Delightful Easter Cookies (Print Version)
Buttery soft cutout cookies topped 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 1/2–2 tablespoons milk or water
10 - 1 tablespoon light corn syrup
11 - 1/2 teaspoon vanilla or almond extract
12 - Assorted pastel food coloring
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 granulated sugar in a large bowl until fluffy, approximately 2–3 minutes. Add egg and vanilla extract, mixing until fully incorporated.
03 - Gradually incorporate dry ingredients into wet mixture, mixing just until combined. Avoid overmixing to maintain tender texture.
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 8–10 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 extract. Stir until smooth, adjusting liquid to achieve desired consistency.
10 - Divide icing and tint with food coloring. Decorate cooled cookies and add sprinkles before icing sets. Allow icing to dry completely before serving.
# Insider Tips:
01 -
- The dough rolls out beautifully without sticking or tearing, which is half the battle with cutout cookies
- These cookies stay soft for days instead of turning into hard hockey pucks
- Kids can genuinely help with every step from mixing to decorating
02 -
- Chilling the dough is not optional, warm dough spreads into blob shapes that lose their definition
- Rolling to exactly quarterinch thickness is the sweet spot for cookies that are sturdy but not toothbreakingly hard
- Icing consistency matters more than you think, too thick and it drags, too thin and it runs off the edges
03 -
- Rotate your baking sheets halfway through baking time for even browning, especially if your oven has hot spots
- Add a teaspoon of lemon zest to the dough for brightness that cuts through the sweet icing beautifully
- Use gel food coloring instead of liquid to keep your icing from becoming too thin and runny