Of spring, Easter eggs and yellow daisies

I’ve always been intrigued by decorated cookies, especially ones which are intricately decorated in the most beautiful designs imaginable. However, I never attempted them as I felt they would be 1) too sweet, and 2) too much work.

But sometimes, curiosity makes you do things you thought you wouldn’t do…

In celebration of the oh-so-lovely weather, I decided to try making some decorated cookies last weekend. As Easter was fast approaching, I thought it would be fun to make Easter egg shaped ones. And so I did.

My initial plan was to make a whole range of Easter egg designs… in a number of colours. But, I changed my plans very swiftly when I realised that I had about 80-90 cookies to decorate. I kid you not when I tell you that piping decorations on anything more than 40 cookies will take a toll on your shoulder muscles. My shoulders were aching the day after I made these, and it made me have total respect for professionals who do this on a daily basis – they must have arms (and shoulders) of steel!

Having said this, I still had a complete blast making these, and will definitely be making more in the near future.  Whilst I was pleased with how these turned out, I wasn’t altogether satisfied with the royal icing recipe and my rather amateur-ish designs. All the more reason to make some more very soon! One thing I will do next time around is to make less cookies so I can focus more attention on the actual decorating!

Oh, and I also made some yellow daisies, because flowers and the colour yellow are totally what spring is all about anyway. 😉

Happy Easter, everyone!

Sugar cookies
Adapted from this recipe on All Recipes

  • 340g butter, softened
  • 1 cup caster sugar*
  • 4 eggs
  • 2 tbsp vanilla extract
  • 2 tsp almond extract
  • 1 tbsp baking powder
  • 4 1/2 cups plain flour, plus more for rolling

1. Sift the baking powder, flour and salt. Set aside.
2. Beat the butter and sugar in a large bowl, until it becomes pale and creamy. I used my stand mixer and the paddle attachment. You can just as easily use a handheld mixer, or even a wooden spoon if you have strong arms!
3. Add in the eggs one at a time, mixing after the addition of each egg.
4. Add the vanilla extract and almond extract, and beat until just combined.
5. Add the dry ingredients to the butter/sugar mixture, and mix until well combined. Cover with clingfilm, and chill the dough in the fridge for at least an hour. (I chilled my dough overnight.)
6. On a floured surface, roll out the chilled dough to a thickness of your liking (usually between 0.25-0.5 inches). I suggest working with a small proportion of dough each time – I divided mine up into four batches to ensure the dough was always nice and chilled.
7. Cut the dough with the cookie cutters of your choice, and place them 1 inch apart on parchment lined baking trays.
8. Bake the cookies in a oven preheated to 190’C for 6-8 minutes, until slightly golden around the edges. Leave to cool completely before decorating.

* To ensure the resulting cookie wouldn’t end up too sweet, I reduced the amount of sugar used to 1 cup (from 2). I’m glad I did, as I felt that the cookies would have been waaaay too sweet otherwise, especially when paired with the icing. Do feel free to use more sugar though.

17 thoughts on “Of spring, Easter eggs and yellow daisies”

    1. Hee those were my favourites too, they looked like teensy little pearls. 🙂 Would have dusted them with some lustre dust but got too lazy, will have to try that next time!

  1. So beautiful. I love the ones with the little dots around the edge. I have so many cookie decorating books, but rarely do them. But you’ve inspired me to put it back on my list of things to-do! 🙂

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