Description
Bright, buttery, and lightly sweet Easter cookies with a melt-in-your-mouth texture, perfect for any holiday table.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 1/2 cups confectioners’ sugar
- 1/4 cup milk
- Food coloring (optional)
- Sprinkles or edible decorations (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line cookie sheets with parchment paper or lightly grease them. In a small bowl, stir together the flour, baking soda, and baking powder until evenly combined.
- Cream together the softened butter and white sugar until smooth and light. Beat in the egg, then add the vanilla and almond extracts. Gradually blend the dry flour mixture into the creamed mixture until a soft dough forms.
- Roll rounded teaspoonfuls of dough into balls and place them onto the prepared cookie sheets, spaced about 1 inch apart. Flatten each ball gently with a fork and sprinkle a light dusting of confectioners’ sugar on top. Bake in the preheated oven for 8 to 10 minutes, or until the edges are just golden. Remove from oven and let cool on the cookie sheet for a few minutes, then transfer to wire racks to cool completely.
- Whisk the confectioners’ sugar and milk until smooth for the frosting. Add food coloring if desired. Once the cookies are fully cooled, spread or pipe the icing onto the cookies and top with sprinkles or other edible decorations. Let the icing set before stacking or serving.
Notes
Use room-temperature butter and egg for better texture. Mix just until combined to keep cookies soft.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 163
- Sugar: 21g
- Sodium: 46mg
- Fat: 5.3g
- Saturated Fat: 3g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 30mg