easter cutout cookies
Celebrate Easter with these delightful cutout cookies, perfect for decorating! These buttery cookies provide a great canvas for sweet frosting and fun decorations, making them a hit with both kids and adults.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 rolling pin
- various cookie cutters Easter shapes
- 2 baking sheets
- 1 parchment paper
- 1 cooling rack
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter Softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract Optional
Instructions
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer or whisk to cream together the softened butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using) to the butter mixture, and mix until well combined.
- Gradually incorporate the flour mixture into the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
- Divide the dough in half, shape each half into a disc, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour or until firm.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a floured surface, roll out one disc of dough to about ¼ inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
- Repeat with the remaining dough.
Notes
Decorate the cooled cookies with royal icing, sprinkles, or edible glitter for a festive touch. Store uneaten cookies in an airtight container at room temperature for up to a week. For variations, you can add food coloring to the dough or dust the cookies with powdered sugar before serving.