Friday, April 22, 2011

Easter Sugar Cookies

I really wanted to bake something more complicated for Easter, like a chocolate Babka that I saw on a blog somewhere, hmm, I can't remember where. I bought these mini pink and yellow vanilla chips from Nestle. So I made a simple sugar cookie and dipped the cookies in the chips before baking.

The cookies are a little crispy for my taste. I will probably store them with a slice of bread in the container to soften the cookies up a bit. I heard that if you add some brown sugar to the recipe it will make the cookies a little chewier. I will try it next time. Also, the recipe calls for a medium ice cream scoop, which is what I used, the cookies are very large. I will try a smaller scoop when I make these again. They do taste good though.

Easter Sugar Cookies
Makes 32 medium sized cookies – from

1 1/4 cups white sugar
1 cup salted butter
3 egg yolks
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon of salt
mini chips


Preheat oven to 350 degrees F. Cream together butter and sugar until it is nice and creamy. Mix in 1 egg yolk at a time and vanilla extract. Add flour, baking soda, cream of tarter, and salt until cookie dough is completely mixed. Be sure to scrape down the bowl to be sure everything is mixed. Using a medium scoop, form dough balls and press them into the mini chips. Place cookies on a cookie sheet 2 inches apart from one another. Be sure not to flatten the dough. I pressed the cookies down and they did come out very large. I will try not to press them down next time. Bake for 12-14 minutes until the surface of each cookies have a cracked like texture. Remove from oven and allow cookies to remain on the cookie sheet for 5 minutes before transferring to a cooling rack.



  1. These are almost too pretty to eat! Thanks for sharing this recipe.

  2. Thank you for the nice comment.


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