Anytime Sugar Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 54 Cookies

Anytime Sugar Cookies

With Easter just a hop, skip and a jump away, the time is right to get baking. Get your aprons and whisks ready, because baking is a great way to bring your family together in the kitchen. In fact, a recent study conducted on behalf of Unilever, the maker of Becel margarine, found that 93 per cent of Canadians enjoy baking delicious goodies with their children. When baking with kids, using soft, non-hydrogenated margarine is a no-brainer because it can be used straight from the fridge, so there's no need to wait for it to soften. It makes mixing the ingredients a breeze for kids, and it's the secret ingredient for getting soft and chewy cookies every time. Margarine can replace butter 1:1 in any baking recipe for an alternative with 80 per cent less saturated fat. Made with a blend of plant and seed oils, like Canadian canola oil and sunflower oil, Becel margarine with simpler ingredients is a source of good omega 3 polyunsaturated fats and is free from artificial preservatives, flavours and colours. It also has a great taste your family will love. Get the whole family baking this Easter with the Anytime Sugar Cookies. Grandparents, kids and everyone in-between can help the little ones bake and decorate these cookies, and everyone will enjoy eating the delicious creations.


  • 2 1/2 cups (625 mL) all-purpose flour
  • 1/2 tsp. (2 mL) baking soda
  • 1/2 tsp. (2 mL) cream of tartar
  • 1/4 tsp. (1 mL) salt
  • 1 cup (250 mL) Becel Buttery Taste margarine
  • 3/4 cup (175 mL) granulated sugar, divided
  • 1/2 cup (125 mL) confectioners/icing sugar
  • 1 egg
  • 1/2 tsp. (2 mL) vanilla extract


  1. Preheat oven to 350°F (175°C). Combine flour, baking soda, cream of tartar and salt in medium bowl; set aside.
  2. Beat Becel Buttery Taste margarine, 1/2 cup (125 mL) granulated sugar and confectioners' sugar in large bowl with electric mixer until light and fluffy. Beat in egg and vanilla until blended. Gradually beat in flour mixture just until blended.
  3. Shape dough into 1-inch (2.5-cm) balls, then roll in remaining 1/4 cup (50mL) granulated sugar; arrange on ungreased baking sheets, 2 inches (5 cm) apart. Flatten each with the bottom of a glass.
  4. Bake 10 minutes or until edges are slightly golden. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.


Nutrition information and more baking ideas are available at

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