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Decorated Easter Egg Cookies with colorful Royal Icing for the holiday season

Easter Egg Sugar Cookies With Royal Icing

Delightful soft and buttery Easter Egg Sugar Cookies adorned with colorful royal icing, perfect for festive spring gatherings.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 2 hours 11 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup softened unsalted butter Lends a creamy texture and rich flavor.
  • 1 cup sugar Adds sweetness that balances the buttery taste.
  • 1 large egg Provides moisture and stability to the dough.
  • 1 tsp vanilla extract Offers aromatic warmth.
  • 3 cups all-purpose flour Forms the base of the cookies.
  • 1 tsp baking powder Ensures the cookies rise perfectly.
  • 1/2 tsp salt Enhances sweetness and balances flavors.
  • additional flour for rolling To keep the dough from sticking.
For the royal icing
  • 8 cups powdered sugar Primary ingredient for the icing.
  • 6 tbsp meringue powder Stabilizes the icing.
  • 2 tsp vanilla extract Enriches the icing's flavor.
  • 12 tbsp warm water Achieves desired consistency.
  • more water as needed To thin the icing.
  • gel food coloring For vibrant colors.

Method
 

Preparation of cookies
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened unsalted butter for about 3 minutes until creamy and light.
  2. Add the sugar and 1 tsp of vanilla extract, beating until well combined and fluffy. Then, crack in the large egg and mix until fully incorporated.
  3. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until smooth.
  4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 2 hours, or overnight.
Baking the cookies
  1. Preheat your oven to 350°F (175°C). Divide the chilled dough into two halves and roll each between parchment paper to 1/4 inch thick.
  2. Use an egg-shaped cookie cutter to cut out cookies. Transfer them to a baking sheet lined with parchment paper.
  3. Bake for 10-11 minutes until edges are golden. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Making the royal icing
  1. In a stand mixer, combine powdered sugar, meringue powder, 2 tsp vanilla extract, and 12 tbsp warm water. Beat for around 8 minutes until thick and shiny.
  2. Divide icing into bowls and color with gel food coloring to your liking.
  3. Thin the icing with water to achieve a '20-second' consistency and fill piping bags fitted with Wilton #2 tips.
Decorating the cookies
  1. Decorate cooled cookies with royal icing in various colors. Allow the icing to set for at least 8 hours before serving.

Notes

Ensure your butter is at room temperature. Don’t skip the chilling step for better cookie shape and consistency. Experiment with flavorings like almond extract for a twist.