Using Dr Oetker’s range of baking products these truely are Easy Easter Egg Cookies! Using royal icing to decorate cookies can take quite a bit of practice, which is why we love using fondant to decorate cookies! It’s quick and easy and there’s no drying time! We’ve used Dr Oetker’s Easy Icing in Pink and Blue to decorate our cookies, if you don’t have a steady hand and are worried about wobbles in your piping, stick with spots and avoid stripes. This is also a great holiday activity for young bakers, just cover the cookies with fondant and let your little bakers go to work decorating!
Easy Easter Egg Cookies
Dr Oetker Ready to Roll Icing
Dr Oetker Easy Icing Pink
Dr Oetker Easy Icing Blue
Easter Egg Shaped Cookies
Easter Egg Shaped Cookie Cutters
Fondant rolling pin
To make your Easy Eater Egg Cookies, gently knead white ready to roll icing (fondant) and use a rolling pin to roll to about 3mm thick. Rolling icing on baking paper will stop it sticking to your surface.
Use the same cutters you used to make your Easter Egg shaped cookies to cut the fondant in the same shape. Allow the fondant to set for a minute or two to help it keep it’s shape when you place on your cookie.
Use a drop of water on the end of your clean finger to dampen the back of the fondant egg shape. Place on your cookie and use the fleshy part of your palm to smooth the fondant out. Be gentle! Your cookie can break – see our poor broken cookie in the last image below.
Repeat with all colours, we used white, teal, blue and yellow, pre-coloured ready to roll fondant from Dr Oetker. You’ll find it in the baking aisle of most major supermarkets – easy!
Prepare Easy Icing by kneading the contents of the package before cutting it open. This will mix any ingredients which might have separated. Use your scissors to cut a small 2mm corner off the end of your Easy Icing. Now, pipe lines, dots, wiggles, zig zags, and make your Easter egg cookie designs!