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Easter Cookies with Royal Glaze Icing for Soft, Buttery Sugar Cookies
Easter, also called Pascha, Zatik, or Resurrection Sunday, is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, described in the New Testament as having occurred on the third day of his burial following his crucifixion by the Romans at Calvary.
Easter Cookies with Royal Glaze Icing are soft, buttery sugar cookies with sweet almond icing. Bake and decorate these easy Easter cookies.
Why You Will Love and Enjoy These Easter Cookies with Royal Glaze Icing
- They’re easy: There’s no lengthy chilling time, so you can get straight to rolling and cutting.
- They’re soft and buttery: The thicker dough gives you a tender cookie with just the right amount of bite.
- They’re made for decorating: The almond glaze sets up beautifully and gives you plenty of room to have fun with Easter colours and designs.
Additional Information
- Can I leave out the almond extract? Absolutely. Use 1 tsp vanilla extract on its own if you don’t have almond extract. The almond does add a lovely flavour, though, so it’s worth using when you have it.
- Why are my cookies spreading? Make sure the butter is softened but not melted, and don’t add extra liquid to the dough. Also, avoid placing dough on a hot baking sheet.
- Why are my cookies hard? They may have been rolled too thin or baked too long. Start checking at 6 minutes and remember that the cookies will continue to firm up as they cool.
- Why is my icing too runny? Add a little more sifted icing sugar. For the next batch, start with less milk and increase it gradually.
- Why is my icing too thick? Add milk a few drops at a time until you reach a smooth consistency that’s easy to spread or pipe.
- Can I use a different extract? Yes. You can use extra vanilla extract instead of almond, or try another baking extract if you want to change the flavour.
- Can I use salted butter? Yes, if that’s what you have. The recipe was written with unsalted butter, but salted butter will work. I wouldn’t add any extra salt.
- How should I store the cookies? Once the icing has completely set, store the cookies in an airtight container at room temperature. Place parchment paper between layers if the icing is delicate.
- How long will they keep? Stored in an airtight container at room temperature, the baked cookies should stay good for about 5 to 7 days. Keep them away from heat and moisture so the icing stays neat.
- Can I make the dough ahead? Yes. If you refrigerate the dough, let it sit at room temperature for about 10 minutes before rolling, then gently work it with your hands if it feels too firm.
- Can I make smaller or larger cookies? Definitely. Just remember that baking time will change. Smaller cookies may need less time, while larger or thicker cookies may need an extra minute or two. Always use the appearance of the cookies as your guide.
A Few Helpful Kitchen Tips
- Use softened butter, not melted butter.
- Don’t add extra flour simply because the dough feels stiff. It’s supposed to be fairly firm.
- Roll the dough close to 1/4 inch thick for softer cookies.
- Bake one test cookie first, especially if you’re using a new oven.
- Don’t move the cookies straight from the oven to the cooling rack. Give them about 5 minutes on the baking sheet.
- Cool the cookies completely before icing.
- Start with less milk in the glaze and add more only when needed.
- Keep unused icing covered while decorating.
- If you’re making several colours, divide the icing before adding food colouring.
- Let the decorated cookies dry completely before stacking them.
Easter Cookies with Royal Glaze Icing
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Total Time: 33 minutes
- Yield: About 24 to 36 cookies, depending on the size and thickness of your cutters 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These Easter Cookies with Royal Glaze Icing are soft, buttery sugar cookies with a lovely hint of almond and just enough sweetness to make decorating extra fun. The dough doesn’t need chilling, which means you can roll, cut, bake, and decorate without waiting around.
Ingredients
Units
Scale
Sugar Cookies
- 1 c unsalted butter, softened
- 1 c granulated white sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 large egg
- 2 tsp baking powder
- 3 c all-purpose flour, plus extra for rolling
Royal Glaze Icing
- 2 1/2 c icing sugar, sifted
- 2 tbsp light corn syrup
- 1 to 2 tbsp milk, plus a little more if needed
- Food colouring, as needed
Instructions
Cookie Dough
- Preheat your oven to 350⁰F (175⁰C).
- Line your baking sheets with parchment paper so the cookies are easy to remove and the bottoms don’t overbrown.
- Add 1 c softened unsalted butter and 1 c granulated white sugar to the bowl of your mixer.
- Beat for at least 3 minutes, until the mixture is smooth and creamy. Don’t rush this part because properly creamed butter and sugar help give the cookies a lovely texture.
- Beat in 1 tsp vanilla extract, 1/2 tsp almond extract, and 1 large egg until well combined.
- In a separate bowl, whisk together 2 tsp baking powder and 3 c all-purpose flour.
- Add the flour mixture to the butter mixture a little at a time, mixing between additions. The dough will become quite stiff. That’s normal.
- If your mixer starts struggling with the dough, stop mixing.
- Turn the dough out onto a lightly floured counter and gently knead it by hand just until everything comes together. You don’t want to overwork it.
- Don’t chill the dough. Divide the dough into smaller, workable portions and roll each portion on a lightly floured surface.
- Roll the dough to about 1/4 inch thick. Try not to roll it as thin as 1/8 inch because these cookies are much nicer when they have a little thickness to them.
- Cut the dough using your favourite Easter cookie cutters and carefully transfer the shapes to the prepared baking sheets, leaving a little room between them.
- Gather the scraps, gently press them together and roll again. Try not to knead the scraps over and over, or the cookies can become tougher.
- Bake the cookies at 350⁰F (175⁰C) for 6 to 8 minutes.
- If you’re making these for the first time, bake one small test cookie for 6 minutes. The cookie should still look soft, and the edges should not be brown.
- Leave the cookies on the baking sheet for about them to a cooling rack to cool completely.
- If you bake them for 7 to 8 minutes and the edges begin to brown, the cookies will be firmer and crisper. For softer sugar cookies, take them out while they’re still pale and just set.
Royal Glaze Icing
- Add 2 1/2 c sifted icing sugar, 2 tbsp light corn syrup, and 1 tbsp milk to a bowl.
- Stir everything together with a fork or small whisk until smooth.
- Add the remaining 1 tbsp milk a little at a time if the icing is too thick.
- If the icing becomes too thin, add a little more sifted icing sugar.
- You want a smooth icing that can be spread or piped onto the cookies without running everywhere.
- Divide the icing into small bowls and add food colouring to match your Easter designs. Keep the bowls covered with plastic wrap or a damp cloth while you work so the surface doesn’t dry out.
- Make sure the cookies are completely cool before decorating. If they’re even slightly warm, the icing can soften and run.
- Decorate the cookies as simply or as elaborately as you like. Let the icing set completely before stacking or storing the cookies
Notes
Prepared, tried, and tested by Vashnee
PS: The “Cook Time” = 8 minutes per tray
Recipe Card powered by
Bake a batch of soft Easter sugar cookies and let the decorating begin.
Easter Cookies with Royal Glaze Icing offer soft, buttery cookies with a delicate almond flavour and sweet icing. The dough rolls without a lengthy chilling period, making these festive treats an easy choice when colourful Easter baking is calling. The tender texture, simple glaze and fun cookie shapes make them especially tempting to bake right away.
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They look smashing and I will give them a try. but I am not as artistic as the person who decorated these so they may be they will be plain.
Ellen, They will be perfect as you will make out will love and that’s all that matters. Please once done will you be so kind as to leave a rating and review on the post. Thanks
Super-pretty and so professional. The colours are beautiful xxx
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Hi Kate, Thank you so much for your kind words, much appreciated.
It’s such a hopeful time of year, and I wish you every good thing at Easter and always. May this Easter weekend inspire you to new hope, happiness, prosperity, and abundance, all received through God’s divine grace.