SPRING SUGAR COOKIES

CLASSIC SUGAR COOKIES FROSTED WITH A colorful BUTTERCREAM FROSTING AND TOPPED WITH CADBURY MILK CHOCOLATE MINI EGGS.

SKILL LEVEL: BEGINNER | QUANTITY: 12 COOKIES


1. Spring Sugar Cookies.jpg
3. Spring Sugar Cookies.jpg

LISTS

GROCERY LIST:

  • 3 ½ sticks | Unsalted Butter

  • 1 large | Egg

  • 2 ounces | Cream Cheese

  • ¾ cup | Granulated Sugar

  • 3 cups | Confectioners’ Sugar

  • 2 ¼ cups | All-purpose Flour

  • ½ teaspoon | Baking Powder

  • ¼ teaspoon | Kosher Salt

  • 3 teaspoons | Vanilla Extract

  • A few dashes | Food Coloring (assorted colors, optional)

  • 1 bag | Cadbury Milk Chocolate Mini Eggs (optional)

KITCHENWARE:

  • 2 18x13-inch Baking Sheets

  • Stand Mixer or Hand Mixer w/ Large Mixing Bowl

  • Medium Mixing Bowl

  • Measuring Spoons & Cups, Sieve (fine mesh strainer), Rubber Spatula, Rolling Pin, Cookie Cutter(s) & Pastry Bags (optional)


PREP

Helpful tips!

  • Let butter, cream cheese and egg come to room temperature by leaving out for about 1 hour*.

  • Cookies can be decorated with royal icing or other sprinkles.

  • Double, triple or quadruple the recipe for more cookies!

*Dependent on the temperature of your home


BAKE

COOKIE DOUGH:

  • 2 ¼ cups | All-purpose Flour

  • ½ teaspoon | Baking Powder

  • ¼ teaspoon | Kosher Salt

  • 1 ½ sticks | Unsalted Butter (room temperature)

  • ¾ cup | Granulated Sugar

  • 1 large | Egg (room temperature)

  • 2 teaspoons | Vanilla Extract

FROSTING:

  • 2 sticks | Unsalted Butter (room temperature)

  • 2 ounces | Cream Cheese (room temperature)

  • 1 teaspoon | Vanilla Extract

  • 3 cups | Confectioners’ Sugar

  • A few dashes | Food Coloring (assorted colors, optional)

TOPPING:

  • 1 bag | Cadbury Milk Chocolate Mini Eggs (optional)

  1. Sift flour and baking powder in a medium bowl. Add salt, mix and set aside.

  2. Using a stand mixer with a paddle attachment or a hand mixer, combine butter and sugar in a large bowl on medium speed until well combined. Add egg and vanilla extract and beat until smooth. Add flour mixture and beat on low speed until combined and there is no visible flour. Batter will be thick. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated.

  3. Dump cookie dough onto sheet of parchment paper and shape into a rectangle. Place another piece of parchment paper on top. Using a rolling pin, roll dough out until it is about a 12x9-inch rectangle and about ¼-inch thick. Chill in fridge for 1-2 hours.

  4. Once chilled and firm, remove cookie dough from fridge and use cookie cutter to cut out desired shapes. I cut my cookies into rectangles that are about 4 ½x2-inches. Line baking sheets with parchment paper, place cookies about 2-inches apart on baking sheet and chill in fridge for an additional 15-30 minutes.

  5. Preheat oven to 350° F and place rack in the center of the oven.

  6. Bake cookies for about 12-15 minutes, until cookies are lightly browned and a toasty pale color. Cool the cookies on wire rack.

  7. Once cookies are completely cooled, make the frosting by beating the room temperature butter and cream cheese in a stand mixer with a paddle attachment or a large bowl with a hand mixer until light and fluffy, about 4 minutes. Add the vanilla and continue beating for about 1 minute. Slowly add in the confectioners’ sugar until mostly mixed. Increase speed, scraping down the sides of the bowl until smooth and creamy, but don’t overwhip.

  8. Divide frosting into separate bowls and add desired food coloring to make different colors. For a multi-color ombré effect, spoon different colors of frosting into piping bags with your preferred tip and frost cookies.

  9. Carefully slice mini eggs in half, avoiding cracking the candy shells, and decorate frosted cookies with egg halves.

  10. Store leftovers in wrapped plastic or airtight container at room temperature.

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