Soft Easter Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 teaspoon vanilla extract
02 -
½ teaspoon salt
03 -
1 large egg
04 -
Assorted food coloring
05 -
2¾ cups all-purpose flour
06 -
½ teaspoon almond extract
07 -
1 cup granulated sugar
08 -
1 teaspoon baking powder
09 -
1 cup unsalted butter, softened
→ Royal Icing
10 -
3 cups powdered sugar
11 -
Food coloring (optional)
12 -
5 tablespoons water
13 -
2 tablespoons meringue powder
→ Decorations
14 -
Decorative sprinkles or candies
# Instructions:
01 -
Stir the flour, salt, and baking powder in a medium bowl. In another bowl, beat the butter and sugar until smooth and fluffy. Toss in the egg, almond extract, and vanilla extract, mixing until everything's blended. Slowly mix in the dry ingredients, bit by bit, until a soft dough comes together.
02 -
Split the dough into parts, then knead food coloring into each section until the color spreads evenly.
03 -
Wrap the dough in cling wrap and pop it in the fridge for at least an hour.
04 -
Heat the oven to 375°F (190°C) and lay parchment paper over your baking sheets.
05 -
Roll the dough on a surface sprinkled with flour until it's about ¼-inch thick. Grab cookie cutters (Easter shapes are fun!) and cut out pieces. Set them on your baking sheets.
06 -
Bake the cookies for about 8-10 minutes, or until the edges look lightly browned. Wait for them to cool completely before adding decorations.
07 -
Combine powdered sugar, water, and meringue powder in a bowl until smooth. If you're adding color, stir it in now.
08 -
Spread or pipe the icing on the cookies however you like, and finish them off with sprinkles or candy pieces.
# Notes:
01 -
Cold dough keeps the cookie shapes sharp and reduces spreading.
02 -
Gel food coloring works great if you want strong colors without making the mix too runny.
03 -
For softer cookies, take them out of the oven a bit earlier.
04 -
Keep the iced cookies in a sealed container at room temperature for up to five days.