Easter Sugar Cookies Pastel (Printable)

Tender sugar cookies adorned with colorful pastel royal icing, ideal for springtime treats and celebrations.

# What You'll Need:

→ Sugar Cookies

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

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

# Step-by-Step Guide:

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, mixing until thoroughly combined.
04 - Gradually add the dry ingredients, mixing on low speed. Add milk and mix until dough just comes together.
05 - Divide dough in half, flatten into discs, 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 dough to 1/4-inch thickness. Cut into Easter-themed shapes such as eggs, bunnies, and chicks.
08 - Place cookies on prepared sheets, spacing them 1 inch apart.
09 - Bake for 8 to 10 minutes until edges are just turning golden. Cool on sheet for 5 minutes, then transfer to wire racks to cool completely.
10 - In a large bowl, combine powdered sugar and meringue powder. Add water, beating on low speed until smooth, then on high speed for 3 to 4 minutes until stiff peaks form.
11 - Divide icing among separate bowls and tint each with a different pastel gel food color.
12 - Transfer icing to piping bags and decorate cooled cookies as desired. Allow icing to set completely before serving or storing.

# Expert Suggestions:

01 -
  • These cookies stay buttery soft even after days in a container, which honestly feels like magic compared to the usual hard sugar cookies.
  • Royal icing with meringue powder sets up perfectly for decorating without that chalky feeling some icings leave in your mouth.
  • The dough is forgiving enough that slightly thicker or thinner cookies both bake beautifully without cracking or burning.
02 -
  • The difference between soft and hard cookies lives in the baking time—those last 30 seconds matter enormously, and watching for barely-golden edges instead of fully golden is the actual secret.
  • Meringue powder is not optional if you want icing that sets firm; regular powdered sugar icing stays tacky and won't hold decorations properly, something I learned by making a sticky mess the first time.
03 -
  • Keep your dough cold and your rolling surface lightly floured; warm dough spreads unevenly and thick spots resist cutting, turning baking into frustration.
  • If your icing cracks while piping, it's too thick—add water drop by drop until it flows smoothly, and if it becomes too thin, beat in a bit more powdered sugar.
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