Description
These Easter Sugar Cookies are Crumbl inspired. They’re jumbo in size and the creamy frosting is certain to satisfy your sweet tooth! A fun and easy Easter treat!
Ingredients
1 cup butter, room temperature
3/4 cup vegetable oil
1 and 1/4 cups granulated sugar
3/4 cup powdered sugar
2 tablespoons water
2 eggs, room temperature
5 and 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
Easter sanding sugar for dipping cookies
Icing
1 cup butter
1/2 teaspoon vanilla extract
4 cups powdered sugar
1/4 cup heavy cream
Food coloring
Decorative Easter eggs for garnish in centre of each cookie.
Instructions
- In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, combine butter, vegetable oil, granulated sugar and powdered sugar. Beat on low speed until combined, then on high speed for one minute.
- Add in water and eggs. Beat for one minute on medium-high speed.
- In a separate large mixing bowl, whisk together flour, baking soda, cream of tartar and salt.
- Add dry ingredients to butter mixture, 1 cup at a time, mixing on low speed after each addition.
- Use an ice cream scoop or heaping tablespoon to shape dough into extra large balls. (a bit smaller than a tennis ball)
- Roll in easter-coloured sanding sugar and place on prepared baking sheet, 8 cookies to a sheet.
- Dip glass into sanding sugar and press firmly into the ball of cookie dough. The edges of the cookies will crinkle and the cookies should still be about 1/4″ thick.
- Bake in 350°F oven for 10 to 12 minutes. Cool completely on wire racks before frosting.
- For icing: Using whisk attachment of stand mixer, combine butter and powdered sugar, beating on low speed until combined. Add vanilla extract and continue to mix until well-combined.
- Add in the heavy cream, one tablespoon at a time, beating on high speed for one minute, once all of the cream has been mixed into the icing Scrape down the sides of the bowl if needed.
- Add food coloring to reach desired shade. I used pink but you could also make any Easter color.
- Transfer icing to decorator bag fitted with a Wilton 2A round tip. Starting in the middle, pipe circles, leaving the edge of the cookie exposed without icing.
- Garnish with a decorative Easter egg in the centre of each cookie.
Notes
Storage instructions: Store cookies in an airtight container in a single layer in the refrigerator for up to one week.
Freeze for up to two months in an airtight container, layered between rows of parchment paper. Thaw completely before eating.
You can also freeze them in an airtight container for up to 2 months. Just place them in the freezer to thaw overnight before enjoying them!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 jumbo cookie
- Calories: 558
- Sugar: 47.6 g
- Sodium: 94.5 mg
- Fat: 28.2 g
- Saturated Fat: 17.4 g
- Trans Fat: 0 g
- Carbohydrates: 73.6 g
- Fiber: 1.8 g
- Protein: 5 g
- Cholesterol: 62.8 mg
