1-Getting started with Easter sugar cookies is as easy as following a few simple steps, and I’ll walk you through it so you feel confident from the very beginning. First, make the dry mix by whisking together 2 and 1/4 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl. This helps ensure everything mixes evenly and gives your cookies that perfect texture.

2-Next, cream the butter and sugar: In a large bowl, beat 3/4 cup softened unsalted butter and 3/4 cup granulated sugar until it’s nice and creamy. Add 1 large room temperature egg, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract if you’re using it, then mix well to combine. This step is key for that light, fluffy dough that’ll make your cookies irresistible.

3-Now, combine the dough by gradually adding the dry ingredients to the wet ones, mixing until everything comes together smoothly. If the dough feels too soft or sticky, toss in up to 1 tablespoon extra flour to fix it up. Roll and chill the dough: Divide it in half, roll each portion to 1/4-inch thickness on a floured surface or directly on parchment, stack with parchment between, cover, and refrigerate for 1-2 hours or even up to 2 days for make-ahead magic.

4-Preheat your oven to 350°F and take the chilled dough out of the fridge. Cut shapes using cookie cutters like eggs, bunnies, or carrots, then place them on baking sheets. Bake for 11-12 minutes until the edges are lightly browned, let them cool on the sheet for 5 minutes, and transfer to a wire rack. For decorating, use royal icing for details or an easy glaze for simple fun tint icing with pastel shades, add sanding sugar while it’s wet, and top bunny cookies with halved mini marshmallows for those cute tails.

5-Once decorated, allow the icing to set fully before storing or sharing. Here’s a quick table to summarize the preparation times to keep you on track: