Description

These Easter Sugar Cookies boast a delightful flavor and vibrant decorations, making them perfect for your holiday celebrations. They’re simple to prepare with ingredients like all-purpose flour, vegetable shortening, and colorful icing. Enjoy these homemade treats that sweeten any occasion!

Ingredients

Scale

3 cups all-purpose flour spooned & leveled (375 grams)
2 teaspoons baking powder
½ teaspoon salt
1 cup vegetable shortening (190 grams; i used crisco)
1 cup granulated sugar (200 grams)
1 large egg at room temperature
2 tablespoons whole milk (30 ml)
2 teaspoons pure vanilla extract
4 cups powdered sugar (480 grams)
5 to 6 tablespoons milk divided (plus more as needed)
4 teaspoons light corn syrup
1 teaspoon pure vanilla extract
Red, yellow, and black gel food coloring
pink and yellow sanding sugar

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Instructions

Preheat the oven to 350°F (177°C) and prepare two large baking sheets with parchment paper or silicone mats.
In a large bowl, whisk together the flour, baking powder, and salt, then set aside.
In another bowl, cream the shortening and sugar for 1-2 minutes until well mixed. Add the egg, milk, and vanilla extract, mixing until fully combined.
Incorporate the dry ingredients until a crumbly mix comes together, then shape into a ball.
Divide the dough in half and roll each half between sheets of parchment to ¼-inch thickness. Refrigerate for 30-60 minutes if desired.
Cut out cookie shapes with Easter-themed cookie cutters and place them on the prepared sheets, ensuring space between each.
Bake for 11-13 minutes until cookies are set and the edges lightly browned. Allow to cool on the sheets before transferring to a wire rack.
To make icing, whisk together powdered sugar, 5 tablespoons milk, corn syrup, and vanilla extract until smooth. Adjust consistency with more milk or powdered sugar as needed.
Separate and color the icing as desired with food coloring, covering bowls with damp towels until ready to use.
Outline and fill the cookies with icing, then gently press into sanding sugar or sprinkle to decorate, allowing excess sugar to fall off.
Use black icing for eyes and mouth on decorated cookies.
Let the icing harden completely, preferably overnight.

Notes

Use a thin spatula for transferring cut cookies to prevent breakage.
For easier handling, refrigerate the dough after rolling it out.
Allow iced cookies to dry overnight for best results.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: 110mg
Fat: 4g
Saturated Fat: 1.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 1g
Cholesterol: 10mg