- 1 Cup buttery spread, such as Country Crock® Spreadable Sticks or Tub
- 3/4 Cups granulated sugar
- 3/4 Cups firmly packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 Teaspoons vanilla extract
- 3 Cups all-purpose flour
- 1 Teaspoon baking powder
- 3/4 Teaspoons salt
- 1/4 Teaspoon baking soda
- Your choice of seasonal mix-ins
Preheat oven to 375 degrees F. Mix buttery spread, such as Country Crock® Spread, granulated sugar, light brown sugar, egg, egg yolk and vanilla in large bowl until well mixed. Stir in flour, baking powder, salt and baking soda until blended. (Dough will be soft and creamy.) Add your favorite seasonal mix-ins until every spoonful of dough has some of the delicious mix-ins or choose from the variations below.
Drop dough by rounded tablespoonfuls on ungreased baking sheets 3-inches apart.
Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely.
TIP: To change it up - try one of the following delicious variations and bake as directed in recipe unless noted.
Eggs in a Nest - Immediately after removing cookies from oven, make an indentation in center of each cookie using the back of a round measuring spoon. After cooling, prepare the Glaze Recipe*, then spread over tops of cookies and sprinkle with 1 1/4 cups shredded coconut. Press speckled chocolate egg or jelly beans in center of cookie. Makes about 3 1/2 dozen.
Easter Egg - Stir in 1/4 cup Easter egg sprinkles. Using floured hands, shape cookie dough into 1-inch balls, arrange on baking sheet and gently press into oval egg shape, about 2 1/2- inches long. Bake 9 minutes or until edges are golden. After cooling, prepare the Glaze Recipe*, then divide glaze into four small bowls. Tint with assorted pastel food colors and decorate as desired. Makes about 4 dozen.
Chocolate Chocolate Chip - Stir in 3 tablespoons. unsweetened cocoa powder until blended. Stir in 1 package. (12 oz.) semisweet chocolate chips (instead of chips, you can use chopped Easter chocolates). Makes about 4 1/2 dozen.
Pastel Polka Dots- Stir in 1 package. (11.4 ounces) pastel colored candy coated chocolates. Makes about 5 dozen.
Pastel Confetti - Stir in 1/4 cup multi-colored pastel sprinkles. After cooling, prepare the Glaze Recipe*, then spread over tops of cookies and sprinkle with an additional 1/3 cup multi-colored pastel sprinkles. Makes about 4 dozen.
*Glaze: Combine 2 cup confectioners’ sugar with 8 teaspoons. warm water in a medium bowl and stir until smooth.