Holiday baking is my favorite time to bake all my favorite desserts for my family and friends. My easter sugar cookies are the perfect cookie to bring to your special family gatherings this easter!

These easter sugar cookies are the moistest sugar cookies you will ever have! They will literally melt in your mouth. Along with being the best sugar cookie recipe out there, they also have the best royal icing. Combined together these make for the best easter treat!

I’m beyond excited that I’m able to start easter baking. Holiday baking is my absolute favorite. Being able to bake desserts and adding special things to them for each holiday makes baking all the more fun.

These easter sugar cookies are so good that once you try them, you’ll be wanting to add the recipe to your recipe book immediately!

This post is all about easter sugar cookies with the best royal icing.

Easter Sugar Cookies with Royal Icing

Sugar Cookie Ingredients

Butter: Your butter should be softened, and I highly suggest that you use unsalted butter so that you can control the flavor of the salt.
Sugar: If you know me or know any of my recipes I more than likely will be using granulated sugar. I love the classic flavor, and it helps the cookies hold their shape.
Vanilla extract: My favorite flavoring for any cookies. Of course you can use whatever flavor you’d like (lemon, maple, peppermint, etc.) however vanilla extract makes these easter sugar cookies a classic.
Eggs: Eggs are a must for any cookie recipe.
Flour: All-purpose flour is the best flour to use for this sugar cookie recipe.
Baking powder: Just a small amount of baking powder goes a long way in helping your cookie have the perfect texture.
Salt: If using unsalted butter (which is best to control the flavor).

Royal Icing Ingredients

Powdered sugar: Best used for this icing so that your icing is able to harden and it also works best if you’re piping the icing on the sugar cookies.
Meringue powder: This is the best egg white substitute!
Water: Using water allows your powdered sugar to form into the perfect consistency for icing your sugar cookies.
Food coloring: This is optional but is definitely needed if you’re wanting your sugar cookies to have added color. I used gel food coloring for my recipe.

How To Make Sugar Cookies

Combine soften butter and sugar in a bowl of a stand mixer. Or in a large bowl for a hand mixer. Beat until combined.
Add eggs and vanilla extract and beat until combined. Mixture should be light and fluffy.
In a medium sized bowl combine your flour, salt, and baking powder. Mix until well combined
Stir in dry ingredients one cup at a time into your wet dough until well combined and completely smooth.
The dough should be pretty sticky still. That’s completely normal. Lay out a piece of plastic wrap and put about half the dough on it. Cover with another piece of plastic wrap and flatten the dough. Store in the fridge and let chill for at least 3 hours.
Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Dust a clean area on your counter with flour. Don’t be light with the flour. Unwrap your cookie dough and place it on the flour. Sprinkle a small amount of flour onto of your cookie dough. Roll out the dough to 1/4 inches. You will need to add more flour as needed so the cookie dough doesn’t stick to the rolling pin and counter. (Be generous but don’t overdo it, it will cause the cookies to be super dry).
Use you’re favorite easter cookie cutters to cut shapes and use a spatula to remove from the counter and put onto your cookie sheet.
Bake at 350 degrees for 8-10 minutes or until the edges are very lightly golden brown. Be aware that smaller cookies will need less baking time and larger cookies will require more baking time.
Remove cookies immediately after coming out of oven and place onto a cooling rack or a clean space on your countertop.
Allow cookies to completely cool before decorating.

How To Make Royal Icing

In a bowl of a stand mixer or use a medium sized bowl if you’re using a hand mixer, combine the powdered sugar and meringue powder and half of the water. Keep adding the water until the frosting is the right texture to pipe onto your cookies. Thick but pipeable. (you may need more or less water depending how thick or thin you want the icing).
If coloring the frosting separate in bowls and color with your desired colors.
Add your icing to a piping bag and cut a small piece off the tip of the piping bag. (you can also use a piping tip if you wish).
Pipe icing on the cookies and add your favorite sprinkles.
Allow cookies to harden before serving or storing. This will take several hours and depends on the thickness of your cookies.

Why you’ll Love This Easy Easter Sugar Cookie Recipe with the Best Royal Icing

These sugar cookies are super moist and not your basic sugar cookie. They melt in your mouth and have the perfect butter flavor. You won’t ever be going back to store bought sugar cookies.
My sugar cookies can be used for any holiday. Switch out the cookie cutters and make easy sugar cookies for any holiday you want!
These sugar cookies don’t spread while baking. Allowing for perfect shaped cookies right out of the oven.
This sugar cookie recipe is super easy to make and is the perfect recipe to use when having a family gathering where everyone (including the kiddos), have a cookie baking and decorating party.

Questions For You

What other cookie recipes would you like to see on my blog?
Do you prefer thicker and softer sugar cookies or more thin and crispy sugar cookies?

Easy Easter Sugar Cookies with the Best Royal Icing

My Easter sugar cookies are super simple to make. They are very moist and have the best royal icing to make the sweetest Easter treat!

Print Recipe Pin Recipe

Prep Time 1

Cook Time 10

Chilling Time 3

Total Time 4 10

Course Dessert

Servings 30

Calories 150 kcal

Ingredients

Sugar cookies

1 cup unsalted butter soften
1 cup granulated sugar
2 tablespoons vanilla extract
2 eggs
2 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon table salt

Royal icing frosting

4 cups powdered sugar
2 tablespoons meringue powder
8-10 tablespoons water
food coloring optional

Instructions

Sugar Cookies

Combine soften butter and sugar in a bowl of a stand mixer. Or in a large bowl for a hand mixer. Beat until combined.
Add eggs and vanilla extract and beat until combined. Mixture should be light and fluffy.
In a medium sized bowl combine your flour, salt, and baking powder. Mix until well combined
Stir in dry ingredients one cup at a time into your wet dough until well combined and completely smooth.
The dough should be pretty sticky still. That's completely normal. Lay out a piece of plastic wrap and put about half the dough on it. Cover with another piece of plastic wrap and flatten the dough. Store in the fridge and let chill for at least 3 hours.
Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Dust a clean area on your counter with flour. Don't be light with the flour. Unwrap your cookie dough and place it on the flour. Sprinkle a small amount of flour onto of your cookie dough. Roll out the dough to 1/4 inches. You will need to add more flour as needed so the cookie dough doesn't stick to the rolling pin and counter. (Be generous but don't overdo it, it will cause the cookies to be super dry).
Use you're favorite easter cookie cutters to cut shapes and use a spatula to remove from the counter and put onto your cookie sheet.
Bake at 350 degrees for 8-10 minutes or until the edges are very lightly golden brown. Be aware that smaller cookies will need less baking time and larger cookies will require more baking time.
Remove cookies immediately after coming out of oven and place onto a cooling rack or a clean space on your countertop.
Allow cookies to completely cool before decorating.

Royal Icing

In a bowl of a stand mixer or use a medium sized bowl if you're using a hand mixer, combine the powdered sugar and meringue powder and half of the water. Keep adding the water until the frosting is the right texture to pipe onto your cookies. Thick but pipeable. (you may need more or less water depending how thick or thin you want the icing).
If coloring the frosting separate in bowls and color with your desired colors.
Add your icing to a piping bag and cut a small piece off the tip of the piping bag. (you can also use a piping tip if you wish).
Pipe icing on the cookies and add your favorite sprinkles.
Allow cookies to harden before serving or storing. This will take several hours and depends on the thickness of your cookies.

Notes

Make royal icing ahead of time

If you’d like to make the royal icing ahead of time store it in an airtight container with plastic wrap covering it first. Royal icing could stay fresh for weeks if stored correctly. I recommend storing up to a week at most. Stir icing after it’s been stored before using.