Delightful Easter Cookies (Printable)
Buttery soft cookies decorated for Easter celebrations with colorful royal icing and sprinkles.
# What You Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Royal Icing
08 - 2 cups powdered sugar, sifted
09 - 1 1/2 to 2 tablespoons milk or water
10 - 1 tablespoon light corn syrup
11 - 1/2 teaspoon vanilla or almond extract
12 - Food coloring (assorted pastel colors)
13 - Assorted sprinkles and decorations
# Directions:
01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat butter and sugar in a large bowl until fluffy, approximately 2 to 3 minutes. Incorporate egg and vanilla extract until fully combined.
03 - Gradually blend dry ingredients into wet mixture, mixing only until just combined. Avoid overmixing for tender cookies.
04 - Divide dough into two equal portions, flatten into disks, wrap in plastic wrap, and refrigerate for minimum 30 minutes.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper.
06 - Roll chilled dough on lightly floured surface to 1/4-inch thickness. Cut shapes using Easter-themed cookie cutters.
07 - Arrange cutouts 1 inch apart on prepared baking sheets. Bake for 8 to 10 minutes until edges are set but not browned.
08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely before decorating.
09 - Combine powdered sugar, milk or water, corn syrup, and vanilla or almond extract. Stir until smooth and adjust consistency as needed.
10 - Divide icing and tint with food coloring. Decorate cooled cookies and apply sprinkles before icing sets. Allow icing to dry completely before serving.
# Expert Hints:
01 -
- These cookies strike that perfect balance between tender enough to melt in your mouth and sturdy enough to hold up under enthusiastic decorating sessions
- The dough is incredibly forgiving, so even if your little ones help roll and cut, you will still end up with bakery worthy results
02 -
- Chilling the dough is not optional, it is what keeps your Easter shapes from turning into blob like creatures in the oven
- Royal icing consistency matters, thicker for outlines and thinner for flooding, or you will end up with messy edges
03 -
- Rotate your baking sheets halfway through baking for evenly golden cookies
- Use gel food coloring instead of liquid to keep your icing from getting too thin