Easter Sugar Cookies with Royal Icing Recipe
If you’re looking for a show-stopping treat to brighten your holiday table, look no further than Easter Sugar Cookies with Royal Icing. These cookies are the perfect blend of buttery sweetness and festive flair, with crisp edges, soft centers, and a glossy icing that invites creativity. Whether you’re baking with kids, hosting a brunch, or gifting a colorful box to friends, these cookies deliver all the charm and flavor you crave for spring celebrations.
Ingredients You’ll Need
Gathering the ingredients for Easter Sugar Cookies with Royal Icing is refreshingly simple, and each one plays a starring role in creating the perfect cookie and vibrant icing. These basics combine to give you cookies that are tender, flavorful, and ready to be decked out in beautiful colors and shapes.
- All-purpose flour: The backbone of the cookie, providing structure and that classic, crumbly texture.
- Baking powder: Just a touch ensures the cookies puff ever so slightly, keeping them light and soft.
- Salt: Balances the sweetness and enhances all the flavors in the dough.
- Unsalted butter (softened): Gives the cookies a rich, melt-in-your-mouth quality—make sure it’s at room temperature for easy creaming.
- Granulated sugar: Adds sweetness and helps the cookies bake up with crisp, golden edges.
- Large egg: Binds the dough and adds a bit of richness.
- Vanilla extract: Infuses the cookies with warm, familiar flavor.
- Almond extract (optional): For an extra layer of flavor, almond extract adds a subtle, nutty note that makes these cookies irresistible.
- Powdered sugar: Essential for the royal icing, creating a silky-smooth finish that’s perfect for decorating.
- Meringue powder: The secret to stable, glossy icing that dries to a beautiful sheen—no raw eggs needed.
- Warm water: Helps bring the icing together and lets you adjust the consistency for piping or flooding.
- Gel food coloring (optional): Bring your cookies to life with vibrant springtime hues that won’t water down your icing.
How to Make Easter Sugar Cookies with Royal Icing
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking powder, and salt in a medium bowl. This step ensures that the leavening and salt are evenly distributed throughout the dough, which means every cookie will bake up just right—tender, with a hint of puff and the perfect balance of flavor.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes. This process incorporates air, which helps create that coveted soft-yet-crisp texture in every bite of your Easter Sugar Cookies with Royal Icing.
Step 3: Add Egg and Extracts
Next, mix in the egg, vanilla extract, and—if you love a hint of almond—the almond extract. These ingredients bind the dough and add layers of flavor, making each cookie taste like a little bite of springtime comfort.
Step 4: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, mixing just until a smooth dough forms. Don’t overmix; you want the dough to come together without becoming tough. If you notice a few flour streaks at the end, a quick final stir will do the trick.
Step 5: Chill the Dough
Divide the dough in half, shape each portion into a disc, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour. Chilling is essential—it makes the dough easier to roll out and helps the cookies keep their shape when baked.
Step 6: Roll and Cut
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough at a time to about ¼-inch thick. Use your favorite Easter-themed cutters—bunnies, eggs, flowers—and have fun with the shapes. Transfer the cut-outs to a parchment-lined baking sheet, leaving a bit of space between each cookie.
Step 7: Bake
Bake the cookies for 8–10 minutes, watching closely as the edges start to turn just golden. The centers should look set but not browned. Let the cookies cool completely on a wire rack before you even think about icing—this is key to helping the royal icing set perfectly.
Step 8: Make the Royal Icing
In a large bowl, combine the powdered sugar, meringue powder, and warm water. Beat with a hand mixer on medium speed for 5–7 minutes, until the icing is thick, glossy, and holds a peak. If you need to adjust the consistency, add water a few drops at a time. Divide the icing into bowls and tint with gel food coloring for those signature Easter Sugar Cookies with Royal Icing hues.
Step 9: Decorate!
Fill piping bags or squeeze bottles with your colorful royal icing and let your creativity shine. Outline and flood your cookies, add dots, stripes, or any design that makes you smile. Allow the icing to dry completely—several hours or overnight—so every cookie has that picture-perfect finish.
How to Serve Easter Sugar Cookies with Royal Icing
Garnishes
For a touch of sparkle, sprinkle on a little sanding sugar or edible glitter just after piping the icing. Tiny sugar pearls or pastel sprinkles can add playful texture and extra color, making your Easter Sugar Cookies with Royal Icing truly pop on the dessert table.
Side Dishes
Pair these cookies with a fresh fruit salad or a platter of chocolate eggs for a well-rounded Easter spread. They’re also right at home alongside a pot of tea or a creamy hot chocolate, making them the perfect sweet treat for any springtime gathering.
Creative Ways to Present
Display your cookies in a charming basket lined with pastel tissue paper, or arrange them on a tiered cake stand for an eye-catching centerpiece. For gifting, package a few cookies in clear cellophane bags tied with ribbon—you’ll spread so much joy with your colorful Easter Sugar Cookies with Royal Icing!
Make Ahead and Storage
Storing Leftovers
Once decorated and fully dried, store your cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to a week, making them a great candidate for prepping ahead of your Easter festivities.
Freezing
Both the undecorated cookies and the dough freeze beautifully. Wrap them tightly and store for up to three months. If freezing decorated cookies, separate layers with parchment to protect the royal icing designs.
Reheating
While these cookies are best enjoyed at room temperature, you can refresh them by letting frozen cookies thaw on the counter for a few hours. Avoid microwaving, as it can soften the icing and alter the texture.
FAQs
Can I make the dough in advance?
Absolutely! You can prepare the dough up to two days ahead and keep it chilled in the refrigerator. This actually makes the rolling and cutting process even easier, and helps the flavors meld beautifully.
How do I get vibrant icing colors?
Use gel food coloring instead of liquid, as it delivers intense hues without thinning the royal icing. Add color gradually and mix well until you achieve the perfect pastel or bright shade for your Easter Sugar Cookies with Royal Icing.
What if I don’t have meringue powder?
Meringue powder is ideal for food safety and stability, but if you can’t find it, pasteurized egg whites can be used as a substitute in royal icing recipes. Just be sure to adjust the amount of liquid accordingly.
Can kids help decorate the cookies?
Definitely! Decorating is half the fun. Set up a decorating station with piping bags, squeeze bottles, and sprinkles, and let everyone’s imagination run wild. It’s a wonderful way to create memories as you make Easter Sugar Cookies with Royal Icing together.
How long does the royal icing take to dry?
Royal icing typically sets in about 4–6 hours, but for best results (especially if you’ll be stacking or packaging the cookies), let them dry overnight. This ensures a smooth, firm finish that won’t smudge.
Final Thoughts
Baking and decorating Easter Sugar Cookies with Royal Icing is a joyful way to celebrate the season, share a little sweetness, and let your creativity shine. Whether you’re new to cookie decorating or a seasoned pro, give this recipe a try and watch your Easter table light up with color and smiles!
Print
Easter Sugar Cookies with Royal Icing Recipe
- Total Time: 2 hours (including chilling and decorating)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Easter Sugar Cookies with Royal Icing are a delightful treat perfect for holiday celebrations. Soft, buttery sugar cookies are cut into festive shapes and decorated with smooth, glossy royal icing that hardens to a beautiful finish. This recipe is ideal for family baking sessions and makes about 24 charming cookies that are as fun to decorate as they are to eat.
Ingredients
For the cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
For the royal icing:
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 6 tablespoons warm water (more as needed)
- Gel food coloring (optional)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined and aerated.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer until the mixture becomes light and fluffy, approximately 2–3 minutes, to incorporate air for tender cookies.
- Add wet ingredients: Beat in the large egg, vanilla extract, and almond extract (if using) until fully combined, ensuring a smooth batter.
- Combine dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a smooth and cohesive dough forms, careful not to overmix to maintain tenderness.
- Chill dough: Divide the dough in half and shape each into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to roll out and cut cookies.
- Preheat oven and prepare dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness to ensure even baking and that cookies hold their shape.
- Cut shapes: Use Easter-themed cookie cutters such as eggs, bunnies, or flowers to cut desired shapes. Transfer these shapes onto parchment-lined baking sheets, spacing them adequately to prevent sticking.
- Bake cookies: Bake the cookies in the preheated oven for 8–10 minutes or until the edges just begin to turn golden brown, indicating they are done but still soft inside.
- Cool cookies: Remove cookies from the oven and allow them to cool completely on the baking sheet, which is essential before applying icing to prevent melting.
- Prepare royal icing: In a large bowl, combine powdered sugar, meringue powder, and warm water. Beat with a hand mixer on medium speed for 5–7 minutes until the icing is glossy, thick, and pipeable. Adjust consistency with small amounts of water if necessary for desired thickness.
- Color icing and decorate: Divide the prepared royal icing into bowls and tint each with gel food coloring as desired. Use piping bags or squeeze bottles to pipe or flood the icing onto cooled cookies, creating intricate Easter designs.
- Dry icing: Allow the icing to dry thoroughly for several hours or preferably overnight to harden completely, ensuring decorated cookies maintain their beautiful appearance.
Notes
- For best flavor and texture, make and chill the dough the day before baking to allow the flavors to develop.
- Royal icing can be stored in an airtight container in the refrigerator for up to 1 week; bring to room temperature and stir before using again.
- Use piping bags fitted with fine tips or squeeze bottles for detailed and precise icing decorations.
- If almond extract is not available, it can be omitted without significantly affecting the flavor.
- Keep cookies in an airtight container once decorated and icing is dry to maintain freshness.
- Prep Time: 30 minutes (plus 1 hour chilling)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg
