Festive Easter Sugar Cookies

Easter brings with it a special kind of joy, and nothing captures that festive spirit quite like freshly baked, beautifully decorated cookies. These easy Easter sugar cookies with royal icing are the perfect embodiment of that seasonal delight. Imagine biting into a sweet and buttery vanilla-flavored treat, boasting crispy edges and a delightfully soft center. Adorned with vibrant royal icing, these cookies aren’t just a dessert; they’re a centerpiece, a thoughtful gift, and a cherished family activity all rolled into one. They promise to be a truly delicious and lovely-looking treat for family and friends throughout the Easter holidays, making memories as sweet as the cookies themselves.

The magic of these cut-out cookies extends beyond their exquisite taste. The decorating process is an engaging activity for all ages, transforming simple dough into charming Easter masterpieces. Using colorful royal icing allows you to unleash your creativity, bringing bunnies, eggs, and chicks to life with intricate details and pastel hues. These eye-catching treats are not only perfect for gracing your Easter table but also make heartwarming, personalized gifts that truly stand out. Whether you’re a seasoned baker or new to cookie decorating, this recipe provides a straightforward path to stunning results.

The Versatility of Our Signature Sugar Cookie Dough

Beyond their delicious flavor and cute designs, what truly makes these sugar cookies a kitchen staple is their incredible versatility. The foundational cookie dough recipe is remarkably adaptable, serving as a perfect base for any seasonal or special occasion baking project. We proudly use this very same dependable dough for our delightful Valentine’s Heart Sandwich Cookies and our festive Birthday Sugar Cookies, proving its consistent quality and ease of use.

By simply swapping out cookie cutters, you can effortlessly transform this versatile dough to suit any celebration. From Easter cookies to Christmas delights, Valentine’s treats, or even spooky Halloween fun (check out this creative Candy Corn Sugar Cookies recipe for inspiration!), the possibilities are endless. This dough is not only quick and easy to prepare, but it also offers excellent make-ahead potential. You can prepare it well in advance and store it, as it’s perfectly suitable for freezing, saving you precious time when entertaining or preparing for a holiday event.

Essential Ingredients for Perfect Easter Sugar Cookies

Creating these delightful sugar cookies and their elegant royal icing requires only a handful of simple, readily available ingredients. The quality of each component plays a crucial role in achieving that perfect balance of flavor and texture that makes these cookies irresistible. Here’s a closer look at what you’ll need:

• Flour: For the ideal cookie structure, plain or all-purpose flour is your best choice. It provides the necessary gluten development for cookies that hold their shape without becoming tough.
• Sugar: While white caster sugar is preferred for its fine texture, which dissolves beautifully into the dough, granulated sugar or golden caster sugar can also be used. Caster sugar helps create a smoother dough and contributes to the cookie’s delicate crumb.
• Butter: Unsalted butter is essential, and it must be at room temperature. Softened butter creams beautifully with sugar, incorporating air that makes the cookies tender and light. Unsalted butter also gives you complete control over the salt content in your recipe.
• Vanilla Extract: A good quality vanilla extract is key to infusing these cookies with their signature warm and comforting flavor. Don’t skimp on this ingredient, as it truly elevates the taste.
• Egg: One large egg, also at room temperature, acts as a binder, adding moisture and richness to the dough, helping the cookies maintain their structure during baking.
• Baking Powder: This leavening agent gives the cookies a slight lift and contributes to their soft interior, ensuring they aren’t overly dense.
• Salt: A pinch of salt is vital for balancing the sweetness and enhancing all the other flavors in the cookie dough.

Crafting the Flawless Royal Icing

The beauty of these cookies largely comes from the royal icing, which is colored with lovely pastel food gel colorings. This icing isn’t just pretty; it’s robust enough to create precise border lines and perfectly ‘flood’ the cookies with a smooth, even finish. To prepare this superior icing, you will need:

• Royal Icing Sugar: This specialized sugar, often containing dried egg whites, is crucial for achieving the firm, stable consistency that royal icing is known for. Always remember to sift the sugar meticulously beforehand. This simple step eliminates any lumps or bumps, ensuring your icing is perfectly smooth and free of imperfections. Should royal icing sugar be unavailable, refer to the ‘Substitutions’ section below for excellent alternatives.
• Food Coloring Gels: For vibrant and consistent colors without compromising icing consistency, gel food coloring is highly recommended over liquid food coloring. Gel colors are far more concentrated, meaning you need only a tiny amount to achieve rich hues. Liquid food coloring can thin out your icing, potentially making it too runny and difficult to work with for intricate designs.

Step-by-Step Instructions for Baking and Decorating Easter Sugar Cookies

For a visual guide, be sure to watch the comprehensive video demonstration included in the recipe card below! It walks you through each step of the process.

Preparing the Perfect Sugar Cookie Dough

Begin your baking journey by creaming the softened butter in a stand mixer (or with a handheld electric mixer) for a couple of minutes until it becomes noticeably pale and fluffy. This step incorporates air, which is essential for a tender cookie. Next, add the sugar and continue to whisk for another two minutes, ensuring the sugar is well integrated and the mixture is light. Follow this by adding the room temperature egg and vanilla extract, mixing until everything is thoroughly combined. Finally, gradually add the dry ingredients (flour, baking powder, and salt), mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

Once your dough is ready, divide it into two equal portions. On a lightly floured flat working surface, place a silicone mat or a sheet of baking paper. Take one portion of dough, place it on the prepared surface, and cover it with another sheet of baking paper or cling film. This method prevents the dough from sticking to your rolling pin and ensures even thickness. Roll the dough to a consistent thickness of at least 5mm (approximately ¼ inch). The precise thickness is crucial for cookies that bake evenly and hold their shape beautifully. Carefully transfer the rolled dough, still between the sheets, to the fridge for at least a couple of hours, or ideally, chill it overnight. Proper chilling is paramount as it solidifies the butter, preventing the cookies from spreading too much in the oven and helping them retain their intricate cut-out shapes. Always ensure the dough is covered to prevent it from drying out.

Cutting and Baking Your Festive Cookies

Once the dough has thoroughly chilled and is firm to the touch, it’s time for the fun part: cutting out your desired shapes! Preheat your oven to 180°C (160°C fan-assisted). Line your baking sheets with parchment paper. Remove one chilled dough portion from the fridge. Using your favorite Easter-themed cookie cutters (bunnies, eggs, chicks, etc.), press firmly to cut out shapes. Carefully transfer these cut-out cookies to your prepared baking sheets, leaving a little space between each. Gather any dough scraps, gently re-roll them, chill briefly if they become too warm, and continue cutting until all the dough is used. This minimizes waste and maximizes your cookie yield.

Bake your cookies for approximately 10 minutes. They are perfectly ready when their edges begin to turn a very light golden brown. Keep a close eye on them, as oven temperatures can vary. Overbaking will make them too hard. Once baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. It’s essential that the cookies are fully cooled before you begin the decorating process to prevent the royal icing from melting or sliding.

Hint for Perfect Shapes: If your dough becomes too soft or sticky to handle during the cutting process, simply place it back in the fridge for 30-40 minutes to firm up. For an extra measure against spreading, you can also cut out your desired shapes from the chilled dough, transfer them to the baking sheet, and then place the entire baking sheet back into the fridge for an additional 15-20 minutes of chilling time before baking. This extra step helps the butter solidify further, preventing your cookies from spreading and losing their crisp definition in the oven.

Mastering the Art of Decorating Easter Sugar Cookies with Royal Icing

Once your beautifully baked sugar cookies are completely cool to the touch, the exciting journey of decoration begins with royal icing. As previously mentioned, this particular royal icing recipe is incredibly versatile and user-friendly, allowing you to both meticulously draw intricate border lines and then flawlessly ‘flood’ the interiors of your cookies with vibrant color, all with the same batch of icing. This dual functionality simplifies the decorating process, making it enjoyable and efficient.

Preparing Your Icing Colors

Start by preparing your palette of icing colors. Divide the prepared royal icing into several small bowls, one for each color you wish to use. Add just a few drops of your chosen food coloring gels to each bowl. Remember, gel colors are highly concentrated, so a little goes a long way. Use a clean toothpick or a small spoon for each color to mix until you achieve your desired pastel shades. Once colored, transfer each unique icing color into its own piping bag. For precision, snip a very tiny tip off each bag to create a small opening. While optional, you can also fit each piping bag with a small, thin, round piping nozzle for even greater control, though it’s not strictly necessary for beautiful results.

Outlining and Flooding for Flawless Designs

The first step in decorating is to draw a precise border line around the entire edge of each cookie. This creates a dam that will hold the ‘flood’ icing within the cookie’s shape. It’s often easiest and most efficient to complete the border lines for your entire batch of cookies first, then allow them to dry for a few minutes (just until they are firm to the touch) before moving on. This prevents smudging when you add the flood icing. Once the borders are set, you can begin to ‘flood’ the cookies by filling the outlined area with more icing. For a smooth and even finish, work systematically: fill the cookie from one end to another (e.g., top to bottom or bottom to top), or meticulously fill from the edges inwards toward the center. Avoid random patterns, which can lead to an uneven surface.

To ensure a perfectly smooth surface, use a toothpick or a skewer to gently spread the icing towards any edges you might have missed or to pop any small air bubbles. After flooding each cookie, gently tap it a few times against your working surface (or give it a very gentle shake). This action helps the icing settle evenly and creates a perfectly flat, professional-looking finish. Patience is key! Allow the first layer of icing to dry completely and harden before adding another color or any finer details to the cookie. This crucial drying time prevents colors from bleeding and ensures clean, crisp designs. For an extra touch of charm, you can even add small eyes using black food coloring gel if you’re making character cookies like bunnies or chicks.

Customizing Your Easter Cookies: Substitutions & Variations

This recipe is wonderfully adaptable, allowing for various substitutions and creative variations to suit your preferences or dietary needs. Don’t be afraid to experiment and make these cookies uniquely yours!

Smart Substitutions:

• Sugar: If caster sugar is not readily available, granulated sugar can be used as a direct substitute. While it has a slightly coarser texture, it will still yield delicious results.
• Vanilla Extract: For a delightful flavor twist, vanilla extract can be easily swapped for almond extract, offering a distinct and popular taste profile, or even lemon or orange extract for a citrusy note.
• Large Egg: A medium-sized egg can be used in place of a large egg without significantly altering the recipe’s outcome.
• Royal Icing Sugar Alternatives: If you can’t find specialized royal icing sugar, you have a couple of excellent alternatives:
  • Icing/Powdered Sugar with Meringue Powder: This is a very common and effective substitute. Mix 480g of traditional icing/powdered sugar with 3 tablespoons of meringue powder and approximately 9-10 tablespoons of room temperature water. Meringue powder, readily available online or in specialty baking stores, helps to stabilize the icing and gives it its characteristic hard, glossy finish. This is the method often demonstrated in accompanying recipe videos.
  • Icing/Powdered Sugar with Raw or Powdered Egg Whites: If meringue powder isn’t an option, you can create your own royal icing using egg whites. Combine 460g of sifted icing sugar with 6 tablespoons of raw egg whites (roughly the whites from 3 large eggs). Beat these ingredients together with an electric mixer on medium speed for about 4-5 minutes until the mixture is thick and glossy. If using powdered egg whites, follow the package instructions for reconstitution, then use the equivalent amount. Add food coloring gels as desired to achieve your preferred shades.

Exciting Variations:

• Dairy-Free Sugar Cookies: For those with dairy sensitivities or a vegan diet, you can absolutely make dairy-free sugar cookies. Look for recipes specifically designed for this, such as the Dairy-Free Sugar Cookies recipe from the Clean Eating Kitchen blog, which uses plant-based butter alternatives.
• Gluten-Free Cookies: To make these cookies gluten-free, simply substitute the plain flour with a good quality gluten-free all-purpose flour blend. Ensure that your baking powder is also certified gluten-free.
• Plain Cookies: While the royal icing adds undeniable charm, these Easter cookies are equally delicious and enjoyable on their own, unadorned. Their buttery, vanilla flavor shines through beautifully.
• Add a Different Flavor: Beyond swapping extracts, you can enhance the flavor profile by incorporating fresh zest. Add some freshly grated lemon or orange zest to the cookie dough along with the vanilla extract for an extra bright and aromatic kick.
• Chocolate Dipped Cookies: For a decadent alternative to royal icing, consider dipping your cooled cookies in melted dark, milk, or white chocolate. For an extra touch of festivity, sprinkle them with colorful sprinkles before the chocolate sets. This creates a different texture and flavor experience that is equally delightful.

Essential Equipment for Successful Sugar Cookie Baking

Having the right tools can make all the difference in ensuring a smooth and enjoyable baking and decorating experience. Here’s a list of the equipment you’ll find most useful for this recipe:

• Freestanding or handheld electric mixer: Essential for creaming butter and sugar and mixing the dough and icing efficiently.
• Rolling pin: For rolling out your dough to an even thickness. Consider one with adjustable guides for consistent results.
• Baking paper (parchment paper): For lining baking trays and rolling out dough without sticking.
• Silicone mat (optional): An excellent non-stick surface for rolling dough, an alternative to baking paper.
• Cookie cutters: A selection of Easter egg, bunny, and chick shaped cutters will bring your cookies to life.
• Piping bags: Crucial for precise royal icing decoration. Alternatively, zip-lock style bags with a tiny corner snipped off can work in a pinch.
• Toothpicks or skewers: Indispensable tools for spreading icing into corners, popping air bubbles, and adding fine details.

Storage & Freezing Tips for Maximum Freshness

Proper storage is key to enjoying your delicious Easter sugar cookies for as long as possible. Both the finished cookies and the dough can be prepared ahead of time, offering fantastic flexibility for busy bakers.

Storing Baked & Decorated Cookies: You can store plain or decorated cookies in an airtight container at room temperature for up to 6-7 days. For optimal freshness and to prevent them from drying out, keep them in a cool, dry place. The royal icing helps to preserve the cookies, sealing in moisture.

Freezing Baked Cookies: Both plain and decorated cookies are suitable for freezing for up to 3 months. If freezing cookies adorned with royal icing, ensure the icing has dried completely and hardened before packaging. To prevent sticking and damage to the decorations, layer the cookies between sheets of baking paper in a freezer-friendly airtight container. Thaw them overnight at room temperature before serving.

Freezing Cookie Dough: The raw cookie dough can also be frozen for up to 3 months. Divide the prepared cookie dough in half, as instructed in the recipe. Flatten each half into a disc, then wrap each disc tightly in a double layer of clingfilm (plastic wrap) and place in the freezer. When you’re ready to bake, thaw the cookie dough in the refrigerator overnight. Once thawed, bring it to room temperature for about 45 minutes to an hour, then roll it out to the recommended thickness (about 5mm). For best results in maintaining shape, place the rolled dough back into the fridge for an additional hour before cutting into shapes and baking.

Storing Royal Icing: Royal icing can be prepared 2-3 days in advance. Transfer it to a smaller bowl or container, ensure it’s sealed very well (with plastic wrap pressed directly onto the surface of the icing to prevent a crust from forming), and store it in the fridge. Before using, bring the icing back to room temperature and whisk it a few times, as it may have separated slightly. If it’s too thick, you can add a few drops of water at a time to loosen it up to the desired consistency.

Freezing Royal Icing: For longer storage, royal icing can be frozen for up to 3 months. Transfer the icing into a zip-lock style bag, pressing out as much air as possible before sealing. Thaw it overnight in the fridge or at room temperature. Once thawed, stir well and adjust consistency if needed.

Frequently Asked Questions (FAQs) About Easter Sugar Cookies and Royal Icing

Here are answers to some common questions that arise when baking and decorating with sugar cookies and royal icing:

What’s the key difference between royal icing and glaze icing?

The primary difference lies in their ingredients and resulting properties. Glaze icing is a simpler concoction, typically made with only icing/powdered sugar and a liquid like water or milk. It results in a softer finish that is more prone to cracking. Royal icing, on the other hand, is much harder and sturdier because it incorporates powdered egg whites (or meringue powder). This addition gives royal icing a superior structure, allowing for intricate details and a glossy, professional finish. Royal icing also sets significantly quicker than glaze icing and is generally less sweet in taste, making it ideal for elaborate cookie decorations.

Can I use glaze icing on these cookies instead of royal icing?

While you certainly can use glaze icing, be aware that the final appearance and texture will differ significantly. Glaze icing is thinner and more watery, which means you won’t achieve the same level of precise detail or the crisp, hard finish that royal icing provides. It will offer a softer, less defined decoration.

What exactly is meringue powder?

Meringue powder is a specialized baking ingredient composed of a mixture of dried/powdered egg whites, cornflour (cornstarch), sugar, citric acid, and various stabilizing preservatives. It is widely used in baking to create stable frostings, meringues, and, most notably, royal icing. It provides the necessary structure and stability without the need for fresh egg whites.

Is meringue powder the same as powdered egg white?

No, they are distinct products, though they share a core component. Powdered egg white is simply dehydrated egg white. Meringue powder, however, includes additional ingredients like sugar, cornstarch, and stabilizers. While both can be used to make royal icing, meringue powder is specifically formulated to create a more stable and easier-to-work-with icing, offering a more consistent result.

Help, my cookie dough is too sticky to handle! What should I do?

If your dough is excessively sticky, resisting your attempts to roll it out, don’t worry. This is a common issue that can be easily resolved. First, try adding a little bit more flour to the dough, about a tablespoon at a time, mixing it in gently until the dough becomes more manageable. Secondly, and often most effectively, place the dough back into the fridge. Chilling the dough before and after rolling significantly helps to firm it up. Additionally, rolling the dough between two sheets of baking paper (or using a silicone baking mat) is a fantastic technique to prevent it from sticking to both your rolling pin and your work surface. You can even roll the dough directly onto a silicone baking mat.

How can I ensure my dough is rolled to an even thickness?

Achieving a consistent dough thickness is crucial for cookies that bake uniformly and look professional. The best way to guarantee this is by using a special rolling pin that allows you to adjust and set the desired thickness with removable guides. These are widely available online or at kitchenware and baking supply stores. Alternatively, you can use two wooden dowels of your desired thickness placed on either side of your dough as guides for a standard rolling pin.

My cookies didn’t hold their shape in the oven, why did this happen?

The most common reason for cookies spreading and losing their shape during baking is insufficient chilling of the dough. The chilling process is vital because it solidifies the butter within the dough. When the butter is cold and firm, it melts more slowly in the oven, allowing the cookie structure to set before excessive spreading occurs. Always ensure you chill your dough for at least a couple of hours, or ideally overnight, for best results. This crucial step prevents spreading and helps your beautiful cut-out shapes maintain their integrity.

Expert Tips for Perfect Easter Sugar Cookies

Achieving perfect sugar cookies and stunning decorations is easier with a few professional insights:

• Chilling is Critical: If your dough ever feels too sticky or soft to roll out or cut, don’t hesitate to place it back in the fridge for 30 minutes to 1 hour. A well-chilled dough is the secret to clean cuts and cookies that hold their shape.
• Work in Batches: Handling smaller amounts of cookie dough at a time will make the rolling and cutting process much easier and more manageable. Always ensure that any dough you are currently NOT working with is kept in the fridge. This prevents it from warming up and becoming difficult to handle.
• Even Baking: For cookies that bake more evenly and achieve a consistent golden hue, rotate your baking trays (turn them 180 degrees) halfway through their baking time. This simple technique prevents one side of the cookies from browning too much or drying out, especially in ovens with uneven heat distribution.
• Clean Piping Tips: To maintain sharp, clean lines and prevent blockages, make it a habit to wipe the tip of your piping bag clean between decorating each cookie. This removes any dried icing or crumbs that could interfere with your next design.

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📖 Recipe: Festive Easter Sugar Cookies

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4.94 from 30 votes

Easter Sugar Cookies

Sweet and buttery sugar cookies decorated with royal icing, perfect for any festive occasion.

Prep Time: 1 hour

Cook Time: 10 mins

Chilling & Cooling: 3 hours

Total Time: 4 hours 10 mins

Course: Dessert

Cuisine: American

Keyword: cookies with icing, Easter biscuits, Easter cookies, sugar cookies

Servings: 30 cookies

Calories: 162 kcal

Author: Anna Wierzbinska

Equipment

• Hand-held electric mixer or freestanding mixer with the paddle attachment
• Mixing bowls
• 2 Baking trays / baking sheets
• Cookie cutters (e.g., Easter egg, bunny, chick shapes)
• Baking paper or baking silicone mat
• Piping bags
• Toothpicks or skewers

Ingredients

For the sugar cookies:

• 280 g plain, all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 170 g unsalted butter, softened (at room temperature)
• 150 g caster or granulated sugar
• 1 large egg (at room temperature)
• 1 tsp vanilla extract

For the icing:

• 500 g royal icing sugar, sifted *check notes for alternatives
• 9-10 tbsp room temperature water
• Food colouring gels (optional, for desired colors)

Metric – US Customary

Instructions

For the cookies:

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In the bowl of an electric mixer (fitted with a paddle attachment) or using a hand-held electric mixer, beat the softened butter on medium-high speed until it becomes pale and fluffy, about 2 minutes. Add the sugar and continue to cream together for another 2 minutes.
3. Add the egg and vanilla extract, then beat on high speed until well combined. Ensure you scrape down the sides and bottom of the bowl as needed to incorporate all ingredients.
4. Gradually add the flour mixture into the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
5. Divide the dough into two equal parts. Place one half of the dough onto a sheet of baking paper or a silicone mat on a lightly floured flat working surface. Cover it with another sheet of baking paper. Roll the dough between these sheets to a thickness of approximately 5mm (about ¼ inch).
6. Transfer the rolled dough (still between the baking paper sheets) to the fridge. If stacking multiple sheets, ensure each layer is separated by baking paper to prevent sticking. Chill for at least 1-2 hours, or ideally, overnight, for best results.
7. Once the dough is thoroughly chilled, preheat your oven to 180°C (160°C fan). Line your baking trays with baking paper. Remove one piece of the pre-rolled dough from the fridge. Using your favorite cookie cutters, cut out the desired shapes.
8. Carefully re-roll any remaining dough scraps and repeat the cutting process until all the dough is used. Do the same with the second piece of chilled dough.
9. Transfer the cut-out cookies onto the prepared baking tray, leaving a little space between each. Bake on the middle shelf of the oven for about 10 minutes, rotating the tray halfway through to ensure even baking. The cookies are ready when their edges begin to turn a very light brown.
10. Remove the cookies from the oven and allow them to cool on the baking tray for about 5 minutes before carefully transferring them to a wire rack to cool completely. They must be entirely cool before decorating.

For the royal icing:

1. In a bowl of a standing mixer fitted with a whisk attachment (or using a hand-held electric mixer), combine the sifted royal icing sugar and room temperature water. Mix together on low speed for about 2 minutes until well combined and smooth.
2. To test consistency: when lifting the whisk from the icing, the icing should drizzle down and smoothly disappear back into the bowl within 10-12 seconds. This is often referred to as ’10-12 second icing,’ ideal for both outlining and flooding. If the icing is too thick, add a bit more water, a teaspoon at a time. If it’s too thin, add a little more sifted royal icing sugar.
3. Divide the prepared icing among several small bowls, one for each color you wish to use. Add a few drops of gel food coloring to each bowl. Using a clean toothpick for each color, mix until you achieve the desired vibrant shade.
4. Transfer each colored royal icing into its own piping bag. Snip a very tiny tip off each piping bag to create a small opening, suitable for fine lines. (Optional: fit with small, thin, round piping nozzles if desired for extra precision).
5. Firstly, pipe a precise border line around the edges of all your cooled cookies. Allow these border lines to dry and firm up for a few minutes (5-10 minutes) before proceeding.
6. Once the borders are set, begin to ‘flood’ the cookies by filling the outlined areas with more icing. Work systematically from top-to-bottom or from the edges towards the center to ensure an even fill. Use a toothpick or skewer to gently spread the icing into any gaps and pop any small air bubbles.
7. After flooding each cookie, gently tap it a few times against your work surface. This helps to distribute the icing evenly and creates a perfectly smooth, flat surface.
8. Allow the first layer of icing to dry completely (this can take several hours, or even overnight, depending on humidity) before adding any more layers, different colors, or intricate details to the cookies. This prevents colors from bleeding.

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe, but please note that I haven’t tested using this method.

Video Guide

Notes

• If royal icing sugar is unavailable, you can use 480g of traditional icing/powdered sugar mixed with 3 tablespoons of meringue powder and 9-10 tablespoons of room temperature water. Alternatively, you can make your own royal icing with raw egg whites by mixing 460g of sifted icing sugar with 6 tablespoons of raw egg whites (approximately 3 large egg whites).
• Rolling the dough between sheets of baking paper is an effective technique to prevent it from sticking to your rolling pin and work surface. If the dough feels too sticky to handle at any point, simply place it back in the fridge for 30-40 minutes to firm up.
• While not strictly necessary, you can fit piping bags with very thin, round nozzles for even greater precision and control when decorating your cookies.
• If not using nozzles, ensure you snip a very tiny tip off each piping bag. You want an extremely small opening to create a thin, controlled flow of icing for outlining and detailed work.
• Always allow the baked cookies to cool down completely before you begin the decorating process. Decorating warm cookies will cause the icing to melt or run.
• Patience is key in royal icing decoration: allow each layer of icing to dry completely and harden before adding any subsequent layers, different colors, or fine details. This prevents colors from bleeding and ensures a clean, professional finish.

Storing and freezing instructions:

Plain or decorated cookies can be stored in an airtight container at room temperature for up to 7 days, maintaining their delicious flavor and texture. For longer preservation, you can freeze both plain and decorated cookies for up to 3 months. When freezing decorated cookies, ensure the icing is completely dry and hard. Layer the cookies between sheets of baking paper within a freezer-friendly container to prevent them from sticking together or damaging the decorations.

Cookie dough can also be frozen for up to 3 months. Divide the prepared dough into two pieces, flattening each piece into a disc shape. Wrap each disc securely in a double layer of clingfilm (plastic wrap) before freezing. To use, thaw the dough in the fridge overnight, then bring it to room temperature for about 45 minutes to an hour. Roll out the dough as specified, and for optimal shape retention, transfer the rolled dough back to the fridge for an additional hour before cutting and baking the cookies.

Royal icing can be made 2-3 days ahead of time. Store it in a sealed container in the fridge, ensuring the surface is covered with plastic wrap directly touching the icing to prevent a crust from forming. Before use, bring it to room temperature and whisk it a few times, as some separation may occur. You can add a few drops of water to adjust the consistency if it’s too thick.

To freeze royal icing, transfer it into a zip-lock style freezer bag, squeezing as much air out of the bag as possible before sealing. Thaw it either at room temperature or in the fridge. Frozen royal icing can be stored for up to 3 months.

Nutrition Information

Serving: 10g | Calories: 162kcal | Carbohydrates: 29g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 30mg | Potassium: 14mg | Fiber: 1g | Sugar: 21g | Vitamin A: 151IU | Calcium: 8mg | Iron: 1mg

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This recipe for delightful Easter Sugar Cookies was originally published in March 2020. It has since been thoroughly updated with fresh photos, a helpful video tutorial, a revised recipe, and additional expert tips in March 2022 to ensure an even better baking experience for you.