Let's Glam Up Some Easter Cookies!

Okay cookie people, it's time to blow some minds!! With a little edible glue, and these gorgeous icing sheets, you can go from meh to masterpiece in no time!

Let's start with the cookies. Scroll to the bottom of this page to get the BEST sugar cookie recipe in existence. Then, dip them in Royal Icing, throw them in a food dehydrator for about a half hour to set up the top of the icing (or let them dry on the counter for 8-12 hours) and you're ready to do all the fun stuff! UPDATE: Tons of you have contacted us to let us know that this technique works with any shiny cookie glaze (go here for recipe & tutorial), not just Royal Icing. Or just use your favorite recipe and start decorating as soon as the glaze has formed a crust!

The ECG decorated these live on video, so you can see that she's just winging it, which makes these even more fun to make. Just dust any silicone filigree mold (we've listed the ones we used below) with our Shiny as Hell Gold Edible Luster, whip up a batch of Chocolate Paste (recipe HERE) and fill the molds. The chocolate paste will set up in the fridge to hold it's shape, but once the pieces are unmolded, they remain flexible, so you can form them to the curve of the cookie. Oh, and did she mention that it tastes like white chocolate Tootsie Rolls? Sign her up!

Check out the Process:

Awesome Update: We have increased the size of the egg icing sheets, and even have them pre-cut now, so the process is even faster, and there's no need for a Craft Knife!

And to make it even easier, we've put together one of our Build-your-own Kits so you can pick and choose exactly what you need to make your own, including two other stunning egg icing sheets!