Easter is literally a skip and a bunny hop away. Lately, I have been inspired by one of my favorite websites, Glitter Guide. After a recent visit to their sparkly glitter website, I was determined to craft up an Easter Cookie that shimmered with glitter and glitz! I used my favorite go-to sugar cookie and icing recipe by Karens Cookies to create these darling Easter Cookies. If you have not tried Karen’s Cookies signature Sugar Cookie recipe, you must! I have used this cookie recipe on just about every sugar cookie I had designed. I especially love it because it holds it’s shape perfectly and taste fantastic. My mother in-law has requested for me to make her own special batch of these cookies just because… I had so much fun decorating the Easter bunny and eggs. I used golden & silver glitter sprinkles to give it that sparkly-glittery lust. Do you have a favorite sugar cookie recipe? I would love to check it out.
Basic Rolled Sugar Cookies Recipe
- 1 cup butter, softened
- 1 cup superfine sugar, or granulated sugar, processed in blender or food processor for 30 seconds
- ½ tsp. Salt
- 1 large egg
- 1 large egg yolk
- 2 tsp. Vanilla extract
- ½ tsp. Almond extract or emulsion, optional
- 2 ½ cups all-purpose flour.
- Cream butter, sugar and salt until light and fluffy, about 3 minutes with mixer set at medium speed (see Dough Preparation and Baking tutorial for more information on creaming times). Add yolk, beat well. Add whole egg, vanilla and optional almond extract and beat until well-incorporated. Add flour; beat at low speed just until flour is mixed in; do not overmix. Divide dough in halves or thirds and wrap in plastic wrap. Refrigerate until firm, at least one hour and up to 2 days.
- Preheat oven to 375 degrees. Dust work surface and rolling pin with flour. Roll dough to 1/4″ thick, sprinkling with additional flour as needed to prevent sticking. Cut into desired shapes and place on parchment or silicone-lined pans. Bake in preheated oven until cookies appear dry on the surface and are light golden brown on the edges, about 10 minutes (very large cookies may take up to 12 or 13 minutes). Remove from cookie sheets to cooling racks and cool completely before decorating.
Powdered Sugar Glaze Icing Recipe
- 2 lb. powdered sugar
- ¾ cup less 2 T. water
- 1 T. Vanilla (use clear vanilla for pure-white icing)
- ½ tsp. almond extract
- ¼ tsp. salt
- Put powdered sugar into large bowl. Mix water, flavorings and salt. Add to powdered sugar and stir until smooth. Add water at tsp. at a time until desired consistency. Can thicken up with additional powdered sugar to make simple outlines in a pinch.