Easter Cookies

Easter Cookies
Yield: 8, 5-1/2 inch cookies or 6 dozen 2-1/2-inch cookies Prep 1 hr Bake 350°F 7 mins to 10 mins


  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • Decorator Icing (recipe follows)
  • Assorted food paste colors

Make It

1. Heat oven to 350 degrees F.

2. Beat together butter, sugar and egg in large bowl until fluffy. Stir in flour, salt and baking powder. Divide dough in half; cover with plastic wrap and refrigerate at least 1 hour.

For Easter egg cookies:

3. On lightly floured work surface, roll half of dough out to 3/16-inch thickness. Use Easter egg template to trace eggs onto dough; cut out with sharp paring knife. Place on ungreased baking sheets. Repeat with other half of dough. Or for bunny cookies, roll half of dough out to 1/8-inch thickness. With 2-1/2-inch bunny or other animal cookie cutters, cut out animal shapes. Place on ungreased baking sheets.

4. In 350 degrees F oven, bake egg cookies until lightly golden, about 10 minutes, or bake bunny cookies for 7 to 8 minutes. Cool cookies on baking sheet placed on wire rack.

5. Divide Decorator Icing in half. To one-half, add water, drop by drop, to make good spreading consistency. Divide among small bowls; tint with food paste colors. Spread icing evenly over cookies; let dry.

6. Divide remaining thicker icing among small cups. Tint with food paste colors. Spoon into pastry bags, one fitted with medium-size writing tip and another with medium-size star tip. For carrots, use bag with writing tip, squeezing bag very firmly, to make thick carrot.

Decorator Icing


  • 1 package meringue powder

Make It

1. Using packaged meringue powder, prepare 1 recipe of Royal Icing according to package directions. Makes 3 to 4 cups. Meringue powder is available in stores where decorating and baking supplies are sold.