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Easter Sugar Cookies + FREE EASTER TAGS - thesupermomsclub.com

Easter Sugar Cookies Recipe

The Supermoms Club - Taryn
These are the best Easter sugar cookies ever! They bake perfectly every time, with very little spread, and the recipe is so easy you could memorize it by heart.
Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Course Snack
Cuisine American

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

Keyword Easter sugar cookies recipe