Easter Sugar Cookies

I’m going to say something that will be wildly unpopular with all of you amazing cookie decorators out there: I hate royal icing. Like, really hate it. Granted: you can’t beat royal icing’s clean lines, vivid colors, or the firm shape it holds so well. But I still hate it. So, when I think I can get away with it, I have another frosting method I prefer: heating up canned frosting. Sophisticated, no? I love using canned frosting for cookies– easy to find and buy, easy to use, easy to clean up, and really easy to eat (tasty!).

You still decorate your cookies similar to the royal icing method, but use heat to thin the frosting instead of water. You still pipe on an outline, same as always. But when you’re ready to flood, simply pop a small bowl (or the whole can if you’re only using one color) of the frosting into the microwave for a few seconds (10 seconds at a time and stir), pour into a squeeze bottle (or if you’re flooding a really simple shape, like a circle, you could just spoon on the frosting and spread with the spoon), and flood!

Here are some Easter cookies I made using the “heat and flood” method:

{pardon the beheading…}

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