I have perfected these Easter Blossom Sugar Cookies using butter, vanilla extract and a delicate almond note in the dough. The blend of all-purpose flour with sugar creates a satisfying texture. Topped with a lemon glaze and pastel sprinkles, they are my favorite easy Easter treats that brighten any celebration.

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I’m excited to share my latest creation, the Easter Blossom Cookies. I came up with this recipe when I was trying to mix up my usual sugar cookie workflow.

The unique twist comes from using ingredients like 2 cups of all-purpose flour, 3/4 cup of unsalted butter, and 3/4 cup of granulated sugar, which gives the cookie a tender crumb. I also added 2 large eggs along with 1 teaspoon vanilla extract and 1/2 teaspoon almond extract to boost the flavor.

Prepping the dough is pretty fun, and a hint of 1/2 teaspoon baking powder and 1/4 teaspoon salt gives the cookies a slight rise. Once baked and cooled, I top each cookie with a glaze made from 1 cup powdered sugar and 2-3 tablespoons of fresh lemon juice.

Topping them off with assorted pastel sprinkles makes them very festive and perfect for an Easter party or just a fun treat.

Why I Like this Recipe

I really like this recipe because it has a perfect mix of sweet and tangy flavors. The lemon glaze gives it a fun zing with a subtle sweetness that feels so fresh.

I also love how it looks for Easter. The pastel sprinkles and cute flower shapes just put me in a celebratory mood everytime I make them. I don’t even fuss much over it cause the steps are pretty simple and straightforward, which makes baking fun instead of stressful.

Another thing is that the recipe makes a really tender cookie. I find that chilling the dough a bit really makes a difference in keeping the texture just right. And honestly, the ingredients are pretty common so I can whip these up anytime I feel like something special without hunting for fancy stuff.

Ingredients

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All-purpose flour provides a stable, carbohydrate-rich base for the cookies.
It gives structure even though its not packed with extra nutrients.
Unsalted butter adds rich flavor and moisture, making the cookies tender.
Its a fat source that enhances taste despite not being super healthy.
Granulated sugar gives the cookies a sweet kick and energy boost.
It’s responsible for that classic sugary taste we love.
Eggs are key for binding the dough together and add a bit of protein.
They help the cookies hold their shape when baked.
Lemon juice in the glaze brings a bright, tangy note and vitamin C, balancing out the sweetness just right.

Ingredient Quantities

2 cups all-purpose flour

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup powdered sugar (for the glaze)

2-3 tablespoons fresh lemon juice (adjust to get the right glaze consistency)

Assorted pastel sprinkles or edible decorations (as needed for that Easter look)

How to Make this

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1. Preheat your oven to 350°F and line a baking tray with parchment paper.

2. In a large bowl, beat the softened butter and granulated sugar together until its light and creamy.

3. Add in eggs, vanilla extract, and almond extract and beat until just well mixed.

4. In a separate bowl, sift together the all-purpose flour, baking powder, and salt then slowly stir it into the butter mixture.

5. Mix the dough until it comes together, then cover it and let it chill in the fridge for about 30 minutes.

6. After chilling, roll out the dough on a lightly floured surface to about 1/4 inch thickness and cut out your favorite flower shapes.

7. Place the cookies onto the prepared baking tray and bake for 10 to 12 minutes until the edges begin to look just slightly golden.

8. Remove the cookies from the oven and let them cool on the tray for a few minutes before transferring them to a cooling rack.

9. While the cookies are cooling, prepare the glaze by whisking together the powdered sugar and fresh lemon juice, adding enough juice to reach your desired consistency.

10. Drizzle the glaze over the cooled cookies and sprinkle with assorted pastel decorations to give it that perfect Easter look. Enjoy!

Equipment Needed

1. Oven
2. Baking tray
3. Parchment paper
4. Large mixing bowl
5. Another bowl (for sifting the flour, baking powder and salt)
6. Electric mixer (or hand whisk for beating the butter and sugar)
7. Measuring cups and spoons
8. Sifter (or fine mesh sieve)
9. Spatula
10. Rolling pin and lightly floured surface
11. Flower-shaped cookie cutters
12. Refrigerator (for chilling the dough)
13. Cooling rack
14. Whisk (for making the glaze)

FAQ

Can I freeze the cookie dough before baking?

Yes, sure. You can portion out and freeze the dough. Just make sure to wrap it well in plastic wrap so it doesn’t get freezer burn.

How do I get the glaze just right?

It can take a bit of adjusting. Start with 2 tablespoon of lemon juice and add more if its too thick. The glaze should be smooth and runny.

What are some fun ways to decorate these cookies for Easter?

Apart from pastel sprinkles, you can use edible glitter or crushed nuts to give a unique twist. Just be creative and have fun with it.

How should I store the cookies after baking?

Store them in an airtight container at room temperature. They should stay fresh for about a week.

Can I use margarine instead of unsalted butter?

You can, but butter gives the best flavor and texture. Margarine might alter the taste a bit, so keep that in mind.

Easter Blossom Cookies Recipe Substitutions and Variations

Unsalted butter: Try using margarine if you need a dairy free option although it might change the flavor a little
Granulated sugar: You can swap it out with coconut sugar for a hint of caramel flavor or even a bit of honey; just be mindful of the moisture content
All-purpose flour: Whole wheat pastry flour is a good substitute for a nuttier taste though it makes the cookie texture a bit denser
Powdered sugar: If you dont have any, blitz granulated sugar in a blender until its very fine. It works just as well for the glaze
Vanilla extract: Maple syrup can work in a pinch as a flavor enhancer but expect a slight shift in overall sweetness profile

Pro Tips

1. Make sure you don’t overbeat the butter and sugar at the start – too much mixing can end up making the cookies too soft and not crisp around the edges like you want.
2. Let your dough chill for a solid 30 minutes or more if you can, cause it really helps the cookies keep their shape when you roll and cut em out.
3. When you’re doing the glaze, add the lemon juice gradually, because once it’s too runny, its a pain to fix – you can always add a few more spoonfuls of powdered sugar if needed.
4. Use a good cookie cutter and be gentle when rolling out the dough so that you don’t end up with too many broken edges, which can happen easy if im not careful.