Easy Easter Sugar Cookies

Easy Easter Sugar Cookies

Easy Easter Sugar Cookies

Ingredients

FOR THE SUGAR COOKIES

  • 390 (3 cups / 13.8oz)plain (all-purp) flour
  • 1/2 teaspoon  baking powder
  • cup  caster (superfine) sugar
  • 113 (1/2 cup / 1 stick) unsalted butter, room temp
  • large egg, room temp
  • 1 1/2  teaspoon  vanilla extract
  • 3-4 teaspoons milk

FOR THE MARBLED ROYAL ICING

  • 4 1/4  cups  icing (powdered / confectioners) sugar
  • 1/3 cup water
  • ½  teaspoon  cream of tartar
  • tablespoons  meringue powder (or Pavlova Magic)(notes)
  • teaspoon  vanilla extract
  • Food colouring in 2-3 pastel colours

Instructions

  • 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.

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