Simple Easter Sugar Cookies with Buttercream

Here is my go-to Easter sugar cookie recipe, complete with a smooth, creamy buttercream frosting that spreads like a dream. These cookies have the perfect balance of sweetness and vanilla, with a soft center and slightly crispy edges.

These sugar cookies have become our family’s Easter tradition, and my kids love helping decorate them with pastel frostings and sprinkles. I always make a double batch because they disappear so quickly – plus, who doesn’t love cookies with their morning coffee the next day?

What Kind of Butter Should I Use?

For these sugar cookies, unsalted butter is your best bet since it gives you complete control over the saltiness of your cookies. Make sure your butter is genuinely softened at room temperature – not melted or still cold – which usually takes about 1-2 hours on the counter. While European-style butter with its higher fat content can work, regular American butter is perfectly fine and more budget-friendly for this recipe. Just remember that margarine or butter substitutes won’t give you the same tender, buttery results that real butter provides – they contain more water and can affect both the texture and flavor of your finished cookies.

Options for Substitutions

These cookies are pretty forgiving when it comes to substitutions. Here’s what you can swap if needed:

• Plain flour: All-purpose flour is a must for these cookies to maintain the right texture. Self-rising flour won’t work here since we’re adding our own leavening agents.
• Sour cream: You can replace sour cream with plain Greek yogurt in equal amounts. Regular yogurt works too, but strain it first to remove excess liquid.
• Vegetable oil: Any neutral-flavored oil works well here – canola, sunflower, or even melted coconut oil (though this might add a slight coconut taste).
• Vanilla essence/flavoring: Feel free to switch things up with almond extract (use half the amount) or vanilla bean paste (same amount). Pure vanilla extract works great too.
• Icing sugar: Also known as powdered sugar or confectioner’s sugar – you’ll need to stick with this type for the frosting to work properly.
• Sprinkles: Any decorative toppings work here – colored sugar, nonpareils, or even crushed candy pieces. Just pick something that matches your theme!

Watch Out for These Mistakes While Baking

The biggest challenge when making sugar cookies is overworking the dough – mixing too much after adding the flour can lead to tough, hard cookies instead of the soft, tender texture we’re after. Another common mistake is rolling the dough too thin or too thick – aim for about 1/4 inch thickness to get cookies that bake evenly and hold their shape without becoming brittle or doughy. When it comes to the buttercream frosting, room temperature butter is crucial – cold butter will leave lumps, while overly soft or melted butter will make your frosting greasy and unable to hold its shape. For the best results, let your cookies cool completely before frosting them, and if your buttercream becomes too soft while decorating, pop it in the fridge for 10-15 minutes to firm up slightly.

What to Serve With Sugar Cookies?

These sweet Easter cookies are perfect for serving alongside some festive drinks and complementary treats! A cold glass of milk is the classic go-to, but you can also pair them with hot chocolate or warm tea for a cozy touch. For a special Easter gathering, try serving them as part of a dessert spread with fresh fruit like strawberries or raspberries to balance out the sweetness. If you’re hosting an afternoon tea party, these cookies work great on a platter with some chocolate-covered strawberries and maybe even some pastel-colored macarons to keep the Easter theme going.

Storage Instructions

Keep Fresh: These Easter sugar cookies stay fresh at room temperature for up to 5 days when stored in an airtight container. Pro tip: place a piece of bread in the container – it helps keep the cookies soft and prevents the buttercream from drying out. Just make sure to layer them with parchment paper to protect the frosting.

Freeze: Want to get ahead of your Easter baking? You can freeze these cookies, frosted or unfrosted, for up to 3 months. Place them in a freezer-safe container with parchment paper between layers. If freezing decorated cookies, let the frosting harden first, then freeze them in a single layer before stacking.

Make Ahead: The cookie dough can be made up to 2 days ahead and stored in the fridge. You can also prepare the buttercream frosting a day in advance – just keep it in an airtight container in the fridge. When you’re ready to use it, let it come to room temperature and give it a quick whip to make it smooth and spreadable again.

Preparation Time	20-30 minutes
Cooking Time	10-12 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 30-40 g
• Fat: 200-220 g
• Carbohydrates: 600-650 g

Ingredients

For the cookies:

• 1 tsp salt
• 4 1/2 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 1 cup sour cream
• 1 tsp baking powder
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 1 1/2 tsp vanilla extract
• 1/2 cup softened unsalted butter (room temperature, about 70°F for easy creaming)

For the buttercream frosting and topping:

• 1/2 cup unsalted butter (softened)
• 1 1/2 tsp vanilla extract
• 3 cups powdered sugar (sifted to remove lumps for a smooth frosting)
• Easter-themed sprinkles (optional, for festive decoration)
• 3 tbsp milk (whole milk makes it extra creamy)

Step 1: Preheat Oven and Prepare Baking Sheet

Begin by preheating your oven to 350°F (175°C).

Lightly grease a baking sheet or line it with parchment paper to prevent the cookies from sticking.

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Set this mixture aside for later use.

Step 3: Mix Wet Ingredients

In a large bowl, add the softened butter, oil, and sour cream.

Beat these ingredients on medium speed for about one minute.

Then, add sugar and vanilla extract, and continue beating until the mixture is smooth and creamy.

Step 4: Combine Ingredients to Form Dough

Gradually add the dry ingredients to the wet mixture.

Mix on low speed just until the dough forms a ball.

Be careful not to overmix.

Step 5: Shape and Bake the Cookies

Using a two-inch cookie scoop, scoop out portions of cookie dough and place them onto the prepared baking sheet, allowing space between each for spreading.

Leave the edges rough for a unique texture.

Use the bottom of a glass to gently flatten each cookie, enhancing the jagged edges.

Bake in the preheated oven for 10-12 minutes or until the edges are slightly browned.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Prepare Buttercream Frosting

In a medium mixing bowl, cream together the butter, milk, and vanilla until smooth.

Gradually add powdered sugar, beating the mixture until it becomes smooth and creamy.

Add gel coloring, stirring well, and adjust the color to your liking.

Step 7: Frost and Decorate the Cookies

Once the cookies have cooled completely, generously frost each cookie with the prepared buttercream.

Sprinkle coarse sugar and add Easter sprinkles of your choice for decoration.

Allow the frosting to set up before storing the cookies.

To store, place the cookies in a container with parchment paper between the layers to keep them fresh and intact.