Cute Easter Sugar Cookies (Print Version)
# Ingredients:
→ Cookies
01 -
1 large egg, preferably at room temperature
02 -
1 cup (226 g) unsalted butter, softened
03 -
2 ½ cups (315 g) all-purpose flour
04 -
¾ teaspoon table salt
05 -
1 ½ teaspoons vanilla extract
06 -
¾ teaspoon baking powder
07 -
1 cup (200 g) white sugar
→ Frosting
08 -
2 Tablespoons light corn syrup
09 -
Pink, yellow, and purple sanding sugar
10 -
3 cups (375 g) powdered sugar
11 -
Brown or black gel food dye
12 -
½ teaspoon vanilla extract
13 -
3-4 Tablespoons whole milk
# Instructions:
01 -
In a mixing bowl, cream together softened butter and sugar with an electric hand mixer until it's fluffy. Crack the egg into the mixture and pour in the vanilla. Mix until it’s smooth. In a different bowl, stir together the flour, salt, and baking powder. Slowly mix the dry ingredients into the wet using low speed until everything comes together.
02 -
Split the dough into two chunks, flatten them into discs, cover each one tightly in plastic wrap, and pop them in the fridge for a few hours or overnight.
03 -
Turn the oven on to 175°C (350°F) and prepare some baking trays with parchment paper. Roll the cooled dough on a surface dusted with flour until it’s about 0.6 cm (¼ inch) thick. Use bunny-shaped cutters to make your cookies, place them onto the trays, and leave a 5 cm (2-inch) gap between each.
04 -
Bake for 10-12 minutes or until you notice the edges starting to turn golden. Leave the cookies on the tray for around 5 minutes before shifting them to a wire rack to finish cooling.
05 -
Mix together powdered sugar, 3 tablespoons of milk, corn syrup, and vanilla in a bowl until smooth. If the frosting feels too stiff, add a little more milk to reach the consistency where it flows but keeps its shape when dripped from a whisk.
06 -
Split the frosting into two batches. For eyes and noses, color one portion with brown or black and put it in a bag with a #3 piping tip. Load the plain frosting into another bag with a #5 piping tip. Outline the cookies with the white frosting, fill the middle, then smooth it with a toothpick or decorating tool. Dip the frosted part into sanding sugar. Use the brown frosting to pipe on the facial details. Let them completely dry before enjoying.
# Notes:
01 -
Keep the dough cold before rolling to help the cookies hold their shape when baked.
02 -
Make sure cookies cool down fully before decorating, or the frosting might slide off.