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+ servings

Get the Recipe: Small Batch Easter Cookies

(adapted from Serious Eats)
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Ingredients

For the Rollout Sugar Cookies

  • 1 1/3 cup (6 ounces) all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 half stick (1/4 cup) Land O Lakes® Unsalted Butter, at room temperature
  • 1/4 cup (2 ounces )coconut oil, firm but creamy (see baker's notes)
  • 1/2 cup (3.5 ounces) granulated sugar
  • 1 large egg white
  • 1/2 teaspoon pure vanilla extract

For the Royal Icing

  • 2 cups (8 ounces) confectioners' sugar
  • 1 large egg (see baker's notes for substitutions)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (2 fluid ounces) water
  • food coloring

Equipment

  • an Easter egg shaped cookie cutter (I used a 4-inch one)
  • a 1/8 teaspoon measuring spoon

Instructions
 

For the Rollout Sugar Cookies

  • In a medium bowl, combine 1 1/3 cup all-purpose flour, 1/8 teaspoon baking powder, and 1/2 teaspoon kosher salt. Set aside.
  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 Half Stick Land O Lakes® Unsalted Butter and 1/4 cup refined coconut oil. Mix on medium speed until creamy. Reduce the mixer speed to its slowest setting and add 1/2 cup granulated sugar; turn the mixer speed to medium-high and continue beating until light and fluffy, around 3 to 5 minutes. Reduce the mixer speed back to its slowest setting and add 1 large egg white and 1/2 teaspoon pure vanilla extract, beating until just combined. Add the dry ingredients from the 1st step in two parts, beating on low speed until the dough comes together into a mass.
  • Tip the dough out onto a large sheet (at least a 9 x 13-inch rectangle) of parchment paper. Use your hands to quickly knead it into a small mound about 5 by 5 inches wide. Place another parchment paper on top of the dough to create a kind of "dough sandwich", with the cookie dough in between the two parchment paper sheets. Use a rolling pin to roll the dough (still sandwiched between the paper) into a slab about 1/8- to 1/4-inch thick. Scoot the parchment paper containing the rolled out dough onto a sheet pan and transfer to the refrigerator to chill for at least 1 hour.
  • When the dough has been chilled, center a rack in the oven and preheat to 350 (F). Remove the sheet pan containing the rolled out dough from the fridge, and transfer the parchment paper onto a work surface. Working quickly, use an Easter egg shaped cookie cutter to stamp out egg cookie shapes from the dough. Line the sheet pan with an additional set of parchment paper and transfer the cookie cutouts onto the sheet pan, leaving at least 3 inches between each cookie. Gather and reroll the scraps to create additional egg cookie shapes. If you find that the dough has gotten too soft, transfer to the freezer and chill for an additional 5 minutes before rolling out again.
  • Transfer the sheet pan containing the cookies to the preheated oven and bake for 12 minutes, or until the cookies are puffed but firm and a very pale golden brown around the edges. Remove the sheet pan from the oven and transfer to a wire rack to allow the cookies to cool on the sheet pan to room temperature completely before frosting.

For the Royal Icing

  • In a medium bowl, whisk together 2 cups confectioners' sugar, 1 large egg, and 1 teaspoon pure vanilla extract. Add 1 tablespoon of water one at a time, whisking until the desired consistency is reached: for lining icing, which is great for dots and patterns like the ones you see on my cookies, you want a soft peak to form when a spoon is lifted from the icing. Whisk in food coloring until homogenous and transfer to a piping bag with a small tip. Use immediately.

Notes

Adapted from Serious Eats
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