Easter Sugar Cookies | ExpatWomanFood.com

Posted on

2 April 2015



Easter Sugar Cookies

Easter Sugar Cookies


1 cup butter, softened
1-1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups confectioners' sugar
1 tablespoon meringue powder
1/4 cup warm water
1/2 teaspoon almond extract
Liquid food coloring
Pastel organdy ribbon (1/4 inch wide), cut into 12-inch lengths, optional


  • 1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt
  • gradually add to creamed mixture. Cover and refrigerate 1 hour or until easy to handle.
  • 2. Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. egg-shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets. Make a hole for a ribbon by pressing a plastic straw 1/2-in. from the top of each cookie if desired.
  • 3. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  • 4. For icing, sift confectioners' sugar and meringue powder into a large bowl. Add water and extract
  • beat on low speed until blended. Beat on high 5 minutes.
  • 5. Fill a pastry or plastic bag with 1 cup of icing
  • cut a small hole in the corner of the bag. Outline each cookie with icing. Tint remaining icing with food coloring if desired. Add water, a few drops at a time, until mixture is thin enough to flow smoothly. Fill in the center space of each cookie, allowing the icing to spread to the outline. Let dry overnight.
  • 6. Decorate with remaining icing. Store in airtight containers. Thread ribbon through holes, tie ends in a bow and hang on an Easter tree if desired. Yield: about 4-1/2 dozen.
Cooks Note

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