Be the first to rate & review!Prep Time: 20 mins | Cook Time: 10 mins | Chill Time: 1 hr | Cool Time: 30 mins | Stand Time: 1 hr 30 mins | Total Time: 3 hrs 30 mins | Servings: 28 | Yield: 28 cookies
These delightful Easter sugar cookies are perfect for adding a festive touch to your holiday celebrations. With cute bunny, carrot, and egg shapes, they are sure to bring a smile to everyone's face.
Ingredients:
Cookies:
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- ½ teaspoon kosher salt
Royal Icing:
- 3 cups powdered sugar, plus more as needed
- 2 tablespoons meringue powder
- ¼ cup water, at room temperature, plus more as needed
- ½ teaspoon vanilla extract
- Assorted gel food coloring (such as blue, green, pink, yellow, purple, black)
Instructions:
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Prepare cookies: In a stand mixer fitted with a paddle attachment, beat sugar and butter on medium speed until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract, and beat on medium speed until combined, about 15 to 30 seconds.
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Whisk together flour, baking powder, and salt in a medium bowl.
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Gradually add the flour mixture to the sugar mixture with the mixer speed on low, and beat until just combined, about 1 minute.
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Divide the dough into 2 discs and wrap each tightly with plastic wrap. Refrigerate for at least 1 hour or up to 1 day.
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When ready to bake, remove the dough from the refrigerator at least 10 minutes before rolling. Preheat the oven to 350°F (175°C). Line 2 large rimmed baking sheets with parchment paper or a silicone baking mat.
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Remove 1 dough disc from the plastic wrap and place it on a lightly floured surface. Roll the dough out to 1/4-inch thickness and cut using desired cookie cutters, such as egg, carrot, and bunny shapes.
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Place the cut-out cookies on the prepared baking sheets. Repeat with the remaining dough, re-rolling scraps once or twice.
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Bake the cookies in the preheated oven until slightly golden, about 8 to 10 minutes. Remove from the oven and cool on the baking sheets for 5 minutes.
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Transfer the cookies to a wire rack and cool completely, about 30 minutes.
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Prepare Royal Icing: In a stand mixer fitted with a whisk attachment, add powdered sugar and meringue powder, and beat on low speed until combined, about 15 seconds. With the mixer running on low speed, add water and vanilla. Gradually increase the speed to medium-high, and beat until smooth, about 15 seconds. Alternatively, whisk together powdered sugar, meringue powder, water, and vanilla in a medium bowl until smooth. The icing should hold its shape on the surface for 1 to 2 seconds when a ribbon of icing falls from the whisk. Add more water, 1 teaspoon at a time, if the icing is too thick, or more powdered sugar, 1 teaspoon at a time, if it is too thin.
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Divide 1/4 cup of icing into small bowls for each color, such as pink, blue, yellow, and green. Cover with moist paper towels or clean tea towels when not using to prevent drying out.
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Once the colors are mixed, transfer the icing into individual piping bags, and cut a 1/8-inch hole at the end (or fit with small round piping tips).
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Pipe Royal Icing along the outer edge of each cookie to create a border.
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Fill in the cookie with the remaining Royal Icing, and use an offset spatula or the back of a spoon to spread the icing to the piped edge. Let stand until completely dry and set, about 1 hour.
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If desired, decorate the cookies with secondary colors and designs. Let stand until completely dry and set, about 30 minutes.
These adorable Easter sugar cookies are sure to be a hit with both kids and adults alike. Their charming shapes and delightful colors will add a touch of joy to your Easter festivities. Enjoy the sweet celebration!