Saturday, April 7, 2012

Easter Bakeathon: Sugar Cookies

In order to cover all preferred sugar delivery bases, Robin and I added some sugar cookies to the night's menu to go along with our Cadbury Creme Egg Cupcakes. Robin's decorating skills would be put to the ultimate test as our attempt to balance sugar with even more sugar hung in the balance. Would our cookies be able to spread holiday cheer or just adult onset diabetes (or hopefully both. We had high aspirations.)

Easter Sugar Cookies
Adapted from
Servings: 18-24 large cookies
Time: 45 minutes

1 cup butter, softened
2 cups granulated sugar
4 tbsp sour cream
4 tbsp milk
2 tbsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda

3 cups powdered sugar
3 tbsp milk
Vanilla extract
Almond extract
Food coloring
Icing writers

  1. Preheat the oven to 325 F.
  2. Cream the butter and sugar together in a stand mixer using the paddle attachment over medium speed.
  3. Mix in the milk, sour cream and vanilla. Accidentally put 3 times the amount of sour cream due to weird tsp vs tbsp math (the recipe up there is correct).
  4. Add in the flour, baking powder and baking soda until fully incorporated. 
  5. Place large amounts of batter on a baking sheet lined with parchment paper and attempt to mold them to resemble eggs.
  6. Bake for 10-14 minutes or until the cookies start to lightly harden and lightly brown on the bottom.
  7. Remove from the oven and let rest on a baking sheet for two minutes to crisp up the bottoms.
  8. Let cool on wire racks.
  9. Mix together the frosting ingredients until all the powdered sugar is dissolved.
  10. If your cookies were lucky enough to maintain their egg shape, frost them as such if not just go with the circles. Use the icing writers to add detail.
Sugar cookies are the perfect way to commemorate any holiday since they're just asking to be decorated in delicious frosting (see Valentine's Day or the slightly modified Mardi Gras Snickerdoodle). The cookies seemed to take an oddly long amount of time to bake thanks to me accidentally putting 3 times the amount of sour cream required (this is what happens when you can't find your tablespoon). The results were actually quite amazing, and I like to think it balanced all that sugar somewhat (Who am I kidding. The only thing that could balance all that sugar is insulin.). Although, I'm betting using the actual amount would turn out even better. The true highlight of the cookie, however was Robin's mad decorating skillz, which earned plenty of praise from my coworkers and perfectly utilized my favorite icing. This was one fantastic sugar cookie that had people coming back for seconds.

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