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Easter Sugar Cookies

 Easter Sugar Cookies
Cream cheese contributes to the rich taste of these melt-in-your-mouth cookies shared by Julie Brunette of Green Bay, Wisconsin. "They have such nice flavor, you can skip the frosting and sprinkle them with colored sugar for a change," she suggests.
24 ServingsPrep: 15 min. + chilling Bake: 10 min./batch


  • 1 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • Tinted frosting or colored sugar


  • In a bowl, cream butter, cream cheese and sugar. Beat in egg yolk
  • and extracts. Combine the flour, salt and baking soda; gradually
  • add to creamed mixture. Cover and refrigerate for 3 hours or until
  • easy to handle.
  • On a lightly floured surface, roll out dough to 1/8-in. thickness.
  • Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in.
  • apart on ungreased baking sheets. Bake at 375° for 8-10 minutes
  • or until edges begin to brown. Cool for 2 minutes before removing
  • from pans to wire racks. Decorate as desired. Yield: 4 dozen.
Nutritional Facts: 1 serving (2 each) equals 157 calories,

2 of 2

Easter Sugar Cookies (continued)

Nutritional Facts: 9 g fat (6 g saturated fat), 33 mg cholesterol, 150 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.