Easter Sugar Cookies
To fill the cookie jar this month we made sugar cookies, they are always a fan favorite especially for cut out cookies.
Since we’ve been stuck in the house so much with this crazy weather I enlisted my grandsons to help me make cookies.
It turned out to be an afternoon of fun, flour flying and sticky sugar tasting. They enjoy
making a mess helping with the dough prep, cutting out the shapes and decorating, and now they are old enough to help me clean up when we’re done. I figured I hit the jackpot.
I tried a new cut out sugar cookie recipe from www.bhg.com. This recipe yields 52 cookies, much more than I usually make. It was just as well for this ‘mission’ since the boys ate more than they decorated and of course there were a few casualties.
You can use your favorite sugar cookie roll out recipe or you can even use the refrigerator cookie dough and roll it out.
We made several cookie ‘pops’ also. It was really easy to do, I took a pinch of the dough from the scraps and gently placed it on the stick and added it to the cutout. I tapped down the dough gently to smooth it out. They baked perfectly.
Allow the cookies to cool in the fridge for about 30 minutes or cool on the counter for an hour to two before decorating. I made a basic sugar glaze and added food coloring for the cookies and then there was a shower of sprinkles and sugar.
- 1½ cups AP Flour
- 1½ cups white whole wheat flour
- 1 cup butter, softened
- 1 cup sugar ( I used Stevia In The Raw)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- 2 cups powdered sugar
- 3 TBLS. milk (you can also use fruit juice or water)
- ¼ teaspoon vanilla extract
- food coloring (optional)
- Assorted sanding sugars and sprinkles
- In a large bowl, using a hand mixer beat butter on medium to high speed 30 seconds; then add in the sugar, baking powder and salt and continue to mix until well combined, scraping down the side of the bowl occasionally.
- Next add in the eggs and vanilla and beat until well blended.
- Now add in about half of the flour and mix only until you can - you will not be able to use the mixer when adding the remainder of the flour.
- Continue adding the flour using a wooden spoon and mix until the flour is well blended. (I used my hands to gather up the dough to be sure all the flour was incorporated.)
- Remove the dough from the bowl and divide it in half. Cover with plastic wrap and chill for approximately 30 minutes or until dough is easy to handle.
- On a lightly floured surface, roll half of the dough at a time to ¼-inch thickness. (I use pastry rings on my rolling pin to keep the dough even at the desired thickness)
- Cut out dough into desired shapes. Place 1 inch apart on an ungreased cookie sheet.
- Bake for 7 minutes or until edges are firm and bottoms are very lightly browned.
- Transfer to a wire rack to cool. (Chill well before using the sugar glaze)
- Mix together the powdered sugar and 3 TBLS. of liquid. Stir with a spoon until smoother.
- Add in food coloring if using and stir well to blend.
- Spread on cooled cookies and sprinkle on the sugar or sprinkles.
If you are short on time you can always use the refrigerator cookie dough, roll it out, cut out your favorite shapes and bake according to directions. Or definitely use your favorite sugar cookie recipe.
I’ve shared this recipe with #FillTheCookieJar group this month. If you would like to bake with the Fill The Cookie Jar group, please contact Cynthia at Feeding Big.