Easter Sugar Cookies with Frosting

Name: Easter Sugar Cookies with Frosting
Prep time: 20 min
Cook time: 15 min
Cuisine: American,
Ingredients: 2 cups all-purpose flour; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup (1 stick) unsalted butter softened; 1/2 package (4 oz) cream cheese softened; 2/3 cup granulated sugar; 2 tsps pure vanilla extract; assorted food colors and egg dye; assorted neon food colors and egg dye; 1 can (16 oz) white frosting

Festive and fun, these easy eggless sugar cookies, made with cream cheese for richness, are the perfect balance of classic, buttery sweetness and the warm, rich flavor of McCormick® Pure Vanilla Extract. Dress them up with your favorite cookie frosting color combos &ndas... Read More Read Less

20m

PREP TIME

15m

COOK TIME

10

INGREDIENTS

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 package (4 ounces) cream cheese, softened
2/3 cup granulated sugar
2 teaspoons McCormick® All Natural Pure Vanilla Extract
McCormick® Assorted Food Colors & Egg Dye
McCormick® Neon Food Colors & Egg Dye
1 can (16 ounces) white frosting

KEY PRODUCTS

INSTRUCTIONS

1 Sift flour, baking powder and salt into medium bowl. Set aside. Beat butter, cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in flour mixture on low speed just until blended.
2 Divide dough in half and place in 2 separate bowls. Choose 2 color combos below; add Food Color to each bowl to reach desired colors, mixing just until color is evenly blended. Shape each color dough into a separate disk. Wrap tightly with plastic wrap. Refrigerate at least 2 hours or overnight.

Cookie Color Combos: Pink = 10 drops Red from Assorted Colors
Green = 15 drops Green from NEON Colors
Blue = 2 drops Blue from Assorted Colors
Purple = 3 drops Red + 2 drops Blue from Assorted Colors
3 Line two large baking sheets with parchment paper. Set aside. Place dough disks on lightly floured surface. Work with one color dough at a time, roll out to 1/4-inch thickness. Cut out cookies using 3-inch round cutter or use your favorite Easter shaped cutters, rerolling scraps as needed. Place on prepared baking sheets about 1-inch apart. Preheat oven to 350ºF. Refrigerate dough on baking sheets 10 minutes.
4 Bake 13 to 15 minutes or until edges start to brown. Cook on baking sheets 1 minute. Remove to wire racks; cool completely.
5 Meanwhile, spoon frosting into medium microwavable bowl. Microwave on HIGH 20 to 30 seconds, stirring every 10 seconds. (Frosting should be a pourable consistency.) Dip tops of cookies into frosting. Place frosted cookies on wire rack set over foil-covered baking sheet. (The baking sheet will catch drips.) Sprinkle with Easter or Spring-inspired sprinkles, if desired. Let stand 10 minutes or until frosting is dried.

Test Kitchen Tip: To tint frosting, divide frosting into separate bowls, depending on how many colors you’d like to make. Stir in Assorted or NEON Food Colors 2 to 3 drops at a time, stirring after each addition until desired color is reached.