Sweeeeeet! Can you tell we’re willing spring and Easter to hurry up and get here?? I wrote about a fabulous sugar cookie recipe here. It’s my go-to sugar cookie recipe for life (seriously though…it’s pretty amazing. I can’t imagine switching). It has a nice salty finish at the end, not too sweet but not too dry, and they taste good for days.
Secret confession: I can’t remember to actually put them in an airtight container for the life of me. They seriously are delicious five days later…staying out.
Once you’ve made your sugar cookies, I just made small batches of icing in varying shades of each color. Mmmhmmm, I used Pillsbury frosting. There are just some things you need already assembled. Making homemade sugar cookies was my contribution! 🙂 For this project, we used McCormick’s Color Natural food coloring. It’s awesome. You can buy it here. No artificial dyes so you feel way less guilty using it in large quantities.
You really don’t need a ton of frosting. I used about 1/2 container to make about a dozen and that was more than enough (I’m freezing the remaining cookies for Easter brunch). I added 1 tsp. at a time of the food coloring powder, iced the cookies I wanted to with that shade, then added more food coloring progressively.
These eggs are too cute. I got the Easter cookie cutters from Target.
The 3 year old helped me put the sprinkles on the tops. You could do all sorts of fun designs though.
Aren’t they pretty? And these taste just as good as they look.
And the best part — kids can be a part of the process (until you turn around and the 3 year old has dumped the ENTIRE container of sprinkles on three cookies.
Here are the final products.
Hope you enjoy!