Easter Sugar Cookies
These Easter Sugar Cookies are soft, buttery sugar cookies tinted in four pastel colors, baked until just set, and sandwiched with a fluffy homemade vanilla buttercream filling.
Servings 12 servings
Calories 714kcal
Equipment
Ingredients
- 2 & 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 & 1/2 cups granulated sugar
- 1 large egg
- 1 & 1/2 teaspoons vanilla extract
- gel food coloring
For the buttercream filling
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- In a medium bowl, stir together the flour, baking soda, baking powder, and salt and set aside.2 & 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- In a large bowl, beat the butter and sugar with a hand mixer until light and fluffy.1 cup unsalted butter, 1 & 1/2 cups granulated sugar
- Add in the egg and vanilla extract and mix to combine.1 large egg, 1 & 1/2 teaspoons vanilla extract
- Add in the dry ingredients to the wet ingredients slowly, about 1 cup at a time. Beat using a hand mixer to mix.
- Divide the dough into 4 bowls, add about 2-3 drops of the food coloring to each one, 2-3 drops of pink in one bowl, 2-3 drops of blue in another bowl, etc.gel food coloring
- I used clean beaters and used the hand mixer once again to combine the cookie dough with the food coloring. Just make sure to wash them each time before mixing each color.
- Scoop about 1 tablespoon of dough, roll into a ball, and place on the prepared cookie sheet, leaving about 1 1/2 inches apart from each dough ball.
- Bake in the preheated oven for 7-8 minutes or until the edges are slightly getting brown. Let them cool for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, make the buttercream frosting. In a large bowl add 2 sticks of butter and 2 cups of powdered sugar and beat together using a hand mixer.1 cup unsalted butter, 4 cups powdered sugar
- Add the other 2 cups of powdered sugar and mix again. Add in the vanilla extract and salt, and beat until it’s a pale color and fluffy, about 3 minutes.1 teaspoon vanilla extract
- Once the cookies are completely cool, add the buttercream to a zip lock bag and cut a small piece of the tip-off, pipe the buttercream on the bottom of one cookie and then take another cookie and place it on top and slightly press down so it sticks and makes a sandwich.
- Repeat with all the other colors of cookies and then serve and enjoy!
Notes
- Chill the dough for at least 30 minutes to make handling easier.
- Bake cookies on a prepared baking sheet lined with parchment paper for easy removal and cleanup.
- Let cookies cool on a wire rack before frosting to prevent melting.
- Get creative with frosting and decorations – this is where the fun really begins!
Nutrition
Calories: 714kcal | Carbohydrates: 107g | Protein: 4g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 200mg | Potassium: 65mg | Fiber: 1g | Sugar: 84g | Vitamin A: 968IU | Calcium: 24mg | Iron: 1mg