Read the full recipe after the video.
1 hr 20 mins
2 hrs 45 mins
Makes 20 to 30
colorful frosted spring themed and easter egg sugar cookies
4 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
2 sticks (1 cup) unsalted butter, room temperature
2 cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, room temperature
2 tablespoons cognac or brandy
4 cups confectioners' sugar (1 pound), sifted, plus more if needed
2 large egg whites
2 to 4 teaspoons fresh lemon juice Gel-paste colors, for decorating
Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of a mixer fitted with the paddle attachment, beat butter, granulated sugar, and vanilla on medium-high speed until light and fluffy. Beat in eggs and cognac until well combined. Add flour mixture; beat on low until just combined. On a lightly floured surface, divide dough evenly and shape into 2 disks; wrap each in plastic. Refrigerate until firm, at least 45 minutes and up to 5 days.
Preheat oven to 350 degrees. Line baking sheets with parchment. On a lightly floured surface, roll out dough 1/4 inch thick. Refrigerate until very firm, about 30 minutes, or freeze 10 minutes. Stamp out shapes. Transfer cutouts to prepared sheets, about 1 inch apart. Reroll scraps; stamp out more shapes and transfer to sheets. Refrigerate until firm, about 30 minutes, or freeze 10 minutes. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks; let cool completely.
Royal Icing: In a bowl, whisk together confectioners' sugar, egg whites, and 2 teaspoons lemon juice until smooth. If necessary, add more lemon juice or confectioners' sugar to reach desired consistency. Divide and tint with gel-paste colors as desired. Pour some into squeeze bottles for detailing.
For richer flavor, refrigerate the dough for at least one day and up to five.
Store decorated cookies in an airtight container at room temperature for up to two weeks.
Note that raw eggs (used in the icing) should not be consumed by pregnant women, young children, the elderly, or anyone with compromised health.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (36g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 57 (50%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 16.3mg||5 %|
|Sodium 3950.9mg||136 %|
|Potassium 25.2mg||1 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.8g|
|Protein 1.7g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 115
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