You definitely need Easter Eggs for Easter. They don’t have to be real. How about some Easter Egg Sugar Cookies to munch and for decorations?
For the dough:
1 3/4 cups (220g) all-purpose flour
1/2 cup (70g) confectioners’ sugar
1 pinch of salt
2/3 cup (150g) cold butter
1 small egg
1/2 tsp. vanilla extract
For the Royal Icing:
15–18 oz. (450-520g) confectioners’ sugar
1/2 tsp. cream of tartar*
3 medium egg whites, plus more if necessary
1 tsp. lemon juice
orange food color
1. Add the flour, confectioners’ sugar, and salt to a large bowl and mix to combine. Add the cold butter in small pieces and cut into even smaller pieces with a pastry blender*. Whisk the egg and add together with the vanilla extract to the bowl – mix with a fork first, then knead with your hands to get a nice smooth dough. Try to work quickly so the butter is not melting. Wrap the dough in plastic wrap and place in the fridge for at least 1 hour or overnight.
2. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Divide the dough in half (keep one half in the fridge) and roll out thinly on a lightly floured surface. Use an egg cookie cutter* to cut out eggs and place them on the baking sheet. Collect leftover dough and roll out again to get more cookies. Bake for about 10 minutes – the cookies should not get much of a color. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack to cool down completely. Bake more cookies with the remaining dough sitting in the fridge.
3. For the royal icing mix about 15 oz. (450g) of the confectioners’ sugar and the cream of tartar* in a large bowl. Add the egg whites and lemon juice and mix until you get a smooth and glossy icing. The icing should be thick, but not too firm – you want it to still flow off a spoon when you get it out of the bowl. Fill a few tablespoons of the icing into a piping bag fitted with a small round piping tip. Pipe thin lines at the edges of the egg cookies (creating borders) and let dry for 5-10 minutes. Use the remaining icing to flood the cookies inside the borders. Use a small spatula to smooth the icing and spread it up to the edges of the cookies. If the icing is too thick for this, mix it again with some egg white and/or lemon juice to make it a little more pliable. Let the cookies dry for at least 8 hours (bit longer is even better). Store the remaining icing in an airtight container in the fridge.
4. Once the icing on the cookies is dry, color the remaining icing orange. You probably won’t need all of it. You can store leftovers in the fridge for a few days and decorate other cookies. Add the orange royal icing to a piping bag (round piping tip) and pipe the “yolks” onto the (dry) iced cookies and let dry once again for at least 4 hours. Store the finished cookies in an airtight tin in a cool place.
Let the cookies really dry for at least 8 hours in the first round, maybe even longer. Otherwise there is a chance that the orange icing will “bleed” into the white icing over time and that does not look pretty.
Keywords: sugar cookies, eggs, Easter