Spring Easter Cookies (Print Version)

Buttery sugar cookies with colorful pastel royal icing, shaped like Easter eggs, bunnies, and flowers.

# What You Need:

→ Cookie Dough

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, room temperature
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1/4 teaspoon almond extract

→ Royal Icing

09 - 2 cups powdered sugar
10 - 1 1/2 tablespoons meringue powder
11 - 3-4 tablespoons water
12 - Pastel food coloring (pink, yellow, green, purple gel preferred)
13 - Assorted Easter-themed sprinkles

# Preparation Steps:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg, vanilla extract, and almond extract until fully incorporated.
04 - Gradually blend dry ingredients into wet mixture, mixing until just combined. Avoid overmixing.
05 - Divide dough in half, form into disks, wrap in plastic, and refrigerate for minimum 1 hour.
06 - Preheat oven to 350°F and line baking sheets with parchment paper.
07 - On floured surface, roll dough to 1/4-inch thickness and cut into Easter shapes using cookie cutters.
08 - Place cookies 1 inch apart on prepared sheets. Bake for 9-11 minutes until edges begin to lightly brown.
09 - Let cookies cool completely on wire rack before decorating.
10 - Whisk powdered sugar, meringue powder, and water until smooth and glossy. Adjust water for desired consistency.
11 - Divide icing into small bowls and tint with pastel food coloring.
12 - Apply colored icing to cooled cookies and add sprinkles. Allow icing to set completely before serving.

# Expert Advice:

01 -
  • The buttery dough bakes into tender cookies that hold their shape perfectly, so your Easter cutters actually look recognizable
  • Royal icing dries smooth and firm, meaning you can stack these beauties for gift boxes without smudging your masterpiece
02 -
  • Royal icing dries incredibly fast once exposed to air, so keep bowls covered with damp paper towels while decorating
  • If your icing is too thick for flooding, add water literally one drop at a time and test consistency between each addition
03 -
  • Rotate your baking sheets halfway through baking for even browning, especially if your oven has hot spots
  • Chill cut shapes on the baking sheet for 10 minutes before baking to help them hold their shape perfectly

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