Tombstone Easter Cookies
Looking for a different kind of cookie to try this Easter Holiday? These Tombstone Easter Cookies are nothing like I've had before, subtly sweet and a thicker, biscuit-style sugar cookie.
Ingredients
- 4 c all-purpose flour
- 1 1/4 c granulated sugar
- 1 1/4 c packed brown sugar
- 4 eggs
- 3 tbsp melted butter
- 1/4 tsp baking soda
- 1/4 tsp baking powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit
- In a medium size mixing bowl combine the flour, baking powder, and baking soda.
- Melt the butter and set it aside.
- In a separate mixing bowl, beat the eggs until fluffy and add in the granulated sugar, and brown sugar. Beat with a handheld mixer on high for 5 minutes.
- Gradually add in the dry ingredients, and lastly, add in the melted butter.
- On a lightly floured surface, roll out the dough to 3/8th inches thick and cut with a 3-inch round cookie cutter.
- Place the cookies on a greased baking sheet and bake for 15-20 minutes or until the cookies turn a light golden brown around the edges.
- Move the cookies to a cooling rack and allow them to cool before storing them in an air-tight container for up to a week.
- You can also freeze these for up to 3 months.