Easter Egg Sugar Cookies With Royal Icing
These easter egg sugar cookies with royal icing are so cute and easy to make.
Happy Wednesday !
I hope the weather here warms up pretty soon, because I’m in a spring mood already!
Easter is just around the corner, so it was the perfect time to make some egg shaped sugar cookies for the blog.
And here is the time to make a little disclosure : I do celebrate Easter a week later than most of you (Greek Orthodox), but this doesn’t keep me away from sharing Easter recipes and crafts! I’ll just have to make them again in a couple of weeks, because these cookies are gone, I ate some of them and gave the rest away.
They are cute and make a great gift! I love pastel colors and they always look nice on my Easter table.
I’m not an expert on royal icing. I rarely make it. There is nothing difficult in decorating these cookies, just be patient.
You’ll also need your icing to be 20 second consistency. Here is a video that will give you some more information.
Start with 1/4 inch thick, freshly baked sugar cookies. To create the egg shape I used my Wilton Egg Shape Cookie Cutter. You can even bake the cookies the day before, just store them in an air tight container. Make sure you have gel food coloring in your desired colors, piping bags and Wilton tips 1, 2 and 3 (2 works great for most of the stuff). If you are not comfortable using piping bags and tips, a plain old zip lock bag with the tip cut will work, at times I find this technique easier.
Making the royal icing for these Easter Egg Sugar Cookies With Royal Icing is pretty easy, you’ll need meringue powder, powdered sugar and water. Again, I’m still experimenting and learning how to use it, so I don’t really have a lot of useful tips, sorry guys!
I decided to go with a wet on dry technique for decorating these cookies. I first covered all of them with royal icing in one color, let them dry completely and then drew some flowers, dots and curved lines.
20 second royal icing worked great for these cookies, both to cover the top and draw the designs. I did not do flooding, just used a toothpick to spread it over the surface of the cookies.
Hope you enjoyed these! Have a great day!
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- 8 cups powdered sugar
- 6 tbsp meringue powder
- 2 tsp vanilla extract
- 12 tbsp warm water
- more water to thin the icing
- gel food coloring in the desired color
- In the bowl of a stand mixer, fitted with paddle attachment beat butter for 3 minutes until creamy. Add sugar and vanilla and beat until incorporated. Add egg and mix until combined.
- In a large bowl sift flour and add baking powder and salt. Gradually add flour to wet ingredients. Mix until flour is incorporated.
- Form a ball from the dough, wrap in plastic wrap and refrigerate for 2 hours or overnight.
- Take out of the fridge, when ready to make the cookies. Separate dough in half, make 2 balls. Roll each half between parchment paper, until dough is 1/4n inch thick. Using an egg shaped cookie cutter, cut out cookies. Try to cut as many as you can. You can of course re roll the dough, but every time you do, tiny air pockets may form and cookies will not be as smooth.
- Preheat oven to 350 F. Transfer cookies to a baking sheet lined with silpat or parchment paper. Bake cookies for 10-11 minutes, until they are barely beginning to turn golden. Let cookies cool on baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- In the bowl of a stand mixer, fitted with paddle attachment mix together powdered sugar, meringue powder, vanilla and water. Beat for around 8 minutes on medium speed, until thick and shiny.
- Color icing in colors of your choice. Use gel (paste) coloring and start by adding just a little at a time.
Thin icing with water to 20 second consistency. Fill piping bags, fitted with Wilton # 2 tips with icing, Cover cookies with royal icing in the desired color. Let the icing set for at least 8 hours. Decorate cookies with colors of your choice. I used the same piping bags as the ones for doing the background. Let icing set. Keep cookies in air-tight container at room temperature up to 10 days, or package each cookie individually.
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