Spring has officially sprung! I love seeing crocus, daffodil and tulip shoots, as well as buds on all the trees. With Easter around the corner, it was time to make spring sugar cookies. Dozens of spring sugar cookies. All my family and friends love these cookies, and with good reason. Who doesn’t love a cute, frosted, delicious treat? Especially when it is shaped like a little chick or bunny 🙂 Today I am sharing my spring twist on my recipe for sugar cookies that I posted about before Christmas, both my classic recipe and my contemporary version. I myself don’t actually eat the classic version because I’m not a fan of white flour, sugar, or butter, however if that’s your thing then I have many taste-testers who can more than testify to the awesomeness of these cookies! The recipe for contemporary cookies is more to my liking. Made with coconut sugar, spelt flour, and coconut oil, they are a treat that is slightly more health conscious as well as vegan friendly. So pick the recipe that suites you, and let’s get decorating!
Before starting frosting the cookies, make sure they are completely cool otherwise the icing will run off the cookie. Line a surface with tin foil and lay your cookies out on it, with all the same shapes next to each other. You also need to think about what colors you want to use so you can plan accordingly (I usually choose only a few different colors to make my life easier). Always start with the base color. Mix that color into the icing recipe and drop your cookie in, face down. Gently remove the cookie, shaking off excess icing and lay back on the foiled surface. Repeat with all the cookies you are using the same base color for.
If you are using more than one base color, mix the next color and repeat the same step with those cookies. I made white as one of my base colors, therefore dunked the cookies in the icing without any food coloring. Once all your cookies have a base color, you can move onto the details. I recommend keeping them very simple, otherwise you will be decorating cookies for hours! I mixed a pink icing and put it into a measuring glass, then slowly poured small amounts to make the center of my flowers and the bellies of my rabbits.
Nice and easy. I then took a chopstick and dipped it into the icing to make they rabbit, elephant, and chick eyes. Notice how I only added an eye to the chicks and the elephants. Sometimes simplicity speaks more than extreme details. Not only does this save time, but it gives the cookies a clean, classic look that you don’t have to be a fantastic artist to pull off. I painted small stripes on the bee’s (again using a chopstick) to finish up.
I have found that by not using a paint brush to paint the icing base on the cookies, they turn out more uniform and glossy instead of opaque and textured. It also is a huge time saver! Everyone loved these cookies and they really to give as gifts or have out for any spring parties. Spread a little love with these fun spring sugar cookies <3
Spring Sugar Cookie Recipes
~For classic sugar cookies, use my recipe found here, and frost with zesty lemon icing, recipe follows.
~For my refined sugar-free, 100% whole grain, and vegan sugar cookies, use my contemporary sugar cookie recipe found here, and frost with lemon cashew glaze, recipe follows.
Zesty Lemon Icing
2 cups powdered sugar
1 tsp fresh lemon juice
3-5 Tbsps milk
natural food coloring
Whisk together powdered sugar, lemon juice, and 3 tablespoons of milk. Add more milk (one teaspoon at a time) until icing is thick, but easily drips off the whisk when removed from the bowl. Use food coloring, as desired.
Lemon Cashew Icing
1/2 cup cashew butter
1/4 cup raw honey
1/4 cup coconut oil, melted
1 Tbsp fresh lemon juice
natural food coloring
Mix everything together until smooth. Add food coloring, as desired.*
*In between each layer of icing, place cookies in the fridge for about 20 minutes to allow the icing to harden. Store cookies with this icing in the fridge because coconut oil will melt at 75 F.