Easter Cookies with Royal Icing-Happy Easter!

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    Happy Easter!  I hope all of my readers are having a wonderful day with family and friends.  I am starting the morning off having breakfast with my husband then we are making the two and a half hour drive to my parents for Easter dinner.  I was in charge of the desserts (as usual) and in addition to the egg shaped brownie pops I posted yesterday, I made Easter sugar cookies decorated with royal icing.
    I really enjoy making cookies and decorating them with royal icing.  They are just so darn pretty that way!  The only problem I have with them is that it takes forever to decorate them.  I’ll admit, I am getting faster but it still takes some time.  This year I made bunnies, flowers, butterflies, and eggs.  I love the way the butterflies turned out, so pretty!

Sugar Cookies with Royal Icing  (adapted from Annie’s Eats)
For the cookies:
1 c. butter

1/2 c. powdered sugar
1/2 c. sugar

1 egg, beaten

2 t. vanilla

1 t. salt

2 1/2 c. flour
1.  Cream the butter and sugars in  bowl.  Beat in the egg, vanilla, and salt.  Add in half the flour and mix well.  Stir in the remaining half of the flour. 
2.  Roll the dough into a large ball and chill in the refrigerator for 1-2 hours or until firm.
3.  Remove the dough from the refrigerator and place on a well floured surface.  Roll to 1/4 inch thickness and cut out with cookie cutters.
4.  Bake at 375 for 8-10 mintues or until just cooked through.

5.  Cool on a wire rack and then frost.

For the royal icing:

4 c. powdered sugar
2 T. meringue powder
6-8 T. water
food coloring

1. Mix all ingredients in the bowl of a stand mixer. Mix on low for 3-4 minutes or until everything is well incorporated.

2. Add water a few drops at a time until icing is still thick, but is able to be piped. Divide into several bowls, tint with coloring, put into piping bag, and pipe the outline of sugar cookies. Keep unused icing covered so it doesn’t dry out .
3. To make icing the correct consistency for flooding, add water until the icing runs off the back of a spoon. Flood cookies using a toothpick to spread the icing. Let dry for 30 minutes then pipe on decorations.
4. Allow decorated cookies to dry overnight so that the icing gets hard.
This post linked to:
So Sweet Sundays, Not Baaad Sundays
Mangia Mondays, Meatless Mondays
Your Recipe, My Kitchen, Dr. Laura’s Tasty Tuesdays


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