-
- Over an hour
easter egg sugar cookies
| Step 1 |
In a large bowl, whisk flour, baking powder and salt. |
| Step 2 |
With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With the mixer on low, gradually add flour mixture; beat until combined. |
| Step 3 |
Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag. |
| Step 4 |
Preheat the oven to 325°C [665.6°F]. Line baking sheets with parchment. Remove one dough disk; let it stand for 5 to 10 minutes. Roll out 1/8" [0.3 cm] thick between two sheets of floured parchment, dusting the dough with flour as needed. |
| Step 5 |
Dip the cookie cutters in flour and cut shapes. Transfer to prepared baking sheets. Reroll scraps; cut shapes. Repeat with the remaining dough. Bake rotating halfway through until edges are golden for approximately 15 minutes. Remove cookies from the cookie rack with the Really Big Spatula. Cool completely on wire racks. |
| Step 6 |
Mix icing with icing colour for each desired shade. |
| Step 7 |
Thin a portion of each with ½ teaspoon of water until it is thin enough to flow. |
| Step 8 |
Fill 16 bags of icing, eight with icing and a #2 tip and eight with thinned icing. Cut the tips off the bags containing the thinned icing (no tip needed). |
| Step 9 |
To decorate the cookies, outline the cookies with the #2 tip-filled bags, let it dry, then fill in with the desired colour of flow icing. |
| Step 10 |
Add sprinkles as desired. |
-
-
809188221You’ll Need: 1Item # 10051561Promotions
$9.99- Color: Clear
- Size: 12 in
- Count: 12
- Color: Clear
- Size: 12 in
- Count: 12
- Color: Clear
- Size: 12 in
- Count: 12
Products
-
-
-
-
809188222You’ll Need: 16Item # 10123580Promotions
$1.49- Color: Silver
- Size: no. 2
- Color: Silver
- Size: no. 2
- Color: Silver
- Size: no. 2
Products
- 2 C. All-Purpose Flour (Plus more for Rolling)
- ½ Tsp. Baking Powder
- ¼ Tsp. Salt
- ½ (1 Stick) Unsalted Butter (Room Temperature)
- 1 C. Granulated Sugar
- 1 Large Egg
- 1 Tsp. Vanilla Extract
- Plastic Wrap (or Resealable Plastic Bag)
- Measuring Spoons
- Measuring Cups
- Mixing Bowls
- Whisk
| Step 1 |
In a large bowl, whisk flour, baking powder and salt. |
| Step 2 |
With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With the mixer on low, gradually add flour mixture; beat until combined. |
| Step 3 |
Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag. |
| Step 4 |
Preheat the oven to 325°C [665.6°F]. Line baking sheets with parchment. Remove one dough disk; let it stand for 5 to 10 minutes. Roll out 1/8" [0.3 cm] thick between two sheets of floured parchment, dusting the dough with flour as needed. |
| Step 5 |
Dip the cookie cutters in flour and cut shapes. Transfer to prepared baking sheets. Reroll scraps; cut shapes. Repeat with the remaining dough. Bake rotating halfway through until edges are golden for approximately 15 minutes. Remove cookies from the cookie rack with the Really Big Spatula. Cool completely on wire racks. |
| Step 6 |
Mix icing with icing colour for each desired shade. |
| Step 7 |
Thin a portion of each with ½ teaspoon of water until it is thin enough to flow. |
| Step 8 |
Fill 16 bags of icing, eight with icing and a #2 tip and eight with thinned icing. Cut the tips off the bags containing the thinned icing (no tip needed). |
| Step 9 |
To decorate the cookies, outline the cookies with the #2 tip-filled bags, let it dry, then fill in with the desired colour of flow icing. |
| Step 10 |
Add sprinkles as desired. |