Robin Egg Sugar Cookies

Happy Easter everyone!

Unfortunately I have no cake or cupcakes to report following the long weekend, however I did manage to make these cute and easy cookies!

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To make your own Robin Egg Sugar Cookies, here’s what you will need:

  • 1 batch of sugar cookies, baked and cooled
  • 1 batch of royal icing, divided and tinted
  • squeeze bottles (or piping bags)
  • brown food colouring
  • clean paint brush
  • glove (optional, but very helpful!)

After the cookies have baked and cooled, divide and colour your icing. Water the icing down with water, until it is runny, but thick enough to hold its shape when squeezed/piped onto the cookies (this will be pretty obvious…the icing will either maintain a clean edge along the cookie or it will drip off of the side…if it drips, just return it to the bowl and add more icing sugar, until you get the right consistency).

Typical sugar cookie directions online will recommend piping an outline on the cookies first and then flooding with runnier icing…my cookie piping skills are amateur at best, so I just used a squeeze bottle to ice the entire cookie :).

Let the cookies dry for several hours or overnight, and then you can add the speckles! (you probably want to do this next part outside, unless you don’t mind brown speckles all over your kitchen).

Robin Egg Sugar Cookies

Mix a small amount of brown food colouring with a small amount of water. Dip the brush in the diluted food colouring, and flick the brush bristles using your index finger (just like the good old days of Kindergarten splatter painting!), until you are happy with the amount of speckle on your eggs. I used a medical glove for this step, so that I didn’t have one tanned finger :).

Let the speckles dry and you are ready to eat!

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Happy Easter!

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“Hoppy” Easter!

I just finished classes last week and exams start up on Wednesday (puke!), but I really didn’t want to pass up the chance to make Easter cupcakes! It was a very last minute Easter Sunday decision, but it all came together! I was lucky that my sister was around this morning as she helped out getting the lemon poppy seed batter started while I made a quick 7-11 run to get last minute supplies (somewhat off-topic side note: 7-11 doesn’t carry vegetable oil, only canola, and it costs an arm and a leg for a tiny bottle :().

Anyways, while the cupcakes were baking and cooling, all I really had to do was make the icing and fondant decorations using supplies that I already had. Luckily, fondant lasts forever…I’m sure they have an expiry date on the side of the box but as long as you put it in saran wrap and an airtight container, I am pretty sure it will last FOREVER! This is a definite plus because that stuff ain’t cheap! (not to mention, it’s impossible not to get sucked into buying all of the cool little tools and shape cutters!) If you are willing to make it yourself, fondant can be less of a financial burden…it also tastes a lot better (warning: recipe-dependent!), and it isn’t too time consuming. To make a long story short, I must say I am quite proud of my growing collection of colourful little fondant chunks :).

I could rant forever, but I think I have procrastinated enough for one day. Time to hit the books! (and perhaps eat a cupcake…or two).

Happy Easter friends!! 🙂