Easter Cookies
Cookies for the Easter table — sugar cookies, carrot cake cookies, soft and chewy lemon cookies, coconut macaroons, and Greek koulourakia for the whole family.
★ dessert
dessertIngredients
- 1 cup Butter
- 1 cup Powdered sugar
- 2 cups Flour
- 1 Beaten egg
- 1 tsp Baking soda
- 1 tsp Cream of tarter
- 1/4 tsp Salt
- 2 tsp Vanilla extract
Instructions
- 1Pre heat over to 350°f
- 2Mix together cream, butter, sugar
- 3Then mix dry ingredients
- 4Add sugar mixture, egg, and vanilla to the dry mixture
- 51 tbs. Of dough drop onto cookie sheet and cook for 10 minutes at 350°f
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Open in Pepper →The Cookies That Show Up At Easter
Easter baking is the kind you do with someone else in the kitchen. Cookies keep a few days, travel to church and to your mother-in-law's, and there's always a cousin who only eats the frosted ones.
Cooks on Pepper reach for this collection the week before Easter, when the ham is planned and the dessert isn't, or on a Saturday afternoon when the kids want to help roll and cut shapes.
Every recipe here is a cookie worth passing around: cut-out sugar cookies, gg Lousley's old fashioned sugar cookies, carrot cake cookies, two kinds of lemon cookies, coconut macaroons with and without chocolate chips, and Greek Easter koulourakia.
Quick Tips
- 1
Chill the cut-out dough
Rest sugar cookie dough in the fridge at least 1 hour before rolling. Cold dough holds its shape and won't spread into blobs.
- 2
Zest before you juice
Grate the lemon zest first, about 2 tablespoons for a full batch, then juice. Rub the zest into the sugar so the flavor spreads through the dough.
- 3
Line pans for macaroons
Use parchment, not just a greased pan — the condensed milk in macaroons sticks hard. Bake 20 to 25 minutes until the coconut tips are golden.
- 4
Frost only cooled cookies
Let sugar cookies sit 30 minutes until fully cool. Icing on a warm cookie slides right off the edge.
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