Some fun intermediate level cookies for easter.  I think we’re all sitting at home this easter.  It’s definitely a strange one this year.  Why not take your mind off world events by making some cute easter cookies for the family.  This is a bit of a different course because we’re all feeling the strain of social distancing.  So enjoy this very different format and let us know what you think! Definitely ask questions in the discussion tab if you get stuck.

Stay healthy, stay inside, stay sanitized, and have a happy Easter!

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  • Chocolate Sugar Cookie Dough

    Chocolate Sugar Cookie Dough

    • 2 ¼ cups all-purpose flour
    • ¾ cup cocoa powder
    • 1 cup unsalted butter, room temperature
    • 1 cup sugar
    • ½ teaspoon salt
    • 1-1/2 teaspoons vanilla
    • 1 large egg, room temperature


    1. In a medium size bowl, mix the flour and cocoa powder together. In a mixing bowl, cream butter, sugar, salt and vanilla until light and fluffy.
    2. Add the egg and beat until incorporated, then scrape the sides of your bowl.
    3. Add the dry ingredients to the creamed mixture in 2 to 3 additions, mixing to incorporate after each addition.
    4. Once all the dry ingredients are incorporated, remove the dough form the bowl and rap in plastic wrap and chill for 2 hours (24 hours maximum).
    5. Pre-heat oven to 350 F, and roll dough to desired thickness on parchment paper.
    6. Cut out shapes using cutters of your choice, and place on a parchment lined cookie sheet.
    7. Chill cookies for 10-15 minutes, then bake for 10-16 minutes (depending on the size and thickness of your cookie).
    8. Cookies are baked when they lose their sheen.
    9. Cool on baking sheet for 10 minutes then transfer to a cooling rack until completely cooled.

    **This recipe can be doubled or tripled.


    TUTORIAL: Sugar Cookie Dough

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  • Royal Icing with Egg whites

    750 gms powdered sugar (1.5 pounds or 6 cups)

    4 large egg whites or, 8 tablespoons pasteurized egg whites

    1 teaspoon cream of tartar

    1 teaspoon vanilla (optional)


    1. Place all ingredients in to your mixing bowl fitted with a paddle attachment (if using a Kitchen Aid mixer) and mix on low speed.
    2. At this point, the icing should have the consistency of peanut butter.
    3. If it’s too stiff or thick, add more egg white. If it’s too loose, add more powdered sugar.
    4. Mix on low speed for 5-10 minutes, until the icing is very white and fluffy.


    • Cover icing with plastic wrap and cover with a lid.
    • If you don’t have a container or bowl with a lid, cover with plastic wrap then a damp towel, place the bowl in to a plastic bag and close shut with a twist tie.
    • Store in the refrigerator for up to 1 week.

    TUTORIAL:  Royal Icing 2 Ways

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Royal icing
Piping bags
Pink petal dust
Paint brush
Assorted Easter sprinkles
Gel food colouring
Coloured fondant of choice
Mini petal cutter
Small rolling pin
Edible food pen (black)
Edible gold food paint
Page protector for royal icing transfers
Cookie Crumbs
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