These are the best sugar cookies ever! They bake perfectly every time, with very little spread, and the recipe is so easy you could memorize it by heart. These Easter Sugar Cookies are perfect for a little creative fun, as they’re decorated with royal icing, and include a kids painting kit with FREE printable paint pot labels. I’ve also included some FREE printable Easter tags, for all 6 of my 2022 Easter Treat Ideas, so be sure to grab those below, and check out the other ideas as well!
Click Below To Watch My YouTube Video
Easter Sugar Cookies Recipe
A quick video with recipe instructions and top tips to help you through. Plus 5 other Easter Treat Ideas!
Easter Sugar Cookies Recipe
Copyright © 2022 – This original recipe is by Taryn Bloem – thesupermomsclub.com
Prep Time: 10 minutes for the dough + icing time
Bake Time: 45 minutes
Oven Temp: 150˚ Celsius or 300˚ Fahrenheit
Yield: Cookies
Ingredients (for the cookies):
200g butter (room temp)
¾ cup icing sugar
¾ cup cornflour (Mazina)
pinch salt
1 ½ cups flour
Pinch Salt
royal icing (recipe below), an edible black pen & gel food colorant for decorating
Method (for the cookies):
Place the butter and icing sugar in a mixing bowl, and beat using an electric mixer until creamed.
Add the cornflour and beat until combined.
Sift in the flour and salt, and stir using spatula. You can get your hands into the bowl too, and give it a good mix until it forms a dough.
Place the dough in the freezer for about 5 minutes to stiffen up, then flour your work surface, and roll out about half the dough, at a time, to a thickness of roughly 1cm or less.
Cut oval eggs using a cookie cutter, and pop them into the freezer for another 5 – 10 minutes before baking.
Then transfer them onto a baking sheet, prepped with baking paper, and bake in a preheated oven at 150˚ Celsius or 300˚ Fahrenheit for 45 minutes.
Allow to cool completely, and then decorate with royal icing.
Ingredients (for the royal icing):
1½ Tbsp. meringue powder (Actiwhite)
60ml warm water (plus extra if needed once mixed)
pinch cream of tartar
300g icing sugar/confectioners sugar
OPTIONAL: clear vanilla extract to taste (it must be clear, otherwise it will tint the color)
black edible marker pen
variety of gel food colorants (for the decorating kits)
Method (for the royal icing):
Place the meringue powder in a mixing bowl. Add the water and whisk for a minute until smooth.
Add the cream of tartar and whisk again for 30 seconds.
Place the icing sugar in a mixer, and add the meringue powder mixture to it. Beat for 10 minutes on a low speed until silky and smooth.
If the mixture is thick after mixing, you can add a bit of water (20ml’s) and mix it again to incorporate.
Method (for decorating):
Place the icing into a piping bag with a 5mm round tip (or into zippy bags with one end snipped), and pipe a bead of icing around the outer edge of the cookies.
Once they’ve dried slightly, switch out the tip for a 1cm round tip, and flood the middle of the cookies. Give them a shake to spread the icing evenly and use a toothpick to pop any air bubbles.
Allow them to dry completely, and then use a black edible pen to draw patterns on the eggs.
Mix up some edible paint using food colorant that’s diluted 1 part colorant to 2 parts water.
Place the cookies in cellophane bags, tie a cute ribbon around the top, and add the FREE printable tags!
DOWNLOAD
FREE EASTER TAGS HERE
Make up the decorating kits, being sure to include some small paint brushes and small plastic containers filled with the edible paint.
DOWNLOAD
FREE EASTER PAINT LABELS HERE
Easter Sugar Cookies Recipe
Equipment
- 1 1 27,5cm x 37cm baking tray
- 1 Oval Cookie Cutter
Ingredients
Ingredients (for the cookies):
- 200 grams Butter (room temp)
- ¾ cups Icing Sugar
- ¾ cup Cornflour
- pinch Salt
- 1 ½ cups Flour
Ingredients (for the royal icing)
- 1 ½ Tbsp. Meringue Powder (Actiwhite)
- 60 ml Water (warm)
- pinch Cream Of Tartar
- 300 grams Icing Sugar
Ingredients (for decorating):
- Black Edible Marker Pen
- Gel Food Colorant (various colors)
Instructions
Method (for the cookies):
- Place the butter and icing sugar in a mixing bowl, and beat using an electric mixer until creamed.
- Add the cornflour and beat until combined.
- Sift in the flour and salt, and stir using spatula. You can get your hands into the bowl too, and give it a good mix until it forms a dough.
- Place the dough in the freezer for about 5 minutes to stiffen up, then flour your work surface, and roll out about half the dough, at a time, to a thickness of roughly 1cm or less. Cut oval eggs using a cookie cutter, and pop them into the freezer for another 5 – 10 minutes before baking.
- Then transfer them onto a baking sheet, prepped with baking paper, and bake in a preheated oven at 150˚ Celsius or 300˚ Fahrenheit for 45 minutes. Allow to cool completely, and then decorate with royal icing.
Method (for the royal icing):
- Place the meringue powder in a mixing bowl. Add the water and whisk for a minute until smooth.
- Add the cream of tartar and whisk again for 30 seconds.
- Place the icing sugar in a mixer, add the meringue powder mixture to it, and beat for 10 minutes on a low speed. If the mixture is thick after mixing, you can add a bit of water (20ml's) and mix it again to incorporate.
Method (for decorating):
- Place the icing into a piping bag with a 5mm round tip (or into zippy bags with one end snipped), and pipe a bead of icing around the outer edge of the cookies.
- Once they've dried slightly, switch out the tip for a 1cm round tip, and flood the middle of the cookies. Give them a shake to spread the icing evenly and use a toothpick to pop any air bubbles.
- Allow them to dry completely, and then use a black edible pen to draw patterns on the eggs which the kids can paint with food colorant that’s diluted 1 part colorant to 2 parts water.
Video
Back to TRIED AND TESTED RECIPES
Visit My YouTube Baking Vlog Channel
Be the first to comment