Cutest Easter Sugar Cookies Ever
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Prep time15 min![]()
Servings50
Ingredients
Cookie Dough
- 480 g flour
- 40 g cornstarch
- 3/4 tsp salt
- 1 cup Dairy-free Becel® Plant Butter - Unsalted, room temperature
- 200 g sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
Icing
- 240 g icing sugar
- 4 to 5 tbsps milk
- 4 tsps corn syrup
- 1/2 tsp vanilla extract
- food colouring
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Cookie Dough
- Sift flour, cornstarch and salt in a large bowl, whisk together.
- Using a handheld or stand mixer, cream together butter and sugar until light and fluffy. Add in the eggs one at a time, incorporating fully. Scrape bowl if needed. Mix in vanilla extract and add dry ingredients from step 1.
- Roll out dough between two pieces of parchment paper to about 1/3 to 1/2 inch - this is a thicker cookie! (Making them too thin will cause them to brown too much around the edges.) Chill until firm; then cut out cookies and reroll/chill scraps for more.
- Bake at 350F for about 9 minutes, or until edges just slightly start to brown. Turn pan halfway through baking.
Icing
- Sift icing sugar, mix in corn syrup and extract. Add 4-5tbsp milk - don't add too much! It will not seem like enough liquid but keep whisking and it will come together. The ideal consistency should be running slowly off the whisk.
- Separate into bowls and add food colour as desired. Place into piping bags. Decorate cooled cookies; if flooding, try outlining the cookie first then letting it set before flooding to prevent the icing from slipping off. Use a toothpick to manipulate icing.
