Making pastel Easter cookies with royal icing is a simple yet delightful activity that brings a festive spirit to springtime. In this guide, we'll walk through the easy steps to decorating them with charming designs. Whether you're new to baking or experienced, this project is perfect for adding a touch of creativity to your Easter celebrations. Let's get started and create some sweet and colorful treats together!
Instructions
Prepare flood consistency icing in white, pink, orange, yellow and green. And, a very small amount in black.
Use a scribe tool after flooding to smooth and shape the icing.
Allow cookies to dry overnight.
Lamb: Outline and flood the lamb body excluding the face and legs. Dip the iced surface into the white nonpareils. Let the icing crust over. When crusted over, outline and pipe the lambs face, one front leg and one back leg. Let the icing crust over. Pipe a second leg on the front and the back and pipe an ear. Pipe a black icing eye. Attach royal icing flowers. Let Dry.
Tulip: Outline and flood one petal section. Flood the green stem. Let crust over and repeat with each petal.
Bunny: Outline and flood the white part of the bunny’s ear, leaving the inner ear blank and flooding the entire face of the bunny. With pink flood icing, outline and flood the inner ears. While the icing is still wet, add white polka dots to the inner pink ears. Let the icing crust over. Pipe the bunny’s muzzle, pink nose and black eyes. Let the cookie dry.
Carrot: Outline and flood the carrot. While the icing is still well, pipe white polka dots. Pipe the green carrot top. Let the cookie dry.
Egg: Divide cookie surface into thirds. Outline and flood the center third surface of the cookie in white icing. Let the icing set. Airbrush chosen stencil on the iced surface. Let it dry. Flood the rest of the cookie in green icing. While the icing is still wet, add bright shimmer nonpareils. Let the cookie dry.
Chick: Outline and flood the entire surface of the cookie except the beak and feathers. Flood the beak area. Let the icing crust over. Pipe the wing area and feathers on top of the chick's head. Pipe 2 black icing eyes. Give each eye a white icing dot. Let it dry.
