Wow your guests this Easter with this easy Easter dessert- 3D Sugar cookies! To me, no Easter is complete without sugar cookies. This easy sugar cookie recipe is no spread and no chill so you can bake them right away and they hardly spread at all! Simply use my printable design to cut and build your 3D cookies. Plus because the cookies stand up, it means you can decorate both sides. That means double the icing!! Super simple to make, and super impressive.
I will warn you though, be prepared to have a few failures and scraps of broken cookies. Although that is not necessarily a bad thing for snacking! I’ll give you tips and tricks during the recipe steps to make sure you can learn from my mistakes. Make sure you read all the way through before you start baking (my Mom drilled this into me growing up)!
For More Easter Ideas check out: Easter Basket Ideas for Adults, Easter Bunny Wreath, Easter Cocktails, Paper Easter Eggs, 3D Paper Easter Bunny, Mini Egg Fudge, Mini Egg Macarons, Toddler Easter Basket Ideas, Mini Egg Banana Bread
Sugar Cookie Ingredients
- 1 cup butter (room temperature)
- 1 cup granulated white sugar
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1 egg
- 2 tsp baking soda
- 2 cups flour (plus about 1/2 cup for rolling)
- pinch of salt
How to Make the Sugar Cookie Dough
1. Print out my 3D templates! Cut out the designs on paper or thin cardboard.
2. Preheat your oven to 350 C and line your baking sheets with parchment paper.
3. Using a hand mixer or stand mixer, cream together the butter and sugar until the sugar dissolves in the butter and the butter becomes lighter and more airy.
4. Add in both of the extracts and the egg and blend again.
5. In a separate bowl, mix together your flour, baking soda, and pinch of salt. You want all the dry ingredients to be friends! Make sure that they are evenly incorporated with each other.
6. A little bit at a time (I like to do it 1/3 at a time), add in the dry ingredients to the wet ingredients. You don’t want to overmix and develop the gluten in the flour. You want the dough to be moist (but not wet/sticky) and stick together in one ball. If the mixture is a little sticky (clings to your fingers) add a little bit more flour. If the mixture is super crumbly, add a splash of milk. Remember that you will also add flour when you roll the dough, so I tend to lean a little more on the wet side than the dry side.
7. I like to separate the dough into 2-3 balls to make it easier to work with. DO NOT FREEZE OR CHILL THE DOUGH. Flour your work surface and your rolling pin. Roll out your first section to about 1/4 inch thick. Check out this rolling pin with adjustable thickness bands to make measuring easier! If the dough is sticking to your rolling pin, add a bit more flour.
8. Place the templates on the rolled out dough and use a sharp knife to cut around them. If you do use paper, it may get a little greasy, but don’t worry. I found that small stabbing motions didn’t tear the dough, but it did leave jagged edges that I had to smooth with my fingers.
** Don’t cut the indent cuts until the cookies are transferred to a baking sheet (trust me it’s a lot easier to transfer!) I used a cookie spatula to help transfer to the baking sheets.**
9. Once the cookie dough is cut and transferred to the baking sheet, cut the indents where the cookies will fit together. The indents need to be at least as wide as the cookies are thick (and they will rise during baking). For the Egg and Easter Bunny #1, the indents need to be fairly long (at least halfway the length of the cookie). The cookies won’t spread too much, but you still may need to clean up the indents after they are baked.
Try to flatten the bottoms of the cookies to make sure they balance well when they stand up at the end.
For Bunny #2, the length and size of the indent cuts need to follow the diagram pretty exactly to make sure it fits together and stands up at the end.
Make sure that there are no super thin parts of the cookies because that will be a weak part that will likely break when you try to build your 3D cookie.
10. Once you are happy with your cookie shapes, bake the cookies for 7-10 min. The top of the cookie will remain pretty white, but the bottoms should be just browning. The cookie should not look ‘wet’ anymore, but shouldn’t be cracking and dry. It is better to have the cookies go a little over than be under and soft (or they won’t stand up!)
11. Take your sharp knife and make sure that the indents are wide and straight. Make sure that any cuts/adjustments are done while the cookies are still soft and warm. You want to cut very carefully not to tear the cookie dough! If the indents are not wide or long enough the pieces will not fit together well at the end. And if you try to adjust the indents when the cookies are cool (and you start building your statues) the cookies will crack. It is better to have the indents be too big, than not big enough.
12. Allow the cookies to cool fully on the tray before transferring to a wire rack. I left my cookies to cool overnight before I built them just to make sure they were as sturdy as possible when I started putting them together. Stick them in the fridge if you don’t have time to wait overnight.
13. Assemble your 3D sugar cookie statues! Use gentle pressure to slide the cookies into each other’s slots (tee hee). This is the part where my cookies would crack or break if the indents weren’t wide/long enough. They should slot together exactly, but if you do need to make the indents bigger, do it very carefully with a cuts from sharp knife or try to ‘sand’ the cookies down with the edge of the knife. Try not to push on any one piece or limb (especially the ears!!).
14. DECORATE! This is the fun part. The stress is over, and now you can pipe on royal icing to your heart’s content. I will be the first to admit that I am not the best cookie decorator (can I pretend my toddler decorated these?) But the icing tastes great so who cares! Check out my favorite Royal Icing Recipe Below!
Royal Icing Ingredients
- 3 tablespoons Meringue Powder
- 3 cups icing sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 5-10 tablespoons water (depending on the consistency you are looking for)
- Optional: Food Coloring (I prefer gel!)
Royal Icing How To
- Using a hand blender or stand mixer, blend together the Meringue Powder, the extracts, and 3 tablespoons of water. You want the ingredients to come together and start to get a little thick.
- Add 1 cup of icing sugar at a time plus 1 tablespoon of water. Blend carefully and start slowly or the icing sugar will fly EVERYWHERE!
- If the icing starts to get too thick, add another tablespoon of water. If the icing is too runny, add more icing sugar.
- For this recipe, I wanted a fairly thick icing so it wouldn’t drip down the eggs as I decorated. If you are a royal icing pro, think ‘outline’ consistency not ‘flood’ consistency.
- Separate the icing into as many parts as colors you want. I used pink, purple, blue, and white.
- Mix food coloring and scoop into your piping bag. If you don’t have a piping bag, scoop the icing into zip lock sandwich bags and cut the tip off one of the corners.
So did you try making 3D Easter Sugar Cookies? How many did you break? Comment below how it went!!
Easy Easter Dessert 3D Sugar Cookies. Easy Easter Dessert 3D Sugar Cookies
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