Easter is a magical time of year, full of bunnies, chicks, and colorful eggs. One of the best ways to celebrate this holiday with your family and friends is to make some delicious and fun Easter cookies. And what better way to do it than with some large Easter cookie cutters? These cookie cutters will help you create beautiful and impressive cookies that will delight everyone. So, get ready to roll up your sleeves, put on your apron, and let’s get baking!
Recipe 1: Easter Egg Cookies
Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Food coloring (green, blue, pink, purple, yellow)
Instructions:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Add the flour mixture and mix until just combined.
- Divide the dough into 5 equal parts and add food coloring to each part. Mix well.
- Wrap each dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Roll out each dough to 1/4 inch thickness and cut out Easter egg shapes using large cookie cutters.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutritional Information:
Per serving (1 cookie):
- Calories: 150
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 60mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0g
- Sugars: 9g
- Protein: 2g
Cooking Time:
Preparation Time: 30 minutes
Cooking Time: 12 minutes per batch
Total Time: 2 hours
Equipment:
- Large Easter cookie cutters
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These Easter egg cookies are perfect for an Easter brunch or as a fun treat for kids. Serve them with a glass of milk or a cup of tea.
Variations:
You can use different cookie cutters to create different shapes, such as bunnies, chicks, or flowers. You can also add sprinkles or icing to decorate the cookies.
Substitutions:
You can use margarine instead of butter, and you can use any color of food coloring you like.
Storage:
Store the cookies in an airtight container at room temperature for up to 1 week.
Tips:
- Make sure the dough is well chilled before you roll it out, so it doesn’t stick to the surface.
- Don’t overbake the cookies, or they will become too hard.
- Let the cookies cool completely before you decorate them.
Frequently Asked Questions:
Q: Can I freeze the dough?
A: Yes, you can freeze the dough for up to 1 month. Thaw it in the refrigerator before you use it.
Q: Can I use this recipe to make other types of cookies?
A: Yes, you can use this recipe to make any type of cut-out cookies you like.
Recipe 2: Bunny Cookies
Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp milk
- Decoration: candy eyes, pink candy nose, pink jelly beans
Instructions:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Add the flour mixture and mix until just combined.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Roll out the dough to 1/4 inch thickness and cut out bunny shapes using large cookie cutters.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and milk until smooth.
- Spread the glaze over the cookies and decorate with candy eyes, a pink candy nose, and pink jelly beans for the ears.
Nutritional Information:
Per serving (1 cookie):
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 45mg
- Total Carbohydrates: 31g
- Dietary Fiber: 0g
- Sugars: 21g
- Protein: 2g
Cooking Time:
Preparation Time: 30 minutes
Cooking Time: 12 minutes per batch
Total Time: 2 hours
Equipment:
- Large Easter cookie cutters
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These bunny cookies are perfect for an Easter party or as a gift for your friends and family. Serve them with a cup of tea or coffee.
Variations:
You can use different cookie cutters to create different shapes, such as chicks, eggs, or flowers. You can also use different colors of glaze and decorations.
Substitutions:
You can use margarine instead of butter, and you can use any type of candy or jelly beans you like.
Storage:
Store the cookies in an airtight container at room temperature for up to 1 week.
Tips:
- Make sure the dough is well chilled before you roll it out, so it doesn’t stick to the surface.
- Don’t overbake the cookies, or they will become too hard.
- Let the cookies cool completely before you decorate them.
Frequently Asked Questions:
Q: Can I use this recipe to make other types of cookies?
A: Yes, you can use this recipe to make any type of cut-out cookies you like.
Q: Can I use icing instead of glaze?
A: Yes, you can use any type of frosting or icing you like.