Spring Easter Cookies (Printable View)
Light, buttery cookies with colorful pastel icing and festive Easter shapes make a delightful spring dessert.
# Ingredient List:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, at room temperature
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1/4 teaspoon almond extract (optional)
→ Royal Icing
09 - 2 cups powdered sugar
10 - 1 1/2 tablespoons meringue powder
11 - 3-4 tablespoons water
12 - Food coloring: pastel pink, yellow, green, purple (gel preferred)
13 - Assorted Easter-themed sprinkles (optional)
# How to Prepare:
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 light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, and almond extract if using, until fully incorporated.
04 - Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing.
05 - Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into Easter shapes using cookie cutters.
08 - Place cookies 1 inch apart on prepared baking sheets. Bake for 9-11 minutes until edges begin to lightly brown.
09 - Let cookies cool completely on wire racks before decorating.
10 - Combine powdered sugar, meringue powder, and water in a medium bowl. Mix until smooth and glossy, adding more water if needed to achieve desired consistency.
11 - Divide icing into small bowls and tint with pastel food coloring.
12 - Apply colored icing to cooled cookies and add sprinkles if desired. Allow icing to set completely before serving.
# Expert Suggestions:
01 -
- The dough is incredibly forgiving, so even if your little helpers overwork it, the cookies still turn out tender
- You can make the dough ahead and freeze it, pulling it out whenever you need a last-minute Easter treat
02 -
- If your dough gets too soft while rolling, just pop it back in the fridge for 10 minutes, it saves so much frustration
- Royal icing dries incredibly fast, so keep any bowls you are not using covered with a damp paper towel
03 -
- Rotate your baking sheets halfway through for even browning, especially if your oven has hot spots
- Use gel food coloring instead of liquid to keep your icing from getting too thin