25 EASY EASTER COOKIES (+ RECIPE COLLECTION)
These Easter cookies are sure to delight everyone on Easter Sunday! Enjoy sugar cookies, shortbread, bird's nest cookies, and more Easter-themed treats!
Provided by insanelygood
Categories Cookies Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Easter cookie in 30 minutes or less!
Nutrition Facts :
SUGAR COOKIES
Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for extra special festive biscuits. They make lovely Christmas gifts
Provided by Liberty Mendez
Time 30m
Yield Makes 20-22
Number Of Ingredients 6
Steps:
- Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.
Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
EASY SUGAR COOKIES
Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!
Provided by Stephanie
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g
LITTLE LAMB SUGAR COOKIES
Serve up these Little Lamb Sugar Cookies for Easter! These lamb sugar cookies are perfect for a sweet treat at home or to bring to a gathering.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Spread cookies with frosting.
- Press cut sides of 24 marshmallow halves, 1 at a time, into sugar. Gently press marshmallow halves, sugar sides up, into frosting on cookies for the lambs' ears and noses as shown in photo. Decorate cookies with remaining marshmallow halves, cut sides down, as shown in photo.
- Spoon chocolate into small resealable plastic bag. Cut small piece from one bottom corner of bag; use to pipe chocolate onto cookies for the mouths and eyes.
- Refrigerate 15 min. or until chocolate is firm.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 2.16 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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- In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking. Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.
- In the bowl of an electric mixer fitted with the whisk attachment, stir the confectioners’ sugar and meringue powder on low speed until combined. Add the water and beat on medium-high speed until thickened. Mix in the flavoring. Scrape down the bowl and beat again. Divide the frosting into three bowls and cover them with damp paper towels. Tint one bowl with a tiny drop of black gel food color and mix until a medium grey color is achieved. Stir a larger amount of black into another bowl and mix until deep black color is achieved. Leave one bowl untinted. Mix in drops of water to each bowl and stir well, repeating this process until the icing thins to flood consistency. It should be thick and pourable like a milkshake. Run a spatula through the icing to check; the indention should disappear by the count of 10.
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