Easter Cookies

• In a large bowl, beat together butter, powdered sugar and vanilla until light and fluffy (about 5 minutes). If icing seems too thick, beat in 1 tablespoon of water. 

1. Separate icings into separate smaller bowls to color. 

2. Use food coloring to color icings in desired colors. Stir completely to make sure all color is worked into the icing. 

3. Place icings into tipless piping bags and close the ends (the side you were putting the icing in) using clips or elastics. 

4. Cut small openings in the tips of each icing bags. For background colors, the tips can be cut larger. For icings you’ll be printing with or doing finer details with, keep the tip cut small. 

5. If icings are not squeezing out of the bags smoothly, roll piping bags between hands to warm icing a bit making it easier to squeeze out. Do not microwave icing – even 5 seconds in the microwave can turn the icing into a melted mess.  

6. Start decorating with background colors on all cookies (like the yellow background then the grey of the bunny). Simply start by lining the outside of the cookie then continue filling in following the shape of the cookie.

7. Work on decorating cookies in layers – first the background color then finer details like the face of the bunny. 

8. Cookies can be stored at room temperature (in a sealed food safe container) at room temperature for up to 3 days or in fridge for up to a week. Store cookies in a single layer to not squish icing details. 

If your dough is looking dry and crumbly, beat in an additional 2 tablespoons of vegetable shortening. 

My dough is very sticky and is getting stuck to my hands and the rolling pin. How can I save this dough?

Sprinkle extra flour on your table or silicone baking mat and knead the dough into this (until fully combined) before rolling it out again. When ready to roll out the dough again, make sure the table and the rolling pin are both sprinkled with extra flour to prevent the dough from sticking.  

My icing is too thick to pipe onto cookies. How can I save this icing?

If the icing isn’t a squeezable consistency, add in a small amount of water (a tablespoon to a full bowl of icing or just a drop into a small bowl of icing) and stir well to mix. 

Can I freeze these sugar cookies with buttercream frosting? 

Yes, these cookies can be frozen for up to 2 months if sealed properly in a food safe container. Freeze these in single layers using parchment paper between layers. Be sure that the icing has been chilled and hardened before stacking with parchment paper. Bring cookies back to room temperature before serving. 

Can I freeze this sugar cookie dough to use later?

Yes! I’d recommend cutting it out into shapes first then freezing the shapes in a single layer in the freezer for 30 minutes before combining into a food safe container. This will prevent the raw cookies from sticking together). Raw cookies can be frozen for up to 2 months. When baking, you may need to add an additional 2 minutes to the baking time.

Can I freeze leftover buttercream frosting?

Yes, if sealed properly in a food safe container the buttercream frosting can be frozen for up to 3 months. Bring back to room temperature before using. Do not heat in microwave – bring back to room temperature by leaving icing on the counter to thaw. 

Do these sugar cookies with buttercream frosting need to be refrigerated?

No, the butter to sugar ratio in the frosting makes them safe to leave out at room temperature for up to 3 days; however, it’s recommended to refrigerate them before packaging just to help prevent the icing from getting smudged during handling.