Spring is here and Easter is just around the corner. It’s time to get into the festive spirit and what better way to do that than by baking some delicious Easter cookies? If you’re like me, you might be wondering where to find some cute and unique cookie cutters for your Easter baking. Well, worry no more because I’ve got you covered. In this article, I’ll be sharing some fun and easy Easter cookie recipes that you can make using cookie cutters that you can find near you. Let’s get started!
Recipe 1: Easter Bunny 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
- Easter bunny cookie cutters
Instructions:
- In a large 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 a dough forms.
- Divide the dough into two equal parts and form each part into a disk shape.
- Wrap the disks in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Remove one of the dough disks from the fridge and roll it out on a floured surface until it’s about 1/4 inch thick.
- Use the Easter bunny cookie cutter to cut out bunny shapes and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until lightly golden brown around the edges.
- Repeat the same process with the remaining dough disk.
- Let the cookies cool completely before decorating with frosting, sprinkles, or other decorations of your choice.
Nutritional Information:
Serving Size: 1 cookie
Calories: 120
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 45mg
Total Carbohydrates: 15g
Dietary Fiber: 0g
Sugars: 7g
Protein: 1g
Cooking Time:
30 minutes prep time + 12 minutes baking time
Equipment:
- Stand mixer or hand mixer
- Measuring cups and spoons
- Bowls
- Plastic wrap
- Rolling pin
- Easter bunny cookie cutters
- Baking sheet
- Parchment paper
- Oven
Serving Suggestions:
These Easter bunny cookies make a great addition to any Easter celebration or party. Serve them on a platter with other Easter-themed treats like carrot cake, deviled eggs, or fruit salad.
Variations:
You can switch up the shapes of the cookies by using different Easter-themed cookie cutters like chicks, eggs, or flowers. You can also add different flavors to the cookies by mixing in some cinnamon, lemon zest, or almond extract.
Substitutions:
If you don’t have unsalted butter, you can use salted butter but reduce the amount of salt in the recipe. You can also use margarine or shortening instead of butter. If you’re allergic to eggs, you can use a vegan egg substitute or applesauce instead.
Storage:
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.
Tips:
- Make sure to chill the dough before rolling it out to prevent it from sticking to the surface or cookie cutters.
- Don’t overbake the cookies or they will become too crispy and lose their soft texture.
- You can decorate the cookies with royal icing, buttercream frosting, or melted chocolate. Be creative and have fun!
Frequently Asked Questions:
- Can I make the dough ahead of time and refrigerate it overnight?
- Yes, you can make the dough up to 2 days ahead of time and refrigerate it until you’re ready to use it.
- Can I use a different type of cookie cutter?
- Yes, you can use any type of cookie cutter that you like. Just make sure to adjust the baking time accordingly if the cookies are thicker or thinner than the bunny shapes.
- Can I use a different type of flour?
- You can use whole wheat flour or gluten-free flour instead of all-purpose flour, but the texture and taste of the cookies may be slightly different.
Recipe 2: Easter Egg Cookies
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Easter egg cookie cutters
Instructions:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg 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 a dough forms.
- Divide the dough into two equal parts and form each part into a disk shape.
- Wrap the disks in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Remove one of the dough disks from the fridge and roll it out on a floured surface until it’s about 1/4 inch thick.
- Use the Easter egg cookie cutter to cut out egg shapes and place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until lightly golden brown around the edges.
- Repeat the same process with the remaining dough disk.
- Let the cookies cool completely before decorating with frosting, sprinkles, or other decorations of your choice.
Nutritional Information:
Serving Size: 1 cookie
Calories: 80
Total Fat: 4g
Saturated Fat: 2.5g
Cholesterol: 20mg
Sodium: 30mg
Total Carbohydrates: 10g
Dietary Fiber: 0g
Sugars: 5g
Protein: 1g
Cooking Time:
30 minutes prep time + 10 minutes baking time
Equipment:
- Stand mixer or hand mixer
- Measuring cups and spoons
- Bowls
- Plastic wrap
- Rolling pin
- Easter egg cookie cutters
- Baking sheet
- Parchment paper
- Oven
Serving Suggestions:
These Easter egg cookies are perfect for an Easter egg hunt or as a sweet treat to enjoy with family and friends. Serve them with a glass of milk or a cup of tea for a delicious snack.
Variations:
You can add some color to the cookies by mixing in some food coloring to the dough before rolling it out. You can also add some chopped nuts, chocolate chips, or dried fruit to the dough for some extra flavor and texture.
Substitutions:
If you don’t have unsalted butter, you can use salted butter but reduce