Recipe for Easter Cookies | Sunday Observer

Recipe for Easter Cookies

4 April, 2021

Ingredients

Unsalted butter - If you only have salted butter on hand, you can use it, but leave out the extra salt in the recipe.

Granulated sugar

Egg

Vanilla extract

Baking powder

Salt

All-purpose flour

Royal icing - Easy to make with icing sugar, water, vanilla extract.

Gel food colouring/Liquid food colouring - for decorating the cookies with different colours.

How to make Easter cookies

Make the dough: In a large mixing bowl, cream the butter and sugar together using a hand mixer (or stand mixer) on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Lower the speed of the mixer and add baking powder and salt. Gradually add flour and mix until combined. Form the dough into a ball and wrap it tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate until firm (at least 1 hour, up to overnight).

Cut out the cookies: Remove the dough from refrigerator and let it sit at room temperature for 5-10 minutes. On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick. Use an egg-shaped cookie cutter to cut out egg cookie shapes. Transfer the cookies onto a half sheet baking pan lined with parchment paper or a silicone baking mat, placing them an inch apart. Re-roll any scraps and repeat to cut out more cookies.

Bake: Bake the cookies at 350 F (176.6°C) preheated oven for 8-10 minutes, until the edges start to turn golden brown. Let the cookies cool for a couple minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.

To make royal icing:

Combine ingredients: In a medium mixing bowl, add the icing sugar, the water and the vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water (a teaspoon at a time). If you find the icing too thin, add a little more sugar.

Add colour: To colour the icing, add gel food colouring. You can also use liquid food colouring, but this will have a slight effect on the consistency of the icing. You may need to add a little more sugar to get the consistency right.

 

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