Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ teaspoon salt
- 1 teaspoon baking powder
For the Royal Icing:
- 3 cups powdered sugar
- 2 large egg whites (or 4 tablespoons meringue powder + 6 tablespoons water)
- 1 teaspoon vanilla extract
- Gel food coloring (pastel shades preferred)
- Water (as needed for consistency)
For Decoration:
- Sprinkles, edible glitter, or sanding sugar
- Piping bags and decorating tips
- Toothpicks for fine detailing
Instructions
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer. Add in the egg, vanilla extract, and almond extract (if using), and beat until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
Divide the dough into two portions, flatten each into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour. This step is crucial for easier rolling and clean-cut cookies that hold their shape while baking.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use Easter-themed cookie cutters (such as eggs, bunnies, or chicks) to cut out shapes, then carefully transfer them to the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are just starting to turn golden. Be sure to keep an eye on them to prevent overbaking. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
In a mixing bowl, beat the egg whites (or meringue powder mixture) with vanilla extract until frothy. Gradually add the powdered sugar, beating on low until combined, then increase speed to medium-high and mix until the icing is thick and glossy. Adjust the consistency by adding a few drops of water at a time until you reach the desired texture.
Divide the icing into separate bowls and tint each with different gel food coloring. Transfer the icing to piping bags fitted with fine tips. Outline each cookie with a border of icing, then flood the center with a thinner consistency icing. Use a toothpick to spread it evenly and pop any air bubbles. Add sprinkles or edible decorations before the icing sets.
Allow the decorated cookies to dry at room temperature for at least 6-8 hours or overnight to ensure the icing hardens completely. Once set, they are ready to serve or package for gifting.
- Prep Time: 20 minutes
- Chill time: 1 hour
- Cook Time: 10-12 minutes
Nutrition
- Calories: 180
- Sugar: 12g
- Fat: 9g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g