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Easy Easter Sugar Cookies Recipe with Shiny Pastel Royal Icing for Perfect Holiday Treats

Easy Easter Sugar Cookies - featured image
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Soft, buttery sugar cookies topped with glossy pastel royal icing, perfect for Easter celebrations and festive gatherings. This easy recipe yields tender cookies that hold their shape and decorate beautifully.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups (375g) powdered sugar, sifted
  • 2 large egg whites or 4 tablespoons meringue powder + 5 tablespoons water
  • 1 teaspoon lemon juice
  • Gel food coloring in pastel shades
  • Optional: ½ teaspoon vanilla or almond extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, cream 1 cup (227g) softened unsalted butter with 1 ¼ cups (250g) granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
  4. Add 1 large egg and 1 teaspoon pure vanilla extract to the butter mixture, mixing until combined.
  5. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Avoid overmixing.
  6. Divide the dough in half, wrap each in plastic wrap, and chill for at least 1 hour.
  7. Roll out one dough portion on a lightly floured surface to about ¼ inch (6mm) thickness. Use Easter-themed cookie cutters to cut shapes and transfer to prepared baking sheets.
  8. Bake for 8-10 minutes until edges just start to turn golden. Let cool completely on wire racks before decorating.
  9. While cookies cool, prepare royal icing: beat 3 cups (375g) sifted powdered sugar with 2 large egg whites (or meringue powder mix) and 1 teaspoon lemon juice until stiff peaks form, about 7-10 minutes on medium-high speed.
  10. Divide icing into small bowls and tint with gel food coloring to desired pastel shades. Adjust consistency with a few drops of water if needed.
  11. Transfer icing to piping bags and decorate cooled cookies. Start with outlines, then flood the center. Let each layer dry 15-20 minutes before adding details.
  12. Allow decorated cookies to dry completely at room temperature for several hours or overnight before stacking or storing.

Notes

Use fresh egg whites or pasteurized meringue powder for safe royal icing. Chill dough for easier rolling and better shape retention. Add lemon zest to dough for a fresh twist. Keep tools clean and dry to prevent icing from seizing. Store cookies in airtight container up to 5 days or freeze undecorated cookies up to 3 months.

Nutrition

Keywords: Easter sugar cookies, royal icing, pastel cookies, holiday treats, easy sugar cookies, cookie decorating, festive cookies

Find it online: https://yumbelle.com/easy-easter-sugar-cookies-recipe-with-shiny-pastel-royal-icing-for-perfect-holiday-treats/