The Secrets to Easter Cookie Success
Chill the dough twice—once after rolling it out and again after punching out the shapes—this ensures that the cookies will keep their sharp edges and have smooth, flat surfaces for dipping and decorating. For easy dipping, pour the icing into a low, flat vessel, like a pie plate or a wide food-storage container. If you aren't using the icing right away, lay plastic wrap directly on its surface to prevent a crust from forming. When ready, stir until smooth again.
Holding a cookie by its edge, dip top side into icing so entire side is covered. Tilt cookie to allow any excess icing to drip back into bowl. If you'd like to add raised dots, let icing dry completely, then squeeze on dots. They'll be embossed when dry, providing a three-dimensional effect. If you prefer the look of flat dots, squeeze dots on in a different color in a variety of sizes while icing is still wet. They'll expand slightly as the icing dries.
Holding cookie by its edge, dip top side into icing so entire side is covered. Tilt cookie to allow any excess icing to drip back into bowl. While icing is still wet, squeeze thin horizontal lines in another icing color, approximately 1/2 inch apart.
While lines are still wet, drag a toothpick or skewer through icing vertically in approximately 1/2-inch increments to create a zigzag pattern. Let dry completely.
Pour equal amounts of three different icing colors (such as white, light blue, and yellow) into a shallow bowl.
Stir gently with a skewer until colors are just slightly swirled together, but are not bleeding into one another. Dip cookies one at a time. Tilt each cookie to allow any excess icing to drip back into bowl. Transfer to a wire rack; let dry completely.
Watch Martha make her beautiful Easter cookies on Frosted, our Instagram TV video series, below!