Soft Chewy Cookies (Print Version)
Buttery cookies that bake perfectly for Easter shapes. Add colorful icing and seasonal sprinkles to make them as festive as they are tasty!
# Ingredients:
→ Cookie Dough
01 -
Assorted food coloring
02 -
½ teaspoon almond extract
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1 teaspoon vanilla extract
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1 large egg
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1 cup granulated sugar
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1 cup unsalted butter, softened
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½ teaspoon salt
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1 teaspoon baking powder
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2¾ cups all-purpose flour
→ Royal Icing
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Food coloring (optional)
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5 tablespoons water
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2 tablespoons meringue powder
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3 cups powdered sugar
→ Decorations
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Candies or sprinkles for decorating
# Steps:
01 -
Mix the flour, salt, and baking powder together in a medium bowl. In another bowl, beat the butter and sugar until fluffy and pale. Stir in the egg, vanilla, and almond extract. Gradually combine the dry and wet ingredients until the dough comes together smoothly.
02 -
If you'd like to add color, split the dough into portions and knead in food coloring until it's evenly tinted.
03 -
Wrap the dough in plastic wrap and let it rest in the fridge for at least an hour.
04 -
Set your oven to 375°F (190°C) and cover baking sheets with parchment paper.
05 -
Spread the dough out on a floured surface, rolling it to about ¼ inch thick. Grab some Easter cutters, make shapes, and pop them onto your prepped trays.
06 -
Pop them into the oven for 8-10 minutes until the edges are just golden. Let them cool completely before you start decorating.
07 -
Combine powdered sugar, meringue powder, and water until smooth for your frosting. Toss in food coloring if you want some vibrant colors.
08 -
Spread or pipe the frosting onto the cookies, then jazz them up with sprinkles or candies.
# Helpful Notes:
01 -
Chilling the dough keeps it from spreading and helps it hold sharp shapes.
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For bold colors, use gel food coloring—it doesn’t add much liquid.
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Bake a minute less if you like really soft cookies.
04 -
Keep iced cookies in a sealed container at room temperature for up to five days.