Description
This Easter Sugar Cookies recipe offers a delightful and festive treat perfect for celebrating the holiday. Featuring soft, buttery sugar cookies decorated with smooth royal icing, these cookies are fun to make and decorate for family gatherings or parties. The dough is easy to prepare, chill, and cut into various shapes, while the royal icing adds vibrant color and intricate detail to your creations.
Ingredients
Scale
For the Sugar Cookies:
- 280 g plain, all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 170 g unsalted butter, softened
- 150 g caster or granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Icing:
- 500 g royal icing sugar, sifted
- 9 to 10 tablespoons room temperature water
Instructions
- Mix dry ingredients: In a medium bowl, combine flour, baking powder, and salt. Set aside for later use.
- Cream butter and sugar: Using an electric mixer, beat softened butter on medium-high speed for about 2 minutes until pale and fluffy. Add sugar and continue creaming for another 2 minutes. Incorporate the egg and vanilla extract and beat on high until fully combined, scraping the bowl as needed.
- Combine flour mixture: Gradually add the flour mixture into the butter mixture on low speed until combined, forming the cookie dough.
- Prepare dough for chilling: Divide dough into two equal parts. On a floured surface or silicone mat lined with baking paper, place one dough half, cover with another sheet of baking paper, and roll to approximately 5mm thickness. Repeat with the other half. Cover and chill in the fridge for at least 1-2 hours or overnight for best results.
- Preheat oven and cut shapes: Preheat oven to 180°C (160°C fan). Line baking trays with baking paper. Remove one chilled dough piece and use cookie cutters to cut shapes. Re-roll scraps as needed. Repeat with second dough piece.
- Bake cookies: Place cookies on baking trays and bake on the middle rack for about 10 minutes, rotating trays halfway through baking. Cookies are done when edges are lightly browned. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare royal icing: In a stand mixer bowl or with a hand mixer, whisk royal icing sugar and water together for about 2 minutes until smooth and drizzly. The icing should drizzle smoothly and self-level within 10-12 seconds when the whisk is lifted.
- Adjust icing consistency: If too thick, add water one teaspoon at a time. If too thin, add more sifted icing sugar until reaching the right consistency.
- Color the icing: Divide icing into separate bowls. Add gel food coloring drops and mix well using separate toothpicks or skewers for each color.
- Decorate cookies: Transfer icing to piping bags with snipped tips. Pipe border lines on cookies and let dry briefly. Flood the interior with icing working from edges to center. Use a toothpick to fill gaps and tap cookies gently to even out icing. Allow complete drying before adding additional layers or details.
Notes
- Store plain or decorated cookies in an airtight container at room temperature for up to 7 days.
- Freeze plain or iced cookies layered with baking paper up to 3 months.
- Cookie dough can be frozen in two disk-shaped portions wrapped in clingfilm for up to 3 months; thaw in fridge and bring to room temperature before rolling and baking.
- Royal icing can be made 2-3 days ahead, stored sealed in the fridge, then brought to room temperature and whisked before use.
- Freeze royal icing in a zip-lock bag with excess air removed for up to 3 months; thaw at room temperature or in fridge before use.
- Alternatives to royal icing sugar could include powdered sugar mixed with meringue powder or pasteurized egg whites for similar consistency.
Keywords: Easter sugar cookies, royal icing cookies, decorated sugar cookies, holiday cookies, festive cookies, sugar cookie recipe, royal icing recipe