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Irresistible Glazed Easter Sugar Cookies

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Soft, buttery sugar cookies with a shiny, sweet glaze perfect for Easter celebrations. Easy to make and decorated with festive pastel colors and shapes.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 tbsp milk
  • For the glaze:
  • 2 cups (240 g) powdered sugar
  • 2–3 tbsp milk, plus more as needed
  • 1 tbsp lemon juice
  • Food coloring (optional)

Instructions

  1. Take the butter and eggs out of the fridge about 30 minutes before starting so they reach room temperature.
  2. In a medium bowl, whisk together 2 ¾ cups (345 g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  3. Using an electric mixer, beat 1 cup (225 g) softened unsalted butter with 1 cup (200 g) granulated sugar on medium speed for about 3-4 minutes until light and fluffy.
  4. Beat in 2 large eggs, one at a time, followed by 2 teaspoons vanilla extract. Mix until fully combined.
  5. Gradually add the flour mixture in three batches, alternating with 2 tablespoons milk, mixing on low speed just until incorporated. Do not overmix.
  6. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Lightly flour your work surface and rolling pin. Roll dough to about ¼-inch (6 mm) thickness.
  9. Use Easter-themed cookie cutters to cut shapes. Place cookies about 1 inch (2.5 cm) apart on baking sheets.
  10. Bake for 8-10 minutes until edges start to turn golden but centers remain soft.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. In a small bowl, whisk together 2 cups (240 g) powdered sugar, 2 tablespoons milk, and 1 tablespoon lemon juice until smooth. Add more milk if needed for spreadable consistency. Tint with food coloring if desired.
  13. Use a spoon or small offset spatula to spread a thin layer of glaze over each cooled cookie.
  14. Let the glaze set at room temperature for at least 1 hour before stacking or storing.

Notes

Chilling the dough for at least 1 hour is essential to prevent spreading and maintain cookie shapes. Spread glaze thinly and allow to harden at room temperature for best results. Use parchment or silicone mats to prevent sticking. Dough can be refrigerated up to 2 days before baking. For dairy-free, swap butter with coconut oil and milk with almond or oat milk. For gluten-free, use a 1:1 gluten-free flour blend but expect slight texture differences.

Nutrition

Keywords: Easter sugar cookies, glazed sugar cookies, festive cookies, homemade sugar cookies, Easter treats, pastel cookies, holiday baking

Find it online: https://yumnode.com/irresistible-glazed-easter-sugar-cookies-recipe-easy-homemade-festive-treats/