Easter Sugar Cookies

Egg shaped sugar cookies with a light, slightly sweet crunch made with real butter. Decorate with your favorite Spring colors. 
Cuisine: American
Course: Desserts, Kid Friendly, Seasonal
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Prep Time 15 minutes
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Total Time 3 hours 15 minutes
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24 Cookies


Sugar Cookies

  • 3 Cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 1/4 Cups Prairie Farms unsalted butter chilled, cut in pieces
  • 1 egg
  • 1 Egg Yolk
  • 1 tsp vanilla extract
  • 1 Cup sugar


  • 1 tsp vanilla extract
  • 1/2 tsp fine salt
  • 4 Cups powdered sugar
  • Prairie Farms Heavy Whipping Cream Add as needed
  • Food Coloring Your Choice in color for decoration


Sugar Cookies

  • Preheat the oven to 325° F.
  • Whisk flour, salt, baking powder in a small bowl.
  • In a large bowl, cream butter. Add eggs, vanilla and sugar.
  • On low speed, add dry ingredients and mix until combined. Mixture should be mealy.
  • Divide dough in half, pat it into a disc, and wrap each disc in plastic wrap. Chill for 2 or more hours.
  • Working with one disc at a time, roll dough to 1/4 inch thick. Cut out large cookies and bake for 12-16 minutes until they are set but not golden brown yet.
  • Let cool completely before decorating.


  • Beat vanilla, salt, powdered sugar and 4 tbsp of heavy cream until frothy. Continue beating until the mixture is shiny. Continue beating until mixture holds stiff peaks, about 5-7 minutes. If mixture is too stiff, add cream. If too loose, add powdered sugar.
  • Add food coloring and transfer to pastry bags. Decorate eggs with icing.

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