Crystal Margarine Recipes
Prep: 40 minutes
Servings: 24 cookies
These classic sugar cookies are made for little hands, big smiles, and plenty of Valentine’s Day fun. With a soft, buttery dough made using Crystal Margarine, they’re easy to roll, cut, and bake — making them the perfect baking project to share with kids. Once cooled, the real fun begins: decorate with colourful icing, sprinkles, and all their favourite toppings for cookies that are as creative as they are sweet. Whether you’re baking hearts, stars, or something totally unique, this is a simple, joyful treat that turns time in the kitchen into memories worth sharing.
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ingredients
Sugar Cookies
2 1/4 cups
all-purpose flour
1/2 tsp
baking powder
1/4 tsp
salt
3/4 cup
Crystal Margarine (room temperature)
3/4 cup
sugar
1
large egg (room temperature)
2 tsp
vanilla extract
1/4 tsp
almond extract (optional)
Icing & Decoration
2 cups
icing sugar
1 1/2 tsp
meringue powder
4 tbsp
water
1/2 tsp
vanilla extract
food colouring (as needed)
sprinkles (as needed)
directions
Sugar Cookie Dough
In a bowl, whisk together the flour, baking powder, and salt. In a stand mixer fitted with a paddle attachment, beat the Crystal Margarine and sugar on high for about 3 minutes, or until they become light and creamy. Add the egg, vanilla, and almond extract, and beat until well combined, scraping the bowl periodically during mixing. Finally, add the dry ingredients and mix on low until a soft dough forms.
Divide the dough in half. On two lightly floured sheets of parchment or silicone mats, roll each portion out to a ¼” thickness. Place a piece of parchment paper on top of one sheet, stack the second rolled sheet on top, then cover and refrigerate for at least 2 hours.
Cutting & Baking
Preheat your oven to 350°F and line 2 baking sheets with parchment or silicone mats. Cut shapes with cookie cutters out of the sheets of dough, rerolling scraps as needed to make a total of 24 cookies. Arrange the cookies at least 3 inches apart on the prepared sheet pans.
Bake for 10-12 minutes or until the edges are set and very lightly browned. Cool the cookies on the sheet pans for 5 minutes before transferring them to a wire rack to cool completely before decorating.
Icing & Decorating
In a stand mixer, whisk together the icing sugar and meringue powder. Add the water and vanilla extract, then beat on high for 1-2 minutes, or until the icing falls away from the whisk in ribbons and smooths out in 5-10 seconds. If the icing is too thick, add a touch of water. If it’s too thin, add a touch of icing sugar.
Incorporate your food colouring and add the icing to a piping bag with a small tip, then pipe the icing onto your cooled cookies and add your sprinkles. The icing should dry at room temperature in about 2 hours, but refrigerating the cookies will speed up the process.
Store your decorated cookies in an airtight container at room temperature once the icing is fully set.
