Shaped Sugar Cookies
- 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
- Preheat oven to 350° F. Grease a baking sheet or line with parchment paper, then set aside.
- Mix flour, baking powder and salt in a medium bowl, set aside.
- Cream butter and sugar together on high until light and fluffy, 3-5 minutes. Add eggs and vanilla extract. Scrape the bowl.
- 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.
- 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.
- Bake at 350° F. for 10 minutes or until edges are lightly browned. Cool completely before decorating.
- 4 1/2 Tbsp. meringue powder, sifted
- 6 C. powdered sugar, sifted
- 1 1/2 tsp. vanilla or almond extract, optional
- Food coloring, if desired
- Whisk meringue powder and powdered sugar together in a bowl. Stir in extract (if using).
- 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
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.
- 2 drops royal blue
- 1 drop green
- 1 drop red
- 1/4 drop brown
- 2 drops yellow
- 1/2 drop red
- 4-8 drops bright white
- 4 drops green
- 4-8 drops black
Putting it all together
Decorating Easter Egg Cookies
- Use an offset spatula and spread Turquoise icing over cookie then let the icing fully dry.
- Use a #3 tip and pipe Gold icing in diagonal lines. Then pipe lines in the opposite direction to form X’s.
- Use a #3 tip and pipe Bright White dots onto the lines where they cross and let icing fully dry.
- Use a #2 tip and pipe Dusty Rose dots onto the middle of the diamond shape the lines form.
Decorating Easter Bunny Cookies
- Use a #3 tip and pipe Bright White icing onto bunny face area.
- Use a #2 tip and pipe Dusty Rose icing onto bunny ears and let icing fully dry.
- Use a #3 tip and pipe Bright White Icing to create bunny cheeks.
- Use a #2 tip and pipe Dusty Rose icing to create a bunny nose and let icing fully dry.
- Use a #3 tip and pipe Bright White dots on top of bunny cheeks, 2-3 dots per cheek.
- Use a #3 tip to pipe Black dots for the bunny eyes and let icing fully dry.
Decorating Tulip Cookies
- Use a #3 tip and pipe Gold to outline each of the petals and let icing fully dry.
- Use a #3 tip and fill each outlined petal Gold and let icing fully dry.
- Use a #3 tip and pipe Bright White dots onto the base of the left petal.
- Use a #2 tip and pipe Green onto the stem of the tulip.