What better way to showcase your Easter Brunch or Dinner Table than with an edible arrangement? Your kids will go ga-ga over them and it beats fresh cut flowers any day.
This is a super yummy basic Sugar Cookie Dough recipe that will soon become a staple in your cookie repertoire…and they are not just for Easter either, but will also become a standard for making cookies at Christmas, Halloween, Valentines Day, or whenever you want to make ‘cut out’ cookies. This recipe will be your new go-to from now on.
1 1/2 Cups Un-Salted Butter, softened
5 Cups All-Purpose Flour
2 Cups Granulated Sugar
2 tsp Baking Powder
1 tsp Salt
1 tsp Vanilla Extract
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs, one at a time; add the vanilla and mix well.
- In a separate bowl, combine the flour, baking powder, and salt.
- Add dry ingredients to the wet, mix well. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface to 3/8th inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on parchment lined cookie sheets.
- Bake 6 to 8 minutes in a pre-heated oven. Cool completely on wire racks before decorating.
** To Make Sugar Cookie ‘Lollipops’ ~ once cookies are cut out, insert lollipop sticks into one end of the cookie before baking, being careful not to break dough. Bake as directed above, carefully remove from pan and cool on wire racks before decorating.
Wrap each ‘Cookie Pop’ in a small cellophane bag and arrange in a small, bottom-weighted basket as a table centerpiece. A perfect treat for handing out Easter Sunday after dinner.
Chocolate Sugar Cookies:
Add 1/2 cup Cocoa Powder and decrease flour by 1/2 cup
Combine milk and enough powdered sugar (Icing Sugar) to make a glaze, don’t make it too runny or it will run off the cookies before setting. Add food colouring to reach desired shades. Paint on the coloured glazes with artists brushes.