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Delicious decorated Easter cookies showcasing vibrant colors and festive designs.

Easter Sugar Cookies with Royal Icing

Bright, buttery sugar cookies that hold their shape and are beautifully decorated with royal icing, perfect for Easter baking.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 3 cups all-purpose flour Use reliable unbleached flour for consistent results.
  • 1 cup granulated sugar Regular sugar aerates during creaming.
  • 16 tablespoons unsalted butter, softened Choose high-quality butter for the best flavor.
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract Omit for allergy; replace with lemon zest.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Royal Icing Ingredients
  • 4 cups confectioners’ sugar Use powdered sugar for a smooth icing.
  • 1/4 cup meringue powder Provides stability without raw egg whites.
  • 1/2 cup warm water
  • 1 teaspoon pure vanilla extract
  • to taste as needed food coloring Use gel coloring for bright hues.

Method
 

Preparation
  1. Bring butter to room temperature. Preheat oven to 375°F (190°C) and line baking sheets.
  2. In a bowl, whisk together flour, baking powder, and salt until evenly mixed.
Mixing
  1. Cream softened butter and sugar until pale and fluffy, about 3–5 minutes.
  2. Add eggs one at a time, mixing after each. Then add extracts and mix until combined.
Dough Formation
  1. Gradually combine dry mix with wet. Avoid overmixing; form a soft ball.
  2. Divide the dough into two disks, wrap tightly, and chill for 30 minutes to 2 hours.
Baking
  1. Roll out one disk to 1/4-inch thickness and cut shapes with cookie cutters.
  2. Bake for 8–10 minutes until edges are lightly golden. Cool on a wire rack.
Royal Icing
  1. Sift confectioners’ sugar into a bowl and mix with meringue powder and warm water.
  2. Beat until stiff glossy peaks form, then thin as needed for outlining and flooding.
  3. Decorate cookies with icing and allow to dry at least 4–6 hours before serving.

Notes

Store decorated cookies in an airtight container. Best enjoyed within 5 days.