Easy Almond Vanilla Easter Cookie Recipe – Step-by-Step Guide

Last Updated on 6 months ago by Neha Deshmukh

Easy Almond Vanilla Easter Cookie Recipe – Step-By-Step Guide

Hey everyone! Easter is just around the corner, and what better way to celebrate than with a batch of beautifully decorated, deliciously fragrant cookies? I remember making these for the first time with my little niece, and the joy on her face as she decorated them was just the sweetest. These Almond Vanilla Easter Cookies are surprisingly easy to make, and they’re guaranteed to be a hit with the whole family. Let’s get baking!

Why You’ll Love This Recipe

These cookies aren’t just pretty; they’re packed with flavour! The subtle almond complements the vanilla perfectly, and the icing is just the right amount of sweetness. Plus, they’re a fantastic activity to do with kids – or just a relaxing baking session for yourself. They’re perfect for gifting, sharing, or simply enjoying with a cup of chai.

Ingredients

Here’s what you’ll need to create these delightful Easter treats:

• 1 ½ cups (192g) all-purpose flour
• ¾ cup (150g) granulated sugar
• ½ cup (113g) unsalted butter, softened
• ½ tsp (2.5g) salt
• 1 tsp (5ml) vanilla extract
• ½ tsp (2.5ml) almond extract
• ¼ cup (60ml) milk
• 2 cups (240g) powdered sugar
• 5 tsp (25ml) milk (for icing)
• 4 tsp (20ml) light corn syrup
• 1 tsp (5ml) vanilla extract (for icing)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Almond Extract: Don’t skip this! It really elevates the flavour. If you’re not a huge almond fan, you can reduce it to ¼ tsp, but it adds such a lovely warmth.
• Corn Syrup: This gives the icing a beautiful sheen and prevents it from hardening too quickly. If you don’t have it, you can substitute with an equal amount of golden syrup or even a little extra milk, but the icing might be a bit more delicate.
• Flour Type: All-purpose flour works perfectly here. I’ve tried using bread flour before, and the cookies came out a little too chewy. If you’re looking for a slightly more tender cookie, cake flour can be used, replacing 2 tablespoons of the all-purpose flour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a medium bowl, sift together the flour and salt. This helps to aerate the flour and ensures a lighter cookie. Set this aside for now.
2. In a large bowl, beat the softened butter and sugar together with an electric mixer until it’s light and fluffy – about 2-3 minutes. Then, stir in the vanilla and almond extracts. The kitchen should be smelling amazing right about now!
3. Now, gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour. Mix until a dough forms. Don’t overmix!
4. Wrap the dough tightly in cling film and refrigerate for at least 2 hours. This is important – it allows the gluten to relax and makes the dough easier to roll out.
5. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use Easter-themed cookie cutters to cut out your shapes.
6. Place the cookies on parchment-lined baking trays. Bake for 8-10 minutes, or until the edges are lightly golden brown.
7. Let the cookies cool completely on the trays before icing.

While the cookies are cooling, let’s make the icing! In a bowl, whisk together the powdered sugar, milk, corn syrup, and vanilla extract until smooth. Add a little water or extra powdered sugar to adjust the consistency to your liking.

Finally, decorate the cooled cookies with colored icing, sprinkles, and sanding sugar. Let the icing dry completely before serving.

Expert Tips

• Chilling is Key: Don’t skip the chilling time! It really makes a difference in the texture of the cookies.
• Don’t Overbake: Keep a close eye on the cookies while they’re baking. You want them to be golden around the edges, but still soft in the center.
• Smooth Icing: For super smooth icing, strain it through a fine-mesh sieve before using.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the milk with plant-based milk.
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. You might need to add a little extra liquid.
• Icing Spice Variations: Add a pinch of cinnamon, nutmeg, or cardamom to the icing for a warm, spiced flavour. My grandmother always added a tiny bit of cardamom – it was her secret!
• Festival Adaptations: These cookies aren’t just for Easter! Use Christmas-themed cookie cutters and red and green icing for a festive holiday treat. Or, use heart-shaped cutters and pink icing for Valentine’s Day.

Serving Suggestions

These cookies are perfect with a glass of cold milk, a cup of hot chai, or even a scoop of vanilla ice cream. They also make a lovely addition to an Easter brunch spread.

Storage Instructions

Store the decorated cookies in an airtight container at room temperature for up to 3 days. You can also freeze the un-iced cookies for up to 2 months.

FAQs

What type of flour works best for these cookies?

All-purpose flour is perfect! It gives you a nice, tender cookie.

Can I make the dough ahead of time?

Absolutely! You can make the dough up to 2 days in advance and store it in the refrigerator.

How do I prevent the cookies from spreading while baking?

Make sure your butter is softened, not melted, and that you chill the dough properly.

What’s the best way to get smooth icing?

Whisk the icing well and strain it through a fine-mesh sieve.

Can I use a different extract instead of almond?

Yes, you can! Vanilla extract, lemon extract, or orange extract would all be delicious alternatives.