It’s time for some Easter cookies woo hoo!! I finally bought an egg cookie cutter this year and was super excited to use it. I saw this ADORABLE printable wrapping paper from Baba Souk and they inspired these modern Easter cookies!
Teal, Rose, Black and Buttercup Yellow
-Other food coloring colors:
the green from this neon pack
-Wilton Decorating Bags and tips sizes #2 and #3
To get that funky yellowish neon green I mixed some of the Neon green color with a little bit of the Buttercup Yellow.
To get the pale pink and pale teal you need to barely ANY food coloring. Always start small because once you put in too much it’s so hard to make it light again.
Sugar Cookie Recipe
2 cup Butter softened
1 1/2 cup Sugar
2 teaspoons vanilla
4 egg yolks
4 1/2 Cups flour
Cream Butter and Sugar. Add vanilla and egg yolks (be sure not to over mix). Add flour. Separate the dough into two balls. Put between two sheets of parchment paper and roll out to about 1/4 inch thick. Then put in fridge till it becomes hard (about 30 min), then remove and cut out shapes. When the dough has become soft again repeat until all the dough is gone.
Bake the cookies at 350 for about 10-12 min. Each oven is different, so watch them. They are best when taken out before the edges start to brown.
When cooled frost using royal icing
This is the royal icing recipe I use
(This recipe is from the Wilton Meringue powder box)
3 tablespoons Wilton Meringue Powder
4 Cups confectioners sugar
6 tablespoons warm water
I usually half this recipe, but it all depends on how much icing you are planning on making. Also you might need to add more water to get the consistency you want. The trick is, you run a knife through the icing and count 10 seconds, if the frosting has flattened out by then it is perfect for frosting. If it is too thin then it might run off the cookies and if it is too thick and keeps its shape for longer then it wont smooth out.