Description
These Easter Sugar Cookies with Royal Icing are a delightful treat for the holiday season. The buttery cookies are perfectly complemented by the sweet and glossy royal icing, making them not only delicious but also a joy to decorate. Bring the colors of spring to your dessert table with these beautifully decorated sugar cookies that are sure to impress both kids and adults alike.
Ingredients
Scale
For the cookies:
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
For the royal icing:
- 3 cups powdered sugar
- 2 tablespoons meringue powder
- 5–6 tablespoons water
- gel food coloring (assorted pastel colors)
Instructions
- For the cookies: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla, and almond extract if using, and mix until combined. Gradually add the dry ingredients, mixing just until a soft dough forms.
- Divide the dough into two portions, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment paper. Roll out the chilled dough on a lightly floured surface to ¼-inch thickness. Cut into Easter shapes (eggs, bunnies, carrots, etc.) and place on the prepared baking sheets.
- Bake for 8–10 minutes, or until the edges are just turning golden. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- For the royal icing: To make the royal icing, beat powdered sugar, meringue powder, and water together on low speed for 1 minute, then on high for 4–5 minutes, until stiff peaks form. Add more water a teaspoon at a time for flooding consistency, or keep it thick for outlining. Divide icing into bowls and color as desired.
- Decorate cooled cookies with outlined edges and flooded centers using piping bags or squeeze bottles. Let icing dry completely (4–6 hours or overnight) before stacking or storing.
Notes
- Royal icing dries best at room temperature.
- Use gel food coloring for vibrant pastel shades without thinning the icing.
- Cookies can be stored in an airtight container for up to 1 week.
- Prep Time: 30 minutes (plus chilling and drying time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
