Cookies can never miss out on my Easter snack list! Springtime is a lively time and nature tells it all.
Gardens teem with flowers, and so do trees you know (I love trees that flower, with its glorious crown high in the air like the peach tree).
Such are the beautiful pictures of Springtime. Over to the cookies now. This recipe is made of a base sugar cookie which is decorated with beautiful spring color pastel royal icing.
Every Spring, we bake these cookies, eat them plain, and decorate a few to celebrate the special season.
This recipe has worked for me over the years because it is simple, requires no expert baking skills, calls for commonly found ingredients, and takes a short time to prepare.
To save time, bake the sugar cookies ahead of time, set aside ample time to have fun, and decorate the cookies with no pressure.
Our Spring M&M cookies and Fondant Iced Cookies are equally delightful.
Let us delve into the ingredients that make these delightful Springtime cookies.
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Ingredients And Substitution.
Flour - All-purpose flour works well for this recipe, however, you can use gluten-free flour in case you're serving people with gluten intolerance or allergies.
Butter - Butter adds an amazing milky flavor to the sugar cookies. You can substitute butter with lard.
Castor Sugar - Castor Sugar has a fine texture making the cookies fine textured.
Vanilla Essence - adds a sweet fruity flavor to the cookies, you can substitute it with your flavor of choice. Adding lemon zest makes a great variation.
Almond Flavor - this tweak adds an amazing almond hint to the cookie.
Royal Icing - I love using Royal icing to decorate my cookies. It is easier to work with and allows you to make intricate designs that match the season.
I usually make two consistencies of royal icing, the piping and the one used for flooding the cookies.
Piping Royal Icing
- 1 cup powdered sugar
- 2 tablespoons milk or lemon juice
- 2 teaspoon cornstarch
Flooding Royal Icing
- 2 cups powdered sugar
- 5 tablespoons milk or lemon juice
- 2 teaspoon of cornstarch
Sift in the icing sugar in a bowl containing the milk or lemon juice and whisk to form a uniform mixture with the right consistency.
If the ribbon formed remains on the surface when the beaters are lifted, that's the right consistency for icing the cookies.
Use springtime color pastel to color portions of the royal icing. Fill in the piping bag with the Royal Icing that you will use to create the borders.
EQUIPMENT
- Measuring cups
- Measuring spoons
- Mixing bowls
- Rolling pins
- Cooling racks
- Cookie Cutters
- Rubber Spatula
- Rulers
- Handheld electric mixer
- Piping bags
Can I Freeze Frosted Easter Cookies?
Why not? The cookies can freeze well for up to 3 months. Place a square parchment paper between each cookie to prevent them from sticking to each other.
Easter Frosted Cookies can stay fresh in a cookie jar for 7 days at room temperature.
What Is The Right Thickness Of The Cookies?
I usually roll my dough to a one-inch thickness. Use a ruler to confirm the thickness.
The thinner the cookies the faster they bake.
Tips For Making The Most Delicious Frosted Easter Cookies.
Chilling the dough
Always chill the dough before baking. Once the dough is formed, divide it into two pieces.
On a silicon mat, roll out the dough and cover with a parchment paper. Chill the roll-out dough in the fridge overnight or at least two hours.
This makes the dough easier to work with. I know this takes a long, but the reward is great-looking cookies that stand out on the springtime snack table.
Accurate measurement of ingredients
Measure ingredients accurately to get the best results.
Use the scoop and level method to remove excess flour that heaps above the cup.
Excess flour will alter the overall texture of the cookie.
Decorating tips
Make sure the cookies are completely cool before frosting with royal icing. If placed when the cookies are warm, the icing will flow outside the border of the cookie.
Use a piping bag with a tip nozzle to outline the shape of the cookie, forming a border. Fill up the shape with the icing from top to bottom. Gently tilt the cookie till the icing fills the shape.
Make sure the first layer of royal icing has dried before piping other details on it.
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Frosted Easter Cookies.
Ingredients
- 1 cup Butter
- ¾ cup Caster Sugar or light brown sugar
- 2 large Egg
- 1 tsp. Vanilla
- 2 ¼ cups All-purpose flour
- ¼ tsp. Salt
- Royal Icing
Instructions
- Measure all the ingredients and set them aside. In a mixing bowl, cream the butter and castor sugar until light and fluffy with a pale-like appearance. (You may use an electric handheld mixer but a stand mixer with a paddle attachment is more effective).
- Add the egg and beat until fully incorporated into the mixture. Mix the flour and salt and sift into the creamed mixture. Use a rubber spatula to mix the wet and dry ingredients and finally use your hand to make a ball of dough.
- Divide it into two pieces. On a silicon mat, roll out the dough and cover with a parchment paper. Chill the roll-out dough in the fridge overnight or at least two hours.
- Preheat the oven to 150C OR 350F. Bake the cookies on the middle rack of the oven for 12 to 15 minutes till light golden brown in color.
- Let cookies cool for 5 minutes on the tray then carefully transfer them to the wire cooling rack. Let cookies cool completely.
- Once the cookies have cooled completely, start decorating them with the royal icing you desire. The time you take depends on the number of cookies you decorate.
- Enjoy the colorful and extremely sweet delights. Springtime is made memorable by such adorable-looking cookies.
