Sourdough Easter Cookies

If you’re like me, you probably love Easter but don’t want to fill your kids with candy, and all the chemicals in it! This Easter fill baskets with homemade Sourdough Easter Cookies instead… They’re perfect for any Easter celebration!

These sourdough easter cookies are made with a simple sourdough sugar cookie base made from simple ingredients… And decorated with the easiest sugar cookie icing for the perfect taste and design, or you can use royal icing for detailed piping!

Let me know what you think!

Let me know if you have any questions in the comments below… And, I’d really appreciate a review or rating on the recipe card… Thank YOU so much!

Sourdough Easter Cookies

Soft sourdough sugar cookies with the best sugar cookie icing for easter! This recipe is really fun to make, so if you have kids, get them in on it!

No ratings yet

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 8 minutes minutes

Additional Time: 3 hours hours

Servings: 24 servings

Calories: 228kcal

Author: Juliea Huffaker

Cook ModePrevent your screen from going dark

Ingredients

• 1/2 cup sourdough starter fed or unfed
• 1 cup butter softened, salted
• 1 cup sugar granulated cane
• 1 egg large
• 1 teaspoon vanilla extract
• 3 cups flour all purpose or all purpose Einkorn Flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt

For Sugar Cookie Icing

• 3 cups powdered sugar
• 4 tablespoons milk
• 1 1/2 tablespoons corn syrup light
• 1/2 teaspoon canilla extract
• 1 dash salt (about 1/8th a teaspoon)

Instructions

• Combine the softened butter, fed or unfed sourdough starter, granulated sugar, vanilla extract and egg in a large mixing bowl.
• use a hand mixer or stand mixer to beat ingredients together until it's creamy and everything is well combined.
  
• In a separate mixing bowl add: all purpose four, salt and baking soda, whisk till everything is incorporated together.
  
• Use a dough paddle or rubber spatula and add wet ingredients to the dry mixture , mix till smooth and combined.
  
• Scrape all the cookie dough into a ball, and wrap that dough ball up in plastic wrap. Refrigerate it for at least 3 hours and up to 3 days.
  
• preheat oven to 350 degrees F
• Place your chilled cookie dough onto a floured counter or surface. Dust the top of the dough with a little flour and roll it out to ¼ inch thick. You can add more flour as needed to prevent sticking.
• Cut out shapes with egg or easter shaped cookies and use a spatula to transfer them to a parchment lined baking sheet, spacing them 1 inch apart.
  
• Bake at 350 degrees F for 8-9 minutes.
• Cool completely before decorating.
• In a medium sized mixing bowl combine: Powdered sugar, 3 tablespoons of milk, light corn syrup, and extract. Whisk together till well combined.
• If coloring icing with different colors, divide the icing it into separate bowls for each color and add your food coloring.
• Fill piping bags with a piping tips.
  
• Decorate! (If you are using sprinkles add them before the icing starts setting!)
  
• Let icing harden for 3 hours. Share & Enjoy!

Notes

For the icing: 

• Adding milk gradually: Start with less milk than the recipe calls for and gradually add more until you reach the desired consistency. You want the icing to be thick enough to hold its shape but thin enough to spread and pipe easily.
• Corn syrup vs. invert sugar: While corn syrup works in this recipe, using invert sugar (available online or at some baking stores) will prevent the icing from crystallizing and give it a more professional shine.
• Extracts: Choose an extract that complements the flavor of your cookies. Peppermint extract pairs well with chocolate cookies, vanilla is classic, and orange extract goes well with lemon or citrus-flavored cookies.
• Food coloring: Use gel food coloring for vibrant, concentrated colors. Avoid adding too much, as it can thin the icing.

For Spreading:

For spreading over large areas, add a little more milk until it flows easily but doesn’t drip off the spoon.

For Piping:

1. For piping, add less milk until the icing holds its shape and doesn’t run.
2. Transfer the icing to a piping bag fitted with a small tip. Practice piping on a piece of parchment paper then decorate your cookies;)

Nutrition

Serving: 1g | Calories: 228kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 174mg | Potassium: 26mg | Fiber: 0.5g | Sugar: 24g | Vitamin A: 250IU | Calcium: 9mg | Iron: 1mg