Easter Cut Out Sugar Cookies

Love What UEAT
Mar 28
3 min read

#recipe #eastersugarcookies #eastercookies #cutoutcookies #sugarcookies

Easter cut out sugar cookies have slightly crisp edges and a thick soft centre that make them a perfect cookie to decorate. They hold their shape and with their flat surface makes them great for decorating. However; you can also leave them plain.

Made with simple, easy pantry ingredients is the reason why we have made these cookies many times throughout the years! These cookies stay soft for days and freeze beautifully.

You can use any of your favourite shape cookie cutters with this recipe, or festive cookie cutters to reflect the holiday that you are celebrating, for example, Thanksgiving,

Christmas and in this video, we are celebrating Easter !

INGREDIENTS: Total time: 2 hrs

Makes approx: 32 cookies (1/2” thick)

COOKIE DOUGH:

1 cup (200 g) sugar

2 sticks (226 g) unsalted butter (room temp)

2 eggs (room temp)

4 cups (approx 500 g) all purpose flour

1/2 cup (approx 60-65 g) cornstarch

1 tsp (5 ml) amaretto extract (or any flavour of your choice)

1 tsp (5 g) baking powder

1/2 tsp (2.5 g) salt

ROYAL ICING:

3 eggs whites (room temp)

NOTE*** IF YOU BOUGHT A CARTON OF EGG WHITES: 1/3 cup (90 ml)

1 lb (450 g) powdered sugar

1 tsp (5 ml) clear or regular vanilla extract (we used clear vanilla)

DECORATING:

Pastel colour gel or food colouring

Sprinkles of your choice

DIRECTIONS COOKIES: Oven temp: 375F (190 C)

Baking time: 10-12 minutes

1. Grease and line your baking sheet(s) with parchment paper. Set aside.

2. Sift together flour, cornstarch and baking powder. Add salt. Mix well. Set aside.

3. In a stand mixer, with a paddle attachment on medium speed, cream together the butter and sugar until very pale, almost white colour, 3-4 minutes.

4. Add in the eggs, one at a time. Incorporate well before adding the next egg.

5. Pour in the amaretto extract. Mix well.

6. Gradually add in the dry ingredient mixture. Mix well.

7. Remove dough from the bowl. Place it on your work surface. Collect with your hands.

8. Divide dough in half and form 2 discs.

9. Place discs (one at a time) in between 2 parchment papers. Roll out the discs into about 1/2” (1.3 cm) thickness.

10. Lay the rolled out doughs on a baking tray. Refrigerate for one hour. The butter needs to solidify.

11. Cut out your shapes. Place on your baking sheet(s). Bake in a preheated 375F (190 C) oven for 10-12 minutes. You need to achieve pale coloured cookies.

NOTE: bake one tray at a time - Cool completely

12. Collect and re-roll the excess dough.

*** COOKIES CAN BE KEPT IN THE FREEZER FOR UP TO 3 MONTHS IN AIR TIGHT CONTAINERS OR FREEZER BAGS.

DIRECTIONS ROYAL ICING:

1. On medium/high speed whip the eggs until frothy.

2. Lower speed to medium, gradually scoop in the powdered sugar.

3. Once all the powdered sugar has been added, pour in the clear vanilla extract.

4. Increase speed to high. Whip till you achieve shiny stiff peaks. To prevent the royal icing from forming a crust, cover your bowl with plastic wrap before placing in the fridge. In case of separation, remix or re-whip the icing.

PIPING AND DECORATING:

1. Separate the royal icing in different bowls.

2. Keep one bowl of white icing reserved to pipe the outline of the cookies. The white icing should be stiff to prevent the filling “thinner” icing from

flowing out.

3. In the other bowls, using a toothpick, dab your choice of coloured gel/food colouring. Whisk well. These will be used for the filling.