Spring Cookies with Buttercream
Hey there, and welcome back, friends.
You are in for a Spring treat!
Spring Cookies
These spring cookies start with a lemon sugar cookie recipe that is colorfully decorated with whipped buttercream. Perfect for Easter celebrations.
I originally made these spring decorated cookies for my child when they were a toddler. He is having big feelings about not being able to go anywhere during the lockdown in 2020 and I can only imagine how hard it is for a 4-year-old to understand all of this. I indulged him with the cookies and it was a good afternoon activity to help him get along.
The Easter decorated cookies are based on my husband’s grandma’s best sugar cookie recipe I shared a few years ago. The best sugar cookies I’ve had and they are so versatile. I made them into cutouts by just chilling the dough for at least two hours and then rolling them out. I also added in lemon zest to the cookies for a spring flavor.
He helped me pick out the cutters and cut out the shapes. I did steer him toward Spring and Easter cookie cutters in his defense. As for the colors, he had a full range of my decorating colors. He luckily loves pastel colors so it worked out great for these spring-themed cookies.
If you don’t celebrate Easter, use your favorite cookie cutters and colors of your choice. These are just Easter cookie ideas.
To decorate the spring sugar cookies, I used buttercream. I am not very talented when it comes to decorating cookies with royal icing. I tried it a few years ago and I do it annually for fun at Christmas, but I am not good at it.
Buttercream, on the other hand, I love using and enjoy it. Remember these flower cupcakes? They were all buttercream and also a great spring project.
There are lots of opportunities to have fun with this and make it your own. I used the below Wilton tips for my designs. I kept it simple but you don’t have to 🙂
Feel free to get creative with your tips and colors. It’s a great therapeutic activity if you need something to take your mind off of. And it is a perfect activity for kids.
Until next time, enjoy these cookies and I hope they brighten your day a little.
Spring Cookie Ingredients
This buttercream Easter cookie recipe uses simple ingredients to create the best sugar cookies.
- unsalted butter
- granulated sugar
- a few large eggs
- extra virgin olive oil or vegetable oil
- pure vanilla extract
- all-purpose flour
- baking soda
- cream of tartar
- a pinch of salt
- powdered sugar
- heavy cream
- food coloring of your choice
How to Make Spring Cookies
In a large bowl or the bowl of a stand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time until combined. Add in the oil and vanilla extract. Beat on low until combined.
In another large bowl, sift together the flour, baking soda, cream of tartar, and salt. After sifting, use a whisk to combine the dry ingredients together.
With the mixer on low, gradually add in the dry ingredients. Mix until combined on low. Transition to a rubber spatula if your mixer can’t handle mixing. Mix until all flour is incorporated.
Divide the dough into two equal parts. Wrap each in plastic wrap and chill the dough for at least two hours.
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
When ready, let the dough sit at room temperature before rolling.
Roll the dough out on a lightly floured surface. Using your cookie cutters, cut out dough and place it on the prepared cookie sheet.
Re-roll scraps once to make more cut-outs.
Repeat for the other half of the cookie dough.
Bake cookies for 8-10 minutes until lightly golden on the edges.
Transfer cookies to a cooling rack.
For the frosting: beat the butter on medium speed in a medium bowl until light and fluffy, about 3 minutes.
Add in the rest of the ingredients and mix on low until combined. Increase speed to medium and whip until fluffy for 3-4 minutes.
Divide buttercream into equal parts and color with your desired colors.
To decorate: fill your decorating bags and desired tips with your buttercream.
Pipe out any design on your cookies.
How do you store buttercream-frosted sugar cookies?
Keep buttercream frosted sugar cookies stored in an airtight container either at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
More Spring Recipes
- Speckled Easter Cake
- Spring Decorated Cookies with Royal Icing
- Bird’s Nest Funfetti Sugar Cookies
- Easter Basketweave Cake
- Bird Nest Cupcakes
What do you think of these beautiful buttercream Easter cookies? What would you serve with these cookies? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Spring Cookie Recipe
Spring Cookies
These spring cookies start with a lemon sugar cookie recipe that is colorfully decorated with whipped buttercream. Perfect for Easter celebrations.
Ingredients
For Cookies:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup extra virgin olive oil or vegetable oil
- 1 teaspoon pure vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- a pinch of salt
For Buttercream
- 1 cup (2 sticks) unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons heavy cream
- food coloring of your choice
Instructions
- In a large bowl or the bowl of a stand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time until combine. Add in the oil and vanilla extract. Beat on low until combined.
- In another large bowl, sift together the flour, baking soda, cream of tartar and salt. After sifting, use a whisk to combine the dry ingredients together.
- With the mixer on low, gradually add in the dry ingredients. Mix until combined on low. Transition to a rubber spatula if your mixer can't handle mixing. Mix until all flour is incorporated.
- Divide dough into two equal parts. Wrap each in plastic wrap and chill dough for at least two hours.
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- When ready, let the dough sit at room temperature before rolling.
- Roll dough out on a lightly floured surface. Using your cookie cutters, cut out dough and place on prepared cookie sheet.
- Re-roll scraps once to make more cut-outs.
- Repeat for the other half of cookie dough.
- Bake cookies for 8-10 minutes until lightly golden on edges.
- Transfer cookies to a cooling rack.
- For the frosting: beat the butter on medium speed in a medium bowl until light and fluffy, about 3 minutes.
- Add in the rest of the ingredients and mix on low until combined. Increase speed to medium and whip until fluffy for 3-4 minutes.
- Divide buttercream into equal parts and color with your desired colors.
- To decorate: fill your decorating bags and desired tips with your buttercream.
- Pipe out any design on your cookies.
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Nutrition Information:
Yield:
60Serving Size:
1Amount Per Serving: Calories: 135Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 50mgCarbohydrates: 22gFiber: 0gSugar: 14gProtein: 1g
How do you store the cookies without smashing the buttercream?
I don’t place anything on top of the cookies. So store in a single layer in a ziplock bag, air-tight container, or cake stand.