Easter Cookie Recipe.

by alessandrasfoodislove

Easter Cookie Recipe: How to Make Delicious Decorated Cookies for the Holiday!

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Cut Out Sugar Cookies:

  • 2 1/4 cups All purpose unbleached flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 3/4 cup (1.5 stick) Unsalted room temperature butter
  • 3/4 cup Granulated sugar
  • 1 large Egg, room temperature
  • 2 tsp Vanilla extract
  • 1/4-1/2 tsp Almond extract

Royal Icing:

  • 3 cups Confectioners' sugar
  • 1/2 tsp Vanilla extract
  • 2 tsp Light corn syrup
  • 4.5-5 tbsp. Room temperature water
  • 1 pinch of salt

Buttercream Icing:

  • 1 cup Unsalted room butter (2 sticks)
  • 1 tbsp. Milk
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt
  • 4-5 cups Confectioners' sugar

Instructions

Cut Out Sugar Cookies:

  • Incorporate your dry ingredients in a mixing bowl. In a stand mixer or using a hand mixer, mix together butter and granulated sugar until creamy and smooth.
  • Add in egg, and extracts and mix until smooth and incorporated. Slowly add in your dry ingredients and mix until well combined.
  • Form dough into a round disc and place in parchment paper and refrigerate for at least 1-2 hours or up to 3 days. Make sure to bring dough to room temperature before rolling out. Roll to about 1/4 inch thick.
  • Bake cookies at 350 degrees for 8-12 minutes (depending on size and thickness of cookie)
  • (*Raw dough can be kept in the refrigerator for 3 days or freezer for 1 month; Baked cookies can be kept out at room temperature in an airtight container for 1 week or in the refrigerator for 2 weeks).

Royal Icing:

  • Incorporate all ingredients into a stand mixer or using a hand mixer, and mix until well combined.

Buttercream Icing:

  • Mix butter until smooth and creamy; add in milk, vanilla extract and salt and mix until well combined.
  • Slowly add in your powdered sugar and mix until well combined. Make sure to not over mix to avoid air pockets in your frosting.
  • (*If your frosting is too thick, you can add milk to loosen, 1 tsp at a time. For a thicker consistency frosting, add 1 Tbsp. of confectioners' sugar at a time until reaching desired consistency).
  • (*Buttercream frosting can last in refrigerator for 1 month or freezer for 3 months).

Tips:

  • Rose tip: Drop rose tip from Wilton.
  • Leaf tip: Russian piping leaf tip # 70

Links for the tips:

  • https://www.amazon.com/Airlxf-Stainless-Decorating-Supplies-Frosting/dp/B08Y61DGTB/ref=sr-1_12?crid

Notes

You may also like

Are you sure want to unlock this post?
Unlock left : 0
Are you sure want to cancel subscription?
-
00:00
00:00
Update Required Flash plugin
-
00:00
00:00