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Easter Sugar Cookie Cutouts recipe

Easter Sugar CookieCutouts recipe

The Easter bunny will be hopping to yourhouses to get some of these classic sugar cookies in seasonalshapes.

Recipe: Easter Sugar CookieCutouts

1/3 cup vegetable shortening
1/3 cup butter
2 cups all-purpose flour
3/4 cup granulated sugar
1 large egg
1 tablespoon milk
1 teaspoon baking powder
1 teaspoon vanilla extract
Dash salt
1 cup sifted powdered sugar
1/4 teaspoon vanilla extract
Desired food coloring

  • In a large mixing bowl beat the shorteningand butter or margarine with an electric mixer on medium to highspeed about 30 seconds or until softened. Add about half of theflour. Then add the granulated sugar, egg, milk, baking powder,the 1 teaspoon vanilla, and salt.
  • Beat until thoroughly combined, scrapingthe sides of bowl occasionally. Beat or stir in the remainingflour. Divide dough in half. Cover and chill about 3 hours oruntil dough is easy to handle. On a lightly floured surface,roll each half of the dough to 1/8-inch thickness. Using 2-1/2-inchcutters, cut dough into desired shapes. Place1-inch apart onto ungreased cookie sheets.
  • Bake in a 375°F (190°C) oven for7 to 8 minutes or until the bottoms are very lightly browned.Cool on cookie sheets for 1 minute. Remove cookies and cool onwire racks.
  • If desired, decorate cookies with PowderedSugar Icing. In a small mixing bowl stir together sifted powderedsugar,1/4 teaspoon vanilla, and enough milk (about 1 tablespoon)to make a drizzling or piping consistency. If desired, colorwith food coloring.

    Makes about 42.

    Nutritional facts per serving: calories:62, total fat: 3g, saturated fat: 1g, cholesterol: 5mg, sodium:28mg, carbohydrate: 8g

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

    Ep. 4 – Perfect Cut Out Sugar Cookies + Royal Icing

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  • Comments

    1 Comment


    While the house pieces cool, dust the cookies with sanding sugar if using, and bake until very light golden brown, about 16 minutes. Let cool 15 minutes on the baking sheet, then transfer to a cooling rack to completely, about 30 minutes.

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