Easter is one of my favorite seasons to make sugar cookies. I love all the bright colors and the variety of cute shapes you can make. A few years ago my friend, Pam, gave me box-full of vintage cookie cutters that she got from an estate sale. What a goldmine! I have sets for practically every holiday. In particular, I like the packaging and it’s simple colors and hand-drawn graphics. You know it’s old when they spell “cookie” as “C-O-O-K-Y.”
Here’s the Easter set. Aren’t they cute?
My youngest daughter’s class had a sign up sheet for their Easter party and I immediately jumped on the opportunity to make sugar cookies. As busy as my life is, I tried to do things as efficiently as possible and stick to one color icing — or, rather, no color at all.
Instead of making a small batch of icing for the nose and eyes, I used sprinkles for the details. Friends, don’t think that you can only use “holiday” sprinkles for their designated holiday. I used pink hearts from a jar of Wilton Micro Hearts Sprinkles for the bunny’s nose, Wilton White Nonpareils for the tail, and purple Wilton Jumbo Rainbow Nonpareils for the eyes.
I get asked about my royal icing recipe a lot and honestly, it’s a lot of eye-balling. I usually use 1-lb of confectioner’s sugar to 3 tbsp of Wilton Meringue Powder, I’ll add 1/3 cup of warm water then gradually add more water until it’s the desired consistency. To check the consistency, run a knife through the icing and it should flatten out within 7-10 seconds. Remember, it’s easier to add water than to subtract it. So start off with a thick consistency and add water about a tablespoon at a time.Some days may require more water if it’s a warm, dry day.
The technique is to pipe the outer shape to make a “dam.” Then fill it in with the rest of the icing. Allow the icing to dry then add the details (icing or sprinkles).
I think I just might make some more Easter and spring cookies. I know I have a lot of takers so that I don’t have to eat them all myself!
Have fun with your cookie baking this season!
- 1 lb Confectioner's Sugar
- 3 Tbsp Meringue Powder
- 1/3-3/4 cup of warm water
- 1 Tsp Vanilla Extract or Almond or "butter flavor"
In a stand mixer using your paddle attachment, stir together confectioner's sugar and meringue powder.
Add 1/3 cup of warm water and mix until it comes together.
Gradually add warm water, about 1 tbsp at a time, until it's the desired consistency.
To check for consistency, run a knife through the icing about 1 inch below the surface. The consistency is right when the icing flattens out between 7-10 seconds.
Tip: When using the icing, cover the unused portion with a damp paper towel to prevent a crust from forming or just place it in a covered container.
Gel colors work best with royal icing. The colors are more vibrant and will not water-down your icing.
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