Easter Sugar Cookies

This pretty pastel recipe for Easter Sugar Cookies uses the best sugar cookie recipe ever. Seriously. If you want to skip ahead, scroll down. If you want to read on, know that I love you.Β 

In one of my first posts for Livelymess, I talked about Easter candy.

I love Easter candy.

In fact, I would go so far as to say Easter has the best candy of any holiday. Yes, even more than Christmas. Christmas wins by volume, but Easter wins in a few key categories:

  1. Colour. Easter colours are my favourite colours. I’m an absolute sucker for pale pinks and robin’s egg blue. Easter candy is so beautiful.
  2. Taste. At Easter, you find more sour candy than other holidays. Back when I was an absolute candy monster, I would stockpile these sour Easter jellybeans that my roommate and I absolutely loved.
  3. Timing. I know this shouldn’t be a factor, but there is something so uplifting about the coming of spring. When you see Easter candy, you know it will be followed by more sunshine, beautiful emerging flower buds and summer.

I have clearly thought far too much about this.

And that’s OK. This is my blog and I’ll do what I want!

Easter is a time for light, bright beautiful things.

That’s where these Easter Sugar Cookies come in. This might be my new favourite cookie recipe.


The texture is perfect.

It’s slightly crispy – just slightly. And then soft and buttery inside. They aren’t crumbly or crunchy. This cookie has the balance of Peter Cottontail hopping down the bunny trail with goodies for every girl and boy. Flawless.

The secret is from using both shortening and butter. If you just use shortening, these will be flat and crispy. If you just use butter, they will be soft and much more cake-like.

I adapted this recipe from Allrecipes, making the batch much bigger and giving it an Easter spin.

This recipe will feedΒ your big crazy family or little crazy family or your crazy friends or co-workers – whoever the crazy people are that you love to feed.

You could easily adapt it for any holiday – just change the sprinkles or coloured sugar to suit the occasion!

If you also have a staple sugar cookie recipe, I’d love, love, love to hear it.

I’m looking for ways to make sugar cookies a little more health-conscious (even though the name kind of shoots that horse). I’d love to hear if you have a low sugar or vegan recipe for me to try!

For now, we’ll stick with good ol’ fashioned sugar.

Makes 5 dozen cookies

1 cup vegetable shortening
1 cup salted butter
2 1/2 cups white sugar
3 eggs
1 1/2 tbsp vanilla
4 1/2 cups flour
3 tsp baking powder
1 1/2 tsp salt
Sprinkles or coloured sugar to roll in


1.Β Preheat your oven to 350ΒΊF. Line a cookie sheet with parchment paper.
2. Cream together shortening, butter and sugar using a stand or handheld mixer.
3. Mix in eggs and vanilla before adding dry ingredients.
4. Roll into balls the size of walnuts or ping-pong balls and rolls those balls in sugar.
5. Bake for 10-12 minutes or until just slightly golden on the bottom.
6. Store in a tightly lidded container and enjoy! These also freeze well, as does the dough itself.

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