Easter Cookie Recipe
For Mouthwatering Monday this week I wanted to share my go to Cake-like butter cookie recipe and crusting buttercream frosting. These were so fun to make; the Kiddo loves to decorate the cookies and I love to see her creativity in action. The best part is that the cookies are delicious. I let her frost all she wants and the buttercream crusts over and becomes semi-solid.
The cookies make great gifts and goodies to bring to family or church functions on Easter.
1 cup softened butter
1 cup granulated sugar
1 tsp vanilla
2 Large eggs
2 tsp baking powder
3 cups All-purpose flour
Pre-Heat oven to 350*
Prep cookie sheets with parchment paper. The parchment paper is a must to keep the cookies from over browning and from sticking.
Start by Creaming together sugar, butter, and vanilla. Once done add one egg at a time making sure to mix well before adding the next ingredient. Using room temp eggs helps them to incorporate better into the batter. To make the eggs room temperature put them in a bowl of warm water for 5 minutes.
Sift 1 cup of flour, salt, and baking powder into the wet ingredients mix on slow speed until incorporated. Sift in the remaining flour and mix until combined.
There are 2 ways to prep the cookies.
1. Roll the dough out on a floured surface to 1/4″ and cut out. These cookies will not be as fluffy or cake like as option
I didn’t have the size cookie cutter I wanted so we used a wine glass.
2. Roll in balls and slightly flatten with your palm. The rolling method makes the most cake like cookies.
Lay the cookies out 2″ apart on the cookie sheet and bake for 10 – 12 minutes. The cookies will just lightly brown on the edges.
*Oven temps and times may vary.
1/2 cup of softened Butter
4 cups sifted powdered sugar
2 tsp vanilla
1/4 to 1/3 cup of milk
While the cookies cool cream together the butter and vanilla. Add 1 cup of powdered sugar at a time alternating with the milk until you get a thick yet creamy consistency.
Add more milk if necessary up to 1/3 cup.
I separate out the frosting into 4 bowls and add gel coloring. Liquid coloring will soften the frosting.
Spread the frosting on to the cookies with a spatula or use cake frosting tips to decorate the cookies when cool.
To make the bunny feet pipe an oval and three dots below it for each foot. The Kiddo looped pink lines for the bunny ears.
You can store the cookies in an airtight container overnight – 24 hours or so with out refrigerating because the sugar acts as a preservative. You can store any left over frosting in the fridge for up to to weeks in an airtight container.
What is your favorite Easter treat?
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