Easter Sugar Cookies

This easy Easter sugar cookie recipe is the best way to make a colorful pinwheel cookie that will impress your guests. Super soft and chewy with customizable colors. You can't beat these for spring holidays!

Course Dessert

Cuisine American

Keyword cookie, easter, pinwheel, sugar

Prep Time 15

Cook Time 10

Chill 2

Servings cookies

Calories 168kcal

Equipment

Rolling Pin
Mixer

Ingredients

3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup butter at room temperature
1½ cups granulated sugar
2 large eggs
2 tsp vanilla extract
1 tsp pink gel food coloring – I used fushia

white sanding sugar or sprinkles if desired

Instructions

Combine the flour, salt, and baking powder in a bowl, mix and set aside.
In another large mixer bowl, cream together the softened butter & sugar.
Once smooth, add the eggs and vanilla and beat well.
Add the flour mixture to the butter mixture a little at a time. Mix until the dough is smooth and flour is fully incorporated.
Separate the dough into two equal parts.
Color one of the portions of dough pink, and leave the other alone unless you want a different color pattern. Use the mixer to beat the color into the dough until you have reached the desired shade. Be sure to rinse out the bowl and the beater inbetween the colors (if you are doing multiple colors) so that you don’t cross the colors and end up with something other than the desired color.
Once the dough is tinted to the desired color – form it into a ball, then flatten it into a patty and then reshape the edges to form a rectangle.
Wrap each flattened rectangle in plastic, and allow the dough to firm up in the refrigerator for about an hour or two.
Roll out each ball of dough to about ⅛ – ¼” thick, and stack them on top of each other (I did pink on the bottom, then the untinted dough on top).
Trim the edges with a pizza or pastry cutter so you have nice, straight edges.
Roll the dough into a log, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
If desired – Pour some sprinkles into your hand & brush the outside of the dough with a bit of water and then press the sprinkles into the outside of the dough log before chilling.
Preheat the oven to 350 degrees.
Cut the log of dough into ¼ – ½” thick cookies and place the rounds on a parchment lined baking sheet – approx 2 inches apart. The thinner the blade used to slice them, the better. A thick blade will tend to squish the dough.
Bake at 350 for 10-12 minutes, or until no longer shiny on top.
Cool on a wire rack. Store in an airtight container at room temperature for up to 1 week.

Nutrition