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Perfect Easter Egg Sugar Cookies Easy Pastel Royal Icing Recipe

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These sugar cookies feature a classic crisp edge and tender center, decorated with smooth pastel royal icing for a festive Easter treat that’s easy and fun to make.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened (Kerrygold recommended)
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract (pure, not imitation)
  • 1 tablespoon milk (whole or 2%)
  • 4 cups (480 g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water (adjust for desired consistency)
  • Food coloring gels in pastel shades (pale pink, baby blue, mint green, soft yellow, lavender)
  • 1 teaspoon vanilla or almond extract (optional, for flavor)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together 2 ¾ cups sifted all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. Cream Butter and Sugar: In your mixer bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add Egg, Vanilla, and Milk: Beat in 1 large room-temperature egg, 2 teaspoons pure vanilla extract, and 1 tablespoon milk until fully combined.
  4. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  5. Chill the Dough: Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
  6. Preheat Oven and Prepare Baking Sheets: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll and Cut: Lightly flour work surface and rolling pin. Roll dough to about ¼-inch (6 mm) thickness. Use Easter egg-shaped cookie cutter to cut shapes and place 2 inches apart on baking sheets.
  8. Bake: Bake for 10-12 minutes until edges start to turn golden but centers remain pale.
  9. Cool Completely: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool fully before decorating.
  10. Prepare Royal Icing: In a clean bowl, combine 4 cups sifted powdered sugar, 3 tablespoons meringue powder, and 5 tablespoons warm water. Beat on high for 7-10 minutes until stiff peaks form. Add extra water 1 teaspoon at a time to adjust consistency.
  11. Color Your Icing: Divide icing into small bowls and tint each with pastel food coloring gels. Stir gently until evenly combined.
  12. Decorate Cookies: Use piping bags with small round tips to outline each cookie first. Let outline dry 10-15 minutes, then flood inside with thinner icing. Use toothpicks to spread or fix bubbles.
  13. Let Icing Dry Completely: Allow cookies to dry at room temperature for at least 4 hours or overnight.

Notes

Chill dough for at least 1 hour for easier rolling and better shape retention. Let royal icing outline dry before flooding to prevent color bleeding. Use AmeriColor gels for vibrant pastel colors. If dough is sticky, refrigerate longer. Add powdered sugar if icing is too runny. Use toothpicks to pop air bubbles in icing before drying.

Nutrition

Keywords: Easter sugar cookies, pastel royal icing, sugar cookies recipe, Easter cookies, holiday baking, royal icing cookies, easy sugar cookies

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