Easter is just around the corner and what better way to celebrate than by decorating sugar cookies with your loved ones? Not only is it a fun activity to do together, but it also makes for a delicious treat that everyone can enjoy. In this article, we’ll show you how to make two different recipes for decorating sugar cookies for Easter that are sure to impress. Let’s get started!
Recipe 1: Easter Egg Sugar Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Assorted food coloring
- Sprinkles, for decorating
Instructions:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the dough into several portions, depending on how many colors you want to use.
- Add a few drops of food coloring to each portion and mix until the color is even.
- Roll out the dough to 1/4 inch thickness and cut out Easter egg shapes using a cookie cutter.
- Bake the cookies at 350°F (180°C) for 10-12 minutes or until lightly golden brown.
- Let the cookies cool completely before decorating with sprinkles.
Nutritional Information:
Serving Size: 1 cookie
Calories: 150
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 35mg
Sodium: 60mg
Total Carbohydrates: 20g
Dietary Fiber: 0g
Sugar: 10g
Protein: 2g
Cooking Time:
Preparation Time: 20 minutes
Cook Time: 10-12 minutes
Equipment:
- Mixing bowl
- Whisk
- Rolling pin
- Cookie cutter
- Baking sheet
Serving Suggestions:
Serve these Easter egg sugar cookies as a fun and festive dessert at your Easter gathering. They also make great gifts when packaged in clear cellophane bags tied with ribbon.
Variations:
You can make these cookies in any shape you like, not just Easter eggs. You can also use different colors and types of sprinkles to decorate them.
Substitutions:
You can use salted butter instead of unsalted butter if that’s what you have on hand. You can also use gluten-free flour if you have a gluten intolerance.
Storage:
Store these cookies in an airtight container at room temperature for up to 1 week.
Tips:
- Make sure to cream the butter and sugar together for a few minutes until light and fluffy. This will help the cookies rise and become fluffy.
- Don’t overmix the dough once you add the flour. Overmixing can result in tough cookies.
- You can refrigerate the dough for 30 minutes before rolling it out if it’s too soft to handle.
Frequently Asked Questions:
Q: Can I freeze the cookie dough?
A: Yes, you can freeze the cookie dough for up to 3 months. Thaw the dough in the refrigerator overnight before rolling it out and baking.
Recipe 2: Bunny Butt Sugar Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Assorted food coloring
- Mini marshmallows
- Pink decorating sugar
Instructions:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the dough into several portions, depending on how many colors you want to use.
- Add a few drops of food coloring to each portion and mix until the color is even.
- Roll out the dough to 1/4 inch thickness and cut out bunny butt shapes using a cookie cutter.
- Bake the cookies at 350°F (180°C) for 10-12 minutes or until lightly golden brown.
- Let the cookies cool completely before decorating.
- Use mini marshmallows to create the bunny tails and pink decorating sugar to create the paw pads.
Nutritional Information:
Serving Size: 1 cookie
Calories: 150
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 35mg
Sodium: 60mg
Total Carbohydrates: 20g
Dietary Fiber: 0g
Sugar: 10g
Protein: 2g
Cooking Time:
Preparation Time: 20 minutes
Cook Time: 10-12 minutes
Equipment:
- Mixing bowl
- Whisk
- Rolling pin
- Bunny butt cookie cutter
- Baking sheet
Serving Suggestions:
These bunny butt sugar cookies are a cute and playful addition to any Easter celebration. Serve them as a dessert or fun snack for the kids.
Variations:
You can make these cookies in any shape you like, not just bunny butts. You can also use different colors and types of decorations to create your own unique designs.
Substitutions:
You can use salted butter instead of unsalted butter if that’s what you have on hand. You can also use gluten-free flour if you have a gluten intolerance.
Storage:
Store these cookies in an airtight container at room temperature for up to 1 week.
Tips:
- Make sure to cream the butter and sugar together for a few minutes until light and fluffy. This will help the cookies rise and become fluffy.
- Don’t overmix the dough once you add the flour. Overmixing can result in tough cookies.
- You can refrigerate the dough for 30 minutes before rolling it out if it’s too soft to handle.
Frequently Asked Questions:
Q: Can I use regular sugar instead of decorating sugar?
A: Yes, you can use regular sugar to create the paw pads instead of decorating sugar. Just mix a few drops of food coloring with the sugar to create the desired color.
Conclusion:
Decorating sugar cookies for Easter is a fun and delicious way to celebrate the holiday. Whether you choose to make Easter egg sugar cookies or bunny butt sugar cookies, these treats are sure to delight both kids and adults alike. So why not gather your loved ones and have a fun-filled afternoon decorating sugar cookies? We hope you enjoy these recipes and have a happy Easter!