Can I make these cookies without chilling the dough?

I don't recommend skipping the chilling step. The dough needs time to firm up so the cookies hold their shape and don't spread while baking. If you're in a hurry, you can place the dough in the freezer for about 1-2 hours instead of refrigerating overnight.

Why did my royal icing never harden?

Royal icing needs adequate drying time in a low-humidity environment. If your icing isn't hardening, it might be too thin (add more powdered sugar), or your environment might be too humid. Try using a fan to circulate air or wait longer before stacking or storing the cookies.

Can I use a hand mixer instead of a stand mixer for this recipe?

Absolutely! A hand mixer works perfectly fine for both the cookie dough and royal icing. Just be patient and give yourself extra time for thorough mixing, especially when creaming the butter and sugar.

Is it safe to use raw egg whites in the icing?

If you're concerned about using raw egg whites, you can substitute with meringue powder or pasteurized egg whites. Follow the package instructions for the equivalent of two egg whites when making royal icing.

Easter Egg Sugar Cookies Recipe

Description

Create delightful Easter Egg Sugar Cookies that are as fun to decorate as they are to eat. Soft and buttery with a beautiful pastel icing finish, these cookies are perfect for any Easter celebration or spring gathering. This classic treat combines a rich cookie base with beautifully customized icing, making it both delicious and visually appealing.

Ingredients

Units Scale

Cookie Ingredients:

5 cups flour
2 tsp baking powder
1 tsp salt
1 1/2 cups unsalted butter, softened at room temperature
2 cups granulated sugar
4 eggs
2 tsp vanilla extract

Icing Ingredients:

2 egg whites
1 cup powdered sugar
1/2 tsp cream of tartar
Gel food coloring

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Instructions

Preheat the Oven:
Preheat your oven to 325°F (160°C). This ensures the cookies bake evenly.
Cream Butter and Sugar:
In a mixing bowl, cream the softened butter with the sugar until smooth and free from any granular texture. The mixture should be light and fluffy.
Add Eggs and Vanilla:
Crack all four eggs into the butter-sugar mixture and mix thoroughly. Follow with the vanilla extract and blend until fully incorporated.
Prepare Dry Ingredients:
Sift together the flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture into the wet mixture, mixing thoroughly to form a smooth dough.
Chill the Dough:
Roll the dough into a ball and wrap it tightly in cling wrap. Refrigerate for at least 6 hours or overnight until firm.
Prepare for Rolling and Cutting:
Once chilled, remove the dough from the refrigerator and let it soften slightly. Dust a cutting board and rolling pin with flour. Roll out the dough and use an Easter egg-shaped cookie cutter to cut out the cookies.
Bake the Cookies:
Line a baking sheet with parchment paper. Transfer the cookies onto the sheet using a metal spatula. Bake for 8 to 10 minutes at 325°F or until lightly browned around the edges. Allow the cookies to cool completely on a wire rack.
Prepare the Icing:
In a mixing bowl, combine the egg whites, powdered sugar, and cream of tartar. Mix on medium speed for about 4 minutes. Add additional powdered sugar (¼ cup) if the icing consistency is too thin, aiming for a 15-second consistency.
Color and Pipe the Icing:
Divide the icing into five small bowls and add pastel gel food coloring to four bowls (pink, yellow, purple, and blue). Leave one bowl plain white. Transfer the colored icing into piping bags and decorate the cookies as desired. Let the icing rest for 2-3 hours until fully set.
Final Decorations:
Use the white icing with a fine tip (e.g., tip #1) to add decorative patterns to the Easter Egg cookies. Allow to cool and set again for 2-3 hours.
Storage:
Once fully set, store the cookies in an airtight container at room temperature for up to 5-7 days.

Notes

Be sure to chill the dough thoroughly to make it easier to roll and cut.
Work quickly when handling the dough to prevent it from becoming overly soft.
When decorating, let the base icing dry completely before adding additional layers to avoid colors running together.
Use 15-second icing consistency for base designs and slightly thicker icing for piping details.
Store leftover icing in the refrigerator and bring it to room temperature before reusing.

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 16g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg