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Easter Sugar Cookies with Royal Icing Recipe

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★★★★★

4.9 from 141 reviews

These Easter Sugar Cookies are a delightful treat perfect for the holiday season. Made with a classic sugar cookie dough that is soft and buttery, then decorated with smooth royal icing in vibrant colors. The cookies are rolled thin, cut into festive shapes, and baked to a light golden perfection. The royal icing adds a beautiful, glossy finish and can be customized with various colors to suit your style. Ideal for sharing or gifting, these cookies are simple to make and fun to decorate.

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 Royal Icing:

  • 500 g royal icing sugar, sifted
  • 9–10 tablespoons room temperature water

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, mix together the flour, baking powder, and salt. Set aside for later use.
  2. Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened butter on medium-high speed until pale and fluffy, about 2 minutes. Add sugar and continue to cream for about 2 more minutes until well combined and creamy.
  3. Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat on high speed until fully incorporated, scraping down the sides and bottom of the bowl as needed to ensure even mixing.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture into the wet mixture, mixing on low speed until just combined, avoiding overmixing the dough.
  5. Chill Dough: Divide the dough into two equal parts. Lightly dust a baking sheet or silicone mat with flour and place one dough half on it. Cover with another sheet of baking paper and roll out to about 5mm thickness. Repeat layering if stacking. Transfer the rolled dough to the fridge to chill for at least 1-2 hours, ideally overnight, to firm up the dough.
  6. Preheat Oven and Prepare Baking Trays: Preheat the oven to 180°C (160°C fan). Line baking trays with baking paper.
  7. Cut Out Cookies: Remove one rolled dough piece from the fridge. Using your favorite cookie cutters, cut out shapes. Re-roll scraps and continue until dough is used. Repeat with second dough piece.
  8. Bake Cookies: Transfer cut cookies to the prepared trays and bake on the middle shelf for about 10 minutes, rotating halfway through. Cookies are done when edges are lightly browned. Let cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make Royal Icing: In a mixer bowl fitted with whisk attachment, combine royal icing sugar and 9-10 tablespoons of water. Beat for about 2 minutes until well combined. The icing should drizzle down from the whisk and smooth out within 10-12 seconds, indicating perfect consistency.
  10. Adjust Icing Consistency: If icing is too thick, add water one teaspoon at a time until desired flow is reached. If too thin, add sifted royal icing sugar in small amounts.
  11. Color Icing: Divide icing into separate bowls and add gel food coloring drops. Mix with toothpicks or skewers to achieve desired colors. Transfer icing to piping bags and snip the tips for decorating.
  12. Decorate Cookies: Outline cookies with a border line of icing and let dry for a few minutes. Then flood the cookies by filling in the inside with icing, working in a top-to-bottom or edge-to-center motion. Use a toothpick to fill gaps and tap gently to spread icing evenly. Let icing dry completely before adding additional layers or details.

Notes

  • Plain or decorated cookies can be stored in an airtight container at room temperature for up to 7 days.
  • Cookies can be frozen (plain or decorated) for up to 3 months; layer decorated cookies between baking paper in a freezer-safe container.
  • Cookie dough can be frozen for up to 3 months. Divide dough into disks, wrap in clingfilm, freeze, thaw in fridge, then bring to room temperature before rolling and baking.
  • Royal icing can be made 2-3 days ahead and stored in a sealed container in the fridge. Bring to room temperature and whisk before use.
  • Royal icing can be frozen for up to 3 months when stored in a zip-lock bag with air squeezed out; thaw at room temperature or in fridge.
  • Ensure the dough is well chilled before rolling for best shape retention during baking.

Keywords: Easter sugar cookies, royal icing cookies, holiday cookies, decorated sugar cookies, festive cookie recipe

Find it online: https://mjrecipe.com/easter-sugar-cookies-with-royal-icing-recipe/