Mini Easter Sugar Cookies
These Mini Easter Sugar Cookies were inspired by my Homemade Circus Animal Cookies. These Mini Easter Sugar Cookies are so cute, delicious and perfect for Springtime. Aside from these cookies being absolutely delicious, they’re also extremely easy to make.
If you love this recipe, you might also enjoy some more of my Easter festive and Springtime desserts like my Easter Bunny Bum Cookies, my Easter Chocolate Chip M&M Cookies, or even my BEST Strawberry Desserts.
Recipe Tips
- Be sure to chill the dough before rolling and cutting. This helps the cookies keep their shape.
- Do not over bake; the cookies should remain soft and tender. Since they’re so small they really only need about 8-9 minutes in the oven :)
- Using room-temperature ingredients ensures even mixing and a smooth dough.
- For uniform cookies, roll the dough evenly to about 1/8″ thickness.
- You con’t have to use colorful candy melts, you can use milk chocolate, semi-sweet chocolate, white chocolate, royal icing, anything you want to make them to your liking!
Tips for Working with Candy Melts
- Melt the candy melts in 30-second intervals in the microwave, stirring in between.
- Add about 1/2 tablespoon of coconut oil or vegetable oil to each color to help thin the candy melts, making them easier to dip.
- Dip cookies one at a time and allow excess candy melt to drip off before placing on parchment paper. I used a fork to help dip them and to help the excess candy melts drip back into the bowl.
- Decorate with sprinkles while the candy melts are still wet to help them stick.
- Allow the candy coating to set completely in the fridge before serving.
How to Store Mini Easter Sugar Cookies
- Store cookies in an airtight container at room temperature for up to 5 days. If your environment is warm, I suggest storing them in a container in the fridge so that the candy melts don’t soften.
- If storing in layers, place parchment paper between the cookies to prevent the cookies from sticking.
- For longer storage, refrigerate cookies for up to 2 weeks or freeze for up to 3 months.
- Thaw frozen cookies at room temperature before serving.
Can I Make These Cookies Ahead Of Time?
Yes! These cookies are the perfect recipe to be made ahead of time. So whether you’re preparing for hosting an Easter Party or just looking to make these before your next Spring gathering, these cookies make for the perfect make-ahead dessert. They also travel super easily! Just that if you’re storing them in a container to layer parchment between each layer to prevent them from sticking :)
More Recipes You Might Enjoy!
Lemon Curd Linzer Cookies
Easter Bunny Bum Cookies
Easy Homemade Marshmallow Easter Eggs
Easter Chocolate Chip M&M Cookies
Easter Bunny Sponge Cake
Easter Peeps Swiss Roll
Mini Easter Sugar Cookies
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25-30
servings30
minutes8
minutesKeep the screen of your device on.
Ingredients
2 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
1/2 cup butter
1/2 cup granulated sugar
1 egg, room temperature
2 tsp. vanilla extract
1/2 cup light pink candy melts
1/2 cup light green candy melts
1/2 cup light yellow candy melts
1/2 cup light blue candy melts
1/2 cup light purple candy melts
2 1/2 Tbsp. pastel non pareil sprinkles
3 Tbsp. coconut oil or vegetable oil (1/2 Tbsp. of oil per candy melt color)
Directions
- In a medium sized bow, whisk together the flour, salt, and baking powder. Set aside.
- In the bowl of a stand mixer fit with the paddle attachment, cream together the butter and the sugar until the mixture is light and fluffy, and creamy. Abut 2 minutes. Be sure to scrape down the sides of the bowl as you mix.
- Add in the egg and vanilla. Continue to mix and scrape down the sides of the bowl to ensure that everything is combining evenly.
- Add the dry ingredients to the wet and mix until a nice, soft dough forms and starts to pull away from the sides of the bowl.Scrape down the sides of the bowl, and let the dough mix a few seconds longer to ensure that everything has been combining evenly.
- Transfer the dough to parchment paper an flatten it into a disc. Place another piece of parchment paper on top of the dough and roll it rough to about 1/8″ thickness.
- Place the rolled out dough on a cookie sheet and transfer to the fridge for at least 2 hours or over night.
- Use mini easter cookie cutters to cut out as many shapes as you can. Re-roll the scraps until all of the dough is used up. I got my cookie cutters from Amazon which you can find, here!
- Preheat the oven to 375 degrees F. then place the cookies on a cookie sheet fit with parchment paper about 1 1/2″ apart. They will not spread much at all. Bake for 8-9 minutes. They are small cookies so they do not need much time in the oven.
- Let the cookies cool completely on a wire rack before decorating.
- Melt the candy melts individually in 30-second intervals mixing between each interval. Add 1/2 tablespoon of coconut oil or vegetable oil to each color candy melt. This will help thin out the candy melts and therefore make the dipping process easier.
- Once the cookies have cooled completely, dip a cookie one at a time in the various colors. After dipping the cookie in candy melts, let the excess drip off back into the bowl then place onto a cookie sheet fit with parchment paper. While the candy melts are still wet sprinkle on some easter, pastel colored non-pareil sprinkles.
- Repeat these steps until all of the cookies are decorated. Allow the candy melts to set completely in the fridge.
- Enjoy!
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