Co-op Blog

Natural Easter Baking Recipe

Springtime calls forth visions of flowers, butterflies, and eggs – in deep and pastel colors. If you’re not into dyeing your eggs, you can get creative with your Easter treats and bake them instead. From pantry essentials to decorations: we’ve got everything you need to make a memorable holiday with friends and family.

Visit the Co-op’s baking aisle and discover an exciting assortment of flours (including gluten free) and sweeteners, carefully selected to be free of artificial flavors and preservatives. Add some dazzle and pick up some bright sparkling sugars and edible decorating kits from local vendor India Tree Company, based in Seattle. Read on for a basic recipe for simple, all natural sugar cookies, just waiting to dazzle.

Classic Sugar Cookies

recipe adapted from


  • 2½ cups all-purpose flour, spooned and leveled, plus more for the work surface
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • cup (2 sticks) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • large egg
  • teaspoon pure vanilla extract
  • Coarse sanding sugar or turbinado sugar (optional)

Directions: Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt. Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.

On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1½ inches apart. Sprinkle with the sanding sugar, if using. Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 1 week.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.