Ingredients
4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. Coarse salt
2 stick unsalted butter
2 c. granulated sugar
2 large eggs
2 tsp. pure vanilla extract
Sanding sugar
1 lb. confectioners’ sugar
1/4 c. meringue powder
1/2 c. water
Gel-paste food coloring in colors such as violet, lemon yellow, soft pink, or leaf green
Preparation
Step 1Make the cookies: Whisk together the flour, baking powder, and salt.Step 2Beat the butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in the eggs, 1 at a time. Reduce the speed to low, add the flour mixture, and beat until combined. Add the vanilla. Wrap the dough in plastic, and refrigerate for 1 hour.Step 3Preheat the oven to 325 degrees F. Roll out the dough to 1/8-inch thickness on a lightly floured surface. Cut out egg shapes with a 2 1/2-inch oval cutter . Transfer the cookies to parchment-lined baking sheets, spacing them about 1 inch apart. Refrigerate the cookies until firm, about 30 minutes. Bake them until the edges are golden, 8 to 10 minutes. Upon removing the cookies from the oven, cut them into pieces with a sharp knife (if they’re cool, it will be difficult to create clean edges). Let the cookies cool.Step 4Make the royal icing: Combine the sugar, meringue powder, and water in the bowl of a mixer. Beat on medium speed until smooth, about 4 minutes. (If the icing is too thick, add more water, 1 teaspoon at a time.)Step 5Divide the icing into batches and tint each by mixing in a different shade of food coloring.Step 6Decorate the cookies: Using a pastry bag fitted with a 1/8-inch tip and filled with royal icing, decorate the cookies as desired. Sprinkle with sanding sugar, if using, while the icing is wet. If you’re adding dots or stripes to your cookies, let the base layer of icing dry first.Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
