Easter Iced Sugar Cookies
For a special Easter dessert, try Easter Iced Sugar Cookies. The little ones can stay busy decorating these or you can just “wow” them with a basket filled with these treasures!
This recipe begins with the Perfect Iced Sugar Cookie recipe. This is an easy dough to make and rolls out beautifully. I roll the dough between two sheets of parchment so that no additional flour is needed and cleanup is a breeze!
The cookie dough has a nice flavor with the addition of almond extract.
I like to roll these fairly thick, about 3/8-inch thick, so that the cookie is substantial and stays soft.
Use Easter cookie cutters to make these beautiful designs. I used these ones to create bunnies, carrots, eggs, butterflies and flowers!
When you ice the cookies, add sprinkles if you are using them while the icing is soft. If you want to add additional colors of icing detailing, wait until the icing base is firm. Sometimes this can take 24 hours. It’s okay to leave the cookies on a wire rack while firming up. They won’t get stale while you are waiting for the icing to harden (keep an eye on them…they tend to disappear).
These cookies can also be frozen. Either freeze them before you frost them (you can stack them in a plastic container) or frost them, wait for the icing to harden, and stack them with parchment paper between layers.
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Easter Iced Sugar Cookies
Makes: 40-50 cookies
Prep Time: 25 minutes
Bake Time: 10 minutes
Total Time: 35 minutes
Ingredients
- 1 recipe Perfect Iced Sugar Cookies
- 1 recipe Royal Icing
- Gel food coloring
- Sprinkles, Non-pariels for decorating
Instructions
Make the cookie dough and roll it out as per the Perfect Iced Sugar Cookies recipe.
Cut out cookies using Easter shapes. Bake per the recipe instructions. Once cooled, make the royal icing.
The royal icing is very thick, so you will want to add water, about 1 tablespoon at a time, to get the consistency for outlining and flooding the cookies. Please see the Royal Icing Tutorial for more information.
Using a plastic pastry bag fitted with a small round tip (I prefer a #3 tip), outline the cookie with royal icing. Then, continue to outline, moving closer and closer to the center of the cookie, until it is completely filled. Tap the cookie on the counter top to allow the icing to fill in any missed spots. You can also nudge the icing into place with the tip of the pastry bag.
At this point, set aside, on a wire rack to harden.
If you want to add sprinkles or non-pareils, do that now while the icing is soft.
If you want to add more detailing, let the cookies sit until the icing is firm. This could even be overnight. The cookies can be moved to a plastic or glass container, but do not stack them until they are completely firm. I actually let them sit on the counter uncovered overnight. For some reason, they never get stale! You can also freeze the cookies and they’re great!
Use another pastry bag fitted with a smaller tip (#1 or #2) to detail the cookies.
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