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
Scale
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.
