Description
These Easter Sugar Cookies are delightfully soft and buttery treats, inspired by Crumbl’s famous cookies. Featuring a colorful Easter-themed sanding sugar, these cookies are topped with a creamy, pastel-colored icing and decorated with an adorable Easter egg garnish. They’re perfect for holiday celebrations, and their melt-in-your-mouth goodness is sure to bring joy to everyone around your table.
Ingredients
Units
Scale
Cookies:
- 1 cup butter, room temperature
- 3/4 cup vegetable oil
- 1 and 1/4 cups granulated sugar
- 3/4 cup powdered sugar
- 2 tablespoons water
- 2 eggs, room temperature
- 5 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- Easter sanding sugar for dipping cookies
Icing:
- 1 cup butter
- 1/2 teaspoon vanilla extract
- 4 cups powdered sugar
- 1/4 cup heavy cream
- Food coloring
- Decorative Easter eggs for garnish in the center of each cookie
Instructions
- Prepare Butter Mixture:
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine butter, vegetable oil, granulated sugar, and powdered sugar. Beat on low speed until combined, then increase to high speed and beat for one minute. - Add Wet Ingredients:
Add water and eggs to the butter mixture. Beat on medium-high speed for one minute until fully combined. - Mix Dry Ingredients:
In a separate large mixing bowl, whisk together flour, baking soda, cream of tartar, and salt. - Combine Wet and Dry Mixtures:
Add the dry ingredients to the butter mixture, one cup at a time, mixing on low speed after each addition, until fully combined. - Shape the Dough:
Use an ice cream scoop or a heaping tablespoon to form large dough balls about the size of a tennis ball. - Coat with Sanding Sugar:
Roll each ball of dough in Easter-colored sanding sugar. Place the dough balls on a prepared baking sheet with about 8 cookies per sheet. - Flatten Cookies:
Dip the base of a glass in sanding sugar and press it down firmly onto each ball of cookie dough, flattening it to approximately 1/4-inch thickness. The edges will crinkle slightly. - Bake the Cookies:
Bake in a preheated 350°F (175°C) oven for 10–12 minutes. Once baked, let the cookies cool completely on wire racks before frosting. - Prepare the Icing:
In the bowl of a stand mixer fitted with a whisk attachment, combine butter and powdered sugar. Beat on low speed until combined. Add vanilla extract and mix until well incorporated. - Incorporate Heavy Cream:
Gradually add heavy cream, one tablespoon at a time, and increase to high speed. Beat for one minute once all cream is added. Scrape down the sides of the bowl as needed. - Add Food Coloring:
Add food coloring to the icing to achieve the desired shade. For Easter-themed cookies, pink or pastel colors work well. - Decorate Cookies:
Transfer the icing to a piping bag fitted with a Wilton 2A round tip. Starting from the center, pipe the icing in circular patterns, leaving the cookie edge exposed. Finish by placing a decorative Easter egg in the center of each cookie.
Notes
- Storage: Store cookies in an airtight container in a single layer in the refrigerator for up to one week. For longer storage, freeze them in an airtight container with parchment paper layers between them for up to two months. Thaw completely before serving.
- Recipe Tip: To ensure even crinkling around the cookie edges, firmly press the glass dipped in sanding sugar onto the dough balls.
- Customization: Use food coloring to create various pastel hues for the icing to match your Easter theme
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 95 mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
