Easter Pastel Sugar Cookies That Wow with Color and Flavor
Delight in these Easter Pastel Sugar Cookies that combine crispy edges and soft centers, perfect for any celebration.
Equipment
- - Electric mixer
- - Mixing bowls
- Piping bags
- Baking trays
- - Parchment paper
- Rolling Pin
Ingredients
For the Cookie Dough
- 2 cups Plain All-Purpose Flour Substitute with gluten-free flour for gluten-free option.
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter (softened)
- 1 cup Caster or Granulated Sugar Granulated sugar works just as well if caster is unavailable.
- 1 large Egg A medium egg can substitute if needed.
- 1 teaspoon Vanilla Extract Can substitute with almond or citrus extracts.
For the Royal Icing
- 3 cups Royal Icing Sugar (sifted) Meringue powder can be used as an alternative.
- 1/3 cup Room Temperature Water Adjusts icing consistency.
Instructions
How to Make Easter Pastel Sugar Cookies
- In a medium bowl, whisk together the plain all-purpose flour, baking powder, and salt until well mixed; set aside.
- Using an electric mixer, beat the softened unsalted butter until pale and fluffy, about 2 minutes. Gradually add in the caster or granulated sugar, mixing for another 2 minutes until combined.
- Incorporate the large egg and vanilla extract into the butter-sugar mixture. Mix until everything is well combined and creamy.
- Slowly add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Divide the dough in half and wrap each portion in baking paper. Roll to about 5mm thickness and chill for at least 2 hours or overnight.
- Preheat your oven to 180°C (160°C fan). Line baking trays with parchment paper. Cut the dough into festive shapes and place on trays.
- Bake for about 10 minutes until the edges are lightly browned. Cool the cookies on wire racks.
- In a mixing bowl, combine the royal icing sugar and room temperature water, stirring until the icing drizzles down smoothly.
- Divide and color the icing using gel food coloring. Transfer icing into piping bags for decorating.
- Outline the cookies with icing, and once dried for a few minutes, flood with more icing for a smooth finish. Allow to dry completely before adding details.
Notes
Chill dough adequately to maintain cookie shape while baking. Use room temperature eggs for best binding quality. Color icing with gel food coloring to maintain consistency.