Rating: 4.5 stars
5 Ratings
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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.

Amy Tornquist
Recipe by Southern Living April 2009

Gallery

Credit: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Recipe Summary

prep:
25 mins
cook:
14 mins
additional:
3 hrs 50 mins
total:
4 hrs 29 mins
Yield:
Makes about 2 dozen (3 1/2-inch) cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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

  • 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.

  • 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.

Source

Watts Grocery, Durham, North Carolina

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