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Easter Cookies

Hi all!

I've been getting things ready for the March 18th cookie class. I like to keep every class new and use different techniques. My plans for this class will of course be using royal icing, and fondant, but I am also incorporating a crackle technique and some airbrushing. 

Before getting to the fun of decorating, you need to be sure you start with a good foundation. THE COOKIE DOUGH. Most people try using sugar cookie dough. The problem with sugar cookies is when they are baked they spread and you completely loose the shape. This is the recipe that we use and it works like a charm! 

If you can't make the cookie class, please send us pics of the cookies you make.

No Fail Sugar Cookies

6 cups flour

3 tsp. baking powder

4 sticks butter

2 cups sugar

2 eggs

2 tsp. vanilla extract

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours.

Roll to desired thickness and cut into desired shapes. Bake on un-greased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5 dozen 3" cookies.

Tip: Rolling out dough without the mess:

Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between 2 sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. re-roll leftover dough and repeat the process!

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