Looking for a classic sugar cookie recipe to jazz up your Easter table? These Easy Easter Sugar Cookies with their pretty marbled icing are foolproof and super pretty. Just the fun Easter treat you need.
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Cookies, Easter
Keyword: easter cookies, easter sugar cookies, marbled royal icing, sugar cookies
Preheat the oven to 180C / 350F / 160C fan forced and line 2-3 large cookie sheets with baking paper.
FOR THE SUGAR COOKIES
Sift together flour and baking powder.
Beat the butter and sugar until lightened. Scrape sides of bowl. Add the egg and vanilla. Beat well, scraping down the bowl a couple of times until well mixed.
Add flour mixture in 3 parts. Keep mixer on low and mix until it comes together as a dough. If it looks too crumbly and isn't coming together, add 1/2 - 1 teaspoon of mil until it starts to form big clumps of dough. Be patient. Don't add more milk than necessary.
Bring the dough into a smooth ball with your hands and roll out on a lightly floured surface. Roll it to about 3-4mm thick (notes).
Use cookie cutter of choice to cut out cookies. Re-roll the dough as required but get as many out of each rolled batch of dough as possible.
Space the unbaked cookies at least an inch (2.5cm) apart and bake for 10-11 minutes, turning the trays halfway, until just starting to turn gold on edges. Remove from oven and carefully transfer to a cooling rack to cool.
FOR THE MARBLED ROYAL ICING
Place the icing sugar, water, cream of tartar, meringue powder and vanilla into a glass bowl (if using a handheld beater) or bowl of a stand mixer with a paddle attachment.
Beat on low until all combined then turn it up to med-high for about 1 minute. Now you have a basic royal icing.
Add water 1 teaspoon at a time until you get the consistency you are after. You want it to be runny enough to slowly run off a spoon and leave a visible trail for 8-10 seconds (notes).
Portion 1/3 of the royal icing between 3 small bowls. Add a little colouring to each and mix well. Transfer each coloured icing to its own piping bag or small snap lock bag.
Place half of the remaining royal icing into a small high-sided plate.
Set a wire rack over a baking paper lined tray.
Cut a very small corner off each of the coloured bags and drizzle lines of coloured icing over the white icing then drag a tooth through to marble it.
Dip the tops of the cookies into the icing then turn them with the icing facing up, and place onto the wire rack to drain and dry.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Pavlova Magic is available in supermarkets in Australia. Meringue powder can be purchased online or in cake decorating supply shops.
The thinner you roll the dough, the crispier the cookies will be when finished cooking. The thicker you roll it, the softer the finished cookie will be. I like them 3-4mm as this creates a nice crispy edge and soft centre.
For the icing consistency: a trail in the icing should be visible for 8-10 seconds. Too runny and it will all run off the cookies. To thick and it won’t set nice and smooth.
TOOLS USED IN THIS RECIPE
I used Easter cookie cutters but you could use whatever suits the time of year you're making them