Easter Sugar Cookies Recipe With Jellybeans
With Easter around the corner, I thought that these Easter Sugar Cookies with Jellybeans on top would be just the perfect cookie to make! Of course, we all know that I love making cookies. These Easter cookies are so super simple to make, are super adorable, and will add a little happiness to the faces of everyone around them to enjoy. The sugar crystals that they are rolled in helps create a little bit texture, and a nice sweetened crunch when you bite into them. I can only image how many of these cookies that Angela is going to inhale! So, I guess I better make a triple batch for the whole family to enjoy…at least for the little time that the cookies will be around. I’m completely sure that you’re family is going to enjoy them as much as mine are. The even better part? The recipe is super easy to follow along with. I just hate complex cookie recipes. Enjoy!
Easter Sugar Cookies Recipe With Jellybeans
Ingredients
- 1 stick butter (8 Tablespoons ) at room temperature
- 3/4 cup sugar
- 1 egg yolk
- 1/2 teaspoon baking powder
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 cup Wilton coarse sparkling sugar crystals
- 1 bag jelly beans (organic or dye free)
Instructions
Easter Sugar Cookies Recipe Visual Guide
Here’s the list of ingredients you need. Super Simple!
With your hands, roll the dough into little balls, about the size of a $0.50 piece.
Coat each dough ball with the Wilton’s Sugar Sprinkles before onto the cookie sheet and putting in the oven.
Your recipe contradicts it’s self.
The written recipe say to put jelly beans on after coming out of oven, in your pictures it
state that you put jelly beans on before putting in oven, which one is it.
Hi Janet! I think I might not have had enough coffee when I did this. My total apologies. I fixed it! Thank you Eagle Eyes! You place the Jellybeans into the center of the cookies AFTER they bake 🙂