Buttery, sugary, perfect frosted Easter cookies. These little beauties are an easy way to dress up your Easter table and make yourself a little famous. A lovely little testament to spring, and a perfect bite of yum.
Make up the simple dough, throw it in the fridge and an hour later or a few days later, bake up some beautiful cookies.
Here’s how:
In a mixer bowl, beat 3/4 c. butter (no substitutes)
and 1 c. sugar for 2-3 minutes or until fluffy.
Add 2 eggs one at a time, beating well after each addition,
and then 1 tsp. vanilla,
and 1 T. milk.
In a separate bowl, combine the following:
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
Add the dry ingredients into the butter/egg mixture and combine.
Cover the dough and refrigerate at least an hour.
When the dough is chilled, preheat your oven to 400 degrees. Lightly flour a clean work surface and have more flour on-hand if needed. Lightly butter your cookie sheets or use parchment paper. I work with the dough in batches so the remainder can stay as chilled as possible. If it gets too sticky to work with, chill it a bit more.
Grab a good-sized ball of dough and set it on the floured surface. Dust a rolling pin with flour and roll out the dough to your desired thickness. Anywhere from 1/8″ to 1/4″ will work depending on if you like soft or crisp cookies. Cut out shapes with cookie cutters or using the top of a glass. Continue to add a bit of flour as necessary to help prevent sticking.
Bake for 6-9 minutes watching carefully and removing at the first sign of golden edges.
Cool thoroughly on wire racks before frosting.
To make the frosting, Beat 2 T. softened butter.
and 2 tsp. vanilla with
6 T. milk
Add 5 c. sifted powdered sugar, and possibly a little more, a little at a time until the frosting reaches the desired consistency. Nice and thick, but spreadable is what you’re looking for here.
I use paste food coloring for maximum brightness. Decorate and let them sit for a couple hours until the frosting has set. The cookies will then store very well, even lightly stacked.
There you go! Happy decorating and eating and sharing!
- Cookies:
- ¾ c. (1½ sticks) butter (no substitutes)
- 1 c. sugar
- 2 eggs
- 1 T. milk
- 1 tsp. vanilla
- 2½ c. flour
- 1 tsp. baking powder
- 1 tsp. salt
- Frosting:
- 2 T. butter
- 2 tsp. vanilla
- 6 T. milk
- 5 + c. sifted powdered sugar
- Food coloring and sprinkles
- In a mixer bowl, cream the butter and sugar for 2-3 minutes or until fluffy.
- Add 2 eggs one at a time, beating well after each addition.
- Add 1 tsp. vanilla and 1 T. milk.
- in a separate bowl, combine the flour, baking powder, and salt.
- Add the dry ingredients to the butter/egg mixture and combine.
- Cover the dough and refrigerate at least an hour
- Preheat the oven to 400 degrees.
- Lightly flour a clean work surface and have extra flour available if needed.
- Lightly butter your cookie sheets or use parchment paper.
- Work with the dough in batches to keep the rest as cold as possible. If it gets sticky, chill it again.
- Dust a rolling pin with flour and roll the dough to your desired thickness -- ⅛-1/4" will work depending on if you'd prefer soft of crisp cookies.
- Cut out shapes with cookie cutters or using the top of a glass.
- Continue to add a little flour if sticky.
- Bake for 6-9 minutes removing at the first sign of golden edges.
- Cool thoroughly on wire racks before frosting.
- To make the frosting, beat 2 T. softened butter, 2 tsp. vanilla, and 6 T. milk. Add 5 c. sifted powdered sugar, and possibly a little more, a little at a time until the frosting reaches the desired consistency -- thick but spreadable.
- Add food coloring as desired. Decorate with sprinkles.
This recipe is adapted from a recipe submitted to allrecipes.com from Delilah Lopez. Many thanks, Delilah!
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