Decorating Easter Sugar Cookies

Shaped Sugar Cookies

Ingredients:

  • 3 1/4 C. all-purpose flour
  • 1 1/2 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 1/2 sticks butter, softened
  • 1 1/2 c. granulated sugar
  • 2 eggs
  • 1 1/2 Tbsp. vanilla extract

Directions:

  1. Preheat oven to 350° F. Grease a baking sheet or line with parchment paper, then set aside.
  2. Mix flour, baking powder and salt in a medium bowl, set aside.
  3. Cream butter and sugar together on high until light and fluffy, 3-5 minutes. Add eggs and vanilla extract. Scrape the bowl.
  4. Slowly add the flour mixture. Scrape the bowl and mix again until just combined. Cover bowl tightly with film wrap and refrigerate for 30 minutes.
  5. When dough is chilled, roll out to 1/4-inch thickness with a floured rolling pin. Cut out cookie with desired shape and place on baking sheet.
  6. Bake at 350° F. for 10 minutes or until edges are lightly browned. Cool completely before decorating.

Royal Icing

Ingredients:

  • 4 1/2 Tbsp. meringue powder, sifted
  • 6 C. powdered sugar, sifted
  • 1 1/2 tsp. vanilla or almond extract, optional
  • Water
  • Food coloring, if desired

Directions:

  1. Whisk meringue powder and powdered sugar together in a bowl. Stir in extract (if using).
  2. With a kitchen faucet turned on very low, slowly add water while stirring until icing reaches the desired consistency.

To test consistency:

  • Drizzle some icing with your spatula into the bowl of icing
  • The drizzles should “melt” back into the icing in 5-10 seconds
  • Less than 5 seconds – it’s too thin; add sifted powdered sugar 1 Tbsp. at a time until correct consistency
  • More than 10 seconds – it’s too thick; add water until correct consistency

Adding Color:

Lastly, stir in food coloring, if using. Divide the icing into bowls with 1 C. in each. Reserve 1 Tbsp. of icing for the black. For dark pigments, you may want to make the icing a day in advance for a brighter color. Stir day-old icing vigorously to re-incorporate.

Turquoise

  • 2 drops royal blue
  • 1 drop green

Dusty Rose

  • 1 drop red
  • 1/4 drop brown

Gold

  • 2 drops yellow
  • 1/2 drop red

Bright White

  • 4-8 drops bright white

Green

  • 4 drops green

Black

  • 4-8 drops black

Putting it all together

Decorating Easter Egg Cookies

  1. Use an offset spatula and spread Turquoise icing over cookie then let the icing fully dry.
  2. Use a #3 tip and pipe Gold icing in diagonal lines. Then pipe lines in the opposite direction to form X’s.
  3. Use a #3 tip and pipe Bright White dots onto the lines where they cross and let icing fully dry.
  4. Use a #2 tip and pipe Dusty Rose dots onto the middle of the diamond shape the lines form.

Decorating Easter Bunny Cookies

  1. Use a #3 tip and pipe Bright White icing onto bunny face area.
  2. Use a #2 tip and pipe Dusty Rose icing onto bunny ears and let icing fully dry.
  3. Use a #3 tip and pipe Bright White Icing to create bunny cheeks.
  4. Use a #2 tip and pipe Dusty Rose icing to create a bunny nose and let icing fully dry.
  5. Use a #3 tip and pipe Bright White dots on top of bunny cheeks, 2-3 dots per cheek.
  6. Use a #3 tip to pipe Black dots for the bunny eyes and let icing fully dry.

Decorating Tulip Cookies

  1. Use a #3 tip and pipe Gold to outline each of the petals and let icing fully dry.
  2. Use a #3 tip and fill each outlined petal Gold and let icing fully dry.
  3. Use a #3 tip and pipe Bright White dots onto the base of the left petal.
  4. Use a #2 tip and pipe Green onto the stem of the tulip.