Spring Cookies
These Spring Cookies are soft, buttery sugar cookies with a light vanilla flavor and pastel decorations—perfect for Easter, baby showers, and spring parties. Easy to make and ideal for cut-out shapes, these spring sugar cookies hold their shape beautifully while staying tender and melt-in-your-mouth delicious.
Ingredients
- For the Cookie Dough:
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract optional
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the Glaze Icing:
- 2 cups powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon vanilla extract
- Gel food coloring pastel pink, yellow, green, purple
- Sprinkles or sanding sugar optional
Instructions
- Step 1: Cream the Butter & Sugar
- In a large bowl, beat softened butter and sugar until light and fluffy (2–3 minutes).
- Step 2: Add Wet Ingredients
- Mix in egg, vanilla extract, and almond extract until smooth and fully combined.
- Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture. Mix just until combined. Do not overmix.
- Step 4: Chill the Dough
- Form dough into a disk and wrap in plastic wrap.
- Chill for at least 1 hour.
- Step 5: Roll & Cut
- Preheat oven to 350°F (175°C).
- Roll dough on a lightly floured surface to ¼-inch thickness.
- Cut into spring shapes (flowers, eggs, bunnies, butterflies).
- Step 6: Bake
- Place cookies 2 inches apart on a parchment-lined baking sheet.
- Bake for 8–10 minutes, until edges are lightly golden.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack.
- Step 7: Decorate
- Mix powdered sugar, milk, and vanilla until smooth.
- Divide icing into bowls and add pastel food coloring.
- Spoon or pipe onto cooled cookies.
- Let icing set for 1–2 hours before stacking.
Notes
- Always chill the dough to prevent spreading.
- Do not overbake—cookies should remain pale for a soft texture.
- If icing is too thin, add more powdered sugar gradually.
- Dough can be made up to 3 days in advance and stored in the refrigerator.
- Freeze undecorated cookies up to 2 months.