These Ombré Sugar Cookies Are Springtime Perfection

Easter treats that are almost too pretty to eat!

 These Ombré Sugar Cookies Are Springtime Perfection

Sugar Cookies 
These were made with egg shaped cutters for Easter.
Makes approx. 36 cookies depending on size of your cutters

- 3 sticks softened salted butter
- 1 cup white sugar (super fine works best)
- 1 egg
- 2 teaspoons vanilla extract
- 4 cups all purpose flour (and an additional 1/4 cup for rolling out on counter)
- ½ teaspoons salt (taste you dough before you start rolling… you may want to add a bit more salt)

To make
1. In a large bowl, beat butter and sugar together, beat in egg and vanilla. Add flour cup by cup with blender on low, add salt.
2. Divide dough into 4 patties. Wrap in plastic or parchment and cool in fridge for at least 1 hour (you could also use the next day).
3. Heat your oven to 350 degrees.
4. Use a bit of flour to help roll out the dough to be 1/8" thick… do not make too thin!  Cut into your favorite shapes and transfer onto baking sheets covered in parchment. Bake about 10 minutes - until you can JUST see a very slight browning at edges. Transfer whole parchment paper to cooling rack.  Allow to fulling cool before icing.
5. Make icing. Paint icing on with a brush.


- 2 cups powdered sugar
- 4 tbs whole milk

To make
Put powdered sugar in bowl and add the milk.  Mix with electric mixer or whisk… add milk or sugar to get consistency you want… I like it pretty thick.  Use immediately or cover with plastic wrap and refrigerate… it will thicken and develop a crust if left out.  Divide up into small bowls and add food coloring to make a bunch of colors.  if possible, use 1 brush per color so the colors stay clean and bright.  Allow to sit to dry for many hours- preferably overnight.  These are tastier the day after baking.

Published on April 10, 2017 - 3:00pm EDT

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