Easy Easter sugar cookies with royal icing. These sweet, buttery and crispy cookies are perfect to enjoy with your family during Easter holidays. They will also make great gift for the loved ones!
Easter is just over a month away, and I have a perfect, easy recipe for the occasion! My Easter sugar cookies with royal icing will make a delicious treat for a whole family. Sweet, crispy, buttery cookies in shape of cute bunnies, chicks, eggs and carrots!
Easter sugar cookies
Sugar cookies are probably one of my favourite types. Thanks to many different cookie cutters and coloured icing, the possibilities with them are almost endless. They are perfect to celebrate any holidays, whether it's Christmas, Easter, Valentine's or Halloween (or any other special day). Why? Because they are super easy to make and you can get cute cookie cutter for pretty much any occasion in almost any shape to reflect that.
The ease of the recipe and simple ingredients make these cookies one of these recipes that can be made with kids. They will love cutting different, fun shapes and decorating these little treats!
Making Easter sugar cookies is super easy!
The recipe for the sugar cookies is based on exactly same recipe as my Valentine's heart cookies . I'm not going to go through step-by-step (you can read this post for more detailed instructions) on how to make them, but here are few main points to remember:
- Make sure all of the ingredients are at room temperature
- Cream the butter for at least 2 minutes until it is pale and fluffy
- Chill the dough for at least 1- 2 hours. It will be much easier to handle, cut and it will prevent the cookies from spreading too much in the oven!
- Rotate your baking tray half way through baking time (this will ensure even bake and colour of the cookies)
- Cool the cookies completely before decorating them with icing
Few words about icing
I make my icing simply by mixing icing sugar, meringue powder and some water. I have adapted this recipe from here . The consistency is so spot on, and it works every time! But if you have your favourite recipe for cookie icing, feel free to use that.
The great thing about this icing, is that it is thick enough to draw the borders with, but also thin enough to use for flooding the cookies. If you want to make different colours with your royal icing, make sure to use good quality gel food colouring. Just remember to add a little at a time until you reach desired colour.
Few extra tips when decorating
When decorating cookies with icing, try to keep your hand as steady as possible. Make sure that your elbow is secured and resting on the table. Also, I normally draw the borders first around my cookies, then fill them with the rest of the icing. But you can just flood the whole surface straight away, just be careful not to over-fill.
When the first layer of icing has been added to the cookies, allow it to dry before adding any more details.
Always make sure that the tip of your piping bag with icing is clean. Have a kitchen towel or kitchen paper with you at all times and keep whipping the tip of piping bag after each use.
Can this recipe be made in advance?
Absolutely! Cookies can be baked in advance and stored in the airtight container for up to a week. Obviously they are at their best when they are fresh.
Same goes for the icing. You can prepare it ahead of time and keep it in a piping bag at room temperature. The ingredients of the icing may start separate over time, so if you haven't used your piping bags for a few hours, you may see this happen. Try knead the piping bag a little bit to help the icing combine together again, or take it out of the bag and mix it with spoon or spatula.
How to store these Easter sugar cookies?
These cookies taste best when they are fresh, however, they will store well in the airtight container for up to a week. Make sure the cookies are completely cool and the icing is completely set. Line the bottom of your container with some waxed paper, then place a layer of cookies along the bottom.
Easter Sugar Cookies
- Easter- themed cookie cutters
- baking trays
- Baking paper or baking silicone mat
- Piping bags
For the sugar cookies:
- 280 g plain, all- purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 170 g unsalted butter softened
- 150 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the icing:
- 480 g icing sugar sifted
- 3 tablespoon meringue powder
- 9- 10 tablespoon room temperature water
For the cookies:
- In a medium bowl mix together the flour, baking powder and salt. Set aside
- In a bowl of an electric mixer, beat he butter on a medium-high speed until pale and fluffy, about 2 minutes. Add sugar and and beat until creamed (for about 2 more minutes). Add the egg and vanilla and and beat on high speed until well combined. Make sure to scrape the sides and the bottom of the bowl to make sure it all gets combined together.
- Add the flour mix into the butter mixture and mix on low speed until combined. If the dough feels to sticky to roll, add 1 tablespoon of flour to it (or more, until it's texture is good enough for rolling).
- Divide the dough into two equal parts and roll each part on a lightly floured baking paper to about £1 coin thickness. Transfer the rolled dough into the fridge (if stacking one on top of each other, make sure to cover the top one with some baking paper too, so it doesn't dry out). Chill for at least 1-2 hours or overnight.
- Once chilled, preheat the oven to 170 C (fan). Line t baking trays with some baking paper. Remove one of he pre-rolled dough pieces from the fridge. Using your favourite cookie cutters, ct the desired shapes. Re-roll any remaining dough and repeat until you have used all of the dough. Do the same with the second piece of chilled dough.
- Transfer the cookies onto baking tray and bake in the middle shelf of the oven for about 10 minutes, rotating the tray half way through. They are ready when the edges are turning lightly brown. Take out of the oven, and allow them to cool for about 5 minutes, then transfer to a cooling rack to cool completely.
For the icing:
- In a bowl of a standing mixer fitted with whisk attachment or hand-held electric mixer with beaters, place all of the icing ingredients and mix together for about 2 minutes until well combined. When lifting the whisk up of the icing, the icing should drizzle down and smooth out within 10- 12 seconds ('draw' a line with the dripping icing, if it disappears after 10-12 seconds and melts back into the rest of the icing, you are good to go).
- If the icing is too thick, add a bit more water, a little at a time. If the icing is too thin, add a little more sifted icing sugar.
- If using gel food colouring, divide the icing into separate bowls. Add few drops of gel food colouring at a time to each bowl and mix until you reach the desired colour. Make sure to keep checking the consistency of the icing, as gel food colouring may change it and icing can become too thin.
- Transfer the royal icing into piping bags and snip the very tip of each piping bag. Decorate the cookies with icing as you desire.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- This recipe makes a big batch of cookies, but the exact amount will depend on the type and size of your cookie cutters.
- You can fit piping bags with very thin, round nozzles to decorate the cookies, but it is not necessary.
- If not nozzles, snip each piping bag at a very tip of it. You want a very tiny opening that will create thin flow.
- Allow the cookies to cool down completely before decorating.
- Allow the icing to dry before adding any more detail made out of icing again.
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