Spring’s Sugar Cookies

March 28, 2010

I am slowly emerging like a tulip from my late Winter hibernation. I recently celebrated the warmer temperatures and sunshine by baking Spring-ish cookies:

easter sugar cookies

They are so light and yummy and simple; you must try! I improvised from this basic recipe:

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups (raw or cane) sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll out dough and cut shapes, and place onto ungreased cookie sheets.
  3. Bake 8 minutes in the preheated oven, or until golden.

I always get them out at 8 minutes because I like them to be a bit tender as opposed to crispy. I used a bit less flour than called for to make them more buttery ‘cuz more buttery is more better. Also, I used cane sugar instead of the refined white stuff. Also, also, I used a local, farm-fresh egg that our dear Beamish brought me.

Then, of course I add ICING! The icing is very simple to make: just mix about 1/2 cup of powdered sugar with about a splash of any natural juice. The juice will provide the necessary liquid needed to make the icing out of powdered sugar and also provides a gentle hint of flavor and color. Pretty, yummy, all-natural icing! In the picture above, the pink bunnies are flavored with pomegranate juice and have a light berry flavor. The pale yellow chicks are flavored with freshly squeezed lemon juice and a little lemon zest, and the amazing taste these little cookies provide reminds me of old-fashion lemon drops, simple living, and napping on a quilt in the middle of a field of daffodils. Not exaggerating. Then, the eggs are flavored with a bit of both pomegranate and lemon, making them kinda whisper pink lemonade to your taste buds. Eat some, and I promise you will love life and love yourself!

Enjoy,

Spring!

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11 Responses to “Spring’s Sugar Cookies”

  1. wilene Says:

    ohhh TY Spring for this sugar cookie recipe i have tried LOTS of sugar cookie recipes been looking for the perfect recipe gonig to try these with bernice today as soon as i get off here 😛 btw was going to see if you was still in tulsa maybe we could meet up for coffee next time im up that way

  2. okiefeminist Says:

    wilene- great! i LOVE coffee, and i would love to drink some with you anytime you are in tulsa. and be sure to let me know how the cookies turn out.

    • wilene Says:

      loved the cookies we played in most of the dough making egg shapes though LOL, my dad stopped by today and said that was one of the best sugar cookies hes eaten, also if you havent ever tried it you need to try vanilla bean paste it is the neatest thing in the world i use it for “plain” cookies and in icing its a huge difference! TY for sharing this recipe 🙂

  3. beamish Says:

    WAAAAANT

    • okiefeminist Says:

      beamish- i totally saved some just for you 😉 i will give them to you when we meet to discuss yer dissertation.

  4. Sara Thomas Ary Says:

    I am so totally in love with your blog!! I could elaborate, but I think that says it all. 🙂

  5. wilene Says:

    ohhh and the icing was easy and fun have never made that kind, but i had natural unsweetened organic cranberry juice (its horribly sour) that i used in it and they were absolutely beautiful!!

  6. okiefeminist Says:

    wilene- yes, i’ve tried that unsweetened cranberry juice once…ugh! i’m wondering if mixing it with all the powdered sugar made it taste better?

    • Wilene Says:

      yes it was loads better but i will never ever buy plain cranberry juice again i like the cranberry with sugar in it LOL


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