Easter Egg Sugar Cookies

Instructions

step 1 In a medium bowl, whisk together the flour, baking powder, and salt.
/n
step 2 In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
/n
step 3 Add the egg, vanilla extract, and almond extract (if using) and mix until fully combined.
/n
step 4 Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
/n
step 5 Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 1 hour.
/n
step 6 Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
/n
step 7 Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
/n
step 8 Use an egg-shaped cookie cutter to cut out cookies and place them on the prepared baking sheets.
/n
step 9 Bake for 8–10 minutes, or until the edges are lightly golden. Allow cookies to cool completely on a wire rack.
/n
step 10 In a bowl, whisk together powdered sugar, milk, corn syrup, and vanilla extract to make a smooth icing. Divide and tint with pastel food coloring as desired.
/n
step 11 Spread or pipe icing onto the cooled cookies and decorate with sprinkles before the icing sets.
/n
step 12 Allow the icing to fully harden before serving or storing.

Storage and Reheating Tips

Store decorated cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. Undecorated cookies can be frozen for up to 3 months in a freezer-safe container. Thaw at room temperature before decorating. These cookies do not require reheating and are best enjoyed at room temperature.