Description
These delightful Easter sugar cookies with royal icing combine a classic buttery cookie base with a smooth, colorful royal icing perfect for festive decorating. They are crisp on the edges, tender inside, and ideal for celebrating Easter or any special occasion with personalized designs.
Ingredients
Scale
Cookie Dough
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Royal Icing
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 5–7 tablespoons water (adjust as needed for desired consistency)
- Food coloring, to taste (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, baking powder, and salt, then set aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated into the creamed butter and sugar mixture.
- Combine Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Chill Dough: Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes to firm up for easier rolling and cutting.
- Roll and Cut Dough: On a lightly floured surface, roll out one portion of the dough to about ¼ inch thickness. Use cookie cutters to cut out desired shapes suitable for Easter themes.
- Arrange and Bake: Place the shaped cookies on the prepared baking sheets, spacing them a few inches apart. Bake for 8-10 minutes or until the edges appear lightly golden but the centers remain pale.
- Cool Cookies: Remove from oven and transfer cookies to a cooling rack to cool completely before decorating.
- Prepare Royal Icing: In a bowl, mix powdered sugar, meringue powder, and water. Beat until the mixture forms stiff peaks. Adjust water quantity between 5 and 7 tablespoons to achieve desired icing consistency.
- Color Icing: Divide the royal icing into separate bowls and add food coloring as preferred. Transfer each colored icing to piping bags for decorating.
- Decorate Cookies: Use piping bags to decorate the cooled cookies with royal icing, creating intricate or simple Easter-themed designs.
- Dry Icing: Allow the decorated cookies to dry completely at room temperature, which may take several hours to ensure the icing is fully set.
- Serve or Store: Once dry, serve the cookies or store them in an airtight container to maintain freshness and crispness.
Notes
- Chilling the dough is essential for easier handling and to maintain cookie shape during baking.
- Adjust water carefully when mixing royal icing; less water yields stiffer icing great for outlines, more water creates flood consistency.
- Store decorated cookies in a cool, dry place inside an airtight container to prevent the icing from melting or becoming sticky.
- Use parchment paper or silicone mats for baking to avoid sticking and help with even heat distribution.
- For best decorating results, allow cookies to cool completely before applying royal icing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 150
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Easter sugar cookies, royal icing cookies, holiday cookies, decorated sugar cookies, festive dessert
