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Food / Practical Living / Recipes

Recipe: Easter Cookies

Recipe Easter Cookies Kimvanveeblog
Recipe Easter Cookies Kimvanveeblog

Every Easter since my kids were born I try to add something special to our traditions. We have a tradition to bake a celebration cake for Easter Sunday, and we do a small Easter egg hunt in the garden. This year I’ve decided to add home made cookies to the list, it’s something I’ve never tried and I found a wonderful recipe in the latest Good Houskeeping SA magazine and I want to share it with you!

There’s is obviously super professional and they have the egg shaped cookie cutter and whatnot, but I sometimes fly by the seat of my pants and this idea struck late yesterday afternoon, so no egg shaped cookie cutter here, I used sandwich cutters, playdough cutters and cookie cutters that I had in my baking drawer, what can I say, I’m a practical, make a plan mama. We also iced the cookies during mommy group as a fun activity, so when you make these, include your kids, make a mess and have some fun making memories with your littlies.

Here’s what you’ll need for the cookies:

  • 2 and 3/4 cups cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt flakes
  • 1 cup unsalted butter – at room temperature (if you only have salted butter, leave out the salt flakes)
  • 3/4 cup white sugar
  • 1 large egg
  • 1 and 1/2 tsp vanilla extract/essence

For the Icing:

  • 3 large egg whites
  • 1/2 tsp cream of tartar
  • 450g icing sugar
  • food colouring

  1. To make the cookies.
  2. In a large bowl whisk together flour, baking powder and salt. (leave out the salt if using salted butter)
  3. Using an electric mixer, beat butter and white sugar until light and fluffy (about 3 minutes)
  4. Beat in egg and then vanilla
  5. Reduce speed to low, gradually add flour mixture just until incorporated
  6. Shape dough into 4 discs, roll between 2 sheets of baking paper to 0.5cm thick.
  7. Refrigerate until firm (30 minutes)
  8. Heat oven to 180C
  9. Line baking trays with baking paper.
  10. Using cookie cutters, cut out cookies. Place on trays. Reroll, chill and cut scraps till all the dough is used.
  11. Bake, rotating positions of trays halfway through, until cookies are golden brown around edges (10 – 12 minutes).
  12. Let them cool on trays for 5 minutes and then transfer to wire racks to cool completely.

To make the icing:

  1. Using a mixer, beat egg whites and cream of tartar on medium/high speed until foamy (about 1 minute)
  2. Reduce speed to low, gradually add icing sugar until incorporated.
  3. On high speed, beat until medium-stiff glossy peaks form (5 – 7 minutes)
  4. Add water 1 tsp at a time to icing to make a thin drizzling consistency.
  5. Spoon 3 tbsp onto a plate, add a couple drops of food colouring, swirl with a toothpick.
  6. Place cookie top down directly into icing, then slowly peel cookie away to one side, turning upright and let excess fall off.
  7. Transfer to wire rack until set.
  8. Repeat with remaining cookies, changing icing colours as desired.

My tip: Make a double batch of cookie mix, the icing mix can cover two batches of cookies without wastage.

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