easter cookies royal icing
These delightful Easter cookies are perfect for celebrating the holiday. Soft sugar cookies topped with beautifully decorated royal icing make for a festive and tasty treat. Ideal for parties and family gatherings, these cookies are sure to impress.
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 rolling pin
- 1 cookie cutters (Easter-themed)
- 2 baking sheets
- 1 parchment paper
- 1 cooling rack
- several piping bags and small round piping tip for icing
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup unsalted butter, softened 2 sticks
- 1.5 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 2 large egg whites or 5 tablespoons meringue powder
- 1 tablespoon lemon juice
- as needed water for consistency
- food coloring optional
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3-4 minutes).
- Add the egg and vanilla extract to the butter mixture, mixing well until combined.
- Gradually add the flour mixture to the wet ingredients, mixing until the dough comes together. If the dough seems too sticky, add a bit more flour.
- Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Once chilled, remove the dough from the fridge and roll out one portion on a floured surface to about ¼ inch thick. Use cookie cutters to cut out shapes.
- Place the cut cookies onto the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on a wire rack.
- Meanwhile, prepare the royal icing. In a mixing bowl, combine powdered sugar, egg whites (or meringue powder), and lemon juice. Beat until the mixture holds stiff peaks (about 5-7 minutes).
- If using food coloring, divide the icing into multiple bowls and mix in desired colors. Transfer icing to piping bags.
- Once cookies are completely cooled, decorate with royal icing as desired. Let the decorated cookies sit for several hours until the icing hardens completely.
Notes
For a softer texture, slightly underbake the cookies.
Royal icing can be stored in an airtight container for up to a week, but it is best used fresh.
Customize the decorations according to your Easter theme—pastel colors, fun designs, or even edible glitter!