Don’t miss out on the chance to make these delicious sugar cookies for Easter this year. Decorating your Easter egg cookies with bright, beautiful colors is just as fun as dying eggs for Easter, but let’s be honest cookies taste better than eggs. Check out this recipe for yummy cookies that are also fun for your family to help decorate.
- 1 Teaspoon of Vanilla Extract
- 1/2 Teaspoon of Baking Powder
- 2 Cups of All-purpose Flour
- 1/2 Cup of Unsalted Butter
- 1 Egg
- 1 Cup of Granulated Sugar
- 1/4 Teaspoon of Salt
- Gel Food Colouring
- Royal Icing Ingredients
- 2 Tablespoons of Meringue Powder
- 1/2 Teaspoon of Vanilla Extract
- 3 Cups of Confectioner’s Sugar
- 1/4 Cup of Water
Tools and Supplies
- Egg-Shaped Cookie Cutter
- Hand or Stand Mixer
- Measuring Cups and Spoons
- Mixing Bowls
- Rolling Pin
- Wire Cooling Rack
- Piping Bags
- Half Sheet Baking Pan and Parchment Paper
- No. 5 Round Tip and No. 1 or No. 2 Round Tip for piping
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Step 1: Mix your butter and sugar together at medium speed using the mixer until its light and fluffy. Then beat in the egg and vanilla extract, now turn the mixer on low speed and add the salt and baking powder. Gradually add your flour until its completely mixed. With the dough made, form it into a ball and wrap it with plastic wrap, and then freeze it until its firm.
Step 2: Preheat oven to 350 degrees Fahrenheit,
Step 3: Remove the dough from the freezer and allow it to get to room temperature. Slightly flour a surface and then roll the dough out with your rolling pin until 1/4-inch thick. Cut the egg shape out with the cutter.
Step 4: Move the eggs shaped cookie dough onto the baking pan and parchment paper 1-inch apart. You can reroll scraps and cut more cookies.
Step 5: Place the pan into the oven for 8 to 10 minutes or until the cookies are golden brown. Let them cool before transferring them to the cooling rack to cool completely.
Step 6: In a medium bowl, combine the confectioner’s sugar and meringue powder, and then beat in the vanilla extract and water. Add gel food colouring.
Step 7: Place the icing in a piping bag with the No. 5 Round Tip and iced the cooled cookies. Let it harden and then use the thin No. 1 or No. 2 Round Tip for decorating.
Step 8: Enjoy!
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