Sugar Cookies for Easter

This past weekend I got some of my Easter baking done, including these sugar cookies and the mini cheesecakes I shared earlier this week. There’s a chance I will make some macarons just for fun but not making any promises at this point. I’ve shared my sugar cookie recipe before in a post that has been my most popular by a landslide here. The recipe is still the same and still the best in my opinion 😉

I used these cookie cutters here to make the bunnies and carrots.

Ingredients:

1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:

  1. Preheat oven to 350*. This recipe makes about 25-30 cookies using an average sized cookie cutter. I usually double the recipe since I’m already going through all the work to make them. They also freeze very well in an airtight container.
  2. To the bowl of your stand mixer, fitted with the paddle attachment, add the butter and sugar mixing very well. Add the egg and vanilla, mix well. Next, add the dry ingredients (salt, baking powder and flour) and mix on low until combined. If the mixture seems too dry add a small amount of water, start with a teaspoon or so, it shouldn’t take much.
  3. On a lightly floured surface roll your dough and use the cookie cutters of your choice to shape. Transfer to a cookie sheet lined with parchment paper and bake 8-10 minutes.
  4. Let the cookies cool on the pan for a few minutes then transfer to a cooling rack. Once they’ve fully cooled they are ready to be iced or at this point you could store them in the freezer to decorate at a later date.

Royal Icing

(you will want to double this as well if you doubled the cookie recipe above)
4 cups powdered sugar
2 Tablespoons meringue powder
6 Tablespoons water
1 Tablespoon vanilla

Directions:

  1. In your stand mixer with the paddle attachment add all ingredients and mix on lowest speed for 5-7 minutes. It is very important to keep the speed on the lowest setting to avoid whipping the meringue powder.
  2. I adjust the consistency as I go which usually results in adding more water to thin the icing. A little bit goes a long ways so start with a teaspoon or so.
  3. To get the right consistency for piping a good rule of thumb is to look for a 15 second icing. That means if you were to run a spoon through the icing it should take approximately 15 seconds to smooth back out completely. If your icing is still too thick add some water, just a little bit at a time. If your icing is too runny, add more powdered sugar.

Once you’ve reached your desired consistency transfer to a piping bag (a plastic baggie also works, just snip the corner when you’re ready to start decorating).

Good luck and happy baking!

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Oreo Sprinkle Sugar Cookies

You guys!! Do yourself a favor and go make these cookies right now, they are soooo good, I mean of course you can’t go wrong with oreos + sprinkles. These were easy to whip up and I just love the festive vibes they bring with the pop of color from the sprinkles. I’d love to hear how they turned out if you end up giving these a try. Happy Baking!

Oreo Sprinkle Sugar Cookies

i n g r e d i e n t s :

1 cup butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup chopped oreo cookies (about 10-12)
1/2 cup sprinkles

d i r e c t i o n s :

1. Preheat the oven to 350*. In your stand mixer, with the paddle attached, cream together the butter and sugar on high speed for 1-2 minutes.
2. Add the egg and vanilla, mix until combined.
3. Add the baking powder, salt and flour mixing until just combined.
4. Roughly chop the oreo cookies and add to the bowl along with the sprinkles mixing until just combined.
5. Line your baking sheet with parchment paper. Using a cookie scoop, roll into balls, and place 1-2 inches apart. I wanted to make larger cookies so I used 2 tablespoons/cookie. Use your measuring cup to slightly flatten the cookies (see image above for what I did).
6. Bake for 15-16 minutes. After removing from the oven allow the cookies to rest on the baking pan for about 5 minutes before transferring to a cooling rack.
7. Enjoy!

* If you want a smaller cookie go with just one tablespoon scoops and only bake 10-12 minutes.

Sugar Cookies

Sugar Cookies are a lot of work and pretty time consuming but I still enjoy making, or rather decorating, them. I get asked for this recipe of mine every time I make them so I am finally putting together a post dedicated to these cookies! One bonus is these do not require refrigerating the dough prior to baking.If you try making some I’d love to hear how they turned out. Good luck + happy baking!

r e c i p e :

1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt

350* 8-10 minutes. This recipe makes around 30 cookies using an average sized cookie cutter. I usually double the recipe since I’m already going through all the work to make them.

To the bowl of your stand mixer fitted with the paddle attachment add the butter and sugar and mix well. Add the egg and vanilla, mix well. Next add the dry ingredients (salt, baking powder and flour) and mix on low until combined. If the mixture seems too dry add a small amount of water, start with a teaspoon or so, it shouldn’t take much.

On a lightly floured surface roll your dough and use the cookie cutters of your choice. Transfer to a cookie sheet lined with parchment paper and bake at 350* for 8-10 minutes. Let cool on the pan about 5 minutes before transferring to a drying rack to cool.

Royal Icing:
(you will want to double this as well if you doubled the cookie recipe above)
4 cups powdered sugar
2 Tablespoons meringue powder
6 Tablespoons water
1 Tablespoon vanilla

In your stand mixer with the paddle attachment add all ingredients and mix on lowest speed for 5-7 minutes. It is very important to keep the speed on the lowest setting to avoid whipping the meringue powder. I will adjust the consistency as I go which usually results in adding more water to thin the icing. It’s hard to explain what you should look for but it comes with doing this many times. A good rule of thumb is to look for a 15 second icing. That means if you were to run a spoon through the icing it should take approximately 15 seconds to smooth over completely. If your icing is still too thick add some water, just a little bit at a time. If your icing is too runny, add more powdered sugar.

Once you’ve reached your desired consistency transfer to a piping bag (a plastic baggie also works, just snip the corner when you’re ready to start decorating).

Below I will provide links to some of my favorite products to use when making these cookies. I will plan on dedicating a separate blog post with helpful tips when decorating cookies but for now if you have any questions please don’t hesitate to reach out to me, I’d be happy to help!

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Piping Bags | Food Coloring | Meringue Powder