Easter Sugar Cookies and The Perfect Easter Basket from Target®
Learn how to decorate festive Easter Sugar Cookies with licorice, jelly beans, and more. A great dessert recipe for any spring occasion.
Not a fan of carrot cake? No problem! These Easter Sugar Cookies are the next best thing. They are soft and chewy with bright and festive designs that are fun and tasty for all ages. Even when it’s not Easter, these homemade sugar cookies with almond-scented icing are a delicious treat for any spring occasion. I always love to pull out this classic dessert for family gatherings, school parties, and cookie exchanges. They are so versatile and brighten any dessert table!
EASTER SUGAR COOKIES
The best part is that this recipe is pretty easy to follow, and I will guide you through every step. Decorating them is the best part: licorice, jelly beans, sprinkles, edible glitter, and intricate icing designs turn each cookie into a work of art. Whether enjoyed as a dessert after Easter Sunday dinner, given as gifts, or hidden in an Easter basket, these cookies capture the playful and joyful spirit of the spring holiday. Speaking of easter baskets, keep reading to see what I did this year with one of my favorite brands!
Find my expert tips on how to make the best homemade Easter Sugar Cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easter Sugar Cookies Recipe:
- Soft & Buttery: Each sugar cookie is tender and melts in your mouth with an irresistible pastel icing to polish them off.
- Kid-Friendly Baking: This is a fun recipe to make with the kids. The decorating becomes a creative activity that’s enjoyable for all ages.
- Festive Spring Dessert: These sugar cookies are ideal for Easter gatherings, cookie exchanges, and family parties. Using chilled dough and bright pastel icing ensures a bakery-style finish.
- Customizable Cookies: Add jellybeans, Twizzler stems, and edible markers for festive, eye-catching Easter cookie decorations.
TARGET EASTER BASKETS + CANDIES FOR COOKIES
I am beyond thrilled to be an Ambassador for Target® Grocery Essentials this year. If you know me personally, you know that I’m a HUGE fan of Target! I shop there at least once a week for all their great values and cute things. With Easter approaching fast, I headed to Target last week to purchase some goodies for my kids’ Easter baskets. I knew Target would be the ultimate destination for my candy and baking needs.
I purchased a few bags of the Starburst Sweet & Sour Jellybeans and Twizzlers Grass and whipped up these cute Easter Cookies! The Sugar Cookie Recipe comes from Target’s Recipe Collection. They are soft, chewy, and oh so delicious! 😋
I used the Starburst Sweet & Sour Jellybeans to create the flowers on the cookies, and the ears on the bunnies! I also used the Twizzler’s Grass as the stem on the flowers. Super cute and super easy! Now on to these adorable Easter Baskets! Target Grocery Essentials has everything you need to fill your Easter Baskets to the brim! I couldn’t resist the GODIVA® Dark Chocolate Bunny.
The Peeps have new flavors that are so good: Lemon Delight, Orange and Lime Creme. I also added some Lindt Chocolate Chick’s and more Starburst Sweet and Sour Jellybeans to each basket. Yum! I think the kids are going to love these! Cadbury White Chocolate Mini Eggs and White Chocolate M&M’s are a few more of the candies that can only be found at Target! So head on over and get your Easter shopping done in one stop!
Ingredients
Easter Sugar Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
Icing
- 2 cups powdered sugar
- 5 teaspoons milk
- 4 teaspoons light corn syrup
- 1/2 teaspoon almond extract
- food coloring
Instructions
For The Sugar Cookies
Combine flour, baking powder, baking soda, and salt in a medium bowl. Whisk together, set aside.
With an electric-mixer on medium speed, beat butter and sugar until creamy. Beat in egg and vanilla until light and fluffy.
Gradually add the flour mixture until a soft dough forms. Divide the dough in half. Flatten each half into a 4-inch disc. Cover with plastic wrap and refrigerate at least 30 minutes or overnight.
Preheat oven to 350° F. Line two large baking sheets with parchment paper. Sprinkle dough lightly with flour. Roll one disc of dough out on a lightly floured countertop. Roll the dough to 1/2 inch thickness. With a 3-4 inch egg-shaped cookie cutter, cut the dough out. Transfer egg shapes to baking sheets. Repeat with the remaining dough.
Bake cookies until lightly browned around edges, about 10 minutes. Let cook completely before icing.
For The Icing
Stir powdered sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. (You may need to add a little extra milk) Divide the icing into separate bowls and stir in the desired food coloring. Note: I used pink and yellow and left some icing white.
How To Decorate Easter Sugar Cookies:
For Bunny Cookies
Spread white icing on the cookie. Let dry for 10 minutes. Add two pink jellybeans for the ears. Spread a dollop of icing on the back end of the bunny for the tail. Top with shredded coconut. Create two black eyes in front of bunny ears with edible black marker. For fluffier tails, mix coconut with a touch of icing to make it stick better.
For Flower Cookies
Spread the desired color of icing on the cookie. Create a flower shape with 5 to 6 jelly beans. Cut one-half of a green or yellow jellybean for the center of the flower. Cut 1/2 inch of Twizzler grass for the flower stem. For extra detail, pipe leaves or vines using green icing for a realistic spring look.
Servings
Yields: 16 Easter sugar cookies.
Storage
Store cooled cookies in an airtight container at room temperature for 5 days, separating layers with parchment paper. To freeze, store un-iced cookies for up to 3 months and thaw before decorating. Decorated cookies can be frozen individually with parchment between them and thawed gently to protect the icing.
Holly’s Tips for The Best Easter Sugar Cookies Recipe:
- Chill The Dough First: Refrigerate the cookie dough for at least 30 minutes, or overnight, to prevent spreading and achieve perfectly shaped cookies.
- Avoid Overbaking: Remove cookies when edges are lightly browned for soft, tender centers.
- Room Temperature Butter Is Best: Ensure butter is softened (not melted) for better texture and smooth dough.
- Use Pastel Icing: Use soft pinks, yellows, and greens to create vibrant, picture-perfect Easter cookies.
- Glossy Finish: Adding corn syrup to icing gives a shiny, professional-looking finish that sets beautifully.
- Precise Piping Method: Use small spoons or piping bags for detailed designs like bunnies, flowers, and Easter patterns.
- Prevent Icing Drying: Cover unused icing with plastic wrap directly on the surface to keep it smooth and easy to work with.
- Make It Your Own: Try bunnies, flowers, or chicks. Cookie cutters in 3-4 inch sizes work best, and chilled dough ensures the shapes hold while baking.
Frequently Asked Questions:
Yes, refrigerate the dough for 30 minutes or overnight. For longer storage, freeze the dough for up to 3 months and thaw before rolling and cutting.
Use chilled dough and lightly flour your countertop when rolling. Avoid overmixing the dough, and line baking sheets with parchment paper to keep shapes intact.
A glossy icing made with powdered sugar, milk, corn syrup, and almond extract works best. It sets beautifully and allows for vibrant pastel colors.
To make Easter Sugar Cookies vegan, replace the butter with a plant-based margarine or coconut oil, and swap the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a chia egg. Use a plant-based milk, such as almond or oat milk, in the icing, and ensure your food coloring and any decorative candies are vegan-friendly.
To make Easter Sugar Cookies gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum or another binder to help the dough hold together. Chill the dough before rolling to prevent cracking, and handle it gently when cutting shapes. Baking times may be slightly shorter or longer, depending on your flour blend, so watch for lightly golden edges.
Similar Recipes
Craving something similar? Make The Best Sugar Cookies next.
Wanting something different? My Sugar Cookie Truffles are bite-sized, festive treats.
Searching for more Easter recipes? Try my Carrot Cake Cookies with Cream Cheese Frosting and Bunny Bait.
Looking for more spring dessert recipes? Bake my Lemon Sugar Cookies with Lemon Frosting, Sugar Cookie Bars, and Glazed Lemon Brownies.
Have you made this Easter Sugar Cookies recipe? 🐣🌷
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #EasterSugarCookies #LifeInTheLofthouse
Easter Sugar Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
ICING
- 2 cups powdered sugar
- 5 teaspoons milk
- 4 teaspoons light corn syrup
- 1/2 teaspoon almond extract
- food coloring
Instructions
- Combine flour, baking powder, baking soda and salt in a medium bowl. Whisk together, set aside.
- With an electric-mixer on medium speed, beat butter and sugar until creamy. Beat in egg and vanilla until light and fluffy.
- Gradually add in flour mixture until a soft dough forms. Divide the dough in half. Flatten each half into a 4-inch disc. Cover with plastic wrap and refrigerate atleast 30 minutes or overnight.
- Preheat oven to 350° F. Line two large baking sheets with parchment paper. Sprinkle dough lightly with flour. Roll one disc of dough out on a lightly floured countertop. Roll dough to 1/2 inch thickness. With a 3-4 inch egg shaped cookie cutter, cut dough out. Transfer egg shapes to baking sheets. Repeat with remaining dough.
- Bake cookies until lightly browned around edges, about 10 minutes. Let cook completely before icing.
ICING
- Stir powdered sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. (You may need to add a little extra milk) Divide icing into separate bowls and stir in desired food coloring. ( I used pink and yellow and left some icing white)
For Bunny Cookies
- Spread white icing on cookie. Let dry for 10 minutes. Add two pink jellybeans for the ears. Spread a dallop of icing on the back end of bunny for the tail. Top with shredded coconut. Create two black eyes in front of bunny ears with edible black marker.
For Flower Cookies
- Spread desired color of icing on cookie. Create flower shape with 5 to 6 jelly beans. Cut one half of a green or yellow jellybean for center of flower. Cut 1/2 inch of Twizzler grass for flower stem.
Recipe Adapted From: Target Online Recipe Collection. 🎯
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Wow. Everything from the cookies to the Easter baskets is absolutely darling!! I’ll be heading to target!!
Oh, my goodness!! What an exciting ambassadorship!!! I am totally jealous 😉 in a good way of course! I puffy heart love Target, and I end up spending way too much time (and money) there every week. These cookies are stinking adorable. Love those little bunnies!!!
Those baskets are so cute, Holly! And I ADORE these cookies! So festive and pretty 🙂 Target’s my happy place!