Spring Sugar Cookies
These Spring Sugar Cookies are soft in the center, lightly crisp on the edges, and perfect for decorating with pastel icing. This no-spread sugar cookie recipe is ideal for Easter, baby showers, and spring celebrations. Easy to roll, cut, and customize, they’re a seasonal baking favorite.
Ingredients
- For the Cookies
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- ½ teaspoon baking powder
- ½ teaspoon salt
- For Decorating
- Royal icing or buttercream frosting
- Pastel food coloring
- Spring sprinkles
Instructions
- Make the Dough
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg, vanilla, and almond extract. Mix until smooth.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Chill
- Divide dough in half.
- Wrap in plastic wrap and chill at least 1 hour (or up to overnight).
- Roll & Cut
- Preheat oven to 350°F (175°C).
- Roll chilled dough to ¼-inch thickness on a lightly floured surface.
- Cut into shapes (flowers, eggs, butterflies, etc.).
- Place on parchment-lined baking sheets.
- Bake
- Bake 8–10 minutes.
- Cookies are ready when edges are lightly golden and centers look set.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
- Decorate
- Once fully cooled, decorate with royal icing in pastel colors.
- Add sprinkles before icing sets.
- Allow icing to dry completely before stacking.
Notes
- Always chill dough to prevent spreading.
- Do not overbake — cookies should stay pale for softness.
- Freeze undecorated cookies up to 2 months.
- Dough can be made 1–2 days ahead and refrigerated.