Easter Sugar Cookies Pastel Icing (Print)

Tender buttery sugar cookies topped with colorful pastel icing, perfect for spring treats.

# Ingredients:

→ Sugar Cookie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1 tablespoon whole milk

→ Royal Icing Topping

09 - 3 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 5 to 6 tablespoons warm water, plus additional as needed
12 - Gel food coloring in pastel shades (pink, yellow, green, blue, purple)

# Directions:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg and vanilla extract to the butter mixture, mixing until well combined.
04 - Gradually add the reserved dry ingredients, mixing on low speed. Add milk and mix until the dough just comes together without overworking.
05 - Divide dough in half, flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll chilled dough to 1/4-inch thickness. Cut into Easter shapes such as eggs, bunnies, and chicks using appropriately sized cookie cutters.
08 - Place cut cookies on prepared baking sheets, spacing them 1 inch apart.
09 - Bake for 8 to 10 minutes until the edges are just beginning to turn golden brown. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
10 - In a large bowl, combine sifted powdered sugar and meringue powder. Add warm water gradually, beating on low speed until smooth, then increase to high speed and beat for 3 to 4 minutes until stiff peaks form.
11 - Divide the prepared icing among separate bowls and tint each portion with a different pastel gel food color, stirring until evenly distributed.
12 - Transfer each colored icing to piping bags or squeeze bottles. Decorate the completely cooled cookies as desired. Allow all icing to set completely before serving or storing.

# Expert Tips:

01 -
  • The dough is forgiving—soft enough to handle without frustration, sturdy enough to hold whatever wild shapes you cut.
  • Royal icing actually tastes good, not like eating glue painted on cardboard.
  • Pastel colors mean even imperfect decorating looks intentional and charming.
  • They stay tender for days if you don't overbake, which honestly happened to me twice before I learned to trust the timer.
02 -
  • Overbaking is the enemy of tender cookies—pull them out when they look like they need 30 more seconds, because they keep cooking on the sheet.
  • Your icing consistency matters: too thick and you'll struggle to pipe, too thin and it won't hold its shape or cover the cookies properly.
03 -
  • If your royal icing is too thick, add warm water one drop at a time until it reaches the consistency you want—it's easier to thin than to thicken.
  • Chill your cookie cutters in the freezer for a minute before cutting if your dough is getting warm and sticky from handling.
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