SUPPLIES & TOOLS:
- Favorite Sugar Cookie Cut-Out Recipe
- Wilton Royal Icing or Homemade Royal icing
- Desired Wilton Gel Food Coloring Colors
- Rolling Pin
- Cookie Sheets
- Easter Cookie Cutters
- Silicone Baking Mats or Parchment Paper
- Icing Decorating Bottles/Bags & Icing Tips
- Various Flower & Leaf Icing Tips
- Scribe Tool or Toothpick
- Food Safe Paint Brush
DIRECTIONS:
- Mix up your favorite sugar cookie cut out recipe. Adjust your recipe to a chocolate sugar cookie by subbing out some of the flour for cocoa powder. For example, if your recipe calls for 3 cups of flour, use 2.5 cups of flour and half cup of cocoa powder.
- Divide dough into chunks and roll out until dough is 1/4" thick. Make sure to flour your rolling surface lightly.
- Use Easter cookie cutters to cut out dough and place onto silicone mat or parchment paper lined cookie sheets. Try placing rolled out dough onto cookie sheets and freeze for 5 minutes before cutting out shapes. This will help to prevent dough from becoming misshapen when moving and baking.
- Follow baking instructions according to your favorite recipe and cool completely before decorating.
- Use the recipe on Wilton's meringue powder to mix up royal icing or use premade icing.
- Scoop out some royal icing and tint with food coloring to desired colors. Place some stiff consistency icing in airtight containers to use for flowers and leaves later. Thin remaining icing gradually with water into piping and flood consistencies. Place these into either bags or bottles. If using decorating tips, #1 or #2 is best for piping and #3 or #4 is best for flooding.
- Start to decorate the base layer of the cookies by outlining with piping consistency icing then flooding. If needed, use a scribe tool or toothpick to spread icing and pop air bubbles.
- While icing is still wet, add any details desired to sink into the base layer, such as the polka dots on the bunny silhouette, or the marble effect on the mini eggs.
- Let base layer dry for a couple hours before adding additional details.
- Once base layer has crusted over, finish adding remaining icing details to the cookies, such as eyes and nose of the bunny face and any flowers and leaves. To create the speckle splatter effect used on the eggs, take brown food coloring and thin with vanilla extract or alcohol. Use a food safe paintbrush to splatter the eggs.
- Allow cookies to dry completely, at least 8-10 hours, to add any details with edible food markers such as bunny whiskers and eyelashes.
- Store cookies in an airtight container.