Decorating Easter Cookies: How to Make Ribbon Easter Egg Cookies

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 Dixie Crystals Classic Sugar Cookies

1 recipe Dixie Crystals 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!

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