These homemade bright Easter cookies have a wonderfully light buttery flavor. The quality of them is so good, your family and friends will think you picked them up at the bakery. I hope you have fun making them; I did.
- Yields: 27-30 cookies
- Bake time: 7-9 minutes
Beastly Ingredients
- 3 cups whole wheat flour
- ¾ teaspoon baking powder
- ¼ teaspoon Himalayan Salt
- 1 cup sugar
- 1 cup butter
- 1 egg
- 1 tablespoon almond milk
- ½ -1 cup chocolate chips
- 1 bottle rainbow sprinkles
Beastly Instructions: Part 1
- Gently combine baking powder, flour and salt into a mixing bowl.
- Set aside.
- Crack egg into a small glass bowl, add milk and whisk together.
- Let butter soften.
- Set aside.
- In a large bowl, mix butter and sugar. Use a hand held mixer.
- Add egg mixture and combine.
- Slowly add flour mixture.
- Mix thoroughly using a handheld mixer. The dough should pull away from the side of the bowl.
- Use your hands; separate the dough into two balls.
- Once separated, place each dough ball in cellophane wrap.
- Seal tight.
- Refrigerate for two hours.
Beastly Recipe Notes
- For step 11, if you don’t have cellophane you can use wax paper or large zip bags.
Beastly Instructions: Part 2
- Remove from refrigerator, pre heat oven to 375 degrees.
- Line or spray cookie sheets.
- Gently sprinkle flour on bottom sheet of wax paper.
- Place one ball between 2 sheets of wax paper.
- Roll out the dough. Not too thin.
- Remove the top layer of wax paper.
- Cut cookies and place on a lined cookie sheet.
- Repeat step 4-7 with the second ball of dough.
- Preheat the oven to 375 degrees.
- Decorate the cookies before baking.
- Bake at 375 for 7-9 minutes.
Beastly Recipe Notes
- Dipping cookie cutters into a bowl of flour will prevent the dough from sticking.
- Use a pie spatula to transfer cookies to baking sheet.
- Decorate with glitter sprinkles, melt chocolate chips; use as frosting.
- Get creative and have fun decorating the cookies.
Hungry for more delicious recipes; check out my E-book, Pantry Raid.
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