Easter Cutout Cookies

These sweet little Easter Cutout Cookies are so adorable. They are almost too cute to eat. Sweet baby chicks breaking out of their shells their mouths open in song. Even the birds sing out on this Resurrection Sunday. Beautiful crosses to remember the reason why we celebrate.

 

 

We had so much fun making these Easter cutout cookies. We made them with our sweet grandma and I think they came out so cute.  

 

 

What You Will Need For Easter Cutout Cookies

Contents hide

1 What You Will Need For Easter Cutout Cookies

2 Easter Cutout Cookies Ingredients

3 Instructions

4 Easter Cutout Cookies Recipe

• Stand Mixer (optional)
• Mixing Bowl
• Mixing Spoon
• Measuring Cups
• Measuring Spoons
• Apron
• Easter Cookie Cutters
• Baking Pan
• Silicone Baking Mat
• Spatula
• Cookie box
• Cookie Jar
• Icing tips
• Icing bags need 2 for each color that you will use. One for a thinner icing for filling in and one for thicker to line it
• Icing rings and couplers  
• Toothpicks

 

Easter Cutout Cookies Ingredients

Note to self: the number of cookies you’ll end up with will depend on the size of cookie cutters you use, also on the amount of cookie dough your family eats out of the bowl while you are trying to make said cookies.

For this recipe you don’t chill the dough

1 cup salted organic butter, (it helps if you take the butter out of the fridge before you have to put it in the mixer)
1 cup organic sugar
3 cups Organic flour 
1 large organic egg
1 tsp. Pure Vanilla extract
½ tsp. another extract of your choice (you can use almond but I don’t like the taste so I just use more vanilla or lemon extract)
2 tsp. non aluminum baking powder
½ tsp. fine Himalayan pink salt

Instructions

1. Preheat the oven to 350 F.
2. In a large bowl beat the butter and sugar together on medium speed for 1 minute…..or 2.
3. On medium speed, beat in the egg, vanilla, the other extract of your choice, baking powder and salt.
4. Add flour to the mix 1 cup at a time, beating until combined after each cup that you add. 
5. Divide your dough into two balls. Lightly flour your rolling pin so it will not stick.  Roll your dough to about 1/4″ on a piece of parchment paper and use cookie cutters to cut your cookies.
6. Line cookie sheets with clean parchment. Place cookies on parchment and bake at 350 F. for 6-8 minutes depending on your oven.
7. Remove parchment from pan and allow cookies to cool.

DO NOT DISTURB the cookies until they cool and set properly

• 1 cup of organic powdered sugar
• 4 tsp of milk or lemon juice for lemon flavored icing.
• We used plant based food coloring to make the colors. 
• Make two batches of the icing one thinner and one thicker. This way you can line it in a bit thicker icing and flood the cookie with a little bit thinner icing
• Place the sugar in a bowl
• Slowly add milk while stirring
• Divide the icing in different containers
• Color the different bowls the colors you need
• Choose the icing bag and add the coupler in the inside and the tip that you need to make a fine straight line on the outside. Add the coupler ring on the outside over the tip. 
• Add the colored icing and line your cookie in the thicker icing.  
• Repeat for the next icing bag with the thinner icing and fill in the area that you have lined.  
• Using a toothpick fix any areas that have bumps or lumps
• Do the same thing with each icing bag and each color.