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Servings: 20
Calories: 217kcal
Equipment
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
For the Icing:
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk more as needed
- 2-3 pastel food colors pink, yellow, blue, etc.
- Sprinkles for decorating
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In a large bowl, beat the softened butter and sugar until light and fluffy.1 cup unsalted butter, 1 cup granulated sugar
- Add the egg, vanilla extract, and almond extract, mixing until smooth.1 large egg, 2 teaspoons vanilla extract, ½ teaspoon almond extract
- Gradually add the dry ingredients to the wet mixture. Mix just until combined. Do not overmix.
- Roll the dough out on a lightly floured surface to about ¼-inch thickness.
- Use a bunny-shaped cookie cutter to cut out shapes and place them on a lined baking sheet.
- Bake at 350°F (180°C) for 8–10 minutes, or until the edges are lightly golden.
- Let the cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a bowl, mix powdered sugar and milk until smooth. Adjust the milk for your desired consistency.1 ½ cups powdered sugar, 2-3 tablespoons milk
- Divide into small bowls and tint with pastel food colors if desired.2-3 pastel food colors
- Drizzle or pipe icing onto the cooled cookies in fun designs like swirls, stripes, or polka dots. Add sprinkles before the icing sets.Sprinkles
- Let the icing dry completely before serving or storing. Enjoy!
Notes
Here are a few things I've learned from making these cookies that'll help yours turn out perfectly every time.
- Don't overmix the dough: Once the dry ingredients are added, mix just until combined. Overmixing makes the cookies tough instead of soft and tender.
- Chill the dough if it's too soft: If your dough feels sticky or hard to roll, wrap it in plastic wrap and refrigerate for 30 minutes before rolling. Cold dough holds its shape much better when cutting.
- Roll to an even ¼-inch thickness: Uneven rolling can cause some cookies to overbake while others underbake. Use rolling pin guides or rubber bands around the ends of your rolling pin to keep the thickness consistent.
- Pull them out when the edges are just golden: The cookies will look slightly underdone in the center when you take them out, but they'll firm up as they cool on the pan. Waiting for the centers to look done means they'll be overbaked.
- Add sprinkles before the icing sets: Once you pipe or drizzle the icing, add your sprinkles right away. If you wait too long, the icing will dry, and the sprinkles won't stick.
- Flash-freeze before storing: If you want to freeze the decorated cookies, place them in a single layer on a baking sheet and freeze for 1 hour before transferring to a container. The icing will be fully set, and the designs won't smudge.
Nutrition
Calories: 217kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 85mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 298IU | Calcium: 20mg | Iron: 1mg
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