Easter Sugar Cookies: the recipe for simple and delicious decorated cookies
Easter sugar cookies are delicious, festive cut-out sugar cookies decorated with colored royal icing. Super easy to make, this is a sweet, eye-catching Easter recipe that's perfect to get you in a good mood on festive mornings.
Easter sugar cookies are golden brown and slightly crispy on the outside, yet soft on the inside. You can make the dough, roll it out and cut it out with festive cookies cutters which represent the most classic Easter symbols such as eggs, bunnies and bells. Decorate your Easter sugar cookies with colored royal icing, chocolate chips or sugar sprinkles.
Make Easter sugar cookies together with your children, they will have fun putting their hands in the dough and choosing favorite colors and shapes including lambs, birds and flowers. Enjoy these Easter sugar cookies together for breakfast or as a snack, soaked in a cup of hot milk or tea. With our doses you will get about 20 cookies you can also give as a gift to family and friends.
Tips
It is best to make these cookies in advance. The preparation and baking of the dough is quick, but you need to take a little extra time when decorating the cookies with royal icing. Cookies must be completely cooled before decorating. Another reason why it's better to plan ahead, is that each decorative layer must dry completely before moving on to the next – it takes about a half hour.
If you don't have granulated sugar, you can use caster sugar.
For a gluten-free option, use a gluten-free flour.
For vegan Easter sugar cookies, try replacing eggs and butter with a vegan option.
If the dough is sticky, you can add a little bit more flour.
For the best results, use a n. 5 round tip when using the sac-à-poche and a n. 1 round tip when decorating the Easter sugar cookies with festive patterns.
How to store the Easter Sugar Cookies
You can store the Easter sugar cookies at room temperature for 3-4 days, closed in a tin box or in an airtight container.
Can you freeze Easter Sugar Cookies?
You can also freeze the dough for up to 3 months, flattened and wrapped with clingfilm. Thaw it overnight in the fridge.
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How to make Easter Sugar Cookies
Collect the all-purpose flour in a large bowl, add the cold butter into cubes. Start kneading with your fingertips, until you get a lot of crumbs.
Collect the all-purpose flour in a large bowl, add the cold butter into cubes. Start kneading with your fingertips, until you get a lot of crumbs.
Add the granulated sugar, eggs, fine salt, baking powder and vanilla extract, then knead quickly until firm and homogeneous.
Add the granulated sugar, eggs, fine salt, baking powder and vanilla extract, then knead quickly until firm and homogeneous.
Form a ball, wrap it in cling film and let it rest in the refrigerator for about 30 minutes.
Form a ball, wrap it in cling film and let it rest in the refrigerator for about 30 minutes.
After the resting time has elapsed, roll out the dough with a rolling pin to make a sheet about 5 millimeters thick.
After the resting time has elapsed, roll out the dough with a rolling pin to make a sheet about 5 millimeters thick.
Using the special Easter cookie cutters, cut out the cookies.
Using the special Easter cookie cutters, cut out the cookies.
Transfer the Easter sugar cookies on a baking tray, lined with a sheet of parchment paper. Bake at 180°C/350°F for about 15 minutes. If the molds were smaller, it will take a few minutes less. Then remove the Easter biscuits from the oven and let them cool completely.
Transfer the Easter sugar cookies on a baking tray, lined with a sheet of parchment paper. Bake at 180°C/350°F for about 15 minutes. If the molds were smaller, it will take a few minutes less. Then remove the Easter biscuits from the oven and let them cool completely.
Meanwhile, make the colored royal icing. Mix the powdered sugar with the water, which you will add a few drops at a time, and mix until you get a fluid, smooth and full-bodied texture.
Meanwhile, make the colored royal icing. Mix the powdered sugar with the water, which you will add a few drops at a time, and mix until you get a fluid, smooth and full-bodied texture.
Divide the royal icing into three bowls and add a different color to each.
Divide the royal icing into three bowls and add a different color to each.
Collect the royal icing in a sac-à-poche and decorate your Easter sugar as desired. Remember to let each layer dry before decorating another one.
Collect the royal icing in a sac-à-poche and decorate your Easter sugar as desired. Remember to let each layer dry before decorating another one.
Transfer the Easter sugar cookies to a wire rack, let them dry perfectly and finally serve. Enjoy!
Transfer the Easter sugar cookies to a wire rack, let them dry perfectly and finally serve. Enjoy!
