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Sponge-Painted Easter Egg Cookies

For a sweet take on speckled eggs, use a natural sea sponge to dab royal icing (colored in springtime hues) onto white-iced cookies. The results are far too pretty to merely serve as dessert -- set these beauties out on a platter to double as décor.

Photography: Chelsea McNamara

Source: Martha Stewart Living, March 2016


  • Pastry bag with small plain round tip
  • Liquid food dye
  • Natural sea sponge


  1. Fill pastry bag with the undyed icing. Pipe icing outline around cookie, then flood with icing to cover. Let dry completely, about 2 hours.
  2. In a small dish, tint 2 tablespoons icing with dye. (We stirred in 35 drops of blue food dye and 2 drops of yellow.)
  3. Dip sponge into dyed icing. Blot lightly on a paper towel, then dab onto iced cookie. (If icing is too thick, it can be thinned with water, 1/2 teaspoon at a time.) Let dry completely, about 1 hour. Store cookies in an airtight container up to 1 week.

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