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Okay, let me see some hands! Who’s excited for Easter? I know I am!
Easter Sugar cookies are always a hit in my household. We especially love decorating them. However, sometimes the decorating part can take so long. So we came up with a little solution:
Dipping them in candy melts!
Right?! Why didn’t I think of that before? Surprisingly, the candy melts don’t make the cookies too hard to chew through. In fact, it adds that touch of sweetness that’s perfect for anybody with a sweet tooth like mine.
What’s your take on sugar cookies? How do you decorate yours?
Ingredients:
2 sticks butter, softened
1 cup granulated sugar
1 large egg, room temperature
2 tsps vanilla extract
3 cups all-purpose flour, extra for rolling
1 tsp baking powder
Pinch of salt
Directions:
Heart-shaped cookie cutter
1 cup candy melts (color of your choice)
1 tbsp coconut oil
Sprinkles
Yields: 24+
In a stand mixer, start mixing butter and sugar on medium speed. When butter and sugar mixture is creamy and smooth, add egg and vanilla extract. Continue to mix.
In a large bowl, sift flour, baking powder, and salt together.
Slowly add dry ingredients to wet ingredients (I like to add them in thirds). Mix until completely combined (stop the mixer every few minutes so you can scrape the sides with a spatula).
Wrap your cookie dough in plastic wrap and chill for an hour.
Once chilled, preheat your oven to 350 degrees. Place a piece of parchment paper on a baking sheet and set aside.
Flour your work area (flat, clean countertop is best) and rolling pin and roll your chilled cookie dough until it’s about ¼ of an inch thick. Cut out egg-shapes with your cookie cutter.
Bake for 7 to 10 minutes and or until the edges start to brown. Let them cool completely before decorating.
In a microwave-safe bowl, microwave your candy melts in 30-second intervals until completely melted.
Dip half of the cookie into the candy melts and lay flat on the lined baking sheet. Garnish with sprinkles. Allow the candy melts to set.
Easter Sugar Cookies
Easter Sugar cookies are always a hit in my household. We especially love decorating them. However, sometimes the decorating part can take so long. So we came up with a little solution:
Dipping them in candy melts!
Ingredients
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 tsps vanilla extract
- 3 cups all-purpose flour, extra for rolling
- 1 tsp baking powder
- Pinch of salt
- Heart-shaped cookie cutter
- 1 cup candy melts, color of your choice
- 1 tbsp coconut oil
- Sprinkles
Instructions
- In a stand mixer, start mixing butter and sugar on medium speed. When butter and sugar mixture is creamy and smooth, add egg and vanilla extract. Continue to mix.
- In a large bowl, sift flour, baking powder, and salt together.
- Slowly add dry ingredients to wet ingredients (I like to add them in thirds). Mix until completely combined (stop the mixer every few minutes so you can scrape the sides with a spatula).
- Wrap your cookie dough in plastic wrap and chill for an hour.
- Once chilled, preheat your oven to 350 degrees. Place a piece of parchment paper on a baking sheet and set aside.
- Flour your work area (flat, clean countertop is best) and rolling pin and roll your chilled cookie dough until it’s about ¼ of an inch thick. Cut out egg-shapes with your cookie cutter.
- Bake for 7 to 10 minutes and or until the edges start to brown. Let them cool completely before decorating.
- In a microwave-safe bowl, microwave your candy melts in 30-second intervals until completely melted.
- Dip half of the cookie into the candy melts and lay flat on lined baking sheet. Garnish with sprinkles. Allow the candy melts to set.
Nutrition Information:
Yield:
24Serving Size:
1 gramsAmount Per Serving: Calories: 210Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 97mgCarbohydrates: 31gFiber: 0gSugar: 15gProtein: 2g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.