Spring Easter Cookies (Print Version)

Colorful buttery cookies with pastel icing, ideal for spring celebrations and Easter gatherings.

# Ingredient List:

→ Cookie Dough

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, room temperature
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1/4 teaspoon almond extract (optional)

→ Royal Icing

09 - 2 cups powdered sugar
10 - 1 1/2 tablespoons meringue powder
11 - 3-4 tablespoons water
12 - Food coloring: pastel pink, yellow, green, purple (gel preferred)
13 - Assorted Easter-themed sprinkles (optional)

# Directions:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, and almond extract if using, until fully incorporated.
04 - Gradually blend dry ingredients into wet mixture, mixing until just combined. Avoid overmixing.
05 - Divide dough in half, shape into disks, wrap in plastic, and refrigerate for minimum 1 hour.
06 - Heat oven to 350°F. Line baking sheets with parchment paper.
07 - On lightly floured surface, roll dough to 1/4-inch thickness. Cut into Easter shapes using cookie cutters.
08 - Place cutouts on prepared baking sheets, spacing 1 inch apart.
09 - Bake for 9-11 minutes until edges begin to lightly brown. Cool completely on wire rack.
10 - Whisk powdered sugar, meringue powder, and water until smooth and glossy. Adjust consistency as needed.
11 - Divide icing into small bowls and tint with desired food coloring.
12 - Ice cooled cookies and add sprinkles. Allow icing to set completely before serving.

# Expert Advice:

01 -
  • The dough is incredibly forgiving, so even if you overwork it slightly, the cookies still turn out tender and buttery
  • Royal icing dries to a beautiful professional looking finish that makes everyone think you spent hours decorating
  • These cookies keep beautifully for a week, meaning you can make them days before your Easter celebration
02 -
  • Warm dough is the enemy of shaped cookies, if they start spreading while you work, pop the whole tray back in the fridge for 15 minutes
  • Royal icing can harden quickly while youre working, cover any bowls youre not actively using with a damp cloth
  • Gel food coloring is intense, start with a tiny amount and add more gradually, you can always add color but you cant take it away
03 -
  • Rotate your baking sheets halfway through baking time for even browning, especially if your oven has hot spots like mine does
  • If your cookies lose their crisp edge after a few days, pop them in a 300 degree oven for 5 minutes and theyll crisp right back up

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