The Best Sugar Cookies

Yields two dozen cookies

1 1/3 cup unsalted butter, softened

1/2 cup granulated sugar

2 large egg yolks

1 teaspoon vanilla

2 1/2 cup all-purpose flour

In a bowl of a standing mixer, beat together butter and sugar on medium speed until smooth. 

Beat in egg, one at a time. Add vanilla and beat until well-incoporated.

With the mixer on slow, add the flour. Mix until just incorporated. Do not over mix.

If the dough is too soft as this point, chill the dough in the refrigerator until dough is not too sticky to the touch.

Roll out the dough in between two sheets of parchment paper to 1/4 inch in thickness. Use cookie cutters to cut out desired shapes.

Chill the cut outs in the fridge for at an hour to prevent the cookies from spreading when baking.

Bake at 315F for 12-14 minutes, just until the edges are golden brown.

Let cookies cool completely before decorating with royal icing.

Royal Icing 

3 tablespoons meringue powder

4 cups (about 1 lb.) confectioners' sugar

5 - 6 tablespoons warm water *

For stiff icing: Use 1 tablespoon less water

To thin icing: Add 1/2 teaspoon water at a time until you reach proper consistency

In a large bowl, combine all the ingredients and mix until no lumps of sugar remain.

Portion out icing into smaller bowls and color with gel food coloring.

Using a piping tip, pipe out desired design. Let the designs fully dry before stacking the cookies.

Mini Egg Brownie Cookies

Yields one dozen cookies

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar 

1 large egg

1 teaspoon vanilla

1 cup + 2 tablespoons all-purpose flour

1/2 cup + 2 tablespoons cocoa powder

1/2 teaspoon instant espresso powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons milk

1 bag (200grams) mini eggs; half roughly chopped, half whole

1/3 cup dark chocolate, roughly chopped

In the bowl of a mixer, cream together butter and sugars until smooth.

Beat in egg and vanilla.

In a large bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.

Add the dry ingredients into butter mixture and mix until just combined. 

Mix in the milk.

Add the minis and dark chocolate and gently fold into dough. Dough will be sticky.

Scoop out dough into dough balls with an ice cream scoop. Chill the dough balls for an hour before baking.

Bake at 350F for 10 - 11 minutes. Let cookies rest on cookie sheet for 15 minutes before moving to cooling rack.

Easter Cookie Box by Constellation Inspiration.