easter cutout cookies
These delightful Easter cutout cookies are perfect for celebrating the holiday. Soft, sweet, and can be decorated in a variety of ways, they are fun for both kids and adults to make and enjoy.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 rolling pin
- 1 cookie cutters (Easter shapes)
- 1 baking sheets
- 1 parchment paper
- 1 cooling rack
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until the dough forms.
- Divide the dough into two equal parts and wrap in plastic wrap. Refrigerate for at least 30 minutes for easier rolling.
- Once chilled, roll out one portion of dough on a floured surface to about ¼ inch thick.
- Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Remove from the oven and allow to cool on the baking sheets for a few minutes before transferring to a cooling rack to cool completely.
Notes
You can decorate the cookies with icing, sprinkles, or edible glitter after they have cooled.
These cookies can be stored in an airtight container for up to one week, or frozen for later use.
Feel free to experiment with different extracts or add lemon or orange zest for additional flavor.