Classic Easter Sugar Cookies with Royal Icing
These delightful Classic Easter Sugar Cookies are perfect for your holiday celebration, featuring a tender, buttery base generously coated with smooth, vibrant royal icing. A festive treat that's as fun to decorate as it is to eat!
Equipment
- Large bowl
- Stand mixer
- Baking sheets
- Parchment paper
- Rolling pin
- Easter cookie cutters
- Wire rack
- Piping bags or squeeze bottles
Ingredients
For the Cookies
- 1 cup unsalted butter, softened (2 sticks)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Royal Icing
- 2 lbs powdered sugar, sifted (about 8 cups)
- ¼ cup meringue powder
- ½ cup warm water plus more as needed
- ½ teaspoon vanilla extract or almond extract (clear if you want pure white)
- Gel food coloring (pastel pink, blue, yellow, green, purple)
Instructions
Making the Cookies
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes, scraping down the bowl as needed.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined, being careful not to overmix.
- Divide dough into two discs, wrap tightly, and refrigerate for at least 1 hour or up to 2 days.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- On a floured surface, roll out one disc of dough to ¼-inch thickness, cut shapes with cookie cutters, and place on prepared baking sheets.
- Bake for 8-10 minutes until edges are lightly golden, adjusting time for cookie size and thickness.
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Preparing and Decorating with Royal Icing
- In a large bowl, combine sifted powdered sugar and meringue powder, then gradually add warm water and vanilla extract, beating until combined.
- Increase speed to medium-high and beat for 5-7 minutes until the icing is thick, glossy, and holds stiff peaks.
- Divide icing into bowls, tint with gel food coloring, and adjust consistency for outlining and flooding by adding a few drops of water as needed.
- Transfer icing to piping bags or squeeze bottles, outline cookies with thick icing, then flood with thinner icing, using a toothpick to spread and remove air bubbles.
- Allow the flood coat to dry for at least 2-4 hours or overnight before adding additional decorations.
Notes
For crisper cookies, roll the dough thinner. For softer cookies, roll it slightly thicker. Ensure all utensils and bowls are grease-free when making royal icing, as any fat can prevent it from setting properly. Always allow the base layer of royal icing to dry completely before piping additional details to prevent colors from bleeding.