How to Make Easter Egg Shaped Sugar Cookies

Easter Egg Shaped Sugar Cookies

• Line baking sheets with parchment paper, set aside.
• Whisk together the flour, salt and baking powder, set aside.
• Using mixer, cream together the cold, cubed butter and sugar until smooth and creamy. Blend in the egg and both extracts. Gradually add the flour mixture and beat until just combined, scraping down the bowl, as needed, including the bottom.
• The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl until it comes together.
• Roll dough on a floured surface to about ⅓" to ⅜" thickness preferred and cut into shapes using egg shaped cookie cutter.
• Place cut out cookies on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F.
• Bake for 10-12 minutes until just barely golden on the bottoms, being careful to not over-bake.
• Let sit for a few minutes on the sheet, then transfer to a cooling rack to cool completely before frosting.

Easy Buttercream Frosting & Edible Glitter/Sanding Sugar

• Using mixer, mix together the butter, ½ of the powdered sugar, vanilla, salt and ½ of the milk until mixed well. Add remaining powdered sugar and add more milk until you get the consistency you want for cookies.
• To decorate cookies, use a spatula or knife to cover the cookies or add frosting to a pastry bag with a small or medium tip and pipe onto cookies.
• Smooth the frosting out with a spatula and knife, then add sugar sprinkles or shimmering sugar dust to the tops.
• Allow cookies to set about 3 hours or overnight before stacking.