Hey there! So, Easter’s around the corner, and I’ve got this incredibly fun (and slightly messy) tradition of making Easter Egg Sugar Cookies with my kiddos. I remember the first time we tried it; let’s just say, flour was everywhere, and my youngest thought raw dough was a delicacy! These cookies have become a staple, and honestly, they’re as fun to make as they are to eat. Now, grab a cup of tea (or coffee if you’re like me), and let’s bake some memories.
Why You’ll Love This
I make these every Easter, and my family goes nuts for them (especially my husband, who insists on sneaking a few before they’re even cooled). The best part? They’re easy, customizable, and forgiving. Plus, decorating them is a blast, even if it sometimes looks like a toddler’s art project. But that’s part of the charm, right?
Ingredients
- 2 3/4 cups of all-purpose flour (sometimes I use whole wheat, but to each their own)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened (or margarine if you’re in a pinch)
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract (my grandmother always insisted on pure vanilla)
- 1/2 teaspoon almond extract – optional but adds a nice touch
- Colored sugars and sprinkles for decoration (go wild here!)
Directions
- Preheat your oven to 375°F (190°C). Grab a baking sheet, or two if you’re feeling ambitious.
- Mix flour, baking soda, and baking powder in a bowl. I always end up with a small cloud of flour in my kitchen.
- In a larger bowl, beat the butter and sugar until smooth. This is where I sneak a taste—don’t tell anyone!
- Add egg, vanilla, and almond extract to the butter mixture. Mix until well combined. If it looks weird, you’re on the right track.
- Gradually blend in the dry ingredients. If it gets too sticky, add a pinch more flour.
- Roll out small balls of dough, then flatten slightly into egg shapes. Place them 2 inches apart on the baking sheets.
- Bake 8 to 10 minutes, or until the edges are golden. Let them cool a bit (if you can resist).
- Decorate with icing, colored sugars, or whatever your heart desires. This part’s half the fun!
Notes
I found that chilling the dough for about 30 minutes helps with rolling it out, especially if your kitchen’s warm. Also, try not to overbake; they firm up as they cool.
Variations
We once tried adding cocoa powder to make chocolate sugar cookies. Didn’t work out as planned—too dry! But sprinkling a little cinnamon sugar over them before baking? Chef’s kiss! And if you’re feeling adventurous, a drop of food coloring in the dough can make for some funky cookies.
Equipment
You’ll need a rolling pin, but if you don’t have one, a wine bottle works in a pinch (trust me, I’ve been there!).
Storage Information
Store in an airtight container for up to a week, though honestly, in my house they never last more than a day!
Serving Suggestions
We usually serve these with a tall glass of milk during an Easter egg hunt. They make a great treat after all that running around!
Pro Tips
I once tried rushing the cooling process and regretted it because the icing melted right off. Let them cool, for real!
FAQ
Can I make the dough ahead of time? Absolutely! Make it a day in advance and chill it in the fridge. Just be prepared for eager faces peeking into the bowl.
What if I don’t have almond extract? No worries! Just use a bit more vanilla. Or skip it altogether; your cookies will still be delightful.
How do I know when they’re done? Look for golden edges. They might seem soft in the middle, but once they cool, they’re perfect.
Happy Easter baking! And remember, it’s not about perfection—it’s about having fun and making something delicious.