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Best Cut Out Easter Sugar Cookies

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If you’re looking for the best cut out sugar cookies to make for Easter, try this recipe! Its fail-proof!

The almond extract is what makes them taste SO good and are addicting!!

  • SKILLS
    • On step 3 for the cookies, with my hand mixer I make sure I mix really well the butter and sugar. By incorporating more air in the step, I have noticed the final result is airier and almost melt in your mouth.
    • When adding the flour mixture to the wet ingredients I add slowly as I don’t want my mixture to be too dry. You know you have the right consistency when you take a piece of dough between your fingers and if pressing with your fingers it won’t stick.
    • I finish mixing by hand, that’s why I like to use a large mixing bowl, so I don’t over mix and the dough have a better consistency.
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Easter Sugar Cookies

Servings 36

Ingredients

Sugar Cookie Ingredients

  • 1 cup sugar
  • 1 cup 2 sticks butter room temp
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Sugar Cookie Icing Ingredients

  • 1 teaspoon cream of tartar
  • 3 cups powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Gel color I like to use gel color as it won’t dilute my mixture and have no taste.
  • 6 tablespoons milk or cream

Instructions

COOKIES:

  • Line a cookie sheet with parchment paper
  • In a large bowl, cream together butter and sugar. (In this step I make sure I mix until it is nice and fluffy about 2 minutes. The cookie will be airier as a result)
  • Add eggs & vanilla and almond extract. Mix until all ingredients are well combined. Set aside
  • In another medium bowl mix flour, baking powder and salt.
  • Slowly add flour to the cream butter mixture. Not all at once otherwise it will be too dry.
  • Mix well. It will be a crumbly mixture.
  • With your hand, finish mixing the dough in the bowl. (I do the final mixing with my hand so it gives me a smoother dough)
  • Wrap the dough in plastic wrap and put in the fridge for at least 1 hour.
  • Preheat oven to 350-degree F.
  • Put the dough in between 2 parchment paper and roll the dough to ⅛ to ¼ inch thick. (Remember if you go for a thinner cookie, you may need to adjust your time).
  • Choose your favorite cookie cutter and create magic.
  • Bake in your prepared pan at 350 for 8 to 10 minutes or until golden.
  • Cool in the pan for 2 minutes then transfer to a cooling rack.
  • COOL COMPLETELY BEFORE FROSTING

ROYAL ICING:

  • In a large mixing bowl combine powdered sugar and cream of tartar
  • Add the vanilla and almond extract.
  • Add the milk 1 tablespoon at the time.
  • Separate in smaller bowl and add the coloring you want: red, green and white
  • Transfer your icing to a pipping bag with a small tip so it is easier to do design.

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