Easter Sugar Cookies W/Icing that Hardens

Recipe Rating:
 5 Ratings
Serves: approx 30 cookies
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

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

The Cook

deb baldwin Recipe
x1
Well Seasoned
blanchard, ID (pop. 820)
messinthekitchen
Member Since Feb 2011
deb's notes for this recipe:
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."

"ABOUT THIS RECIPE"

"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
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Directions

1
Cookies:
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.
2
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.
3
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

Comments

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user deb baldwin messinthekitchen - Apr 21, 2011
deb baldwin [messinthekitchen] has shared this recipe with discussion groups:
I Love Everything.....
TRIED & TRUE RECIPES
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user deb baldwin messinthekitchen - Apr 21, 2011
I shared a photo of this recipe. View photo
user deb baldwin messinthekitchen - Apr 21, 2011
I shared a photo of this recipe. View photo
user deb baldwin messinthekitchen - Apr 21, 2011
I shared a photo of this recipe. View photo
user Peggi Anne Tebben cookiequeen - Apr 24, 2011
So cute !!

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