Soft Chewy Easter Cookies (Print Format)

Buttery cookies that keep their shape, ideal for Easter cutouts. Decorate with bright icing and fun sprinkles for a cheerful celebration snack.

# Ingredients:

→ Dough Mix

01 - 1 teaspoon vanilla extract
02 - 2¾ cups all-purpose flour
03 - ½ teaspoon almond extract
04 - ½ teaspoon salt
05 - 1 cup granulated sugar
06 - Assorted food coloring
07 - 1 teaspoon baking powder
08 - 1 cup unsalted butter (soft)
09 - 1 large egg

→ Icing

10 - 3 cups powdered sugar
11 - Food coloring (if you'd like)
12 - 5 tablespoons water
13 - 2 tablespoons meringue powder

→ Toppings

14 - Sprinkles or decorative candies

# Steps:

01 - Stir together the flour, salt, and baking powder in a medium mixing bowl. In a separate large bowl, beat together the butter and sugar until fluffy. Add the egg, along with both extracts, and mix until everything's smooth. Slowly combine the dry mixture with the butter mixture until the dough comes together.
02 - Split the dough into smaller portions. If adding color, knead in food coloring to the sections until the shades are even throughout.
03 - Cover the dough with plastic wrap and let it sit in the fridge for about an hour.
04 - Set your oven to preheat at 375°F (190°C). Line your baking sheets using parchment paper.
05 - Roll the dough out on a surface dusted lightly with flour. You want it about ¼-inch thick. Use cookie cutters (Easter shapes work great!) to create shapes, then set them on the parchment-lined sheets.
06 - Heat the cookies for about 8-10 minutes, or until you see the edges just start to turn golden. Let them cool completely before moving on to decorating.
07 - Whip together powdered sugar, meringue powder, and water until smooth. Want a pop of color? Go ahead and mix in food coloring.
08 - Spread or pipe the icing onto your cooled cookies. Add some fun by sprinkling on decorations or candies.

# Tips:

01 - Popping the dough in the fridge stops spreading and keeps shapes sharp.
02 - For bright colors, gel food coloring works better and avoids extra liquid.
03 - Softer cookies? Take them out a minute sooner from the oven.
04 - Store finished cookies in an airtight spot for up to 5 days at room temp.

Go Back