There’s nothing better than these Easter egg sugar cookies for the Easter holidays! Decorated with colorful royal icing, these cute, sweet, and buttery cookies are perfect to make with the kids and spend time with your family during Spring.
Using a mixer, cream butter and sugar in a bowl. Once thoroughly mixed, add egg and vanilla essence.
In another bowl, add flour and baking powder and mix thoroughly.
Add dry ingredients to the bowl with creamed butter in 3 parts, mixing thoroughly in between. Mix the last third of dry ingredients by hand until a firm cookie dough is obtained.
Divide cookie dough into two balls. Wrap one portion with plastic wrap and refrigerate.
On a floured surface, roll out unwrapped cookie dough portion to 0.1-inch thickness.
Slightly flour cookie cutters to keep them from sticking to the cookie dough and cut out cookies.
Arrange cookies on a parchment paper-lined baking sheet. Bake for 6 to 8 minutes until the edges turn golden brown.
Place cookies on a rack and let cool while preparing the icing.
For the flood icing: In a bowl, mix milk and icing sugar. Add corn syrup and mix thoroughly. Divide flood icing into as many portions as desired colors. Stain each flood icing portion with a bit of food coloring. Cover each stained flood icing portion with plastic wrap to keep them from drying out.
For the royal icing: In a bowl, mix 1 cup of flood icing and 4 to 6 tablespoons of icing sugar. It must be firm. Place it in a piping bag and set aside.
For decorating the Easter egg sugar cookies: Pipe royal icing on the borders of the cookie and fill the middle with flood icing. Decorate by piping more royal icing on top for the details.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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