Easter Cookies
With a sweet, vanilla base and a chewy center, these Easter cookies are topped with a delicious meringue icing that makes them perfect for celebrating or gifting.
Ingredients
- 1/2 cup butter room temperature
- 1/2 cup sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/4 cup baking powder
- 1 tsp vanilla extract
- pinch salt
For the icing:
- 3 cups powdered sugar
- 1 tbsp meringue powder
- 3 tbsp water
- Red food coloring
- Black food coloring
Instructions
- Prepare the dough: In a large bowl, beat the butter, sugar, and vanilla extract until light and creamy. Add the egg and continue beating until fully combined.
- Stir in the dry ingredients: In the same bowl, add the flour, baking powder, and salt. Use a spatula to combine the dry and wet ingredients until a smooth dough forms.
- Chill the dough: Place the dough on a piece of plastic wrap and flatten it into a rectangular shape. Wrap it tightly and place it in the freezer for at least 2 hours, preferably overnight.
- Roll and cut: Remove the dough from the freezer and place it on a lightly floured surface. Roll it out with a rolling pin until it is approximately 0.6 cm (1/4 inch) thick. Use Easter Bunny-themed cookie cutters to shape them.
- Chill and bake: Place the cookies on a baking sheet lined with parchment paper. If desired, refrigerate again for 5 minutes or freeze briefly to retain their shape. Bake in a preheated oven at 350°F (175°C) for 8-9 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely before decorating.
- Icing Preparation: In a bowl, combine the powdered sugar and meringue powder, then gradually add 3 to 4 tablespoons of water while beating at medium speed. Beat for about 7 minutes or until you reach a ribbon consistency. If the icing is too thick, add more water, one teaspoon at a time, until you reach the desired consistency.
- Color and Decorate: If using different colors, divide the icing into bowls. For black icing, use a small portion and gradually add black food coloring until you get the desired shade. For pink, use red food coloring. Transfer the icing to piping bags and decorate the cookies as desired. Use a toothpick to add details or secure the design.
- Let Dry: Let the decorated cookies dry completely before storing or serving.
Notes
- Room Temperature Butter: Make sure the butter is at room temperature for easier creaming. If it's too cold, the dough will be harder to mix.
- Avoid Overmixing: Once you add the dry ingredients, mix until just combined to prevent tough cookies.
- Flour the Surface Sparingly: Use only a small amount of flour when rolling out the dough to avoid drying it out.
- Uniform Thickness: Ensure the dough is rolled to an even 1/4 inch (0.6 cm) thickness for consistent baking.
- Use Cold Baking Sheets: Make sure the baking sheets are cool when placing the cookies on them. Warm sheets can cause cookies to spread.
- Freezing for Better Shape: For sharp cookie shapes, chill the cut cookies in the freezer for 5 minutes before baking.
- Don’t Overbake: The cookies should be just slightly golden around the edges. They will continue to cook slightly on the baking sheet after being removed from the oven.
- Icing Consistency: The icing should flow smoothly and create ribbons that hold for a few seconds before blending into the rest. Adjust the consistency with small amounts of water if needed.
- Drying the Icing: Allow the cookies to dry fully after decorating. Depending on humidity, this can take a few hours to overnight. Store them in an airtight container once dry.
- Storing Cookies: Store undecorated cookies in an airtight container for up to 1 week. Decorated cookies should be stored once the icing is completely dry.
Nutrition
Calories: 188kcalCarbohydrates: 34gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 393mgPotassium: 18mgFiber: 0.3gSugar: 25gVitamin A: 171IUCalcium: 198mgIron: 1mg
Tried this recipe?Let us know how it was!