Easter Cookies (Decorated & Festive!)
These festive Easter cookies are soft and buttery with hints of vanilla and almond. Pretty in pastel shades, they’re topped with my favorite royal icing and decorated like Easter eggs, PEEPS-inspired bunnies with marshmallow tails, and simple carrots. For simpler designs, like on the bunnies and carrots, you can use my easy glaze cookie icing.
Equipment
- 1 Pressure cooker for baking
Ingredients
Main ingredients
- 281 g All-purpose flour spooned & leveled
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 12 tablespoon Unsalted butter softened to room temperature
- 0.75 cup Granulated sugar
- 1 Large egg at room temperature
- 2 teaspoons Pure vanilla extract
- 0.5 teaspoon Almond extract optional, but makes the flavor outstanding
- Royal icing or easy cookie glaze icing for decorating
- Gel food coloring for pastel shades
- Sanding sugar sprinkles
- Mini marshmallows halved, for bunny tails
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Whisk your flour, baking powder, and salt together in a medium bowl and set aside.
- In a large bowl, cream the softened butter and sugar until it’s light and fluffy.
- Beat in the egg, vanilla, and almond extract. This gives your dough a lovely scent and flavor.
- Gradually add the dry ingredients to the wet, stirring until just combined. Don’t overmix.
- Chill the dough in the fridge for at least 30 minutes.
- Roll it out around a quarter inch thick on a floured surface. Cut shapes with cookie cutters.
- Place on parchment-lined baking sheets, bake 8 to 10 minutes.
- Let cool fully before adding your royal icing or glaze.
- Decorate with sprinkles and marshmallows for the cutest bunny tails!
Notes
Store leftovers in an airtight container at room temp with a slice of bread to keep cookies soft.