These beautiful Easter Cookies start with a tasty vanilla bean sugar cookie recipe and are then decorated with royal icing.
I love baking and decorating beautiful cut out sugar cookies and my collection of cookies cutters continues to grow. These flower and butterfly cookie cutters are terrific for a spring or Easter cookies. The sugar cookie recipe is flavoured with vanilla bean and make cookies that cut out perfectly with great edges. I decorated them with Royal Icing; check out my easy to follow step by step instructions for decorating cookies with Royal Icing here.
Ingredients
- 1 1/2 cups butter room temperature
- 1 1/2 cups granulated sugar
- 1 vanilla bean opened and seeds scraped out
- 2 eggs + 1 extra yolk
- 3 3/4 cups all purpose flour
- 1 tsp salt
Instructions
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Sift together flour and salt
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Using an electric mixer beat the butter and sugar together until light and fluffy.
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Add vanilla bean, mix well then add eggs. Beat to combine.
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Slowly add the flour mix until the dough is smooth. Don't overwork dough.
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Separate the dough and wrap it in 3 separate pieces. Place in the refrigerator and chill for at least one hour.
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When ready to bake, preheat the oven to 375º F, line several cookie sheets with parchment paper.
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Remove one disk at a time. Flour a work surface and roll the disk out to 1/8 to 1/4 inch thick. Dust cookie cutter with flour and cut into desired shapes.
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Bake for 7-9 minutes. (edges just starting to brown)
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Cool completely on the cookie sheets before moving.
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Decorate with Royal Icing
Check out my Cardamom Spice Sugar Cookies for another great sugar cookie recipe.
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