Martha Stewart Easter Chick Cookies

Martha's Easter Sugar Cookies Recipe (with Video)

WEBMar 7, 2024 · Martha's Easter sugar cookies are made with her favorite sugar cookie dough, cut into holiday shapes and decorated three …

1. Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of a mixer fitted with the paddle attachment, beat butter, granulated sugar, and vanilla on medium-high speed until light and fluffy. Beat in eggs and cognac until well combined. Add flour mixture; beat on low until just combined. On a lightly floured surface, divide dough evenly and shape into 2 disks; wrap each in plastic. Refrigerate until firm, at least 45 minutes and up to 5 days.
2. Preheat oven to 350 degrees. Line baking sheets with parchment. On a lightly floured surface, roll out dough 1/4 inch thick. Refrigerate until very firm, about 30 minutes, or freeze 10 minutes. Stamp out shapes. Transfer cutouts to prepared sheets, about 1 inch apart. Reroll scraps; stamp out more shapes and transfer to sheets. Refrigerate until firm, about 30 minutes, or freeze 10 minutes. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks; let cool completely.
3. Royal Icing: In a bowl, whisk together confectioners' sugar, egg whites, and 2 teaspoons lemon juice until smooth. If necessary, add more lemon juice or confectioners' sugar to reach desired consistency. Divide and tint with gel-paste colors as desired. Pour some into squeeze bottles for detailing.

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Martha's Easter Chick Cookies Recipe TODAY

WEBApr 13, 2017 · Have little ones help decorate these Easter chick cookies with sanding sugar, sprinkles, mini chocolate chips and candy.

1. For the dough:
2. 1. Line 2 rimmed baking sheets with parchment. Whisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
3. 2. Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
4. 3. Preheat oven to 325°F. To create an egg shape, pinch one end of a 2½-inch-tall oval cookie cutter. Roll out 1 disk to a 1/4-inch thickness; stamp out shapes. Reroll scraps. Repeat with remaining disk.

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