Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Martha's Easter Sugar Cookies By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 18, 2020 Print Share Share Tweet Pin Email Prep Time: 1 hrs 20 mins Total Time: 2 hrs 45 mins Yield: 20 to 30 A foolproof recipe for the sugar cookie dough and royal icing that we use for Easter cookies. Find out more about the easy techniques for decorating these cookies and learn about the story behind these treats from Martha. Ingredients Cookies 4 cups unbleached all-purpose flour, plus more for dusting ½ teaspoon kosher salt ½ teaspoon baking powder 2 sticks (1 cup) unsalted butter, room temperature 2 cups granulated sugar 1 teaspoon pure vanilla extract 2 large eggs, room temperature 2 tablespoons cognac or brandy Royal Icing 4 cups confectioners' sugar (1 pound), sifted, plus more if needed 2 large egg whites 2 to 4 teaspoons fresh lemon juice Gel-paste colors, for decorating Directions Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of a mixer fitted with the paddle attachment, beat butter, granulated sugar, and vanilla on medium-high speed until light and fluffy. Beat in eggs and cognac until well combined. Add flour mixture; beat on low until just combined. On a lightly floured surface, divide dough evenly and shape into 2 disks; wrap each in plastic. Refrigerate until firm, at least 45 minutes and up to 5 days. Preheat oven to 350 degrees. Line baking sheets with parchment. On a lightly floured surface, roll out dough 1/4 inch thick. Refrigerate until very firm, about 30 minutes, or freeze 10 minutes. Stamp out shapes. Transfer cutouts to prepared sheets, about 1 inch apart. Reroll scraps; stamp out more shapes and transfer to sheets. Refrigerate until firm, about 30 minutes, or freeze 10 minutes. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks; let cool completely. Royal Icing: In a bowl, whisk together confectioners' sugar, egg whites, and 2 teaspoons lemon juice until smooth. If necessary, add more lemon juice or confectioners' sugar to reach desired consistency. Divide and tint with gel-paste colors as desired. Pour some into squeeze bottles for detailing. Marcus Nilsson Cook's Notes For richer flavor, refrigerate the dough for at least one day and up to five.Store decorated cookies in an airtight container at room temperature for up to two weeks.Note that raw eggs (used in the icing) should not be consumed by pregnant women, young children, the elderly, or anyone with compromised health. Print