If you are looking to create a delightful and colorful treat that instantly brings the spirit of spring to your table, this Easter Sugar Cookies with Royal Icing Recipe is an absolute must-try. These soft, buttery sugar cookies decorated with perfectly smooth, vibrant royal icing are just magical, making them the ideal centerpiece for your Easter celebrations or any joyful gathering. The recipe combines easy-to-find ingredients with straightforward steps, ensuring you can create these charming cookies that are as fun to make as they are to eat.
Ingredients You’ll Need
The simplicity of these ingredients is what makes this Easter Sugar Cookies with Royal Icing Recipe so approachable and enjoyable. Each component plays a crucial role, whether it’s the flour giving the cookies just the right structure or the meringue powder creating that gorgeous royal icing texture.
- 2 3/4 cups all-purpose flour: Provides the perfect base for soft, chewy cookies.
- 1 teaspoon baking powder: Helps the cookies rise slightly for a tender crumb.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor.
- 1 cup unsalted butter, softened: Adds rich flavor and a moist texture.
- 1 cup granulated sugar: Sweetens the dough to perfection.
- 1 large egg: Binds the dough and contributes to tenderness.
- 1 1/2 teaspoons vanilla extract: Infuses a warm, classic flavor.
- 1/2 teaspoon almond extract (optional): Offers a lovely, subtle nutty aroma that pairs beautifully with vanilla.
- 3 cups powdered sugar (for icing): Creates the smooth, sweet surface of the royal icing.
- 2 tablespoons meringue powder: Gives the royal icing its perfect stiffness and shine.
- 5–6 tablespoons water: Adjusts icing consistency for piping or flooding.
- Food coloring: Adds vibrant Easter-themed colors to your icing.
How to Make Easter Sugar Cookies with Royal Icing Recipe
Step 1: Prepare the Cookie Dough
Start by whisking together the flour, baking powder, and salt in a medium bowl to ensure your dry ingredients are well combined. In a separate large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. This step is key to achieving tender, melt-in-your-mouth cookies. Next, beat in the egg, vanilla extract, and almond extract (if using) until fully incorporated. Gradually mix the dry ingredients into the wet until a smooth dough forms. Divide this dough into two halves, flatten each into a disc, wrap them tightly in plastic, and pop them into the fridge to chill for at least one hour — chilling is essential for easy rolling and clean cookie shapes.
Step 2: Roll Out and Cut the Cookies
Once chilled, preheat your oven to 350°F (175°C). Lightly flour a clean surface and roll out one dough disc to about 1/4-inch thickness. Use Easter-themed cookie cutters to cut out shapes like bunnies, eggs, and chicks. Place these cookie shapes on parchment-lined baking sheets, spacing them about an inch apart to allow a little room for expanding during baking.
Step 3: Bake the Cookies
Bake the cutouts for 8 to 10 minutes, or until the edges just start to turn a pale golden color. The cookies will be soft when they come out – this is perfect for a tender crumb. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This cooling step is crucial before decorating.
Step 4: Make the Royal Icing
In a clean bowl, beat powdered sugar, meringue powder, and water until the mixture forms stiff peaks; this usually takes about 5 to 7 minutes with an electric mixer. If the icing is too thick for your decorating needs, add a drop or two more water to thin it for flooding. Conversely, add more powdered sugar if it’s too runny. Divide the icing into separate bowls and tint with your chosen food coloring for that signature Easter palette.
Step 5: Decorate Your Cookies
Using piping bags fitted with small round tips, outline your cookies first. Then flood the inside area with more icing, working quickly to avoid hard edges. This technique gives you crisp lines and a smooth finish. Once decorated, let the cookies dry completely, preferably overnight, to ensure the royal icing hardens beautifully.
How to Serve Easter Sugar Cookies with Royal Icing Recipe
Garnishes
Sprinkle a few pastel-colored sugar crystals or edible pearls on your royal icing before it sets for an extra festive touch. You can also add a light dusting of edible glitter to give your cookies a magical sparkle that will catch everyone’s eye at your Easter table.
Side Dishes
Pair these cookies with a refreshing springtime beverage like a chilled lemonade or a fruity herbal tea. Their sweet, buttery flavor complements light drinks beautifully, offering a perfect balance to your dessert spread.
Creative Ways to Present
Display your decorated cookies in clear cellophane bags tied with pastel ribbons for adorable party favors. Or arrange them on a tiered cake stand alongside fresh flowers and greenery for a centerpiece that will wow your guests and brighten up any Easter celebration.
Make Ahead and Storage
Storing Leftovers
Once your Easter Sugar Cookies with Royal Icing Recipe cookies have fully dried, store them in an airtight container at room temperature. They will remain fresh and delicious for about one week, making them great for preparing in advance.
Freezing
You can freeze the undecorated cookie dough wrapped tightly in plastic wrap for up to two months. For the baked cookies, freeze them plain without icing in a single layer on a baking sheet, then transfer to a freezer-safe container. When ready to enjoy, thaw completely before decorating.
Reheating
These cookies are best enjoyed at room temperature. If you prefer a freshly-baked warmth, gently warm them in a low oven (about 300°F or 150°C) for a few minutes, but avoid heating decorated cookies to protect the royal icing design.
FAQs
Can I use almond extract instead of vanilla extract in this Easter Sugar Cookies with Royal Icing Recipe?
Absolutely! Almond extract adds a lovely nutty flavor that pairs wonderfully with vanilla, but it’s optional. You can adjust or leave it out depending on your preference.
How do I get my royal icing to the right consistency for decorating?
Start by beating until stiff peaks form. If the icing is too thick, add a few drops of water to thin it out for flooding. If it’s too runny, add more powdered sugar to thicken it. Practice on a small plate to test the flow before decorating your cookies.
Can I make this recipe vegan or dairy-free?
This classic Easter Sugar Cookies with Royal Icing Recipe calls for butter and egg, but you can substitute vegan butter and an egg replacer for a dairy-free or vegan version. The royal icing would also require egg-free meringue powder to keep it vegan-friendly.
How long does the royal icing take to dry completely?
Royal icing typically takes several hours to dry, but for best results, let your decorated cookies dry overnight to ensure the icing hardens nicely and doesn’t smudge during storage or transport.
Can I personalize the cookie shapes beyond traditional Easter figures?
Definitely! While Easter shapes are festive, feel free to use any cookie cutters that suit your occasion or whimsy. Hearts, stars, or letters can add a personal touch to your sugar cookie experience.
Final Thoughts
There’s something truly special about making and sharing your own Easter Sugar Cookies with Royal Icing Recipe. The joy of rolling dough, cutting out festive shapes, and decorating with colorful, glossy icing is a wonderful way to create memories with loved ones. These cookies bring a delicious sweetness and a splash of happiness to any spring gathering, so don’t hesitate to give this recipe a try and fill your Easter celebrations with smiles and sugary fun.
Print
Easter Sugar Cookies with Royal Icing Recipe
- Prep Time: 25 minutes (plus 1 hour chill time)
- Cook Time: 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Easter Sugar Cookies with Royal Icing are perfect for celebrating spring and holidays. Soft, buttery sugar cookies cut into festive shapes and decorated with smooth, colorful royal icing make a delightful treat for all ages. The dough is simple to prepare and chilled for perfect rolling, while the royal icing dries hard for beautiful decoration and stacking.
Ingredients
Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
Royal Icing:
- 3 cups powdered sugar
- 2 tablespoons meringue powder
- 5–6 tablespoons water (adjust for desired consistency)
- Food coloring, as needed
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using a mixer until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Flavorings and Egg: Beat in the large egg, vanilla extract, and almond extract until the mixture is fully incorporated and smooth.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing slowly until the dough comes together and is well formed.
- Chill Dough: Divide the dough in half, flatten each into a disc, wrap both discs in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up for easier rolling.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and Cut Dough: On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness. Use Easter-themed cookie cutters to cut out shapes and place them spaced apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes or until the edges just begin to turn golden. Avoid overbaking to keep the cookies soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
- Prepare Royal Icing: In a clean bowl, beat powdered sugar, meringue powder, and 5 to 6 tablespoons of water together until stiff peaks form, roughly 5 to 7 minutes. Adjust the consistency by adding more water for flooding or more powdered sugar for thicker icing.
- Color Icing and Decorate: Divide the royal icing into separate bowls and tint with desired food coloring. Use piping and flooding techniques to decorate fully cooled cookies.
- Dry Icing: Allow the decorated cookies to dry completely, preferably overnight, before storing or stacking.
Notes
- Royal icing can be stored in an airtight container in the refrigerator for up to 1 week.
- Undecorated cookies freeze well for up to 2 months; thaw before decorating.
- Allow icing to dry overnight for best results, especially if stacking cookies.
- Almond extract is optional but adds a lovely subtle flavor to the cookies.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
