How to store Easter sugar cookies:
Store cookies in an airtight container for the best storage method. You can leave them at room temperature, in the refrigerator, or in the freezer. I recommend the fridge or freezer so the recipe will last as long as possible.
- Preheat oven to 350ºF.
- Prepare a baking sheet by lining it with parchment paper.
- In a large bowl, cream the butter and sugar together with a hand mixer.
- Add the egg, milk and vanilla. Mix again until smooth.
- Add the flour, baking powder and salt. Mix until a dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheet.
- Using a glass dipped in flour, press each ball of dough down until it is about 1/2-inch thick.
- Bake for 9 minutes or until the top is just beginning to brown.
- Let the cookies cool completely.
Icing Instructions:
- Whisk together the powdered sugar, milk and vanilla.
- If the frosting is too thick, add more milk. If the frosting is too thin, add more powdered sugar.
- Divide the icing among 4 small bowls
- Add 2 drops of colored food coloring to each bowl, creating 4 different colored frostings.
- Dip the cooled cookies into the frosting.
- Immediately add sprinkles of your choice.
- Allow the icing to harden and serve.
Last step:
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