Easter Sugar Cookies

Instructions

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

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

Step 3: Beat in the egg, vanilla extract, and almond extract until combined.

Step 4: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

Step 5: Divide the dough into two discs, wrap in plastic wrap, and chill 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: Cut out bunny, flower, carrot, and egg shapes using cookie cutters.

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

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

Step 11: For the frosting, beat the butter until creamy, then gradually add powdered sugar.

Step 12: Add heavy cream and vanilla extract, mixing until smooth and fluffy.

Step 13: Divide the frosting into bowls and tint with pastel food coloring.

Step 14: Transfer frosting to piping bags fitted with decorative tips.

Step 15: Pipe frosting onto the cooled cookies in festive Easter patterns and decorate with sprinkles or sugar pearls.

Storage and Reheating Tips

Store decorated cookies in an airtight container at room temperature for up to 5 days.

Layer cookies between sheets of parchment paper to protect the frosting decorations.

Undecorated cookies can be frozen for up to 2 months.

Bring refrigerated cookies to room temperature before serving for the best texture and flavor.