Frosted Easter Cookies
Make these fun Frosted Easter Cookies for a sure fire hit with the kids this year. A no spread sugar cookie topped with my favourite Whipped Vanilla Buttercream Frosting in pretty pastels and topped with festive sprinkles.
Servings: 24 cookies
Calories: 185kcal
Ingredients
- 1/2 cup butter at room temperature
- 1 cup granulated white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 Teaspoon baking powder
- 1/8 tsp salt
For the icing
- 1/2 cup butter unsalted at room temperature
- 1 teaspoon vanilla extract
- 2 cups icing sugar
- 2 tablespoons heavy cream
Decorations
- Festive Easter sprinkles
Instructions
- In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in your egg and vanilla and mix well.
- Sift together the flour, baking powder and salt and stir into the mixture. Don’t over mix.
- Once you have a cookie dough texture, divide the dough into two equal portions and flatten into disks. Wrap it in plastic wrap and freeze it for about 15 minutes.
- Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn’t stick to the rolling pin. Don’t roll them too thin or they will likely brown and be too hard. These were rolled to about 1/4 of and inch. Using cookie cutters, cut into desired shapes. Place the unbaked cookies in the fridge to chill for about 15 minutes before baking.
- Bake for 15 minutes turning the tray half way through baking. They will be soft to touch and will set as they cool. Repeat for all cookies. Let cool completely on the baking tray.
- Make the frosting by combining the butter, vanilla and icing sugar in a large mixing bowl. Mix on high speed for about 2 minutes. Add in the cream, one tablespoon at a time until mixed in well. Continue to mix on high speed until light and fluffy, about 3 - 5 more minutes.
- When the cookies have cooled completely, frost them and decorate them how you like and top with sprinkles. These can be stored in an airtight container for up to a week or in the freezer for a month.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Frosted Easter Cookies
Amount Per Serving (1 cookie)
Calories 185
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 29mg10%
Sodium 55mg2%
Potassium 18mg1%
Carbohydrates 26g9%
Fiber 0.3g1%
Sugar 18g20%
Protein 1g2%
Vitamin A 265IU5%
Vitamin C 0.01mg0%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.