Easter Sugar Cookies
These Easter sugar cookies are sweet and delicious and perfectly decorated for the season.
Servings: 25
Calories: 99kcal
Equipment
Ingredients
- 2 cups Cup4Cup gluten-free 1:1 flour
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon OliveNation almond extract
- 1 stick salted butter - softened
- 1 tablespoon milk
- 4 oz Fancy Flours royal icing
- 2 ¼ tablespoon water
- Happy Easter mini postcard wafer paper
- Rabbits with Carrots wafer paper
- Sanding sugar - pink, yellow, and blue
Instructions
- First cream the butter and sugar in a stand mixer for 3 minutes until light and fluffy.
- Then, add the milk, vanilla extract, almond extract, and egg and mix again until combined.
- Next, half the flour to the wet ingredients and mix on low. Scrape down the bowl and mix in the remaining flour on low until combined.
- Cover the mixing bowl tightly with plastic wrap and chill for 1 ½ hours in the refrigerator or 45 minutes in the freezer until the dough is very cold.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Dust a clean surface or silicon mat with flour and roll out half the dough to ¼-inch thickness.
- Next, use the square cookie cutter to cut out cookies and place them on the baking sheet.
- Roll out the other half of the dough and use the round cookie cutter to cut out round cookies and place them on the baking sheet.
- Bake for 9 to 11 minutes until the edges are lightly golden.
- Remove the cookies from the oven and let them cool for 5 minutes on the cookie sheets. Then, transfer them to a wire cooling rack to cool completely.
- Mix 4 ounces of royal icing with 2 ¼ teaspoons water on low speed. Increase the speed to medium and mix for 5 minutes.
- Brush the cooled cookies with the icing.
- Press the decorative wafer papers firmly onto the iced cookies, using the appropriate paper for the appropriate cookie shape.
- Lastly, dip the sides of the cookies into a bowl with sprinkles to coat the exposed icing.
Notes
Storage
- Store at room temperature in an airtight container for up to a week.
- Freeze for up to 3 months in an airtight container. Place cookies in single layers separated by parchment paper.
- Bring to room temperature before serving.
- Keep half your dough in the refrigerator while working with the other half to ensure it stays as cold as possible.
- Mix your cookie dough until combined, but don't overwork it. Mixing too much will make the cookies tough.
- Chill the dough before baking to control spread.
Nutrition
Calories: 99kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 32mg | Potassium: 5mg | Fiber: 1g | Sugar: 8g | Vitamin A: 123IU | Calcium: 9mg | Iron: 0.4mg
