Easter Sugar Cookies Decorated (Printable Version)

Buttery sugar cookies adorned with colorful pastel royal icing for a bright springtime treat.

# What You'll Need:

→ Sugar Cookies

01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.25 teaspoon salt
04 - 0.75 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1 tablespoon milk

→ Royal Icing

09 - 3 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 5 to 6 tablespoons warm water
12 - Gel food coloring in pastel shades

# How-To Steps:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg and vanilla extract to the butter mixture, mixing until well combined.
04 - Gradually add the dry ingredients, mixing on low speed. Add milk and mix until dough just comes together.
05 - Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to 0.25 inch thickness. Cut into Easter shapes such as eggs, bunnies, and chicks.
08 - Place cookies on prepared sheets, spacing 1 inch apart.
09 - Bake 8 to 10 minutes, until edges are just turning golden. Cool on sheet 5 minutes, then transfer to wire racks to cool completely.
10 - In a large bowl, combine powdered sugar and meringue powder. Add warm water, beating on low speed until smooth, then on high speed for 3 to 4 minutes until stiff peaks form.
11 - Divide icing among bowls and tint each with a different pastel gel food color.
12 - Transfer icing to piping bags. Decorate cooled cookies as desired. Allow icing to set completely before serving or storing.

# Tips for Success:

01 -
  • The dough is forgiving enough that even wobbly cookie shapes bake up tender and delicious.
  • Royal icing creates that satisfying snap when you bite through the decorated surface, then melts on your tongue.
  • Pastel colors photograph beautifully, which means these cookies become as much about sharing as eating.
  • You can make the dough days ahead, so decorating becomes the fun part without the stress.
02 -
  • Over-beating the icing creates tiny air bubbles that make it look grainy instead of smooth, so mix just until you reach stiff peaks, then stop.
  • If your icing is too thick to pipe, add water one teaspoon at a time, but too-thin icing won't hold its shape, so patience is key.
03 -
  • Let your butter soften on the counter for 15–20 minutes rather than microwaving it, so it stays cool enough to create that fluffy creamed base.
  • Keep your icing covered with a damp paper towel while you work so it doesn't crust over and become impossible to pipe.
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