Description
Soft and thick Easter Sugar Cookies made with cream cheese for a tender texture, topped with green buttercream frosting and decorated like festive Easter nests.
Ingredients
¾ cup unsalted butter, softened
8 ounces cream cheese, softened
1 cup granulated sugar
½ cup powdered sugar
1 teaspoon almond extract
1 large egg
2¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
3¾ cups powdered sugar (for frosting)
¾ cup butter, room temperature (for frosting)
3–4 tablespoons milk (for frosting)
Pinch of salt (for frosting)
2–3 drops green food coloring (for frosting)
Instructions
1. Beat softened butter, cream cheese, granulated sugar, powdered sugar, almond extract, and egg together until smooth and fluffy.
2. Whisk together flour, baking powder, and salt in a separate bowl, then gradually mix into the wet ingredients until a soft dough forms.
3. Cover and chill the dough for at least 3 hours in the refrigerator or about 45 minutes in the freezer until firm.
4. Preheat oven to 375°F and line baking sheets with parchment paper.
5. Scoop dough into balls, lightly coat with flour, flatten to about ½ inch thick and 2½ inches wide, spacing about 6 per baking sheet.
6. Bake for 10–12 minutes until tops lose their shine and bottoms turn lightly golden. Cool briefly on the pan before transferring to a wire rack.
7. Beat butter for frosting until creamy, then mix in salt, green food coloring, and 2 tablespoons milk.
8. Gradually add powdered sugar on low speed until incorporated, then beat for about 2 minutes. Add additional milk as needed for spreadable consistency.
9. Frost completely cooled cookies and decorate with candy eggs, sprinkles, or colored coconut to resemble Easter nests.
Notes
Use fully softened butter and cream cheese and a room-temperature egg for smooth mixing.
Do not overmix the dough once the dry ingredients are added.
Unbaked dough can be refrigerated for up to 2 days or frozen for up to 3 months.
Baked unfrosted cookies can be stored in an airtight container at room temperature for 1–2 days or frozen for up to 3 months.
Frosting can be refrigerated for 3–5 days or frozen for up to 3 months. Rewhip after thawing if needed.
Decorated cookies stay fresh in an airtight container at room temperature for 3–4 days.
Decorate with chocolate eggs or any preferred Easter candy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Easter Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 439
- Sugar: 41g
- Sodium: 191mg
- Fat: 20g
- Saturated Fat: 11g
- Carbohydrates: 61g
- Protein: 3g
- Cholesterol: 54mg