Recipe - Old Fashioned Sugar Cookies for Easter

For me baking is about the memories – a way to show your family you love and appreciate them!

To this day my grandma doesn’t show up at the dentist without bringing a freshly baked cake for the staff. In our modern world of convenience, I think some of this good old-fashioned love has been lost and while I don’t shy away from buying my little ones a bakery treat at the grocery store, I want to teach them that there are lots of ways to show love for people.

I was raised in the kitchen beside my mom and grandmothers and to be blessed to do the same with my kids is a gift I won’t take for granted. I've been baking with my daughter, Winn, since she was about two years old and now at the age of four, she’s got some serious skills. She can crack an egg better than I can!

We found these super cute Easter cookie cutters at HomeSense and we knew these classic sugar cookies would be perfect to gift to our family and friends. So, grab your apron and sprinkles because these are fun and messy!

Buy the cookie cutters here

Old Fashioned Sugar Cookie Recipe

Preheat oven to 375°F

• 3 cups flour 
• 1/2 tsp baking soda 
• 1/2 tsp baking powder 
• 1 cup room temperature butter 
• 3 large eggs 
• 1 tsp fresh lemon juice 
• 1 cup sugar 

Sift together flour, baking soda, and baking powder. Cut butter into flour mixture until it looks like cornmeal. In a small bowl beat eggs, then add sugar and lemon juice. Mix well. Add wet ingredients into flour mixture and mix well. Roll dough out onto counter until it forms a large ball. Wrap in plastic wrap and chill in the fridge for 10 minutes.

Roll dough out on a lightly floured surface to 1/8” thickness. Cut out using whatever cookie cutters you like. Place on a cookie sheet and bake for 6 – 8 minutes until the bottoms show a slightly golden color. Let cool completely prior to decorating. 

Makes approximately 3 dozen cookies.

Icing Recipe 

We like to make a lot of icing colors and this recipe can be multiplied as many times as needed for all the colors you wish to use.

• 5 tbsp icing sugar 
• 1 tbsp cold milk 
• Food coloring of your choice – for light colors like ours, start with a single drop of color. 

Mix well. Your icing should be a smooth consistency – this is perfect for a dipped or flooded effect. If you want to be able to pipe designs onto the cookies, add 2 additional tbsp of icing sugar and mix well. You can use any piping bag to create the design of your choice. 

Top with sprinkles while still wet and let dry on a cooling rack for 1 hour prior to storing them. My favorite place to find seasonal sprinkles is Bulk Barn.