Soft Sugar Cookies

These soft sugar cookies are great for dessert anytime of year. I made them for a family Easter gathering and they were a hit. Kids as well as adults loved the look, taste and texture of these perfectly soft cookies.

These cookies were a hit at our Easter gathering. My Grandma Kathleen made these cookies at Christmas time and decorated them with simple colored sugar. They were always the first cookie I would go for. Grandma is in heaven now but her cookies still make us smile when the family gets together.

The soft texture and lemony flavor are hard to beat. I used royal icing to pipe a border and sprinkled with Easter colored sugar and sprinkles. I filled inside the border with a slightly thinned out royal icing. These are a perfect, festive Easter Egg cookie all your guests will love.

Start by gathering all of your ingredients

  • 3 1/2 cups all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup room temperature unsalted butter
  • 2 cups granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. lemon extract
  • 1 Tbsp. milk

Combine flour, baking powder and salt. Mix well.

In a stand mixer bowl, beat butter until smooth and add sugar. Mix until combined, about 1 minute. Add eggs, one at a time. When combined, add vanilla, lemon extract and milk. Remember to stop the mixer and scrape down the sides of the bowl occasionally.

Add half of the flour mixture and beat until just combined. Then add the rest of the flour mixture. Mix on medium speed until combined and a soft dough has formed.

Lay out two 18″ long sheets of plastic wrap on the counter and empty the dough evenly onto each of the sheets. Form into disks and cover completely with plastic wrap. Chill dough in refrigerator for at least 1 hour. Dough can stay in the refrigerator for up to a week before using.

When the dough has chilled for long enough. Take one disk at a time from the fridge. On a floured surface, roll out the dough to a 1/4 inch thickness. Take a cookie cutter of your choice and cut as many cookies as you can. Place cookies on a lined baking sheet and put into refrigerator and chill again for at least 10 minutes before baking.

Bake the cookies on the center rack of a 350 degree F. oven for 10 minutes. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. When cookies are completely cool they can be decorated with royal icing, butter cream, sprinkles or just about anything you like.

I used thick Royal icing to pipe an edge around these egg cookies. Next I sprinkled that border edge with Easter pastel sugar and sprinkles. When the border dried, I thinned out the icing with a few tsp. of water and filled between the border and let the cookie dry over night.

Enjoy these cookies with your guests. I am not a very skilled decorator but I think they don’t have to be fancy so give this recipe a try, whether you are great with a piping bag or not. The soft texture of the cookie, the smooth, lemony icing and the crunch of the sugary border makes for the most perfect tasting cookie.

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