Easter Sugar Cookies
Egg shaped sugar cookies with a light, slightly sweet crunch made with real butter. Decorate with your favorite Spring colors.
24 Cookies
Ingredients:
Sugar Cookies
- 3 Cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 1/4 Cups Prairie Farms unsalted butter chilled, cut in pieces
- 1 egg
- 1 Egg Yolk
- 1 tsp vanilla extract
- 1 Cup sugar
Icing
- 1 tsp vanilla extract
- 1/2 tsp fine salt
- 4 Cups powdered sugar
- Prairie Farms Heavy Whipping Cream Add as needed
- Food Coloring Your Choice in color for decoration
Directions:
Sugar Cookies
- Preheat the oven to 325° F.
- Whisk flour, salt, baking powder in a small bowl.
- In a large bowl, cream butter. Add eggs, vanilla and sugar.
- On low speed, add dry ingredients and mix until combined. Mixture should be mealy.
- Divide dough in half, pat it into a disc, and wrap each disc in plastic wrap. Chill for 2 or more hours.
- Working with one disc at a time, roll dough to 1/4 inch thick. Cut out large cookies and bake for 12-16 minutes until they are set but not golden brown yet.
- Let cool completely before decorating.
Icing
- Beat vanilla, salt, powdered sugar and 4 tbsp of heavy cream until frothy. Continue beating until the mixture is shiny. Continue beating until mixture holds stiff peaks, about 5-7 minutes. If mixture is too stiff, add cream. If too loose, add powdered sugar.
- Add food coloring and transfer to pastry bags. Decorate eggs with icing.
