Equipment
- Kitchen Equipment Needed
- Stand mixer with paddle attachment
- Egg-shaped cookie cutter (3 ¼ x 2 ½ inches)
- Rolling pin
- Parchment-lined baking sheet
- Piping bags (or sandwich bags)
- Couplers
- Small and large decorating tips (number 3 and number 8)
- Rubber spatula
- Offset spatula
Ingredients
Sugar Cookie:
- 1 stick butter softened
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 1/2 cups all-purpose flour plus more for dusting
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Buttercream Frosting:
- Softened butter
- Powdered sugar
- Vanilla extract
- Milk
- Food coloring for pastel colors
Instructions
- Sugar Cookies:
- Cream softened butter and sugar until light and fluffy.
- Add egg and vanilla, mix until combined.
- Add flour, baking soda, and salt. Mix until dough forms.
- Refrigerate dough for at least 1 hour.
- Roll out dough and cut into egg shapes.
- Bake at 350°F for 9-10 minutes.
Buttercream Frosting:
- Beat softened butter until smooth.
- Add powdered sugar, vanilla, and milk. Mix until fluffy.
- Divide frosting, add food coloring for pastel colors.
- Pipe frosting onto cooled cookies and decorate.