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Aunt Mary’s famous sugar cookie recipe from Betty Crocker makes the most scrumptious and cute Easter egg cookies. These easy and delicious cookies are dipped into a bowl of frosting and then decorated with sprinkle or left plain if your prefer.
Good morning friends, Easter is just a few days away are you ready? Do you have your baskets ready for the Easter bunny to fill them, is your menu planned? What about dessert? If you want to make something easy and you don’t want to fill a bunch of baskets than try my Easter Cake and Candy Dessert Board is is so easy and it is so cute. Or you could make these scrumptious sugar cookies.
If I am going to eat cookies there are only two kinds that I like, chocolate chip or sugar cookies. After experimenting with other recipe for years I found this recipe and it is my “go to” recipe for all sugar cookies. I think I have been making this recipe for over 10 years now, I make them for every holiday. Most of the time I simply sprinkle the cookies with sugar but sometimes I like to decorate them. I know that a lot of people love Royal Icing, I am not one of them. One I do not like the taste, two, I don’t like the texture and three, I do not have the patience to pipe frosting on cookies and do all sorts of fancy decorating. This frosting is different because you simply mix it up and dip the cookie, the icing will dry with a little “crust” but will still be soft and delicious.
The cookies are a fun dessert to make with kids and grandkids and to give to family and friends if you do not eat them for the holiday.
Aunt Mary’s Sugar Cookies
Recipe from Betty Crocker
1 cup butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cream of tartar
Using a mixer with paddle attachment, mix together sugar and butter. Add egg, vanilla, and almond extract; mix well. Blend in flour, baking powder and cream of tartar. Cover and chill for at least 2 to 3 hours. Heat oven to 375 F. Divide dough in half. Roll each half on a lightly floured cloth-covered board. Cut into egg shapes then place on parchment lined cookie sheet. Bake for 7 to 8 minutes or until light brown on edges.
You can leave the cookies plain or decorate them with sprinkles or frosting.
2 tablespoons corn syrup
3-6 tablespoons of milk
I made a soft frosting that will set on top by mixing 2 cups powdered sugar(sifted), 2 tablespoon corn syrup and 3-6 tablespoons milk. One the mixture is smooth, divide the mixture into a few bowls, add food coloring to make the colors that you like. Then you simply hold the cookie with the “good side” down, dip it into the frosting, let it drip a little then flip it over and place it on a tray or a rack to set. If it has little bubbles you can pop them with a toothpick or shake the cookie a little. If you made your frosting too thin you can dip the cookie again. Make sure to sprinkle the jimmies and the sugar on while the cookies are a little wet otherwise they will not stick.
Step by Sep Frosting Tutorial
Note: I am not sure why but after a day my frosting faded and cracked a little, I think I added too much corn syrup.
Tip: When you are adding the food coloring do so sparingly, add a drop or two at a time and then stir, especially with gel food coloring. My first bowl of pink frosting came out florescent pink because I stick a toothpick into the gel food coloring and stored it into the frosting. I had to throw that bowl away.
I hope that you have a wonderful Easter week and I hope that you are lucky enough to be with your family or friends this year. I am not going to be one of those people but I will just be all the more excited when I am able to be with my family. Have a wonderful day!