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