Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep Time
25 Mins
Cook Time
14 Mins
Other Time
3 Hours 50 Mins
Yield
Makes about 2 dozen (3 1/2-inch) cookies

Too cute to eat? Almost! This five-ingredient Easter cookie dough can be made up to three days ahead, making it the perfect addition to your Easter recipe collection.

How to Make It

Step 1

Beat butter, sugar, and salt at medium speed with a heavy-duty electric stand mixer until creamy. Add vanilla; beat until well blended. Gradually add flour, beating at low speed until blended. (Dough will be very soft.)

Step 2

Divide dough into 2 equal portions; wrap each with plastic wrap, and flatten into a disc. Chill 2 to 24 hours.

Step 3

Preheat oven to 350°. Unwrap 1 dough disc on a well-floured surface. Cover with a large piece of plastic wrap, and roll to 1/4-inch thickness; cut into desired shapes with 3 1/2-inch cookie cutters. Place 1 inch apart on ungreased baking sheets. Chill 15 minutes. Repeat procedure with remaining dough disc.

Step 4

Bake at 350° for 14 to 17 minutes or just until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks, and let cool completely (about 30 minutes). Decorate cookies with Simple Icing. Let stand 1 hour or until icing is firm.

Watts Grocery, Durham, North Carolina

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