Go Back
–+ servings
Easter cookies which consist of shapes of bunnies, chicks, lambs, butterflies and Easter eggs on a wire rack
Print
5 from 4 votes

Iced Biscuits - Easter Cookie Cutter and Decorate

We have a step-by-step guide for you on how to make and decorate Iced Easter Biscuits.
An easy, enjoyable activity for the whole family to do together in the springtime. We'll show you how to make a basic vanilla flavoured biscuit dough, perfect for cookie cutters cutout shapes.
Decorating cookies with royal icing is a fun activity for children. We used bunny, chicken, lamb, butterfly, and Easter egg cutters, but you may use whatever shapes you choose.
We show you how to use icing to decorate biscuits easily and simply without any special tools! No piping bag is required unless you want to make it really neat!
Prep Time27 mins
Active Time8 mins
Icing time20 mins
Total Time55 mins
Course: Biscuits, Easter, Kids, Snack
Cuisine: British
Keyword: basic biscuit dough, bunny biscuit, butterfly biscuit, chick biscuit, cookie cutters, cut out, decorating biscuits, easter biscuit recipe, easter biscuits, Easter Cookies, easter egg biscuits, Iced Easter Biscuits, lamb biscuits, sugar cookies
Yield: 35 biscuits
Calories: 147kcal
Author: Luke and Kay - Flawless Food

Equipment

  • Easter Cookie Cutters
  • rolling pin
  • cake decorating tools

Materials

Easter Cookie Cutter Biscuits

  • 200 g Unsalted Butter take out of the fridge at least 1 hr before use
  • 200 g Granulated sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 2 tsp Baking Powder
  • 400 g Plain Flour

Royal Icing

  • 350 g Icing sugar
  • 4 tablespoon Pasteurised egg whites see blog post for more info
  • ½ teaspoon Cream of Tartar
  • Food Colouring Gel Your choice of colours

Instructions

Easter Biscuits

  • Place room temperature butter and sugar in a bowl use a wooden spoon to beat together until well combined and smooth. You can use a hand or stand mixer for faster results.
    200 g Unsalted Butter, 200 g Granulated sugar
    Cubed butter and granulated sugar in a glass mixing bowl
  • Add egg and vanilla extract, stir in.
    1 Egg, 1 teaspoon Vanilla Extract
    Butter, granulated sugar egg and vanilla extract in a glass mixing bowl
  • Add baking powder & a small amount of flour to fold into the wet mixture.
    2 teaspoon Baking Powder
    Plain flour in a glass bowl and baking powder in ½ teaspoon being added to the mixture
  • Add remaining flour, a little at a time, you may not need it all, it depends on the egg size used?
    400 g Plain Flour
    Stirring the plain flour into the butter mixture with a wooden spoon
  • When it gets too stiff to stir, turn out onto a clean floured surface.
    Finish combining by hand.
    The dough consistency should be like playdoh.
    Keep adding more flour until it's right, if it gets too stiff add a splash of water or milk.
    Forming the biscuit dough together by hands
  • Divide the mixture into 3 equal-sized balls. Each ball will make approx 12 biscuits, dependent on cookie cutter size.
    Put the 3 biscuit dough balls in a ziplock bag in the fridge for at least 20 minutes to chill and firm up before rolling.
    You can store in the fridge or freezer to make more biscuits for another day. See notes for storage details.
    Three balls of cookie dough, two of them held by hands and one ball on the kitchen worktop
  • Preheat oven to 170°C fan / 190°C / 375°F / Gas Mark 5.
    On parchment paper or a floured worktop, roll the chilled biscuit dough out until it is approx ¼ inch thick.
    Use a sprinkle of flour to prevent the dough from sticking to the rolling pin.
    Rolling out the biscuit dough with a silver rolling pin
  • Use cutters to cut into desired shapes.
    The cutters we used also have an embossing stamp.
    Easter Biscuits which have been cut out of the cookie dough, these shapes are bunnies, chicks, lambs, butterflies and Easter eggs
  • Mould the remaining dough together and reroll and cut until there is no dough left.
    Making a butterfly shaped cookie from the cookie dough
  • Transfer the cut-out cookies onto a parchment paper-lined baking sheet.
    Easter cookies consisting of shapes of bunnies, chicks, lambs, butterflies and Easter eggs on a baking tray lined with parchment paper
  • Bake on 170°C fan / 190°C / 375°F / Gas Mark 5 for 8-10 minutes.
    Look for tiny cracks to appear on the biscuit surface they will not change colour much, only slightly on the edges.
    Easter cookies consisting of shapes of bunnies, chicks, lambs, butterflies and Easter eggs on a baking tray lined with parchment paper going in the oven
  • They will still be soft to the touch, however, once they cool they will firm up.
    Allow cooling for at least 15 minutes.
    Enough time to make another batch!
    Cooked Easter biscuits on a baking tray lined with parchment paper

Royal Icing - Decorating Biscuits

  • Sift icing sugar into a large bowl, add cream of tartar and pasteurised egg whites.
    350 g Icing sugar, 4 tablespoon Pasteurised egg whites, ½ teaspoon Cream of Tartar
    Pouring a tablespoon of egg whites into a glass bowl of icing sugar
  • Use a silicone spoon to mix until the icing is smooth. You want it to be a thick consistency - similar to toothpaste - so it is easy to spread without running off the biscuit.
    Check the blog post for more info on consistany
    Mixing royal icing together in a glass mixing bowl with a black rubber spoon
  • Work with one colour at a time. Put a small amount of royal icing into a separate bowl, add food colouring.
    Food Colouring Gel
    Adding red colouring to royal icing with a cake tool in a white bowl
  • Keep the royal icing not been used bowl covered with a moist tea towel to prevent it from going hard.
    Covering over royal icing in a glass bowl with a damp towel
  • Start with a solid colour base over the cookie. Do not add too much at a time.
    Use a cake decorating tool or small spoon to help spread to edges add more as needed.
    You can use a piping bag if you want? (I didn't on the ones seen in this blog)
    Allow the base layer to dry before decorating on top.
    Placing yellow icing to a chick shaped biscuit using a cake tool
  • If you have used an embossed cookie-cutter, colour the raised areas only. As seen in the picture here using a chopstick, tap and drag the colour around, tapping down to change direction.
    Placing violet colour icing to a butterfly shaped cookie using a chop stick
  • Once the base layer has dried. Use a toothpick to help draw the small details, such as eyes and mouths on the bunny, chick and lamb.
    Placing black icing to form the eyes on a bunny shaped cookie using a tooth pick
  • The royal icing will be touch dry within 30 minutes. However, allow them to fully dry for a couple of hours before storing them on top of each other.
    Easter cookies which consist of shapes of bunnies, chicks, lambs, butterflies and Easter eggs on a wire rack
  • Once fully dried they can be stored on top of each other in an airtight container and stored at room temperature for up to a week. (If they last that long!)
    Easter Biscuits which consist of shapes of bunnies, chicks, lambs, butterflies and Easter eggs in a basket and on a wire rack

Video

Nutrition

Calories: 147kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 46mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 150IU | Calcium: 14mg | Iron: 1mg