Easter Sugar Cookies
These soft and chewy Easter sugar cookies are a holiday staple. With a hint of almond extract and a perfect crumb, they are ideal for decorating with royal icing or enjoying plain with a glass of milk.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Cuisine: American
Ingredients
All-purpose flour – 2 3/4 cups
Baking soda – 1 teaspoon
Baking powder – 1/2 teaspoon
Unsalted butter, softened – 1 cup
White sugar – 1 1/2 cups
Large egg – 1
Vanilla extract – 1 teaspoon
Almond extract – 1/2 teaspoon
Salt – 1/4 teaspoon
Royal icing and sprinkles – for decoration
Instructions
Preheat oven to 375°F (190°C).
Whisk flour, baking soda, and baking powder in a small bowl.
Cream butter and sugar in a large bowl until light and fluffy.
Beat in the egg, vanilla, and almond extract until well combined.
Gradually mix in the dry ingredients until a soft dough forms.
Roll rounded teaspoonfuls into balls and place on ungreased cookie sheets.
Flatten each ball slightly with the bottom of a glass.
Bake for 8 to 10 minutes until the edges are just starting to turn golden.
Cool on the pan for 5 minutes before transferring to a wire rack.
Decorate with royal icing and festive sprinkles once completely cooled.
Notes
• Use room temperature butter for the best aeration during creaming.
• Do not overbake; the cookies should look slightly underdone in the center when removed.
• Add 1/2 teaspoon of lemon zest for a bright, spring flavor profile.
• If the dough is too soft to roll, chill it in the fridge for 30 minutes.
Find it online: https://pinchofwarmthbakes.com/soft-chewy-easter-sugar-cookies/