Easy Easter sugar cookies decorated with royal icing. These sweet, buttery vanilla cookies are crisp around the edges and soft in the centre—perfect for sharing with family and friends during the Easter season.
Decorating cut-out cookies is a fun activity for both kids and adults. Using pastel-coloured royal icing gives the cookies a polished, vibrant finish and makes them ideal as gifts or party treats.
What I love about this sugar cookie dough is its versatility. The same dough can be used for many occasions—Easter, Christmas, Valentine’s Day or birthdays—simply by changing the cookie cutter shapes and icing colours. The dough is quick to make, freezes well and can be prepared ahead of time.
Ingredients
Simple pantry ingredients make these sugar cookies and the royal icing:
- Flour – plain / all-purpose flour.
- Sugar – caster sugar is ideal, but granulated or golden caster works too.
- Butter – unsalted, at room temperature.
- Vanilla – good-quality vanilla extract for flavour.
- Egg – one large egg at room temperature.
- Baking powder.
- Salt.
For decorating, I use royal icing coloured with gel food colouring. Royal icing holds up well for outlining and flooding cookies, giving a smooth, glossy finish.
To make the royal icing you will need:
- Royal icing sugar – sift before use to remove lumps. If unavailable, see the Substitutions section for alternatives.
- Food colouring gels – gels are concentrated and won’t thin the icing like liquids can.
Instructions
Watch the video in the recipe card to see the full process.
Cream the softened butter until pale and fluffy, then add the sugar and beat a few more minutes. Mix in the egg and vanilla, scraping the bowl as needed. Combine the dry ingredients (flour, baking powder, salt) in a separate bowl, then add them to the butter mixture and mix until just combined.
Divide the dough in two. On a lightly floured surface (or silicone mat), roll each portion to about 5mm thickness between sheets of baking paper, then chill for at least a couple of hours or preferably overnight. Cover the dough while chilling to prevent drying.
When the dough is chilled, cut shapes with cookie cutters and place them on lined baking sheets. Re-roll scraps and repeat until all dough is used. Bake for around 10 minutes, or until the edges just begin to brown. Cool on a wire rack before decorating.
Hint: If the dough becomes too soft, chill it 30–40 minutes before continuing. You can also cut shapes from chilled dough, place the shapes on the baking tray, then chill again to help them keep their shape while baking.
Decorating cookies
Allow the cookies to cool completely before decorating. Prepare different icing colours by mixing gel food colouring into separate bowls of royal icing, then transfer each colour into piping bags and snip a tiny tip for precise lines. Thin round piping tips are optional.
Pipe a border around each cookie and let it set briefly. Flood the interior with icing, working from top to bottom or from edges to centre for an even finish. Use a toothpick or skewer to nudge icing into any gaps and gently tap or shake each cookie to level the surface.
Let the icing dry completely before adding additional colours or details. If desired, use black gel to draw small accents such as eyes.
Substitutions
Sugar: Use granulated sugar if caster isn’t available.
Vanilla extract: Substitute almond extract for a different flavour.
Egg: A medium egg will also work.
Royal icing sugar: If you don’t have royal icing sugar, combine 480g icing (powdered) sugar with 3 tablespoons meringue powder and 9–10 tablespoons room-temperature water. Alternatively, make royal icing using 460g sifted icing sugar and about 6 tablespoons raw egg whites (approximately 3 egg whites), whisked until glossy and thick.
Variations
Dairy-free: Use a dairy-free butter alternative and follow a dairy-free sugar cookie recipe.
Gluten-free: Substitute a good-quality gluten-free flour blend and ensure your baking powder is gluten-free.
Plain cookies: These are delicious without icing—perfect for a simpler treat.
Flavour changes: Replace vanilla with almond, lemon or orange extract; add citrus zest for extra brightness.
Chocolate-dipped: Dip cooled cookies in melted dark or milk chocolate and add sprinkles while the chocolate is still soft.
Equipment
- Freestanding or handheld electric mixer.
- Rolling pin.
- Baking paper or silicone mat.
- Cookie cutters (eggs, bunnies, chicks).
- Piping bags or zip-lock bags.
- Toothpicks or skewers for detail work.
Storage & Freezing
Store plain or decorated cookies in an airtight container at room temperature for up to 6–7 days. Freeze plain or decorated cookies for up to 3 months—ensure icing is fully dry, layer cookies between baking paper and freeze in an airtight container. Thaw overnight at room temperature.
Cookie dough freezes well for up to 3 months. Divide dough into two discs, wrap tightly, and freeze. Thaw in the fridge, bring to room temperature for about 45 minutes, roll to 5mm thickness and chill again for an hour before cutting and baking.
Royal icing can be made 2–3 days ahead and stored in a sealed container in the fridge—bring to room temperature and whisk before use. You can also freeze icing in a zip-lock bag for up to 3 months; thaw in the fridge or at room temperature.
FAQ’s
What’s the difference between royal icing and glaze icing?
Glaze icing is made from powdered sugar and water and is softer and more prone to cracking. Royal icing contains powdered egg whites or equivalent stabilizer, creating a firmer, glossier finish that sets faster and allows finer detail.
Can I use glaze icing instead?
You can, but expect a thinner, less detailed finish compared with royal icing.
What is meringue powder?
Meringue powder is a dried mixture of egg whites and stabilizers used to make royal icing and to stabilize frostings.
My dough is too sticky—what should I do?
Add a tablespoon of flour at a time until manageable, chill the dough, or roll the dough between baking paper to prevent sticking.
How do I ensure even thickness?
Use an adjustable rolling pin or guides to roll the dough to an even 5mm thickness.
Why did my cookies spread?
Most often the dough wasn’t chilled long enough. Chilling solidifies the butter and helps cookies hold their shape while baking.
Top tip
If the dough is sticky, chill it for 30–60 minutes. Work with smaller amounts of dough and keep extras refrigerated until needed. Rotate baking sheets halfway through baking for even colour, and keep piping tips clean between designs.
If you try this recipe, please rate it or leave a comment—I love hearing from you and it helps other readers decide to try it too.
📖 Recipe
Easter Sugar Cookies
1 hr
10 mins
3 hrs
4 hrs 10 mins
Equipment
- Hand-held or freestanding mixer with paddle attachment
- Mixing bowls
- 2 baking trays
- Cookie cutters
- Baking paper or silicone mat
- Piping bags
- Toothpicks or skewers
Ingredients
For the sugar cookies:
- 280 g plain (all-purpose) flour
- ½ tsp baking powder
- ¼ tsp salt
- 170 g unsalted butter, softened
- 150 g caster or granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the icing:
- 500 g royal icing sugar, sifted (see notes for alternatives)
- 9–10 tbsp room-temperature water
- Gel food colouring
Instructions
For the cookies:
- Mix flour, baking powder and salt in a bowl and set aside.
- Beat butter until pale and fluffy (about 2 minutes), add sugar and cream for 2 more minutes. Add egg and vanilla and beat until combined, scraping the bowl as needed.
- Mix in the dry ingredients on low speed until combined.
- Divide dough in two. Roll each piece between baking paper to about 5mm thickness. Chill for 1–2 hours or overnight.
- Preheat oven to 180°C (160°C fan). Cut shapes from chilled dough, transfer to lined trays and bake 10 minutes, rotating halfway, until edges are lightly brown. Cool on a rack.
For the royal icing:
- Combine sifted royal icing sugar and water in a mixer with a whisk attachment. Mix until the icing drizzles down in a ribbon and smooths out within 10–12 seconds.
- Adjust consistency with a teaspoon of water if too thick, or more sifted sugar if too thin.
- Divide into bowls, colour with gel food colouring and transfer to piping bags. Snip a very small tip for piping.
- Pipe borders on cookies, let set briefly, then flood the centres. Use a toothpick to settle icing and tap cookies to level. Allow icing to dry completely before adding more details.
Notes: These recipes are developed in metric grams—use digital scales for accuracy. Conversions to US customary are provided but not tested by me.
Video
Notes
- If no royal icing sugar is available, mix 480g icing sugar with 3 tbsp meringue powder and 9–10 tbsp water. Or use 460g sifted icing sugar with about 6 tbsp raw egg whites (about 3 egg whites) whisked until glossy.
- Roll dough between baking paper to prevent sticking. Chill sticky dough for 30–40 minutes.
- Snip a tiny opening in piping bags for fine lines; piping tips are optional.
- Allow cookies to cool and icing to dry completely before adding more decoration.
Storage
Store plain or decorated cookies in an airtight container at room temperature up to 7 days or freeze up to 3 months. For decorated cookies, ensure icing is fully dry and layer with baking paper when freezing. Cookie dough can be frozen for 3 months—thaw in the fridge, bring to room temperature, roll and chill before cutting and baking. Royal icing can be made 2–3 days ahead or frozen in a zip-lock bag for up to 3 months.
Nutrition
Tell me how you liked it—leave a comment or tag @anna_wierzbinska on Instagram. I love seeing your versions of these recipes!
This recipe was originally published in March 2020 and updated with new photos, video and tips in March 2022.