These Easter Egg Sugar Cookies with Marbled Royal Icing will be the perfect addition to your Easter dessert table!
Hello friends! How is everyone’s week going? I hope you all have been enjoying some nice weather where you live, because where I live it’s been in the 70’s and beautifully sunny! Spring has sprung and I’m soakin’ it all in! I’m sure we’ll still have some cold days, but with Daylight Savings Time starting this weekend and Easter only a few short weeks away it’s full speed ahead to those sunny, warm days we’ve all been longing for!
I’m so excited to share today’s recipe for these Easter Egg Sugar Cookies with Marbled Royal Icing!! This recipe is all about fun in the kitchen! My friend Nina, who helped me make the Samosas a few weeks back has two daughters who are not only incredibly talented singers, but also very talented bakers. When I saw the gorgeous marbled sugar cookies they posted on Instagram, I knew I had to make them! The first thought that came to mind when I saw them was decorating hard-boiled eggs for Easter when I was a kid. I thought the marbled effect would look perfect on an egg cookie cutout for the Easter holiday dessert table!
Now, I’m a little lacking in the artistic talent department, so I have to say, I was a little worried about making these on my own. The girls were nice enough to come over and we spent the afternoon whipping up these beauties! It was so much fun! The girls got the idea for the marbling effect from Meghan over at Nutmeg and Honeybee. Talk about talented! Pop on over to her blog if you get a chance. It’s definitely worth a peek! You can also click here to see her YouTube video for step-by-step instructions on how to do the marbling. She makes it so easy.
I used my favorite sugar cookie recipe for the cutouts. I add some freshly grated lemon zest to my dough, so these cookies have a wonderful lemony flavor. There’s no need to chill the dough with this recipe, so it’s really quick and easy to put together. The amount of cookies you will get from the recipe will totally depend on the size of the cookie cutters you use and how thick you roll out your dough. I used two different size egg cutters and I got about thirty 3 inch eggs and about twenty 1 1/2 inch eggs. The royal icing is a simple mixture of confectioner’s sugar, meringue powder, vanilla and water. You’ll need some bowls, paint brushes, lollipop sticks (optional, if you want to display in a bucket as I did in my photo), a spray bottle and some gel food colorings in whatever colors you like. I used Wilton concentrated gels in pink, yellow, sky blue and violet.
It’s time to have some fun and channel your inner artist friends and create some beautiful treats to celebrate spring! Have a great weekend and see you all back at the BHK on Monday!
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 Tbsp. freshly grated lemon zest
- 1 tsp. vanilla extract
- 1 large egg room temperature
- Royal Icing Ingredients:
- 1 lb. confectioner's sugar 4 cups
- 3 Tbsp. meringue powder
- 1 1/2 tsp. vanilla extract
- 1/3 cup warm water
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl whisk together flour and baking powder. Use a spoon to measure flour into measuring cup and level with a knife so as not to over measure.
- In the bowl of stand mixer, cream butter and sugar until fluffy. Add lemon zest, vanilla and egg and continue to beat until well blended.
- Add the flour mixture to the butter mixture one cup at a time until incorporated.
- If dough appears dry, wet your hands with water to moisten and then gather in a ball.
- Turn dough out onto a lightly floured surface. Separate into three smaller portions. Roll dough out to 1/4 inch thickness and cut with cookie cutters.
- Transfer to prepared sheet and bake for 10-12 minutes or until lightly browned. Let cool on sheet until firm then remove to wire rack to cool completely before frosting with royal icing.
- Royal Icing:
- Combine all ingredients for royal icing in the bowl of a stand mixer fitted with whisk attachment. Mix on low for one minute then high for two minutes.
- Transfer about 2 cups to a small bowl. Spray mixture with some water to thin out somewhat before adding gel food colors.
- For complete step by step video instruction click on link above to go to Meghan's video for marbling the cookies.