Discover the best recipe and decorating tips for making perfect Easter sugar cookies with royal icing, from baking to icing techniques.
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I love baking festive sugar cookies for Easter! There’s something so fun about creating buttery, soft cookies decorated with royal icing. Whether I’m making them for an Easter brunch, a family gathering, or just a fun baking day with my kids, this Easter sugar cookie recipe never fails to impress.
When I first started making Easter-themed sugar cookies, I was just experimenting. I wanted something cute and colorful while also improving my royal icing decorating skills. Over time, I figured out exactly how to roll, cut, and decorate sugar cookies like a pro—turning my kitchen into a mini bakery each Easter season.
One of my best baking hacks? Breaking up the process into steps makes everything easier! I usually prepare the sugar cookie dough one day, bake the cookies the next, and decorate them later. This helps the cookies keep their shape, gives the icing time to set properly, and prevents me from getting overwhelmed. Plus, these cookies freeze beautifully at any stage, so I always have extras ready to go!
Decorating cookies has become one of my favorite ways to relax, especially when my kids join in. It’s a messy, fun, and creative activity. And let’s be real—some of my cookies turn out like masterpieces, while others look like abstract art! Either way, they taste incredible. If you’re looking to up your cookie game, check out my Cookie Dough Storage Guide for tips on prepping dough in advance.
Want to try something different? My Easter Lemon Cookies bring a bright, citrusy twist to the Easter table, and if you love traditional holiday treats, my Italian Easter Bread is a must-bake—it’s been a family favorite for years.
For detailed decorating tips, check out my guide on How to Perfectly Flood Sugar Cookies with Royal Icing and make your cookies look just as good as they taste!
Tools & Ingredients for Easter Sugar Cookies
Essential Baking Tools & Their Role
To make these cookies effortlessly, I rely on the following tools:
- Stand Mixer – Speeds up the process of creaming butter and sugar, ensuring the dough is smooth and well-mixed without overworking it.
- Measuring Cups & Spoons – Provides precise measurements for ingredients, preventing dry or overly sticky dough.
- Rolling Pin – Helps roll out the dough evenly, ensuring all cookies bake uniformly.
- Easter Cookie Cutters – Makes shaping cookies into fun and festive Easter designs quick and easy.
- Baking Sheets & Silicone Baking Mats – Prevents cookies from sticking, promotes even heat distribution, and ensures a golden finish.
- Cooling Rack – Allows cookies to cool properly, preventing sogginess and helping them set before decorating.
- Piping Bags – Essential for decorating with royal icing, making intricate details and smooth designs possible.
- Food Coloring – Adds vibrant colors to royal icing without altering the icing consistency.
Ingredients for the Cookies
- 1 cup unsalted butter, softened – Swap with coconut oil or Greek yogurt for a lighter option.
- 2/3 cup sugar – Use coconut sugar, maple syrup, or honey for a natural sweetener.
- 1 egg – Replace with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a plant-based alternative.
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 1/2 cups all-purpose flour, sifted – Try whole wheat flour or a mix of almond and oat flour for a fiber boost.
Ingredients for Royal Icing
- 1 lb confectioners’ sugar – Use powdered coconut sugar for a less refined option.
- 3 tbsp meringue powder – Substitute with aquafaba (chickpea brine) as an egg-free alternative.
- 6 tbsp warm water
- 1 tsp vanilla extract (optional)
- Food coloring gels in pastel Easter shades – Opt for natural food-based colorings like beet or turmeric powder.
For more details on the best baking tools, check out my Baking Tools for Perfect Cookies!
Instructions
Making Easter Sugar Cookies
- Measure and prepare all ingredients.
- In a mixing bowl, whisk together flour and salt.
- In a stand mixer, beat butter and sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- Gradually add dry ingredients into the stand mixer, mixing between additions.
- Knead dough slightly, then divide and wrap in plastic wrap.
- Chill dough for 3 hours before rolling it out.
- Preheat oven to 350°F and roll dough to ¼ inch thickness using a rolling pin.
- Cut out shapes using Easter cookie cutters and place on a lined baking sheet.
- Chill cut-outs for 5-10 minutes before baking.
- Bake for 8-10 minutes until edges are lightly golden.
- Let cookies cool completely on a cooling rack before decorating.
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Making Royal Icing
- In a bowl, mix confectioners’ sugar and meringue powder.
- Add water gradually, mixing until smooth and glossy.
- Divide icing into bowls and tint with food coloring.
- Adjust consistency: thicker for borders, thinner for filling.
- Transfer each icing color into piping bags.
Decorating Sugar Cookies
- Cut piping bag tips and test flow before decorating.
- Outline cookies with thicker icing and let set.
- Fill outlined areas with thinner icing.
- Use a needle tool to pop air bubbles and smooth icing.
- Let cookies dry in a cool place for 24-48 hours before packaging or storing.
Why You’ll Love This Easter Sugar Cookie Recipe
- Perfectly Shaped Cookies – The dough rolls out smoothly and holds its shape beautifully, so no blob-shaped bunnies!
- Easy-to-Make Dough – No fancy chef skills required—just mix, chill, and bake.
- Ideal for Decorating – A smooth, sturdy surface for icing and decorations, even if your piping skills are questionable.
- Great for Gifting – These Easter cookies make adorable homemade treats. Who wouldn’t want a cute, edible bunny?
- Customizable – Choose your favorite Easter cookie cutters, icing colors, and sprinkles to personalize each cookie—because edible art is the best kind of art!
For more festive treats, try my Easter Bunny Cupcakes or Italian Easter Bread!
Best Ways to Store Cut-Out Cookies with Royal Icing
Best Storage Methods
Keep sugar cookies fresh with these simple storage tips:
Room Temperature
- Use an airtight container with parchment paper between layers.
- Store in a cool, dry place, away from sunlight for up to 1 week.
- Prevent spreading with tips from How to Bake Perfect Holiday Cookies.
Refrigerator
- Seal in a container with parchment paper.
- Let icing fully dry before stacking; store for up to 2 weeks.
- Bring to room temperature for 30 minutes before serving.
Freezing
- Undecorated Cookies: Wrap and freeze for up to 3 months.
- Decorated Cookies: Ensure icing is dry, freeze in a single layer, then store with parchment paper.
- Thaw at room temperature for 1 hour before handling.
Royal Icing Storage
- Store in an airtight container at room temperature for 2 weeks or freeze for 3 months.
- Stir well before reuse. Decorating ideas: Gingerbread Cookies with Royal Icing.
Extra Freshness Tips
- Avoid humidity and strong odors like onions or garlic.
- Refresh softened undecorated cookies in a 300°F oven for 3-5 minutes.
- For gifting, wrap in cellophane bags and use decorative tins.
- Affordable packaging ideas: The Best Affordable Way to Package Homemade Cookies.
Follow these tips to keep your cookies fresh and looking beautiful for weeks!
Other Easter Recipes
Final Thoughts: The Best Easter Sugar Cookie Recipe
Making and decorating Easter sugar cookies with royal icing has become one of my favorite holiday baking traditions. It’s fun, relaxing, and a great way to enjoy time with family. Plus, nothing beats the joy of seeing beautifully decorated Easter cookies come to life—except maybe eating them all before anyone else gets a chance.
Looking to improve your cookie baking skills? Explore more of my baking guides and recipes:
- How to Perfectly Flood Sugar Cookies with Royal Icing
- Cookie Dough Storage Guide
- Freezing Sugar Cookies Guide
- Easter Lemon Cookies
- Easter Bunny Cupcakes
- Italian Easter Bread
These posts will help you bake, store, and decorate cookies like a pro!
So grab your piping bags, unleash your creativity, and let’s make some Easter magic in the kitchen. Just be prepared—your first batch might disappear faster than you can say “Happy Easter!”
Happy Baking! 🎨🍪🐰
Looking for more Easter dessert ideas? Check out my other delicious Easter baking recipes for more inspiration!
Easter Sugar Cookies Recipe with Royal Icing for Perfect Designs
Equipment
Ingredients
Royal icing
- 1 lb confectioners sugar
- 3 tbsp meringue powder
- 6 tbsp warm water
- 1 tsp vanilla extract optional
- Squeeze gel color, gold, pink, green, blue, violet
Garnish
Instructions
Making Easter Sugar Cookies
- First, measure out all of the cookie ingredients.
- Then, in a medium-size mixing bowl, combine the sifted flour and salt together.
- Next, in the large bowl of a stand mixer, beat the room temperature butter and sugar together until light, pale, and smooth.You can opt for a hand mixer if you don’t have a stand mixer.
- Add the egg and vanilla extract into the butter mixture and beat again.
- Then, add the dry ingredients ⅓ at a time into the stand mixer bowl, mixing well between each addition.When the dough gets stiff, finish kneading it with wet hands.
- Lay out some plastic wrap on a flat surface. Scoop the cookie dough into two separate sections.
- Next, wrap each dough portion while flattening it with your hands. Let the wrapped dough chill in the fridge for 3 hours before rolling it out.
- After chilling, preheat the oven to 350°F. On a lightly-floured surface, use the rolling pin to flatten the chilled cookie dough out until it is ¼ inch thick.
- Then, use the Easter cookie cutters to cut the shapes out of the cookie dough. Transfer the cookie cut-outs to a cookie sheet lined with a silicone liner.
- Before baking, let the baking sheet of cookie cut-outs chill in the fridge for 5-10 minutes.This is so the cookies will keep their form and not spread out while baking.
- Bake the sugar cookies for about 8-10 minutes.
- Let the cookies cool slightly on the cookie sheet, then transfer to a tiered wire rack to let them cool completely.
Making Royal Icing
- First, in a large bowl, combine the confectioners' sugar and meringue powder.
- Then, add the water one spoon at a time, mixing between additions. Add the vanilla extract. Mix all the ingredients on low speed for about 5-7 minutes, or until the mixture is shiny.
- Separate the icing into several bowls, one bowl for each icing color you want to make. Then mix in a drop or two of the squeeze gel colors in each bowl until you get the desired colors.For each color icing you need 2 different consistencies. A thicker consistency for borders and edges, and a thinner one for flooding or filling in.When you get each colored icing to the right thicker consistency, transfer ¼ – ½ of it into a piping bag and tie it off.Use the remaining icing to make a thinner consistency by adding a little more water into the mixture.
- Once the icing consistencies are ready, transfer each one into a separate piping bag and tie them off.
Decorating Sugar Cookies
- First, cut the tips of the icing bags to use them for decorating.For piping bags with the thicker icing, cut off a very thin tip of the bag, about ⅛ of an inch. For the bags with thinner icing, cut 1/16 of an inch. If this opening is too small you can always cut a little more off of the bag.I like to do a little test squeeze to make sure the icing comes out the way I want it to before cutting any more from the piping bag, just to make sure.
- Then, start decorating the sugar cookies by outlining the cookie shapes with the thicker icing.
- Next, use the thinner icings to fill in the outlines.Use the needle modeling tool to pop any icing air bubbles, to spread the icing, and to help shape the details.
- After decorating the sugar cookies, use a craft heat gun to blow on them for just a few seconds, about 10 inches away from the cookies, to create a thin crust on the icing.This step is so that the flooded icing does not cave in on itself.
- Finally, I like to add Easter sprinkles and finish my sugar cookies by letting them air dry in a cool place for 2 days before they’re ready for packaging and storing.
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