Easter Sugar Cookies W/Icing that Hardens

deb baldwin Recipe

By deb baldwin messinthekitchen

approx 30 cookies
Prep Time:
Cook Time:

I bought some cookie cutters when I went to Portland, OR. They where wildlife cut outs. So cute...so I wanted to make Easter cookies for my husband. I looked up a recipe for Easter cookies..I saw a recipe some somewhere, but could not find it...
So this is what I made.

They taste really good. My husband commented "The moose cookie is really good, but not as good as a moose roast."


"The dough is an absolute dream to work with, it rolls out easily and is easy to handle, also cookies hold their shape when baked.
The cookies must be completely cooled before icing. Plan ahead as the dough must be chilled for at least 2 hours before rolling.
Since these are topped with icing they are not a sweet cookie if you want a sweeter taste then increase the sugar amount."

Reciepe: Kittencal's buttery cut-out sugar cookies w/icing that hardens on Food.com


1 c
butter, softened (no substitutes)
1 c
1/2 tsp
1/2 tsp
almond extract
3 1/4 c
1/2 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
2 c
sifted powdered sugar
2 Tbsp
1 Tbsp
light corn syrup (i added more )

Directions Step-By-Step

In a large bowl combine butter with sugar, eggs, vanilla and almond extract.
Beat using an electric mixer on high speed until light and fluffy.

In another bowl, combine the flour with baking powder, baking soda and salt.
Gradually stir into the butter mixture until well blended.
Cover bowl with plastic wrap and chill for 2 hours.
Set oven to 400 degrees.
line cookie sheets with parchment paper (do not grease cookie sheets, use parchment paper only).
On a very lightly floured surface roll out the dough into about 1/4-inch thickness
Cut into desired shapes using cookie cutters.
(roll dough on the parchment paper and remove excess if cookies are delicate)
Place cookies 2-inches apart (I did 1-inch) on cookie sheet.
Bake for 4-6 minutes. (I did 6 minutes)
Remove cookies to wire racks to cool completely before icing.
In a small bowl mix the powdered sugar with milk (start with 1 or 2 tablespoons, you will likely need more milk for the perfect spreading consistency).
Beat in corn syrup and a little vanilla until the icing is smooth and glossy (if the icing is too thick add in a small amount of more corn syrup).
Divide into as many separate bowls as you wish to different colors.
Add in food coloring until desired intensity is achieved.
Pain the icing over the cookies using a brush,or dip edges of cookies into icing.
Wash brush before changing colors.
Allow to set on waxed paper.
Decorate as you want.

I needed two batches of frosting for these cookies.
The second batch of frosting, I did not sift the powdered sugar and made a little stiffer frosting to use as decorating the cookies..

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Hashtags: #sugar, #frosting, #shinny

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deb baldwin messinthekitchen
Apr 10, 2014
Melissa, try honey..Let me know how this works. I would think it would change the flavor just a little but it sounds good for me!
Dang, I just realized Easter is on its way and I should be making some of these...I might try the honey..
melissa martin melissa196303
Apr 10, 2014
Can you replace the corn syrup with anything?
Carol Doe mumof1
Apr 22, 2012
Very much so.You actually get answears back when you have questions on a recipe lol.I know what you meen.I was looking for a baked macaroni and cheese recipe for dinner tonight.I almost went to food.com then remembered about JAP and came on here instead and I found exactly what I was looking for.
deb baldwin messinthekitchen
Apr 22, 2012
I was the same way, too...Now it is only Just a pinch. So much more personal here.
Carol Doe mumof1
Apr 22, 2012
Your very welcome.Food.com used to be my go to website until I found this one.I would have most defently gave this recipe 10 stars if I could have.