MARTHA'S BROWN-SUGAR EASTER COOKIES
For an egg-shaped cookie cutter, you can start with an oval cutter and bend one end into a slight point.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h
Yield Makes fifty 3-inch cookies or twenty-two 5-inch cookies
Number Of Ingredients 10
Steps:
- Whisk together flour, baking powder, and salt in a bowl. In another bowl, beat butter with sugars on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low; gradually beat in flour mixture. Divide dough in half; flatten into disks. Wrap each in plastic and refrigerate until firm, 1 hour or overnight.
- Preheat oven to 325 degrees. Let dough stand at room temperature until pliable. Roll out on a lightly floured surface to just under 1/4 inch thick, dusting with flour as needed. Cut out shapes with cutters; transfer to parchment-lined baking sheets. Reroll scraps and repeat. Freeze until firm, about 15 minutes. Bake until golden, rotating sheets once, about 18 minutes. Let cool completely on sheets on wire racks.
- For cookies with white and colored dots: Use a pastry bag fitted with a small round tip (such as #3) to make icing dots (about half as many dots as you want on finished cookies). Sprinkle with sanding sugar and let set, then shake off excess sugar. Pipe additional dots on cookies; let dry.
- To coat cookie surface with icing: Place icing in a shallow dish and carefully dip cookie into icing, leaving a thin border. Transfer to a wire rack and sprinkle with sanding sugar, if desired. Let set and shake off excess sugar. If desired, pipe additional dots on cookies (or pipe a dot for a rabbit's eye). Let dry overnight. Cookies can be stored between layers of parchment up to 1 week.
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Shayla McCarthy
[email protected]These cookies are the perfect addition to any Easter brunch or dinner.
elliot campbell
[email protected]I'm not a big baker, but these cookies were so easy to make that even I could do it.
ACE Haque
[email protected]These cookies are the perfect combination of chewy and crispy. They are the perfect Easter treat.
S and B Repairs & Investors
[email protected]I love the simplicity of this recipe. It's just a few ingredients and you have delicious cookies in no time.
Naila Arif
[email protected]These cookies are so easy to make and they taste amazing. I will definitely be making them again.
Andre Taylor
[email protected]I've been making these cookies for years and they are always a hit. They are the perfect Easter treat.
Inayatallah Khan
[email protected]I made these cookies for my Easter party and they were a huge success. Everyone loved them.
Masroor hassin
[email protected]These cookies are the perfect balance of sweet and salty. I can't stop eating them!
Carey Taylor Taylor
[email protected]I love the brown sugar in these cookies. It gives them a rich and decadent flavor.
Linette Malambo
[email protected]I've tried many Easter cookie recipes over the years, but this one is definitely my favorite. The cookies are always a hit.
NTWANANO INNOCENT
[email protected]These cookies are the perfect addition to any Easter brunch or dinner.
Howard Nichols
[email protected]I'm not a big baker, but these cookies were so easy to make that even I could do it.
Kesha Fundisho
[email protected]I made these cookies with my kids and they had a blast. It's a great recipe for a family baking project.
Blessing Oscar
[email protected]These cookies are so festive and perfect for Easter. I love the colorful sprinkles on top.
b Molekwa
[email protected]I love the simplicity of this recipe. It's just a few ingredients and you have delicious cookies in no time.
go aur jeene do
[email protected]I've been making these cookies for years and they are always a favorite. They are the perfect combination of chewy and crispy.
Md Saddam
[email protected]These cookies were a hit at my Easter party! They were so easy to make and everyone loved them.