Decorating Easter Cookies: How to Make Ribbon Easter Egg Cookies

By A Mystery Man Writer

Description

Our friend and brand ambassador Bridget Edwards is back again to show us how to make these cute-as-a-button Ribbon Easter Egg Cookies. From Bridget at Bake at 350: There’s something about Easter and springtime that makes me want to tie a bow on everything. Easter baskets, Easter bunnies, Easter bonnets and of course – sugar cookies! These Easter egg sugar cookies woven with ribbon are simple to make…the only extra equipment you’ll need to make them is a straw. You’ll also need ribbon, any kind will do. Satin, grosgrain, rickrack…you name it. You’ll want your ribbon to be 1/4” – 3/8” wide. You’ll need: 1 recipe Imperial Sugar Classic Sugar Cookies 1 recipe Imperial Sugar Royal Icing Egg cookie cutter Drinking straw Gel paste food coloring: purple, white, blue, yellow Piping bags Icing tips: #2 and small star Squeeze bottles, such as used for candy making Toothpicks 1/4 – 3/8” ribbon Make the cookie dough and roll out to 1/4" thick. Use a straw to poke holes in the dough. (I like to freeze my cut-outs for 5-10 minutes before baking.) Once the cookies come out of the oven, press the straw back through the holes since they might have closed a bit while baking. Fit a pastry bag with a #2 tip. Outline the cookie and each of the holes. Thin the remaining icing with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup. You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin. Count of 2-3 is good. Cover with a damp dishcloth and let sit for several minutes. Stir gently with a spatula to pop any air bubbles that might have formed. Pour into squeeze bottles. Fill in the outlines with the thinned icing, using a toothpick to guide to edges and pop large air bubbles. To add on the “flat” designs, use a thinned icing in a contrasting color directly on top of the wet icing. To add a scalloped border, use a star pipe and squeeze the piping bag in a piping motion as you pipe along the edge of the cookies. Let the iced cookies dry uncovered for 6-8 hours, or overnight. Thread the ribbon through the holes in the cookies, using a toothpick to push through to the other side if needed. Happy Easter baking and beribboning! PIN IT NOW!