Easter Sugar Cookies
Delightful Easter Sugar Cookies that are soft, buttery, and perfect for any festive celebration.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour Ensure it's measured correctly for best results.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter, softened Ensure it's at room temperature.
- 1 1/2 cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 to 4 tablespoons buttermilk Can substitute with milk plus a teaspoon of vinegar or lemon juice.
Decorations
- as needed sprinkles or icing for decorating
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a small bowl, stir together the flour, baking soda, and baking powder, ensuring even distribution.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Mix in the egg, vanilla extract, and almond extract until well combined.
- Gradually blend the dry ingredients into the creamed mixture, stirring until just combined.
Baking
- Roll rounded teaspoonfuls of dough into balls and place them onto ungreased cookie sheets.
- Flatten each ball with the bottom of a glass and garnish with sprinkles or a drizzle of icing.
- Bake for 8 to 10 minutes in the preheated oven, or until the edges turn lightly golden.
- Let cool on wire racks, then decorate as desired once the cookies have completely cooled.
Notes
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer and transfer to a freezer-safe bag. Thaw at room temperature or reheat to restore freshness.