These easy Easter sugar cookies are soft, sweet, and almost too cute for you to eat. They’re the perfect spring treat.

Oh my, chocolate bunnies, marshmallows peeps, and creme eggs! It’s time for treats for Easter. If you want something delicious and adorable, I’d like to introduce my new favorite cookie.

She gives cute, she provides buttery, and she offers oodles of frosting.

How to make these cookies

Make the sugar cookies first.

You can use Chocolate Sugar Cookies instead of for this tutorial.

Beat the butter and sugar together at medium speed until fluffy.

How do you know when the butter is ready?

This allows the sugar in the butter to aerate it, resulting in muffins with a light crumb. A properly creamed butter will be soft and fluffy, not clinging to the bowl’s sides.

Mix the vanilla and egg until well combined.

Add the flour, and beat the dough until it clumps together and can be easily pulled away from the sides.

Wrap and refrigerate for at least an hour.

Roll the dough to a thickness of 1/4″ on a lightly floured surface.

Cut out your cookies. Cut a 1/4″ hole from the edge of half of your cookies using a piping tip.

Place the cookies on a baking sheet lined with parchment paper and bake them at 350F for 7 to 9 minutes.

When do you know that the sugar cookie is done?

The perfect sugar cookie will be baked but not browned. When the tops are no longer glossy, you’ll know that they’re ready. Allow them to cool on the baking sheet completely after removing them from the oven. This will allow the baking to continue without them turning brown.

Second, assemble your cookie sandwiches.

You’ll need 1 cup of frosting to assemble the cookies. These cookies can be made with any frosting, even store-bought.

Spread or pipe a thin frosting layer onto the cookies, avoiding the holes. Work the frosting to almost the edge.

Apply gentle pressure on the cookie with the hole at the top.

When you press together the cookies, the frosting will leak out of the hole at the top if you don’t spread the frosting all the way around.

Use a Wilton tip #5 or a small round tip to pipe the frosting.

Pipe two long strips of frosting from the top of the cookie to the hole.

You can also pipe some round dollop of frosting underneath the hole to make feet. This is what I did for some of my cookies to add a little variety.

Release the pressure from the bag as you finish your piping. Gently swirl the tip of the bag to give a flat finish.

Pipe two small dots using black frosting for the eyes. You can create reflections by using a few white dots.

To create the nose, pipe a heart-shaped shape in pink frosting.

You may or may not be able to stack them for transport/serving, depending on the type of frosting that you use. This is best done with a buttercream that has a crust. Serve/transport the cookies as unstacked as possible.

Expert Tips

Bring butter to room temperature. Fill up a bowl of warm water. Place the butter in the smaller bowl, and then place it on top. In about 5-10 minutes, the butter should be at room temperature or close to it.

Planning: You can store this sugar cookie dough in the fridge for five days or the freezer for three months. Thaw the frozen dough in your refrigerator before you use it.

Sugar Cookies lost their shape when baking: No worries if your cookies lose their shape during baking! It’s easy to fix if you act fast. After removing the baking tray from the oven, re-cut your cookies using the same cookie cutter.

Storage: Sugar cookies that are not frosted can be kept in a cookie jar for 2 to 3 days at room temperature or in an airtight, cool, and dry container for up to three weeks.


1 Stick unsalted Butter ( Half cup ) at room temperature

1/2 Granulated sugar

One large egg

1 tsp vanilla extract

One 2/3 All purpose Flour

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The butter and sugar should be beaten at medium speed for 2 to 3 minutes.

Mix the vanilla and egg until well combined.

Add the flour and stir on low speed until combined.

Continue beating the dough until it forms clumps that easily separate from the sides. The dough should be soft but not sticky.

Wrap the dough in plastic and place it in the refrigerator for at least an hour.

Roll out the dough on a lightly floured surface until it is 1/4″ thick.

Cut the dough out with a round cookie cutter of 2 1/2″. Cut a circle from half of the cookies using the wide end of the piping tip, about 1/2″ away from the edge.

Place at least 1 inch apart on a baking sheet lined with parchment paper.

Bake at 350F until the top is no longer shiny, 7-9 minutes.

Remove the baked goods from the oven and let them cool down on the baking tray.

Cookie assembly

Spread or pipe a 1/8″ layer of frosting on the cookies that do not have holes. Work it to the edge.

Gently press down on the cookie to seal it.

Clip a small hole at the end of the piping bag to allow the frosting to flow out.

To make the ears, pipe two strips of cookie from the top to the bottom.

To make two eyes, spoon the black frosting into a piping bag. Clip a small opening on it and pipe. If you like, use two tiny dots of white frosting for a reflection.

To create the nose, put the pink frosting in a piping bag and clip a small hole at the end.

To create feet, you can pipe two dollops on the edge of the cookie.

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