — they still hit the spot.How to Store Leftovers
Store frosted cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer with parchment paper between each cookie for up to 3 months.FAQ
How should Easter cookies be decorated?The simplest option is colored frosting and sprinkles. Want something more detailed? Royal icing works great for intricate designs. Are sugar cookies supposed to be soft or crunchy?
That’s personal preference. This recipe leans toward soft and chewy, thanks to the ingredient balance. Does the dough need chilling?
Nope. This dough is ready to bake right away and holds its shape without refrigeration. Can Easter sugar cookies be frozen?
Yes! Both the cookies and buttercream freeze beautifully.