by Natalie Binkowski
Are you looking for something sweet to eat around the Easter holiday? Do you need something to bring to Sunday Brunch? These simple Easter cookies are perfect for the job.
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Baking powder
- All-purpose flour
- Food coloring
- In a large mixing bowl, cream butter and sugar together using a hand mixer (or stand mixer) on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Turn the mixer to low speed and add baking powder and salt. Gradually add flour and mix until combined. Form the dough into a ball and wrap it tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate until firm (at least 1 hour, up to overnight).
- Remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes. On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick. Use an egg-shaped cookie cutter to cut out egg cookie shapes.Transfer the cookies onto a half sheet baking pan lined with parchment paper or a silicone baking mat, placing them an inch apart. Re-roll any scraps and repeat to cut out more cookies.
- Bake the cookies at 350 F preheated oven for 8-10 minutes, until the edges start to turn golden brown. Let the cookies cool for a couple minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.
- Frost the cookies and enjoy!