Happy Easter, everyone! David and I are headed to a family gathering, where I was asked to bring a dessert. I ended making two desserts, because I’m ridiculous: Easter Sugar Cookies with Royal Icing and Carrot Cake Cupcakes with Cream Cheese Frosting. You’ll here more about the cupcakes someday soon, I promise. In the meantime, here’s the details on the cookies.
Sugar Cookies with Royal Icing
Adapted from marthastewart.com
* 4 cups all-purpose flour, plus more for surface
* 1 teaspoon baking powder
* 1/2 teaspoon coarse salt
* 2 sticks unsalted butter, room temperature
* 2 cups granulated sugar
* 2 large eggs
* 2 teaspoons pure vanilla extract
* Royal Icing
* Sanding sugar, for sprinkling (optional)
1. Whisk together flour, baking powder, and salt.
2. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low; add flour mixture, and beat until combined. Add vanilla. Wrap dough in plastic, and refrigerate for 1 hour.
3. Preheat oven to 325 degrees. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out egg shapes with a 2 1/2-inch oval cutter. Transfer cookies to parchment-lined baking sheets, spacing about 1 inch apart. Refrigerate until firm, about 30 minutes. Bake until edges are golden, 8 to 10 minutes (Mine took 11 minutes, baking the cookies one tray at a time. It took 13 minutes with two trays in the oven). Let cool. Using a pastry bag fitted with a 1/8-inch tip and filled with royal icing, decorate as desired. If you want, sprinkle with sanding sugar while icing is wet. If adding dots or stripes, let base layer dry first.
- 1 pound confectioners’ sugar
- 1/4 cup meringue powder
- 1/2 cup water, plus more if needed
- Gel-paste food coloring in colors such as violet, lemon yellow, soft pink, or leaf green for tinting
- Combine sugar, meringue powder, and water in the bowl of a mixer. Beat on medium speed until smooth, about 4 minutes. (If icing is too thick, add more water, 1 teaspoon at a time.)
- Divide icing into batches, and mix in a different shade of food coloring to each to tint.
Note: I like the way these turned out: super cute! The cookies themselves don’t have a ton of flavor, which makes them pair perfectly with the super-sweet royal icing. They turned out kind of crunchy, which makes sense, so they’re great for dunking. I got the best results for decorating with the squeeze bottles I use for cake pops. I just need a few more so I can work with more colors at one time!
Also, a HUGE thanks to Leah for helping me out with all the decorating. She’s awesome!