What could be sweeter this at-home Easter than baking and decorating sugar cookies as a family?! In partnership with our friends at Schur to Please Boutique Cakery, we’ve got you covered, using basic ingredients you’re likely to already have at home (if not, you can visit Fairway Market on your next supply run).
Follow along with the recipe and directions below and be sure to post your finished product (before you eat them all!) and tag us with #EasteratWestshore so that we can be jealous. Bonus – Laura from Schur to Please has added her “best tips for success” at the bottom!
Classic Sugar Cookies
courtesy of Schur to Please Boutique Bakery
Time to prepare: 2 hours
Time to bake: 10 minutes
Makes approximately 50 cookies
- 3/4 cup softened butter
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 and 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- pinch of salt
- Preheat over to 350F
- Beat butter with sugar until light and fluffy
- Beat in egg and vanilla
- Mix flour, baking powder and salt together
- Stir flour mixture into butter mixture
- Wrap in plastic wrap and refrigerate for one hour
- Let stand at room temperature until soft enough to roll our (about 15 minutes)
- Roll out on flour surface and cut out shapes
- Bake at 350F for about 10 minutes, or until edges are golden brown
Laura’s “best tips for success:”
- Gather and pre-measure all your ingredients ahead of time – this is a great time for the littles to help!
- Make sure your eggs and butter (or margarine) are already at room temperature
- When beating your margarine and sugar, be sure to beat until light and fluffy (you cannot over mix this stuff, so go for it!)
- Use a whisk when mixing your dry ingredients together, this ensures that your salt and baking powder are evenly distributed throughout your flour
- Don’t over mix your dough! If you’re using an electric mixer, just mix until everything looks mostly incorporated, then do the last part by hand
- Chill your dough before rolling and cutting it into shapes. Flatten it out a bit by hand, wrap it in saran wrap and refrigerate for 30-60 minutes
- Flour your surface before you roll out your dough to avoid sticking
- Once your cookies are in the oven, turn on the light and let your littles watch the magic happen!