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Perfect Easter Egg Cookies Recipe Easy Hand-Painted Icing Tutorial

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Delight in these perfect Easter egg sugar cookies featuring a tender crumb and crispy edges, topped with delicate hand-painted royal icing for a charming spring celebration treat.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour – sifted for a tender crumb
  • 1 teaspoon baking powder – gives a slight lift
  • ½ teaspoon salt – balances sweetness
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon heavy cream or whole milk
  • 3 cups (360g) powdered sugar, sifted
  • 2 large egg whites or 4 tablespoons meringue powder + 4 tablespoons water
  • 1 teaspoon lemon juice or vanilla extract
  • Gel food coloring (spring pastels like soft pink, mint green, lavender, pale yellow)
  • Edible food-safe paintbrushes

Instructions

  1. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  2. Using a stand mixer or hand mixer, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3 to 4 minutes.
  3. Beat in the egg and vanilla extract until fully incorporated, scraping down the sides as needed.
  4. Slowly add dry ingredients in three parts, alternating with heavy cream, mixing on low speed just until combined. Avoid overmixing.
  5. Divide dough into two discs, wrap in plastic wrap, and chill in refrigerator for at least 1 hour or up to overnight.
  6. Preheat oven to 350°F (175°C). On a lightly floured surface, roll one dough disc to about ¼-inch (6mm) thickness. Cut out Easter egg shapes with cookie cutters and place 1 inch apart on parchment-lined baking sheets. Reroll scraps once.
  7. Bake cookies for 8-10 minutes, until edges just begin to turn golden but tops remain pale.
  8. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely before decorating.
  9. Prepare royal icing by beating egg whites or combining meringue powder and water until foamy. Gradually add powdered sugar and lemon juice, beating on high until stiff peaks form (7-10 minutes). Divide icing into small bowls and tint with gel colors. Thin with a few drops of water to brushable consistency.
  10. Using food-safe paintbrushes, hand-paint delicate designs onto cookie surfaces. Allow first coat to dry for 15 minutes before layering details.
  11. Let decorated cookies dry uncovered at room temperature for at least 2 hours or overnight to fully set the icing.

Notes

If dough is too sticky after chilling, lightly flour rolling surface and rolling pin. Dip cookie cutter in flour before each cut for perfect edges. Avoid overbaking to keep cookies tender. Use synthetic, food-safe brushes for detailed icing work. Let each icing layer dry thoroughly before adding the next to prevent bleeding. Store cookies in airtight container at room temperature up to 5 days or freeze undecorated up to 3 months. Decorated cookies freeze best after icing is fully dried.

Nutrition

Keywords: Easter cookies, sugar cookies, hand-painted icing, spring cookies, royal icing, festive cookies, holiday baking

Find it online: https://bitefuljoy.com/perfect-easter-egg-cookies-recipe-easy-hand-painted-icing-tutorial/