Rating: 4.5 stars
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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.

Recipe by Southern Living April 2009

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Credit: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Recipe Summary

cook:
14 mins
additional:
3 hrs 50 mins
total:
4 hrs 29 mins
prep:
25 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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