I recently made some sugar cookies for Easter and had some “help” from my kids. They are pretty cute but not the glossy, pretty iced sugar cookies I used to make pre-kids. We had three hours of fun and one destroyed kitchen. Well worth it – I used to love baking with my Gramma when I was little and now I marvel at her patience. She never screeched at us when we would lick sprinkles off the counter or repeatedly dip little fingers in the batter. I want it to be a positive experience so I try to hold the screech in and it turns into a tight smile as I say “Please don’t do that” with clenched teeth. It can’t be too bad, they still want to bake with me. -Steph McVox
· 1 ½ cups butter, softened
· 2 cups, plus 2 Tbsp of sugar
· 4 eggs
· 1 ½ teaspoons vanilla extract
· 5 cups all-purpose flour
· 2 teaspoons baking powder
· ½ teaspoon salt
· Coloured sprinkles or sanding sugars
1. In a large bowl, cream together butter and all of the sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). You can also freeze it at this point.
2. Preheat oven to 350 degrees F. Roll out dough on floured surface about a ¼ inch thick. Cut into shapes with cookie cutters, but try to keep the same sizes together on the same sheet so they will bake evenly. Place cookies 1 inch apart on parchment lined cookie sheets. If using sprinkles or coloured sugars, sprinkle on now before you bake. To hold their shapes better, place cookie sheets with cut-out cookies on them in the freezer for 10 minutes before baking.
3. Bake for 10 – 14 minutes depending how big the cookies are, being careful not to over-bake, they should be just golden on top. Remove from oven, let sit for five minutes and then move them to a wire rack to cool completely. Makes approx. 5 dozen, but you can half the recipe or freeze extras.
Sugar Cookie Icing
If you want to ice your cookies instead of sprinkles and coloured sugars, this makes a nice glossy icing that is not too hard to bite into like Royal icing can be.
· 3 cups icing sugar
· 4 – 6 Tbsp milk
· 2 Tbsp light corn syrup
· 1 tsp vanilla extract
· Assorted food coloring
1. In a medium-sized bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add a tiny bit more milk or corn syrup and stir.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Spoon a small amount of icing on to each cookie and spread to the edges. Let cookies dry at least 5 hours before stacking them to transport or package.