Wednesday, 16 April 2014

Easter Sugar Cookies

Hi Guys! So it’s around Easter time now and everywhere I go I seem to see these amazing Easter desserts all over the Internet and pinterest! I have to admit, many of them intimidated me! There was no way I would be able to achieve some of the amazing and intricate recipes I had seen out there – party because I didn’t have the experience and partly due to the fact that some of them require specialty ingredients that are just not available in Hong Kong or are just too expensive to justify purchasing!

So I thought I’d go back to my trusty sugar cookie recipe and see if I could give them an Easter spin and I was pretty happy with the results! I kept the recipe really basic with just a strong vanilla flavour and experimented with decoration using whatever I had available to me. I didn’t have to go out to buy anything when I just decided to whip up a batch! I think that’s the great thing about these cookies – they are completely flexible with whatever you wish to decorate or flavour them with!

This is one of those recipes that anybody can attempt and you can’t really go wrong.  All you need are a few pantry staples and you’re off. Hope you guys enjoy this one!

Easter Sugar Cookies
Sugar Cookie Bowl
Easter Sugar Cookies
Easter Sugar Cookies

Prep Time: 10 minutes
Chilling Time: 4-8 hours
Cooking Time: 8-10 minutes
Serves: 30 medium sized cookies


For the Cookies:

450g plain flour

1 tsp baking powder

1/4 tsp salt
225 grams unsalted butter (room temparature)
200 grams granulated sugar

1 large egg (room temperature)

1tbsp vanilla extract or vanilla bean paste

*Other flavourings can be used instead of vanilla such as almond extract of lemon/orange zest.

For the Decorations:

Caster Sugar
Food Colouring
Icing Sugar

Easter Sugar Cookies
Sugar Cookies with Flowers
For the Cookies:

Sift together flour, baking powder and salt into a bowl.

In a small bowl whisk together egg and vanilla extract and set aside.

In a mixing bowl cream together the butter and sugar until mixture is light and creamy (around 3-4 minutes).

Gradually add the egg mixture and beat for around 1 minutes until incorporated into the butter mixture.

Change the electric mixter setting to low and add flour in three additions to butter mixture until just combined (the mixture may still be crumbly).

Using your hands knead the dough for about 30 to 60 seconds, until thedough comes 

Wrap the dough in a cling film and keep in fridge for a minimum of 4 hours.

Preheat oven to 375F/190C degrees.

Roll cookie dough out on baking paper to around ¼ inch thick and use cookie cutters to cut out shapes. Keep re-rolling dough until all cookies are cut out. Place cookies on a baking tray lined with baking paper.

Chill the cookies in the fridge for about 15 minutes before baking.

Bake for 8-10 minutes, until just slightly golden on the corners. Remove from oven and allow them to cool on baking tray for 5 minutes before transferring them to a cooling rack.

For the Decorations:

For the jammy dodger inspired cookie, when cutting out cookies, use a mini cookie cutter to cut out a shape in the middle of your cookie so that there is a hole. Make sure the bottom cookie is the same size as the one with the hole. After they are baked and cooled, spread nutella on the underside of the base cookie and place the top cookie with the hole on top to see the nutella coming through.

For the almond cookie, before placing cookies in the fridge to chill before baking, press almond slices into the top of the cookie so that they do not fall loose. Sprinkle with caster sugar before baking in the oven.

For the bunny drawing, mix 1 tsp of liquid food colouring with 1 tsp of icing sugar until a slightly thicker consistency is formed. Use a fine tipped paintbrush to draw on design onto cookie. Stencils can be used to achieve intricate designs, however with the bunny I just referenced and drawing and did it free hand.

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