Directions

• 1.Discover 5 unique and beautiful ways to decorate Easter cookies!
• 2. To master these techniques, you need to make sure that your royal icing is the correct consistency. Piping consistency is about as thick as toothpaste, and should hold its shape when piped. Flood consistency is a little bit more runny, like ketchup, and can be easily moved around the shape to fill it in.

Classic Easter Egg

• 4. First, using piping consistency icing, pipe a neat border around the edge of the cookie.
• 5. Next, using your flood consistency icing, fill in the entire cookie area. Use a toothpick to move the icing around, ensuring that there is full coverage.
• 6. Wait for the flood consistency icing to dry. This will ensure that your piping has dimension, and will stand out more on the finished cookie.
• 7. Once the flood icing is dry, pipe your designs. We did a mix of straight lines, squiggles, and dots. Whenever you are ending a line (like at the edge of a cookie) or switching the way the line is going (like creating squiggles) it may help to gently touch the tip of the bag to the cookie so that the icing sticks to it. When piping dots, make sure that you lift the bag straight up off of the cookie.
• 8. If you made any mistakes, you might be able to move the icing around and correct them with a toothpick.

Zig-Zag Marbled Piping Technique

• 10. First, using piping consistency icing, pipe a neat border around the edge of the cookie.
• 11. Next, using your flood consistency icing, fill in the entire cookie area. Use a toothpick to move the icing around, ensuring that there is full coverage.
• 12. While the flood icing is still wet, pipe flood-consistency lines in 2-3 different colors across the shape.
• 13. While the icing is still wet, use a toothpick to gently drag lines through the piped lines you just created. This will create a visually stunning herringbone pattern that is surprisingly easy to do!

Easy Fondant Colorful Cracked Eggs

• 15. Roll fondant thinly. It should be about 1/8" thick.
• 16. Cut the fondant with a scalloped-edge round biscuit/cookie cutter to create the "fault line."
• 17. Using fondant pieces as a guide, fill negative space with royal icing and dip in nonpareils while the royal icing is still wet.
• 18. Brush the surface of the cookie with clear corn syrup to adhere the fondant to the cookie. Gently press the fondant & adjust it with a toothpick as needed so that it will adhere.

Hatching Chick Decorated Cookies

• 20. Using piping consistency, pipe a white outline on the bottom half of your egg, using a jagged pattern to indicate the breaking shell.
• 21. Let the white piped icing to dry a bit and firm up before piping and flooding the yellow chick part of the egg. We outlined the shape with an edible marker to create the chick outline.
• 22. Once the yellow chick is flooded and firmed up, flood the white egg.
• 23. Let the yellow icing firm up a bit before applying black sprinkles or black icing dots for eyes and orange for a beak.

Advanced Decorating: Easter Basket Sugar Cookies

• 25. Using thick detail icing, draw vertical line to begin, then pipe short horizontal lines, continue piping vertically, then horizontally until shape is filled.
• 26. Use tip 3 to pipe a basket outline, this will give it texture. Use tip 14 for the handle and top edge of the basket, and tip 133 for grass. Feel free to experiment with tips to get extra texture!
• 27. Pro tip: Make your own candy transfers! Pipe dots of colorful royal icing onto parchment paper. Once dry, peel the dots off and use them as eggs!
• 28. The Easter egg shape is so versatile, and these techniques can also be used on a number of different shapes. Have fun experimenting and trying new techniques & tools while you make these cookies!