Why did my cookies spread too much?

If your cookies spread too thin during baking, your butter might have been too warm or your oven temperature might be off. Try chilling the dough for 30 minutes before baking, and consider using an oven thermometer to verify your temperature.

Can I make these cookies without food coloring?

Absolutely! These cookies taste delicious without any food coloring. You can leave the dough plain for classic sugar cookies, or use natural food colorings like beet powder for pink or matcha powder for green.

How can I make the buttercream less sweet?

If you prefer a less sweet filling, reduce the powdered sugar to 3 cups and add a pinch more salt to balance the flavors. You can also add a teaspoon of lemon juice or cream cheese to cut the sweetness.

Can I make gluten-free Easter sugar cookies?

Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. The texture might be slightly different, but they'll still be delicious.

Easter Sugar Cookies Recipe

Name: Easter Sugar Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 & 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 & 1/2 cups granulated sugar; 1 large egg; 1 & 1/2 teaspoons vanilla extract; Gel food coloring; 1 cup unsalted butter; 4 cups powdered sugar; 1 teaspoon vanilla extract; Pinch of salt

Description

These Easter Sugar Cookies are soft, colorful, and a perfect treat for any festive occasion! With a buttery and sweet flavor, combined with a creamy buttercream frosting filling, they’re delightful sandwich cookies that bring joy to every bite. Perfect for decorating and easy to make, these cookies are an excellent way to celebrate Easter or any special occasion with family and friends.

Ingredients

Units Scale

For the Cookies:

2 & 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 & 1/2 cups granulated sugar
1 large egg
1 & 1/2 teaspoons vanilla extract
Gel food coloring

For the Buttercream Filling:

1 cup unsalted butter
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick to the tray and makes cleanup easier.
Combine Dry Ingredients
In a medium bowl, mix together the flour, baking soda, baking powder, and salt. Set aside. These ingredients form the base structure of your cookies.
Cream Butter and Sugar
In a large bowl, use a hand mixer to beat the softened butter and sugar until the mixture is light and fluffy. This step incorporates air into the dough, giving the cookies a tender texture.
Add Wet Ingredients
Mix in the egg and vanilla extract until well combined. This adds richness and flavor to the cookie dough.
Incorporate Dry Mixture
Gradually add the dry ingredients into the wet ingredients, about 1 cup at a time. Use a hand mixer to ensure everything is evenly mixed without overworking the dough.
Color the Dough
Divide the dough into four bowls. Add 2-3 drops of a different gel food coloring to each bowl (e.g., pink, blue, yellow, green). Mix thoroughly using clean beaters, washing them after each color to avoid cross-contamination.
Shape the Cookies
Scoop about 1 tablespoon of dough, roll it into a ball, and place it onto the prepared baking sheet, leaving about 1 1/2 inches between each ball to allow for spreading.
Bake
Bake the cookies in the preheated oven for 7-8 minutes, or until the edges start to turn golden brown. Remove and let them cool for a few minutes before transferring to a wire rack to cool completely.
Prepare Buttercream Filling
Beat 1 cup of unsalted butter and 2 cups of powdered sugar together until smooth. Add the remaining 2 cups of powdered sugar, vanilla extract, and a pinch of salt. Continue beating for about 3 minutes until pale, fluffy, and smooth.
Assemble Cookies
Once the cookies are completely cool, transfer the buttercream to a zip lock bag and snip a small piece off the corner to create a piping bag. Pipe the buttercream onto one cookie, then gently press another cookie on top to form a sandwich. Repeat this with all the cookies.
Serve and Enjoy
Serve these colorful and festive sandwich cookies and enjoy with friends and family!

Notes

Chill the dough for at least 30 minutes before use to make handling and shaping much easier.
Lining the baking sheet with parchment paper makes cleanup quicker and prevents cookies from sticking.
Allow cookies to cool completely on a wire rack before assembling to avoid frosting from melting.
Get creative with frosting colors, decorations, or even candy sprinkles for extra flair!

Nutrition

Serving Size: 1 sandwich cookie
Calories: 320 kcal
Sugar: 30g
Sodium: 110
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 43
Fiber: 1g
Protein: 2g
Cholesterol: 45mg