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Easy Easter Sugar Cookies

Easter Sugar Cookies
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Bake delicious Easter Sugar Cookies effortlessly! Perfect for your celebration. Get the recipe now!

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 cups (480g) confectioners’ sugar
  • 3 tablespoons meringue powder
  • 1/2 cup warm water (or as needed)
  • 1 teaspoon pure vanilla extract
  • Food coloring

Instructions

  • Start by ensuring your unsalted butter is perfectly at room temperature – soft enough to indent with a finger, but not melted. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, typically 3-5 minutes. This creaming process incorporates air, which is crucial for a tender cookie. Next, beat in the large egg and pure vanilla extract until fully combined and smooth, scraping down the sides of the bowl as needed. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten too much, leading to tough cookies. The dough should come together into a soft, pliable ball. Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This chilling step is non-negotiable for preventing spread and ensuring your cookies hold their shapes beautifully!
  • In a large clean bowl, combine the confectioners’ sugar and meringue powder. Add the warm water and pure vanilla extract, then mix on low speed with an electric mixer until combined. Increase the speed to high and beat for 5-7 minutes until the icing is very stiff, glossy, and holds peaks, similar to soft-serve ice cream. For outlining, the icing should be a ‘medium consistency’ – when you lift some with a spoon, it should fall back into the bowl and disappear within 10-15 seconds. For flooding, you’ll need a ‘runnier consistency’ – add water a tiny bit at a time until it falls back into the bowl and disappears within 5-7 seconds. Divide the icing into separate bowls and tint with gel food coloring to achieve your desired pastel shades. Keep all unused icing covered with a damp cloth or plastic wrap to prevent it from crusting over.
  • Once your cookies are completely cool, it’s time for the fun part: decorating! Using a piping bag fitted with a small round tip (like a PME 1 or Wilton 1), outline the perimeter of each cookie shape with the medium-consistency royal icing. Let this outline dry for about 10-15 minutes to create a barrier. Then, using the runnier flood-consistency icing, fill in the outlined areas. You can use a squeeze bottle or a piping bag with a larger round tip for flooding. Use a scribe tool or a toothpick to gently spread the icing to the edges and pop any air bubbles. Allow the flood icing to dry completely (several hours or overnight) before adding any details or stacking the cookies. This ensures a smooth, professional finish. For multi-colored designs, allow each section of flood icing to dry fully before adding the next color to prevent bleeding.

Notes

Get ready to bring a burst of color and sweetness to your Easter celebrations with these utterly delightful Easter Sugar Cookies! These aren’t just any sugar cookies; they’re crisp on the edges, wonderfully soft and chewy in the center, and boast a rich, buttery vanilla flavor that practically melts in your mouth. Perfectly cut into charming springtime shapes and adorned with vibrant, smooth royal icing, they’re a treat for the eyes as much as they are for the taste buds. Each bite is a little piece of edible joy, making them the ultimate centerpiece for your Easter dessert table or a heartwarming gift for loved ones.

Find it online: https://thecozycuppa.com/easter-sugar-cookies/