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!

Frosted Easter Cookies

 

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Prep time

1 hour 30 mins

Cook time

6 mins

Total time

1 hour 36 mins

 

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.

Alison: That Which Nourishes

Recipe type: Dessert, Cookies

Serves: several dozen

Grocery List

• 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

Here's how...

1. In a mixer bowl, cream the butter and sugar for 2-3 minutes or until fluffy.
2. Add 2 eggs one at a time, beating well after each addition.
3. Add 1 tsp. vanilla and 1 T. milk.
4. in a separate bowl, combine the flour, baking powder, and salt.
5. Add the dry ingredients to the butter/egg mixture and combine.
6. Cover the dough and refrigerate at least an hour
7. Preheat the oven to 400 degrees.
8. Lightly flour a clean work surface and have extra flour available if needed.
9. Lightly butter your cookie sheets or use parchment paper.
10. Work with the dough in batches to keep the rest as cold as possible. If it gets sticky, chill it again.
11. 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.
12. Cut out shapes with cookie cutters or using the top of a glass.
13. Continue to add a little flour if sticky.
14. Bake for 6-9 minutes removing at the first sign of golden edges.
15. Cool thoroughly on wire racks before frosting.
16. 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.
17. Add food coloring as desired. Decorate with sprinkles.

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This recipe is adapted from a recipe submitted to allrecipes.com from Delilah Lopez. Many thanks, Delilah!