Celebrate Easter with these tender cut out easter cookies that are as delicious as they are beautiful. The crisp, golden edges and chewy center are complemented by easy sugar icing and sprinkles that add a pop of color to any holiday season.
Preheat the oven to 350 F. Line a large baking sheet with parchment paper. In a large bowl, combine flour, baking powder, and salt. Set aside.
In a separate bowl or stand mixer with the paddle attachment, whisk the eggs, sugar, and vanilla until the sugar is dissolved in the mixture.
About 2 min. Stir in the olive oil and mix to combine. In batches, add the flour mixture to the wet ingredients, and beat on low until all combined. The dough will be relatively soft.
Knead the dough into a ball and with a rolling pin, roll the dough out flat to about ¼ inch thickness. Cut out the cookies into desired shapes.
Transfer to baking sheet. Re-roll the remaining dough and continue cutting until all is used. Repeat with the rest of the dough by rolling it again into a ball and then flat.
Bake the cookies for 11-12 minutes. The cookies are ready when the edges start to become golden.
While the cookies are cooling, prepare the icing. Combine sifted icing sugar and milk. Feel free to tint the mixture with gel food coloring.
Transfer the glaze into a pastry piping bag and decorate the cookies. Add sprinkles if using and let everything set. Enjoy!