Easter Egg Cookies
Here are two simple ways to make Easter cookies, once you make the first one you’ll quickly have the hang of it. I used my lemon spice cookies cut in an oval shape for my Easter egg cookie base. Make sure the cookies are totally cooled before decorating them, I usually make them the day before and store them in an air tight container.
For the royal icing, I use meringue powder and make two batches. For the first batch I follow the brand instructions and for the second I add about 30% more water than needed. This gives me more flexibility in texture and buys me extra time before the icing hardens. If you can’t find meringue powder, royal icing is easy to make at home but it usually includes raw egg whites so it just seems safer to use the powder.
Use food coloring to create your icing colors. I like to leave at least half of my icing white, that way when I make a mistake there is always more back-up. For these cookies you will need, white, green and two other colors of your choice (I used purple and blue).
For the Floral Cookies:
- Coat the cookies with the more liquid-y version of the royal icing
- Dot some purple icing on top of the thin white layer. Use a toothpick or skewer to swirl each dot until they look like little roses.
- Use a another skewer to add a little green icing on either side of the flower. Give the green icing a leaf shape by dragging the toothpick through the color. Set your cookies aside to harden, or refrigerate them for a few minutes until the design is totally set.
For the Lace Cookies:
- Using a spatula or the back of a spoon, coat the top of each cookie using your thicker icings. I like using the colored icings for my background color. Refrigerate them for 2-5 minutes so the first layer starts to harden.
- The easiest way to ‘draw’ on the cookies is to use a piping bag and a piping tip with a small round hole. Fill the bag with the white icing or any contrasting color.
- Take your cookies out of the fridge and create a lace pattern! One way is to make two parallel lines in the center of the cookie and connect them with diagonal lines, forming a grid pattern. Line the outside borders of the grid with little half-circles, and ta-dah – a lacy border. Place some little dots outside of each semicircle to add flourish.
- For another pattern: make a small half circles in the corner of the cookie and then add two other half circles just above it, so they look as though they are inside each other. Draw lines to a center point within the first circle, fill the second one in with dots and draw straight lines through the final circle. Repeat the pattern on the other side of the cookie.
- Refrigerate your cookies for a few minutes to allow the lace to set up.