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Soft buttery cookies with cream cheese, strawberry and sprinkles.
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Easter Cut Out Sugar Cookies

Easy, soft cut out sugar cookies frosted with cream cheese frosting and sprinkled with colorful sprinkles. They are great for spring parties, Easter, First Holy Communion or any other holiday.
Prep Time30 minutes
Cook Time10 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Vegetarian
Servings: 25
Calories: 104kcal
Author: Ilona

Ingredients

Sugar Cookies

  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 cup unsalted butter softened
  • 1/3 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • 1 egg

Cream Cheese Frosting

  • 4 oz. cream cheese half brick
  • 5 Tbsp. powdered sugar
  • 3 Tbsp. unsalted butter softened

Extras

  • 1/4 cup sprinkles
  • 10 strawberries
  • 10 blueberries
  • Flour for dusting

Instructions

  • Preheat oven to 350 F. Prepare baking pan with parchment paper or reusable baking mat.
  • In a large bowl combine flour and baking powder and set aside.
    1 1/2 cups all-purpose flour, 1 tsp. baking powder
  • In another bowl mix with electric mixer unsalted butter with powdered sugar until smooth. Add vanilla extract and egg. Beat all ingredients together.
    1/2 cup unsalted butter, 1/3 cup powdered sugar, 1/2 tsp. vanilla extract, 1 egg
  • Add dry ingredients to the wet and knead by hand or with the mixer and dough attachment.
  • Divide the dough into two sections. Flour the surface and roll out one section until it's about 1/4 inch thick, adjusting thickness based on your cookie preference. Cut out the cookies using a cookie cutter. Repeat the process with the second section of dough. Work with the dough until you have cut out all the cookies. Arrange them neatly on parchment paper.
    Flour for dusting
  • Bake for 6 to 10 minutes, beginning to check for doneness after 6 minutes to prevent burning.
  • Cool off cookies completely before frosting.
  • To make the frosting mix cream cheese, powdered sugar and unsalted butter with electric mixer until smooth.
    4 oz. cream cheese, 3 Tbsp. unsalted butter, 5 Tbsp. powdered sugar
  • Decorate each cookie with frosting using spoon or piping bag.
  • Decorate with sprinkles and berries.
    1/4 cup sprinkles, 10 strawberries, 10 blueberries
  • They are fine for a day on the countertop but they should be stored in airtight container in the fridge if you keep them longer then 1 day since they are frosted with cream cheese.

Notes

  • You should divide the dough into two equal sections. Lightly flour the surface and roll out one section until it reaches about 1/4 inch thickness, adjusting as desired for your preferred cookie thickness. Use a cookie cutter to cut out shapes from the dough. Repeat the process with the second section of dough. Continue working with the dough until you have cut out all the cookies. Arrange them neatly on parchment paper.
  • Avoid overbaking these cookies as they will become too hard.
  • You don't need a piping bag for frosting; simply use a spoon to frost these cookies.
  • SUBSTITUTIONS: Cut the cookies into your desired shapes. Feel free to add any sprinkles you have or any fruits of your choice.

Nutrition

Serving: 1cookie | Calories: 104kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 34mg | Potassium: 0mg | Fiber: 0g | Sugar: 3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg