juice of half of a lemonoptional (substitute 1½ tablespoons of water or milk if omitting)
2cupsall purpose flour
2sticks butterunsalted, softened
juice of half a lemonoptional (substitute 1½ tablespoons of water or milk if omitting)
pastel food coloring
In a large bowl cream together the butter and both sugars until fluffy. Beat in the egg, vanilla and lemon juice. Add in the flour, baking powder and salt. Mix until just combined. The dough will be very crumbly.
Divide the dough into 6 equal portions and form each portion into a ball. Just until it comes together. Refrigerate for at least 30 minutes.
Bake the cookies at 350° for 15-18 minutes. You want the edges to just be golden brown, & we want the cookies to stay chewy. Cool 5 minutes and then transfer to a rack to cool completely.
While the cookies are baking make the frosting. Using an electric mixer whip the butter until fluffy. Add in the powdered sugar and beat to combine. Add in the juice of half a lemon.
Divide the buttercream into 3-4 bowls and color each one with pastel food coloring. Place the buttercream in a piping bag spreading each color on the side of the bag.
Using a 1mm round tip pipe the buttercream around the top of the cookies. Top with Easter sprinkles.
Calories are automatically generated. For best results calculate based on your exact ingredients.
Easter Cookies https://www.mamalovesfood.com/easter-cookies