Ribbon Easter Egg Sugar Cookies

Prep Time:

15m

Bake/Cook Time:

12m

Yield:

12 cookies

Something about Easter and springtime makes you want to tie ribbons on everything! These Ribbon Easter Egg Sugar Cookies are a charming and delightful treat that's sure to add a festive touch to any Easter celebration. A ribbon is woven through the decorated cookie, creating a stunning design that's reminiscent of an Easter basket. The result is almost to pretty to eat. These decorated sugar cookies are perfect for gifting or serving at your Easter gathering. Plus they are easier to make than you'd think. Our friend Bridget Edwards shows you step-by-step how to decorate them, and we even have a tutorial video!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1/2 cup + 1/2 tablespoon butter flavored Crisco
1/2 cup + 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
2 tablespoons water
2 tablespoons of one large egg
1 teaspoon vanilla extract
1 1/4 cups bleached flour*
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
Royal Icing
Egg cookie cutter
Drinking straw
Gel paste food coloring: purple, white, blue, yellow
Piping bags
Icing tips: #2 and small star
Squeeze bottles, such as used for candy making
Toothpicks
1/4 – 3/8” ribbon

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
In a mixing bowl, cream the Crisco and sugar together.
Beat one egg in another bowl and measure out 2 tablespoons. Add 2 tablespoons of egg into mixing bowl with water and vanilla until mixed.
Then, blend in remaining dry ingredients on low speed till mixed.
To make cut out cookies, roll out dough to 1/4 inch thickness and cut out egg shapes. Use a straw to poke holes in the dough. Before baking, dough can be wrapped in wax paper and chilled in refrigerator for 30 minutes to provide firmer dough for cutout cookies.
Bake 11 to 12 minutes on an ungreased cookie sheet until the edges just begin to brown. Be careful not to over bake. Once the cookies come out of the oven, press the straw back through the holes since they might have closed a bit white baking.
Remove from oven once done and cool on a wire rack.
Prepare Royal Icing.
Fit a pastry bag with a #2 tip. Outline the cookie and each of the holes.
Thin the remaining icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup. You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin. Count of 2-3 is good. Cover with a damp dishcloth and let sit for several minutes.
Stir gently with a spatula to pop any air bubbles that might have formed. Pour into squeeze bottles.
Fill in the outlines with the thinned icing, using a toothpick to guide to edges and pop large air bubbles.
To add on the “flat” designs, use a thinned icing in a contrasting color directly on top of the wet icing.
To add a scalloped border, use a star pipe and squeeze the piping bag in a piping motion as you pipe along the edge of the cookies.
Let the iced cookies dry uncovered for 6-8 hours, or overnight.
Thread the ribbon through the holes in the cookies, using a toothpick to push through to the other side if needed.