Print

Easy Easter Cookies Recipe

Easter Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake delightful Easter Cookies with this easy recipe! Festive & delicious, perfect for spring. Get baking today!

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon lemon zest
  • 4 cups powdered sugar
  • 3 tablespoons meringue powder
  • 6-8 tablespoons warm water
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon light corn syrup
  • Food coloring

Instructions

  • Ensure your butter is softened to room temperature. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale yellow, about 3-5 minutes with an electric mixer.
  • Beat in the large eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract, almond extract, and lemon zest. The mixture should be smooth and fragrant.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough should be soft but not sticky.
  • Divide the dough into two equal portions, flatten them into discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
  • Once chilled, lightly flour a clean surface and roll out one disc of dough to about 1/4-inch thickness. Use your favorite Easter-themed cookie cutters to cut out shapes. Carefully transfer the cutouts to your prepared baking sheets, leaving about an inch between each cookie. Gather the scraps, re-roll, and cut out more cookies until all the dough is used.
  • Bake the cookies for 8-10 minutes, or until the edges are lightly golden and the centers are just set. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  • While cookies cool, combine the powdered sugar and meringue powder in the clean bowl of a stand mixer fitted with the whisk attachment. Gradually add the warm water, vanilla extract, and light corn syrup. Beat on low speed until combined, then increase to medium-high and beat for 5-7 minutes until the icing is thick, glossy, and holds stiff peaks. For flood icing, add small amounts of water until it reaches a runny honey consistency. Divide and tint with food colorings.
  • Once cookies are completely cool, transfer royal icing to piping bags. Outline cookie shapes with thicker icing and allow to dry for 10-15 minutes. Fill outlined areas with thinner flood icing, spreading evenly with a toothpick. Let the flooded icing dry completely, ideally for several hours or overnight, before adding intricate details or sprinkles.

Notes

Celebrate Easter with these enchanting Easter Cookies! Soft, chewy, and bursting with a delicate vanilla flavor, they’re the perfect centerpiece for your holiday celebrations. Adorn them with vibrant pastel frosting and charming Easter designs for truly edible works of art.

Find it online: https://thecozycuppa.com/easy-easter-cookies-festive-delicious/