Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup candy-coated chocolate eggs (such as mini pastel eggs) or edible sprinkles (choose non-alcoholic, halal-certified candy)
- ½ cup colored sprinkles (optional, for decoration)
- A pinch of sea salt (optional, for sprinkling on top)
Ingredient Highlights
- Butter: Softened butter is key to making these sugar cookies tender and chewy. It also helps to give them their rich, buttery flavor.
- Sugar: Granulated sugar provides the sweetness that makes sugar cookies so delightful, while also contributing to their crisp edges.
- Vanilla Extract: Vanilla extract is essential in enhancing the flavor of the cookies, adding a warm and comforting note.
- Flour: All-purpose flour is the base of the dough, giving structure to the cookies while keeping them soft and chewy.
- Candy Eggs or Sprinkles: These are the star of the show, adding a festive, colorful touch to each cookie. Be sure to choose halal-certified candy options.
Instructions
Prepare the Cookie Dough:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them to prevent sticking.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can take about 3-4 minutes using a hand or stand mixer. Add the egg and vanilla extract and mix until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Mix the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms. Be careful not to overmix.
Add the Speckles:
- Stir in the Candy Eggs or Sprinkles: Fold in the candy-coated chocolate eggs or edible sprinkles into the dough. Make sure they are evenly distributed throughout the dough to ensure each cookie has colorful speckles.
Chill the Dough:
- Chill the Dough: For best results, wrap the dough in plastic wrap and refrigerate for 30 minutes. Chilling helps the dough firm up and prevents the cookies from spreading too much during baking.
Bake the Cookies:
- Shape the Dough: After chilling, use a cookie scoop or tablespoon to portion out the dough into small balls (about 1 to 1 ½ inches in diameter). Roll them between your hands to form smooth balls.
- Flatten the Dough: Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. Lightly flatten each ball with your fingers or the bottom of a glass.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes or until the edges are lightly golden. Keep an eye on them to avoid overbaking, as you want them to stay soft and chewy.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy:
- Decorate (Optional): Once the cookies are cooled, sprinkle a little extra colored sprinkles or a pinch of sea salt on top for added flavor and decoration.
- Prep Time: 20minutes
Nutrition
- Serving Size: 14
- Calories: 150
- Fat: 7g
- Carbohydrates: 18g
- Protein: 1g