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Spring Sugar Cookies

Spring Sugar Cookies

  • Author: Crystal
  • Total Time: 30 min
  • Yield: 24 cookies 1x

Description

Indulge in these delicate Spring Sugar Cookies, featuring a buttery shortbread texture and a light almond buttercream frosting. Perfect for Easter gatherings, picnic treats, or any occasion that calls for a sweet, pastel‑colored delight. This easy‑to‑make recipe combines classic flavors with a hint of vanilla and almond, creating a melt‑in‑your‑mouth cookie that’s both festive and timeless.

Ingredients

Scale
  • 1 1/3 cups salted butter, softened
  • 1 cup granulated sugar
  • 1/3 cup powdered sugar
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 3 large egg whites
  • 2 Tbsp. heavy cream
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 3 2/3 cups all-purpose flour
  • Almond Buttercream Frosting: 1 cup salted butter, softened
  • 4 cups powdered sugar
  • 2 Tbsp. heavy cream
  • 1 tsp. almond extract
  • Dash salt
  • 1 Tbsp. heavy cream
  • 1 to 2 drops pink gel food coloring

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, beat softened butter, granulated sugar, and powdered sugar until light and fluffy.
  3. Add vanilla extract and almond extract; mix well.
  4. Stir in egg whites and heavy cream until combined.
  5. In a separate bowl, whisk together flour, baking powder, and salt; gradually add to butter mixture, mixing until a smooth dough forms.
  6. Roll dough to 1/4-inch thickness and cut shapes with cookie cutters; place on prepared sheets.
  7. Bake for 8‑10 minutes, until edges are lightly golden; let cool completely.
  8. For the almond buttercream frosting, beat butter until creamy, then gradually add powdered sugar, heavy cream, almond extract, and a pinch of salt.
  9. Mix in additional cream until light and spreadable; tint with pink gel food coloring if desired.
  10. Once cookies are cooled, pipe or spread frosting on top and let set before serving.

Notes

Tip: For a gluten‑free version, substitute the all‑purpose flour with a 1‑to‑1 gluten‑free blend. You can also use almond extract alone for a stronger nutty flavor, or replace heavy cream with milk for a lighter frosting. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.

  • Prep Time: 20 min
  • Cook Time: 10 min
  • Category: B
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 8 g
  • Sodium: 30 mg
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 0.5 g
  • Protein: 1 g
  • Cholesterol: 10 mg

Keywords: spring, sugar cookies, cookies, frosting, almond

Find it online: https://crystalrecipes.com/spring-sugar-cookies/