Why are these Easter cookies made with Sable cookie dough?
These easter cookies use sable cookie dough as it is similar to a sugar cookie dough but without the egg whites. It is more melt in your mouth than a sugar cookie and a bit crumblier as well.
What Can I Use to Colour Royal Icing?
I use food colour powders but you can also use gel food colours just don’t use oil based food colours as they will destroy the royal icing. I flavour my royal icing with marshmallow flavour which can be found at speciality cake stores.
Why Glucose Syrup?
Glucose syrup allows the royal icing to still have a chew to it so it doesn’t dry as hard as a rock.
Step 1
Outline the cookie in outline consistency royal icing.
Step 2
Pipe the royal icing in a zig zag on the inside of the easter cookie. Allow it to set for 30 seconds. This prevents cratering when adding the flood consistency icing later giving a smooth surface to your cookie.
Step 3
Using flood consistency royal icing flood the cookie. The dried outline icing should prevent the icing spilling over the edges. Allow the cookies to dry completely which can take 2 hours or more. You can use a fan or a dehydrator to speed up the process.
Step 4
Use some royal Icing mixed with brown colour and diluted with water or melted chocolate thinned out with some coconut oil. This will be flicked onto the cookies with a paint brush to give a speckled egg effect.
If you are looking for more easter baking ideas here is my No-bake Easter Nest Recipe with Biscoff.
Easter Cookies with Royal Icing for Beginners
Equipment
- 1 Egg shaped Cookie Cutter
Ingredients
Sable Cookie Dough
- 170 g Unsalted Butter Softened
- 140 g Caster Sugar
- 2 Egg Yolks plus one for brushing
- 1 1/4 tsp Vanilla
- 1/2 tsp Salt
- 300 g Plain Flour
Royal Icing
- 400 g Icing Sugar
- 70 ml warm water
- 42 g Meringue powder
- 6 Drops Marshmallow Flavouring
- 1/2 tbsp Clear corn syrup
Instructions
Sable Cookie Dough
- Use paddle attachment cream butter and sugar together.
- Add 2 yolks, vanilla, salt and mix to combine.
- Add plain flour and fold through by hand with a wooden spoon.
- Roll dough into a rectangle and chill for 2 hours at least.
- Roll dough out to 2 cm and place back in fridge for 15 minutes. Preheat oven to 160℃.
- Cut dough into 12 egg shapes and place on lined baking tray. Brush extra egg yolk on top of each cookie and bake for 12 minutes.
- Allow to cool on a cookie rack.
Royal Icing
- Place meringue powder and 70ml of warm water in a bowl with a whisk attachment and allow it to hydrate for 5 minutes.
- Turn mixer on a whisk on low until some bubbles start to form on top. Then slowly add your sifted icing sugar. Once fully combined turn the machine up to medium and whisk until stiff peaks form. (Don't over whisk your royal icing)
- Now add 4 drops of marshmallow flavour and 1/2 tbsp of corn syrup.
