Easter Sugar Cookies

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These Easter Sugar Cookies are an easy, roll-out sugar cookie decorated with vanilla buttercream. These festive Easter Cookies are so adorable!  Plus, I am sharing my tips for quick and easy ways to decorate these sugar cookies!

This post is sponsored by Krusteaz. All opinions are my own.

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Adorable Easter cookies sitting on paper grass. There's an Easter egg, a bunny face, a carrot and a chick. The cookies are decorated with pink and yellow buttercream and sprinkles.

I cannot get over how dang CUTE these Easter Sugar Cookies are! I love the soft colors but also the sprinkles, which are definitely required for sugar cookies. The buttery cut out sugar cookies are decorated with an easy vanilla buttercream.

If decorating sugar cookies is intimidating to you, have no fear! I am here to break it all down for you. I am not usually someone who has the patience to get through an entire batch of decorated cookies, but with a few simple piping tips, it makes it WAY easier!

First you need to start with a sugar cookie recipe, and I am about to blow your mind. This one is from a box! I had no idea that I could use a box of Krusteaz Butter Vanilla Sugar Cookie Mix to make cut out sugar cookies.

An overhead view of some decorated Easter Sugar Cookies next to a box of Krusteaz Butter Vanilla Sugar Cookies. The cookies are sitting on paper grass and towels.

This is such a huge time saver- plus it doesn’t require any time in the refrigerator! Just 3 ingredients are needed for these cookies: the Krusteaz cookie mix, butter and an egg.

All you need to do is reduce the amount of butter from ½ cup to 1/3 cup the dough is the perfect consistency to roll it out on a gently floured surface. Depending on the size of your cookie cutters, you can get about 24 cookies.

For these Easter Sugar Cookies, I used a collection of cookie cutters including bunnies, chicks, an Easter egg, and a carrot. The set came with more than I needed, and the Easter egg shape was too big for me, so I ended up purchasing a smaller one at a local craft store.

Adorable Easter cookies sitting on paper grass. There's an Easter egg, a bunny face, a carrot and a chick. The cookies are decorated with pink and yellow buttercream and sprinkles.

I don’t want you to be intimidated to make these cookies, it is for sure a quick and easy process with a box of cookie mix, but I also have plenty of tips for how to make sugar cookies which includes topics such as how thick to make the dough.  

Once all your cookies are baked and cooled, the real fun starts.

I’ve covered how to decorate sugar cookies with buttercream frosting in great detail on a previous post. If buttercream isn’t your thing, I recently became obsessed marble frosting, which is what I did for my Valentine’s day cookies.

To decorate these Easter cookies, you need a batch of my Perfect Vanilla frosting. This frosting is whipped, which makes it nice and fluffy and easy for decorating.

However, the recipe starts with cold butter, which means you need to whip the butter for several minutes at the start, prior to adding any powdered sugar, and continue to whip as the sugar is added. If you do not whip it enough, it will be a little too stiff for piping.

This buttercream will lightly crust over but not enough where you can stack the cookies on top of each other, especially if they are large. I recommend storing them flat.

An overhead view of Adorable Easter cookies spread out on a table top with easter grass and a decorated kitchen towel. There's a decorated Easter egg, a bunny face, a carrot and a baby chick.

Next, pick your color palette. Soft pastels colors such as yellows, pinks, blues and greens are great Easter selections that can be achieved with just a touch of gel color. A toothpick is a great way to transfer the gel colors when you’re trying to use only a small amount. The gel colors are more concentrated than food coloring, so only a tiny bit is needed. 

For decorations, grab some festive sprinkles, sugar pearls or other edible decorations. If you hit up your local craft store, you can find mini bags of single colors of sprinkles that are perfect for occasions like this.

Okay so let’s go through the piping tips you’ll need for these cookies. They are all decorated with either a size 18 or size 21 open star tip and then a size 5 open round tip and that’s it! If you use a set of couplers with your piping bags, it’s even easier to change out the piping tips.

The Easter bunny cookie is a large one, so using an open star tip is a really quick way to decorate large cookies, plus it looks like fur! For the eyes and nose, I used some large sugar pearls, but frosting works well too. Then for the ears, I used the same pink frosting that I used on the Easter eggs.

An adorable Easter bunny sugar cookie decorated with white buttercream .

I just love the way the Easter eggs turned out! Again, I used the small open star tip to alternate the pink and yellow colors, and then uses the same tip as the Easter bunny to make the horizontal lines. It breaks the pattern up a little bit, and I finished if off with some sprinkles.

An Easter egg sugar cookie with pink, yellow and white buttercream and sprinkles is surrounded by fake purple speckled easter eggs.

For the carrots, simply frost the bottom half with white frosting then immediately press it into a pile of orange sugar sprinkles. It’s definitely a technique I use when I am looking to bust out a few quick cookies.

A decorated sugar cookie shaped like a carrot is decorated with buttercream, orange sprinkles and green frosting.

Finally, the mini chicks. Are they not the cutest?! I was inspired by my favorite buttercream cookie decorator, Jenny from Jenny Cookies. Start by drawing an outline around the outside of the cookie. These are frosted in horizontal and vertical lines back and forth continuously piping in one motion (as best as possible). I did use little orange sprinkles for the feet and beak and sugar pearls for the eyes.

A baby chick sugar cookie decorated with yellow buttercream is leaning up against some fake purpled speckled eggs.

Seriously, the open star tips are my favorite for decorating sugar cookies. It’s generally quick and super easy and there’s so many ways you can use this tip, including mini flowers or florets. Since you save so much time with the Krusteaz sugar cookie mix, you’ll have even more time to decorate your cookies.

Want more ideas for your sugar cookie mix? Be sure to check out these adorable Football Cookie Cups and another quick and easy recipe for Almond Cookie Cups.

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Adorable Easter cookies sitting on paper grass. There's an Easter egg, a bunny face, a carrot and a chick. The cookies are decorated with pink and yellow buttercream and sprinkles.

Easter Sugar Cookies

  • Author: Beyond Frosting
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 24 cookies

Description

These Easter Sugar Cookies are an easy, roll-out sugar cookie decorated with vanilla buttercream. These festive Easter Cookies are so adorable!  

Ingredients

For the cookies

For the frosting

  • 1 cup unsalted butter, slightly softened
  • 3 cups powdered sugar
  • 1 tablespoon heavy whipping cream
  • ½ teaspoon clear vanilla extract
  • Gel food coloring

Instructions

  1. For the cookies: Preheat the oven to 350°F. In a medium-sized mixing bowl, combine Krusteaz Butter Vanilla Sugar Cookie Mix, butter and egg and beat until well mixed.
  2. On a well-floured surface, roll out the cookie dough at least ¼-inch thick. Cut to desired shapes with cookie cutter. Place 1 inch apart on a cookie sheet lined with parchment paper or a silicone baking mat.
  3. Bake 8-10 minutes until the cookies are lightly golden brown around the edges. Allow the cookies to cool completely before frosting.
  4. For the frosting: Cut the butter into 1 tablespoon-sized pieces and whip in a standing mixer 3-5 minutes, until the butter looks light in color.
  5. Add powdered sugar and mix on low speed until incorporated, then add heavy whipping cream and vanilla extract. Decrease speed to medium-high and beat for a couple more minutes to whip additional air into the frosting. It should be light and airy.
  6. To dye each frosting color, add a small drop of food coloring into the frosting and stir until well combined. Pipe designs on each cookie.
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