|Easter Rainbow Funfetti Cookies|
|Chocolate Easter Bunnies and Eggs|
1 cup, 2 sticks Unsalted Butter, softened and each stick cut into cubes
1 1/2 cups Confectioner's/Powdered Sugar
1 Large Egg
2 teaspoons Pure Vanilla Extract
2 3/4 cups King Arthur All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Coarse Salt
1/2 cup Rainbow Jimmies
|Bunny Tails and Paws|
|Bunny Tails and Paws close-up|
In a large bowl whisk together the flour, salt, and baking powder; set aside.
Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on medium speed; 1-2 minutes. Do not overmix.
Scrape sides of bowl with spatula and mix for a 10 seconds.
Add eggs, and vanilla extract and mix until incorporated. Do not overmix.
With mixer on low speed, slowly add flour mixture and incorporate.
Add rainbow sprinkles and mix until incorporated.
The dough is ready when it begins to clump around paddle attachment.
Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.
Heat oven to 400°F.
Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.
Place onto cookie sheets lined with parchment paper.
Place cookie sheets in freezer for 10-15 minutes. The cookies hold their shape when you do this.
Bake 7-9 minutes or until the edges have slightly browned. My cookies baked in 9 minutes.
Wait 5 minutes before transferring cookies on cooling racks to complete cooling.
Decorate once cookies have cooled completely.
Large Batch Royal Icing
8 Egg Whites
8 teaspoons Lemon Juice, freshly squeezed
12 cups Powdered/Confectioners' Sugar, sifted
1 tablespoon Clear Vanilla Extract
DirectionsIn a large bowl, sift powdered sugar, set aside.
In a bowl, add egg whites.
In a bowl, whisk together the egg whites and lemon juice.
Transfer to stand or hand held mixer with paddle attachment and mix on high for 1-2 minutes.
Add vanilla extract and mix for 5-10 seconds.
With mixer speed on low, slowly add sifted sugar and beat on low until smooth.
I separated the white icing I needed, and transferred to squeeze bottles.
For the rest of the icing, I separated them in plastic containers with lids according to how many different colors I needed.
I used AmeriColor Soft Gel Paste Food Color in Turquoise, Teal, Fuschia, Pink, Yellow, Orange, Green, and Chocolate Brown. Use 1-2 drops at a time until you reach the color desired.
Keep the containers covered until you are ready to color.
I transferred the icing immediately into squeeze bottles.
If the royal icing hardens due to exposure to air, use a spray bottle and spray a little bit of water and shake bottle well holding the tip with your finger. Test the icing consistency on a paper towel before decorating the cookie.
Use a paintbrush or cookie stick to reach edges, and use tip of cookie stick or a toothpick to pop any air bubbles.
If you are using sprinkles, confetti, nonpareils, sugar pearls, dragees, etc... add them over wet icing.
I also use edible markers to draw over some of the cookies to make more precise lines with the border icing.
Let cookies dry overnight. This is essential so the icing does not stick together when you stack them or place in cookie tins or gift bags.
If you are baking and it is humid, allow more time for the cookies to dry.
For the Rainbow Funfetti Cut-out Recipe, visit:
For the Royal Icing Recipe and Video Tutorial, visit: