1-Step 1: Gather and Prep Ingredients Start your mise en place. Measure 2 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt into a bowl. Whisk them together to distribute evenly. This prevents dense spots. Soften 1 cup unsalted butter at room temperature, about 1 hour. Have 1 cup granulated sugar, 1 large egg, 1 tsp vanilla extract, and optional 1/2 tsp almond extract ready. Clear counter space for rolling dough later.

2-Step 2: Cream Butter and Sugar In a large bowl or stand mixer, beat softened butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape sides often. This step traps air for tender cookies. Add the egg and extracts, beat until combined, about 1 minute. Mixture should look smooth and pale.

3-Step 3: Mix in Dry Ingredients Gradually add the dry mixture to the wet in three parts, mixing on low speed just until incorporated. Dough will be soft and slightly sticky. Avoid overmixing to keep cookies soft. Divide dough into two equal portions. Flatten each into a disk, about 1-inch thick. Wrap tightly in plastic wrap. Chill in fridge 1 to 2 hours, or overnight for deeper flavor.

4-Step 4: Preheat Oven and Roll Dough Preheat oven to 350°F. Line baking sheets with parchment paper. Remove one disk from fridge, let sit 5 minutes to soften slightly. Flour surface and rolling pin lightly. Roll dough to 1/4-inch thick evenly. Thinner edges bake crispier. Keep other disk chilled.

5-Step 5: Cut and Bake Cookies Flour cookie cutters: bunnies, eggs, chicks for Easter themes. Press firmly, dip cutters in flour if sticking. Place cutouts 2 inches apart on sheets. Re-roll scraps once for max yield. Bake 8 to 10 minutes until edges turn lightly golden. Centers stay pale for softness. Cool on sheets 5 minutes, then move to wire racks. Repeat with remaining dough. Yields 24 to 30 Easter sugar cookies.

6-Step 6: Make Royal Icing While cookies cool, prepare icing. In a mixer, combine 4 cups powdered sugar, 3 tbsp meringue powder, 6 tbsp warm water, and 1 tsp vanilla. Beat low 1 minute to blend, then high 7 to 10 minutes for stiff peaks. Divide into bowls. Thin some with water (1 tsp at a time) for flooding. Add gel food colors for pastel pinks, blues, yellows.

7-Step 7: Decorate Your Cookies Cookies must cool fully, 30 minutes. Outline edges with stiff icing using piping bag and #2 tip. Let dry 15 minutes. Flood centers with thinned icing from squeeze bottles. Shake gently to settle. Add sprinkles, candy eyes while wet. For details, pipe faces or patterns. Dry 4 to 6 hours or overnight on racks. See this inspiring Easter cookie example.

8-Final Step: Serve and Enjoy Arrange decorated Easter sugar cookies on platters. Serve at room temp. Pair with milk or tea. Store as below. These festive treats shine at brunches or baskets.