Servings: 12-14 cookies (about 2-inch diameter 1/4-inch thick)
Calories: 262kcal
Author: Marvellina
Thick and soft, slightly chewy sugar cookies decorated with an easy and delicious green grass frosting and robin's egg candy and Cadbury mini eggs are adorable and perfect for the Easter celebration.
Make sure the butter is softened but not melting. The egg needs to be at room temperature
Combine flour, cornstarch, and salt. Put the butter and sugar in a mixing bowl. Use a paddle attachment if you use a stand mixer. Cream/beat the butter and sugar until pale and creamy over medium speed for about 2-3 minutes. Scraping the side of the bowl if necessary
Add the room temperature egg and vanilla and continue to cream/beat until the mixture is creamy, about 2 minutes
Add the flour mixture. Use the whisk or paddle attachment to mix it around with the butter mixture so it won't fly around when you start mixing it later. Start on the lowest speed and mix until just combined. There might be some flour on the side of the bowl, it's okay. We don't want to overmix this. Scrape the side of the bowl and gather the dough into a ball. The dough shouldn't be sticky
Flatten the dough into a disc and wrap with a cling wrap and chill in the fridge for about 30 minutes to firm up the dough. It can be kept in the fridge for 5 days or in the freezer for up to one month. Simply let it come to room temperature to soften a bit before rolling it out
Shaping:
Preheat the oven to 375 F (190 C). Line a large baking sheet with parchment paper. This sugar cookie recipe doesn't spread at all and maintains the shape very well
Lightly dust your work surface and a rolling pin with some flour. Roll the dough out to about 1/4 inch thick. I like my sugar cookies to be on a thicker side. Use a round cookie cutter or whatever shape you like to cut out the cookie dough. Cut the cookie dough as close as possible so you don't have to re-roll the dough too many times. Use an offset spatula to help you lift the dough up and put the cut-out dough on the baking sheet, about 1/4 inch apart is good
Gather the scrap dough and roll it out again and cut out more cookies
Baking:
Bake the cookies on the middle rack for 10 minutes. I rotated the pan halfway through baking. You may need an extra 1-2 minutes if your cookies are larger. The cookies won't brown much and still appear soft when you pull them out from the oven. Do not overbake the cookies or they won't be soft and slightly chewy. Let them cool down on the pan for 10 minutes and then remove to cool down completely on a cooling rack
The baked cookies can be kept frozen too once cool down completely. I store them in an air-tight container for up to one month. I don't recommend freezing them for too long. Simply let them thaw at room temperature before serving
Prepare the frosting:
Combine the butter and icing sugar in a mixing bowl. Start with half of the amount of milk and stir until you get to the consistency you want. If you just want to spread the icing on top of the cookie, you can add more milk to reach the consistency you want. Since I want to pipe the frosting to resemble grass, I make it a bit thicker and I use about 4 teaspoons total of milk. The frosting can be kept in the fridge for up to one week or in the freezer for up to one month. Simply thaw at room temperature before using and give it a stir again
If you want to pipe, transfer to a piping bag fitted with a grass icing tip (such as Wilton 233). Gently squeeze out the frosting and pull it up slightly to make the grass a bit longer if you want.