Whimsical and playful, Easter Sugar Cookies are a springtime delight! Easy and fun to make, and great for giving as a gift to that favourite teacher or daycare provider!
Every year, I try to add a new recipe or two to each of my holiday recipe collections. My loyal readers will already know that I have enough Christmas recipes to fill a cookbook. But, I do need to up my game with recipes for other holidays, such as this one for Easter!
I had a good stash of Wilton Candy Melts on hand from my Valentine Candy Melt Cookies post, and since I needed to use them up anyway, I toyed with the idea of using the candy melts as a drizzle. And, can we call a cookie an Easter-themed cookie if it has no sprinkles? I don’t think so!
What are Candy Melts?
Candy melts are a small, round disc that is made to emulate white chocolate. They come in a wide range of colours and are usually melted down and used in confections such as the coating on cake pops. I think the term candy melts is owned by Wilton, which is the only type I’ll use.
This is a not a plug for Wilton. I do not receive any compensation from the company. I use Wilton’s because I have used the brand many times before and have never been disappointed, but also because they have a lot of different colours to choose from. Oh, and the price is always good too!
If you cannot find Wilton candy melts, you can use generic brands that can be found at your local baking supply store. The generic brands and sometimes called melting wafers.
Thinning the Drizzle:
There’s just one issue that I have run into with candy melts. I find that even though I check the expiry dates, some of the colours do not melt well enough to poor or drizzle. But, don’t worry, I have an easy fix for that!
If you’re melting the candy melts using a microwave, then you might not have any issues. The package has clear instructions on how to melt them. But, I don’t own a microwave. Yes, it’s true! We had one, but I broke it by means of stupidity. But, that’s a story for another time!
I melted the candy melts using a double boiler. If you use this method, keep the heat really low. In the case that the heat is too high, candy melts will seize and you won’t be able to work with it.
If you find your melted candy melts are not as thin as you’d like, you can add about 1/2 teaspoon of coconut oil and stir it into the mixture. It will keep the melts from seizing and will thin it out as well.
Stacking and Storing:
Here’s the great thing about using candy melts for the drizzle rather than icing. The candy melts will solidify quickly and easily. And, once they do, you can stack the cookies without the risk of them sticking together.
This makes storing and packaging much easier. You could easily pop a half dozen of these Easter Sugar Cookies into a cellophane bag or small treat box. Tie a nice ribbon around it and give it to a friend, teacher, colleague, or neighbour!
If you plan to keep them all to yourself, pile them into a food-safe container. They will stay fresh for 3-4 days on your counter top. Otherwise, you can keep them in the fridge. They will last longer if you keep them in the fridge, but they do tend to lose that chewiness we all love in a homemade cookie.
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Easter Sugar Cookies
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup candy melts
- 1/4 cup candy sprinkles
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, use a hand-held mixer to beat together the butter and sugar until creamy and light yellow in colour. (About 4-5 minutes.)
- Add the eggs one at a time and beat into the butter and sugar mixture.
- Beat in the vanilla extract.
- Sift in the flour, salt, and baking powder. Beat into the wet mixture until well combined.
- Portion the cookie dough into heaping tablepoons. Roll into a ball and place onto the prepared baking sheet.
- Press down on each ball until ball is flattened to just over 1/4 inch thick. (I used the bottom of a drinking glass.)
- Bake for 10 minutes. Remove from oven and allow to cool for 2-3 minutes before transferring to a wire cooling rack to finish cooling.
- Once completely cooled, melt the candy melts and drizzle over the cookies. Top each cookie with sprinkles and allow the candy melts to firm up. Enjoy!
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