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Easter Sugar Cookies

Adorable and delicious Easter sugar cookies.
Course: Dessert
Servings: 2 dozen cookies

Ingredients

Cookie Ingredients

  • 1 package Pillsbury refrigerated sugar cookie dough
  • ¼ cup All purpose flour

Royal Icing Ingredients

  • 4 cups Powdered sugar
  • 3 tablespoon Meringue powder
  • 8-12 tablespoon Room temperature water
  • Gel food coloring

Instructions

Cookie Directions

  • Combine dough and flour. 
  • Roll to ¼” thickness.
  • Cut out ½” x 3” rectangles.
  • Bake at 350 for 8 minutes or until the edges start to brown.

Royal Icing Directions

  • In a stand mixer combine sugar and meringue powder.
  • Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low.
  • Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted.
  • Once prepared - if the icing is too hard, add more water.  Too runny, add more icing sugar.
  • Separate the icing into small mixing bowls and add desired food coloring.
  • Mix well. Scoop the icing into piping bags or icing bottles.

Decorating Directions

  • Line around the edge of the design with icing and fill the middle.
  • Use a toothpick to poke bubbles or direct icing into holes.
  •  Allow each design area to dry before moving on.
  • The icing should completely dry, at room temperature for at least four hours,  before adding piping details to the top.

Design Tips

  • Polka Dots: before the flooded area dries, add dots of different colored icing.
  • Hearts: before the flooded area dries, add dots of different colored icing, drag a toothpick through each dot, creating a heart.
  • Zig zag design: before the flooded area dries, add stripes of different colored icing and then drag a toothpick through the stripes.
  • Sprinkles: before the flooded area dries, add sprinkles.
  • Candy: glue to the cookie with a drop of icing.
  • Edible marker: before using on the icing, allow the icing to completely harden for at least four hours