Easter Sugar Cookies

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt.

Step 2: In a large mixing bowl, beat the softened butter and sugar until light and fluffy.

Step 3: Add the egg, vanilla extract, almond extract, and milk, then mix until combined.

Step 4: Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

Step 5: Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 1 hour.

Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 7: Roll out the dough on a lightly floured surface to about 1/4-inch thickness.

Step 8: Use Easter-themed cookie cutters to cut out bunny, carrot, egg, and chick shapes.

Step 9: Place cookies on the prepared baking sheets and bake for 8 to 10 minutes, or until the edges are lightly golden.

Step 10: Allow the cookies to cool completely before decorating.

Step 11: To make the royal icing, whisk together powdered sugar, meringue powder, and warm water until smooth and glossy.

Step 12: Divide the icing into bowls and tint with pastel gel food coloring.

Step 13: Decorate the cookies using piping bags, then add sprinkles if desired.

Step 14: Allow the icing to fully set before serving or storing.

Storage and Reheating Tips

Store decorated Easter Sugar Cookies in an airtight container at room temperature for up to 5 days.

For longer storage, freeze undecorated cookies for up to 2 months and thaw before decorating.

Keep cookies in a cool, dry place to preserve the icing decorations.