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Martha Stewart’s Easter Egg Sugar Cookie Recipe

March 31, 2015 by watkinsT Leave a Comment

Easter will be here in no time at all, so why not make part of the celebration indulging in yummy Easter egg cookies? Martha Stewart shares a recipe that she considers an “Ideal Sugar Cookie.”

Martha Stewart's Easter Egg Sugar Cookie Recipe

Photo Credit: Martha Stewart/Facebook

Ingredients

  1. 2 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 1/2 teaspoon baking powder
  4. 1/2 cup (1 stick) unsalted butter
  5. 1 cup sugar
  6. 1 large egg, lightly beaten
  7. 2 tablespoons brandy, or milk
  8. 1/2 teaspoon pure vanilla extract
  9. Royal Icing Recipe, optional

Directions

  • Whisk together flour, salt, and baking powder in a medium bowl; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy.
  • With mixer running, add egg, brandy, and vanilla; mix until well combined.
  • With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
  • Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
  • Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
  • On a lightly floured work surface, roll out dough to 1/8-inch thickness.
  • Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between.
  • Leftover dough can be rolled and cut once more.
  • Bake until lightly golden, about 10 minutes; do not allow to brown.
  • Transfer to wire racks to cool.
  • Decorate with Royal Icing, optional.

Note from Martha Stewart: *Soft cookie dough loses its shape when moved; to retain crisp cut edges, refrigerate dough until firm before baking. Note: This recipe is adapted from “The Martha Stewart Living Christmas Cookbook” (Oxmoor House, 2003.)*

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