Search for “Easter cookies” online, and you’ll find hundreds of images of beautifully decorated sugar cut-outs. While my decorating skills are pretty basic, I think my Easter-themed sugar cut-outs turned out pretty well.
I hope to someday have a carrot cookie cutter, which would go well with my rabbit sugar cut-outs, but this time I chose to go with three standard cutters; a flower, a chick, and an egg, which also ended up serving as a different type of chick cookie. My favorites are the egg-shaped chicks – see below for a close-up of those!
This recipe yielded 4 dozen cookies; the frosting recipe yields about 4 cups.
Ingredients
- 1 recipe sugar cut-outs
- 1/2 recipe vanilla frosting
- Yellow, orange, blue, and violet food coloring
- Mini chocolate chips
- Flower sprinkles, if desired
Preparation
Bake cookies and allow to cool completely. Prepare frosting and divide into four portions and tint, as follows:
- 1 1/2 cups yellow
- 1 cup blue
- 1 cup violet
- 1/2 cup orange
Frost cookies as desired; you can decorate them with sprinkles, colored sugar, or whatever other embellishments you like.
To make the chicks, frost your cookies with the yellow frosting. Place mini chocolate chips for eyes. Fit a small piping bag with a small plain tip and pipe on beaks and feet.
Let frosting harden before storing; you can keep these between sheets of waxed paper at room temperature for about 3 days.
Here’s a close-up of one of the chicks!
amy bakes in the 'burgh 