Ingredients
Method
Step 1: Get Ready
Heat your oven to 350°F (175°C). Lightly grease one or two baking trays or line them with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
Step 3: Blend the Wet Ingredients
In a large bowl, beat the softened butter, vegetable oil, and sour cream for about one minute until smooth. Add the sugar and vanilla, then mix again until creamy and well blended.
Step 4: Form the Dough
Slowly add the dry ingredients into the wet mixture. Mix on low speed just until a soft dough forms. Don’t overdo it.
Step 5: Scoop and Bake
Using a cookie scoop (about 2 inches), drop dough portions onto the baking sheet, leaving space between each. Lightly press them down, keeping the edges slightly rough for that classic crinkle look. Bake for 10–12 minutes, just until the edges turn lightly golden.
Step 6: Cool Completely
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool fully before decorating.
Notes
Make the Buttercream Frosting
In a bowl, beat the butter, milk, and vanilla until smooth. Gradually add powdered sugar and mix until fluffy and creamy. Divide the frosting into separate bowls and tint each one with pastel gel food coloring.Decorating the Cookies
Spread a generous layer of frosting over each cooled cookie. Finish with Easter sprinkles or coarse sugar. Let the frosting set before serving or storing.Recipe Tips
- Softened butter is key for smooth dough and lump-free frosting.
- Stop mixing as soon as the dough comes together to keep cookies tender.
- Cool cookies completely before frosting or the buttercream will melt and slide.
Frequently Asked Questions
How should I decorate Easter cookies?Frosting is the easiest option—just tint it with pastel colors. For detailed designs, royal icing works beautifully. Are sugar cookies supposed to be soft or crunchy?
That depends on the recipe. This one is designed to create soft, chewy cookies with lightly crisp edges. Do I need to chill the dough first?
No chilling required. This dough holds its shape well and bakes perfectly straight from the bowl. Can Easter sugar cookies be frozen?
Yes! Both the cookies and the buttercream freeze well when stored properly in airtight containers.