Few things spark the joy of springtime quite like gathering in the kitchen to create brightly decorated Easter Sugar Cookies with Royal Icing. This cheerful treat is equal parts nostalgic, delicious, and simply beautiful to behold. With a buttery sugar cookie foundation and smooth, glossy royal icing on top, these cookies transform into sweet little canvases ready for Easter-inspired artistry. Whether you bake them to delight a crowd, adorn gift baskets, or just brighten your afternoon, making and decorating Easter Sugar Cookies with Royal Icing is a creative, memory-making ritual you’ll want to revisit year after year.
Ingredients You’ll Need
Each ingredient for these cookies is straightforward but essential, coming together in perfect balance for tender cookies and showstopping icing. Let’s take a closer look at what makes every element matter in creating Easter Sugar Cookies with Royal Icing.
- All-purpose flour: Provides the body and structure for stable, cut-out cookies that hold their shape beautifully.
- Baking powder: Gives a touch of lift for cookies that are light and not too dense.
- Salt: Enhances all the sweet flavors and balances the richness.
- Unsalted butter (softened): Lends creamy flavor and creates that classic soft-yet-crisp sugar cookie texture.
- Granulated sugar: Adds sweetness and contributes to a tender crumb.
- Large egg: Helps bind the dough and adds subtle richness.
- Vanilla extract: Delivers warm, comforting aroma that makes everyone smile.
- Almond extract (optional): A few drops amp up the bakery-style flavor—personal favorite for a festive finish.
- Powdered sugar: Forms the silky-smooth base of royal icing, perfect for decorating.
- Meringue powder: The magic ingredient for sturdy, quick-drying icing that’s safe to eat!
- Water: Controls the texture of the icing—use more for flooding, less for outlining.
- Gel food coloring (optional): Transforms your cookies into a pastel masterpiece—just a little dab adds tons of color!
How to Make Easter Sugar Cookies with Royal Icing
Step 1: Prepare the Dry Ingredients
Start your baking adventure by whisking together the all-purpose flour, baking powder, and salt in a medium bowl. This ensures everything is evenly distributed, so every bite of your Easter Sugar Cookies with Royal Icing has perfect flavor and texture. Tip: Don’t skip the whisk—no one wants a stray salty bite!
Step 2: Cream Butter and Sugar
In a large bowl (a stand mixer makes this even easier), cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This is where the cookies get their melt-in-your-mouth texture. Be patient—this step takes 2 to 3 minutes but makes all the difference.
Step 3: Add Flavors and Egg
Beat in the egg, vanilla extract, and almond extract if you’re using it. The mixture should look creamy and slightly glossy. This stage is all about infusing the dough with rich flavor that will shine through even after baking.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms. Overmixing can make cookies tough—mix until you don’t see stripes of flour, and stop there for the most tender results.
Step 5: Chill the Dough
Divide the dough in half, flatten into discs, and wrap each one tightly in plastic wrap. Give them at least one hour in the fridge. This step is crucial! It helps control spreading in the oven and makes rolling a breeze.
Step 6: Shape and Bake
Preheat your oven to 350°F and line your baking sheets with parchment paper so cookies lift off easily. Roll one disc at a time on a lightly floured surface to about 1/4-inch thick. Cut out your favorite Easter shapes—think eggs, bunnies, flowers—and place them an inch apart on the baking sheets. Bake for 8 to 10 minutes until just golden at the edges. Cool the cookies on the tray for 5 minutes to set, then transfer to a wire rack.
Step 7: Make the Royal Icing
In a mixing bowl, whisk together powdered sugar and meringue powder. Add water a tablespoon at a time until you reach the perfect consistency: thicker for outlining, thinner for flooding. If you want colorful cookies, blend in gel food coloring little by little. The icing for these Easter Sugar Cookies with Royal Icing should be glossy, smooth, and thick enough to hold sharp designs but soft enough to spread.”
Step 8: Decorate and Dry
Transfer the icing into piping bags or squeeze bottles, and let the decorating fun begin! Outline your cookies, flood the centers, and swirl in colors for extra flair. Allow the royal icing to dry completely before stacking or packaging—this protects all your artwork and keeps your Easter Sugar Cookies with Royal Icing picture-perfect.
How to Serve Easter Sugar Cookies with Royal Icing
Garnishes
Sprinkle colored sanding sugar, edible glitter, or fun confetti sprinkles on wet icing for a festive touch. If you want to step it up, add tiny fondant flowers or edible gold accents after the icing sets. The extra splash makes each cookie look as magical as it tastes.
Side Dishes
Pair these cookies with a glass of cold milk, a mug of pastel-colored hot chocolate, or a simple scoop of vanilla ice cream. For an Easter brunch table, they’re irresistible alongside fresh fruit and a pot of fragrant tea.
Creative Ways to Present
Arrange your Easter Sugar Cookies with Royal Icing in a decorative tin or cellophane bagged baskets with colorful grass for gifting. Set them on a tiered stand as a bright edible centerpiece, or display on platters at the kids’ table for a wow-worthy holiday treat. If you’re feeling playful, tuck them into Easter eggs for a surprise that kids (and kids at heart) will love.
Make Ahead and Storage
Storing Leftovers
Once completely dry, store your Easter Sugar Cookies with Royal Icing in an airtight container at room temperature. They stay at their best for up to a week—perfect for nibbling whenever a sweet craving strikes! Be sure to separate layers with parchment to protect your gorgeous decorations.
Freezing
If you want to plan even farther ahead, you can freeze undecorated cookies for up to 2 months. Just wrap well (plastic wrap then foil) and thaw before icing. While iced cookies can technically be frozen, the icing sometimes dulls or cracks—so for absolute vibrancy, freeze the cookies and decorate after thawing.
Reheating
Sugar cookies don’t require reheating, but if you prefer a just-baked warmth, give plain cookies a quick 5-second zap in the microwave. Avoid heating iced cookies—the royal icing will soften and lose its pretty finish. For best texture and flavor, enjoy them at room temperature.
FAQs
Can I make the cookie dough in advance?
Absolutely! The dough for Easter Sugar Cookies with Royal Icing can be made up to 2 days ahead—just keep it tightly wrapped and chill in the fridge. If you need even more time, pop the wrapped dough discs in the freezer for up to two months and thaw overnight in the fridge before rolling out.
What if I don’t have meringue powder for royal icing?
Meringue powder is the secret for sturdy, quick-drying royal icing, but if you don’t have it, you can use pasteurized egg whites as a substitute. There are also recipes to make a glaze-style icing with just powdered sugar and milk, though it won’t have quite the same shiny, stackable finish.
How do I know when my cookies are done baking?
Watch for lightly golden edges—that’s your cue. The centers should no longer look wet, but avoid overbaking or the cookies will dry out. Remember, they keep baking a little after you remove them, so let them sit for five minutes on the tray before moving to a wire rack.
Can I use natural food coloring in the icing?
Gel food coloring gives the brightest, most reliable pastel hues for decorating Easter Sugar Cookies with Royal Icing. However, natural colorings from beet, spinach, or blueberry powders are a lovely alternative—just note that the colors may be more muted.
What’s the best way to get crisp, clean shapes?
Chill your dough well and work on a cool surface with minimal flour. Dip your cookie cutters in flour before each cut, and gently wiggle them free. If dough starts to soften, pop it back in the fridge for 10 minutes before continuing to cut shapes.
Final Thoughts
There’s something truly magical about creating and sharing a batch of Easter Sugar Cookies with Royal Icing, especially when each one is a unique burst of springtime cheer. Gather your loved ones, roll up your sleeves, and have fun with every step. Give this recipe a try—you’ll find yourself looking forward to making these cookies every year, and maybe even starting a new family tradition!
Print
Easter Sugar Cookies with Royal Icing Recipe
- Total Time: 2 hours
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight your family and friends with these adorable Easter Sugar Cookies decorated with colorful royal icing. Perfect for the holiday season!
Ingredients
For the cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
For the royal icing:
- 3 cups powdered sugar
- 2 tablespoons meringue powder
- 5–6 tablespoons water
- gel food coloring (optional)
Instructions
- Prepare the cookie dough: In a medium bowl, whisk together flour, baking powder, and salt. Cream butter and sugar in a large bowl, add egg, vanilla, and almond extract. Mix in dry ingredients to form a dough. Chill for 1 hour.
- Bake the cookies: Preheat oven to 350°F. Roll out dough, cut shapes, and bake for 8–10 minutes. Cool on a rack.
- Make the royal icing: Whisk powdered sugar and meringue powder, add water for desired consistency. Color with gel food coloring. Decorate cookies and let icing dry.
Notes
- Allow cookies to cool completely before icing.
- Store decorated cookies in an airtight container for up to 1 week.
- Icing can be made ahead and refrigerated.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 16g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
