It doesn’t get much sweeter than pretty pastels and lace. Unless, of course, you 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
Outline your sugar cookie egg with the tinted royal icing in outlining consistency. Then, flood the cookie with the tinted royal icing in flooding consistency. For simple shapes like this, simply dollop the royal icing on with a teaspoon and move it toward the edges with a cocktail stick in small, circular motions.
Work on one cookie at a time instead of decorating in batches. Doing so means you can concentrate better on the design and blend your flooding icing with your outline before it dries.
Once flooded, gently tap the entire cookie on a flat, level surface to help the icing settle and even out. Leave your cookie to dry. (This could take anywhere from 6 to 24 hours, depending on the humidity where you live.)
2. Outline the Lace Detail
To begin adding your pretty broderie Anglais lace detail, pipe a lacy edging outline with the white royal icing in outlining consistency. 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 your cookie to one side for a few minutes so the outlines can set.
3. Flood the Lace Detail
Once the outline is set, flood in the lace part of your cookie with white royal icing in flooding consistency. For this delicate work around the eyelets, you want to use a piping bag rather than a teaspoon like we did earlier. Use a cocktail stick to push the icing out to the edges.
Leave your cookies to set. Once they're ready, slide them into bow-finished bags or nestle into cookie boxes filled with green tissue paper “grass.”
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