Royal Icing Decorated Easter Egg Cookies

This week in the Cookie Art Club, I’ll show you how to make a variety of decorated Easter egg cookies with royal icing and modeling chocolate, which is a medium that’s a lot like fondant but tastes better, in my opinion!

These decorated cookies will be the star of your Easter dessert table.

A plate of intricately decorated Easter egg cookies in a regency era style. The cookies are on a gold trimmed plate over a lace background with pearls and porcelain roses.

You can watch this members-only video tutorial (without ads!) when you join my Cookie Art Club!

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My grandmother’s style has been a huge inspiration behind my cookie art over the years. She recently moved to be closer to our family, and having her and all of her beautiful decor, jewelry, clothing, and art nearby has reignited my passion for decorating cookies in this style.

Many of the techniques I used to decorate these cookies are part of my original 20 cookie decorating lessons that are now part of my extensive library in the Cookie Art Club. These lessons include detailed instructions on how to create the quilted effect shown on this cookie.

An egg shaped cookie decorated with royal icing to look like quilted fabric with pearls and a gold button in the center. The cookie is on a gold trimmed plate with lace and pearls in the background.

Vanilla bean luster dust from Sweet Sticks was the perfect shade for these striped cookies. They remind me of a beautifully upholstered chair.

The full supply list for these cookies are below and the video tutorial is available to members of the Cookie Art Club.

An egg shaped cookie decorated with pink and pearl white stripes with a rose in the center. The cookie is on a gold trimmed plate with lace and pearls in the background.

Here’s what you’ll need to make these royal icing decorated Easter cookies

These supplies are available in my Amazon store

Chilled sheet of cookie dough (I used my chocolate cut-out cookie recipe)
3-¾” egg cookie cutter
Scallop and ruler templates (available in the Cookie Art Club)
Royal icing
Royal blue, fuschia, brown, black, and yellow food coloring (I used Chefmaster brand)
Modeling chocolate or fondant
Rose silicone mold
3 12” decorating bags
Scribe tool
Decorating tips 1 (or 1.5), 2, 3, 59s, and 352
Couplers & Bag ties (I used Wilton brand)
Round and flat decorator brushes (I used Sweet Sticks and Wilton brand)
Edible paint in leaf green, pastel green, baby pink, and deep pink (I used Sweet Sticks)
Gold luster dust (I used Sweet Sticks 24k Gold)
Dark pink and light pink matte dust (I used Sweet Sticks Magnolia and Pink Gelato)
Dark shade of luster dust (I used Golden Chocolate from Crystal Colors)
White or off-white luster dust (I used Sweet Sticks Vanilla Bean)
Vodka, grain alcohol, flavored extract, or paint powder activator
Paint palette or small dishes

Relevant tutorials: Royal Icing 101, How To Pipe Royal Icing Borders (both are available in the Cookie Art Club!)

An egg shaped cookie decorated with a rose design. The cookie is on a gold trimmed plate with lace in the background.

Want to make these cookies yourself? The video tutorial and recipes to recreate them are available to Cookie Art Club members and you can try it free for 7 days.