Watercolor Easter Egg Cookies

This zip top bag watercolor technique is such a fun way to create a beautiful effect on royal icing or fondant. Watch the video tutorial and get the supply list to make these Watercolor Easter Egg Cookies below!

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Here’s what you’ll need to make these Watercolor Easter Egg Cookies

• Chilled sheet of cookie dough – I used my cookie recipe from the Cookie Art Club
• Stiff consistency royal icing plus water for thinning
• 4” Egg Cookie Cutter
• Tipless Decorating Bags
• 1 decorating tip 3
• 1 coupler
• Bag ties
• Scribe tool
• Round brush
• Chefmaster food coloring
  • Deep Pink
  • Sky Blue
  • Lemon Yellow
• Strong vodka or grain alcohol (I use alcohol when I paint on royal icing because it evaporates very quickly, which means that the liquid won’t dissolve the icing.)
• Zip top bag
• Spray bottle

Read this post to learn more about painting with food coloring on royal icing.

Instructions

Cut the cookies from a chilled sheet of cookie dough.

Bake the cookies at 350˚ Fahrenheit for 10 to 12 minutes. 

Make a batch of royal icing from scratch or a mix. The icing should hold a stiff peak.

Add a teaspoon of water at a time to the royal icing to thin it to flood consistency. To test the consistency, take a scoop of icing out of the bowl and drop it back in. It should take 15 to 20 seconds to be completely smooth.

Fit a decorating bag with a coupler and a tip 3. Fill the bag with the white flood consistency icing.

Ice the cookies with the white flood consistency icing. Use a scribe tool to help shape the icing.

Allow the icing to dry completely (overnight is best).

Place a drop of pink, blue, and yellow food coloring into a paint palette or 3 small dishes. Add a few drops of vodka or grain alcohol.

Apply the food coloring to a zip top bag with a brush.

Spray the food coloring with vodka or grain alcohol.

Turn the bag over onto an iced cookie.

Lift the bag and press it down in a few different places to cover the entire surface.