It doesn’t get much sweeter than pretty pastels and lace. Unless, of course, you go and put them both on a cookie! These Easter treats, decorated with royal icing, are as fun to make as they are to eat.
Easter Egg Cookies
What You Need
- Egg-shaped sugar cookies
- White royal icing in outlining consistency
- White royal icing in flooding consistency
- Tinted royal incing in outlining consistency
- Tinted royal icing in flooding consistency
- PME Supatube piping tip in size 1
- Cocktail sticks or toothpicks
- Disposable piping bags
1. Outline and Flood the Cookie
First outline your sugar cookie egg with some of your thicker ( outlining consistency ) tinted royal icing. Remember that you should work one cookie at a time, instead decorating them in batches. Working one at a time means that you can concentrate better on the design and also blend your flooding icing in with your outline before it dries.
Now flood the cookie with some of your thinner ( flooding consistency ) tinted royal icing. For simple shapes like this, we simply dollop our royal icing on with a teaspoon and move it out to the edges with a cocktail stick in small, circular motions. Once flooded, leave your cookie to dry. This should take 6 to 24 hours depending on the humidity where you live.
To help your flooded icing settle and even out, gently tap the entire cookie on a flat, level surface a few times.
2. Outline the Lace Detail
To begin adding your pretty broderie Anglais lace detail, take the thicker white royal icing and create a lacy edging outline. To demonstrate this step, we piped an angled scallop “trim” about three-quarters of the way down the cookie and outlined the cookie's lower edge to define the lace area.
Add the eyelet details inside the lace area. Typical eyelets include circles and teardrop shapes. Mix and match these to create lace-like designs. Remember to keep your design simple, and pipe the circles and teardrop shapes large enough so they don't fill in and close up if the icing spreads a bit.
Leave you cookie to one side for a few minutes so the outlines can set a little.
3. Flood the Lace Detail
Now flood in the lace part of your cookie with thinner white royal icing. For this delicate work around the eyelets, use a piping bag rather than a teaspoon like we did earlier. Use a cocktail stick to push the icing out to the edges.
When all your cookies are set and ready, slide them into bow-finished bags or nestle them into cookie boxes filled with green tissue paper “grass.”