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Mar 22


Easter Bunny & Lamb Decorated Cookies

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Hold on to your hats! I’m about to ask you a mind-blowing question:

Have you ever frozen royal icing before?

Royal icing which you’ve made and put in a container, not already on a cookie.

If you did, how did it turn out after you thawed it out? 

Was the royal icing good for decorating?

By the way, how are you?

What were you doing before you read this?

Where are you?

What’s the temperature there?

What’s your favorite book?  

(Snuck those in there to see if you were still reading, but really want to know the answers. Cuz I’m nosy like that).


Okay, so I guess that was more than one question and definitely not mind-blowing, but I’m in the midst of playing around with that very idea (freezing royal icing). Somehow I’m guessing it’s just not going to be as good as freshly made, but who knows!

It’s be interesting to see if there was another way to use/save leftover royal icing, besides making icing transfers.

And thought I’d share some sweet and simple lamb and bunny cookies. If you’d like to make these lamb cookie for Easter, spring or they might even work for a baby shower (or for counting sheep when you can’t sleep?), they’re really very simple to make, you only need a few things to decorate these:


What you’ll need for decorating

  • Shortbread Cookie Recipe here
  • Royal Icing Recipe here.
  • 3 piping bags (or squeeze bottles – your choice)
  • 3 couplers
  • piping tip #2, #1, Wilton #14
  • Lamb Cutter (It’s in a set)
  • white & black food gel coloring
  • decorative ribbon (optional) *I used Martha Stewart gingham bows

How to Make a Lamb Cookie:

You’ll need white icing in 2 different consistencies for this cookie. For the face and legs, the usual flood icing, and for the lamb’s wool, a thicker icing. When you dip a spoon into the icing and pull upwards, a stiff peak will form and stay standing straight up. Another way you can tell if it’s thick enough, is that you’ll be able to see “ribbons” form when the icing is being mixed.

Here’s a close-up of the ‘shells’ I piped for the lamb’s wool…

And a quick pictorial, below. If you’d like to see a more detailed tutorial, you can find it on the lovely Callye’s blog, for my guest post there.

Besides this little guy, I shared my Easter bunny cookie over at The TomKat Studio, with these adorable Bunny Love Collection printables.

If you’d like to make these here’s a little how-to:

How to Make an Easter Bunny Decorated Cookie

To begin, you’ll need:

  • Shortbread Cookie Recipe here
  • Royal Icing Recipe here.
  • Bunny Cutter (It’s in a set)
  • Piping Tips (#2, #3), Couplers, Piping Bags
  • Food Gel Colourings (Colors your choice)
  • White Non-Pareils
  • Ribbons (optional)

If you need some more guidance, a good place to start is with this Cookie Decorating Tutorial and two videos on Icing Consistency and Flooding Cookies.

Outline and flood your cookie with royal icing, using a #3 piping tip. I left the bunny ears until afterwards, as I find it easier to flood the larger area first.  Once the icing on the bunny has dried, pipe a dollop of icing for a tail, using a #3 tip. Sprinkle on the non-pareils right away. Adhere the ribbon with a dab of icing, and pipe the eye and nose with a #2 tip.

Thanks to the The Flour Pot Cookie Book for the ribbon idea!

Once your cookies have completely dried, package and add tags, if you like.

The TomKat’s studios printables were also perfect for the tops of these mason jars which I filled with candy, a cookie each and will be using as an Easter table centerpiece.

You’ll have to excuse the quality of the next photo… I forgot to take pics of these little pastel mushroom cookies, except for this iPhone pic I posted on instagram.

I don’t know what it is about mushroom cutters, I just love making them! (Other examples here and here).

Thanks so much to Scarlett O’Neill for taking these photographs for me in January, for the Autumn issue of My Little Jedi.  She took the photographs of me holding cookies and these Easter posts here and here, and is the sweetest and most talented photographer who did my brother’s wedding photos (post and sweets coming soon).

Looking forward to hearing about your experiences freezing royal icing or anything else you’d like to share!

Hoppy decorating!


p.s. If you’d like to never miss a post, and/or receive more tips on cookie decorating, click on this button below to sign up:


p.s.s. Follow Me on Pinterest

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  1. Kathy
    March 28, 2012 at 9:12 am | Permalink

    Hi Marion! If 10 second icing is what you usually use as a combination flood/piping consistency, how many seconds/count would your flood consistency be? Also, how many seconds/count would your piping consistency be? Thanks for the great information you share on your blog!

  2. marian
    March 28, 2012 at 1:57 pm | Permalink

    Hi @ Kathy: For the most part I use the same consistency for everything (outlining and flooding. I use the 10 second rule for consistency). In case you haven’t seen it, I have a video, “How to outline & flood w royal icing”, and a few others, which show how I do it. There’s also a video on how I get my royal icing consistency.
    There are some instances where I’ll use a different consistency… For example, a slightly thicker one for stencils (there’s a video showing the consistency), and if I really need to pipe lines which are stiffer/more precise, I’ll use a thicker consistency. (Same as stencilling consistency – i haven’t made a video yet).
    Hope that wasn’t too confusing!

  3. Kathy
    March 29, 2012 at 12:23 am | Permalink

    Yes! I’ve watched all your videos and I’m a big fan of your beautiful work. I am a subscriber too! I was thrown off when you outlined and flooded the bunny, but I realise now that the consistencies are the same. I thought maybe you thinned the flood icing like you did in the snowman/Starbucks mug video! Oh, and by the way, I am in Hong Kong and the weather is 25 degrees. I’m starting a new book called “Sapphire Battersea”–and reading it with my daughter. Thank you for the IMMEDIATE response to my question, you are truly dedicated to your fans, and I appreciate you so much!

  4. marian
    March 29, 2012 at 12:28 pm | Permalink

    Hi @ Kathy: So cool, you live in Hong Kong! Isn’t it great how the internet connects us!
    I will def. have to check out Sapphire Battersea too, and thanks for your kind comment – I do love blogging here on Sweetopia, and try my best to answer as fast as I am able to. xo

  5. Tammy
    March 31, 2012 at 11:17 pm | Permalink

    Hi Marian!!!

    i always freeze my leftover RI. i do find the consistency thins out a little but i just add a little sifted powdered sugar and it works wonderfully. i don’t have any problems with it drying out because i make a pouch out of Glad Press n Seal and then put the pouches in a freezer bag. it is really easy and saves me a ton of time and money by not wasting any leftovers. i haven’t noticed it tasting any different either.

    as for your other questions 🙂

    By the way, how are you? i am doing very well, thank you

    What were you doing before you read this? adding new cake and cookie pics to my FB page: http://www.facebook.com/cakes.cookies.andmore.insavannah

    Where are you? Savannah, GA

    What’s the temperature there? currently 64, but it’s 11:15 pm. the high tomorrow is 86 and the bugs are terrible already

    What’s your favorite book? there’s too many to list, lol

    Thanks you for all your posts, advise, and inspiration. you are the main reason that my cookies look so great 🙂

  6. marian
    April 1, 2012 at 10:42 am | Permalink

    Hi @ Tammy: Thanks for the great tips!

    I tried clicking through to your facebook page but it didn’t go to your page for some reason.

    I hate the bugs too… we’ve got a little while to get yet, it got cold again and snow fell this morning. =(

    Thanks for visiting me here!

  7. Dawnielle
    April 1, 2012 at 1:54 pm | Permalink

    Good morning, Marian.
    I will try to freeze my RI, such a great idea.. Answers to your Qs;
    Doing well, thank you
    Prior to reading your post, thinking of Easter cookies and that I. We’d to get started on them.
    I’m in the Portland, OR area and it’s a lovely 48 degrees
    Current book I’m reading is Water for Elephants so I guess it’s
    my current favorite.

    I had a question for you and it might be a bit off topic although it does pertain to cookies, royal icing and flooding. I hosted a baby shower for my sister yesterday and decided to make round sugar cookies decorated in robin egg blue with brown polka dots dropped into the RI. I’ve made these cookies so many times in the past but not with dark brown coloring. I used a lot of coloring to achieve a very dark brown. All looked well until the following morning when I discovered that the brown dots bled or looked as if the moved and left a trail of lighter brown behind them. I was thinking I perhaps had dropped the brown dots in too soon or that my icing was too thin or that I had moved the cookies to make the icing shift.. My second batch did the same thing after thickening the icing and assuring not to move the cookies. Do you have any suggestions to avoid this bleeding? Thank you for any thoughts you might have. Dawnielle

  8. Tammy
    April 1, 2012 at 8:39 pm | Permalink

    @ marian:

    i checked my link and it works if you would like to take a look now 🙂

    Thanks so much!

  9. Yvonne
    April 2, 2012 at 11:40 pm | Permalink

    Hi Marian, I absolutely love all of your cookies. You are so inspiring. I really want to make the lamb cookies and cannot find the Martha Stewart gingham ribbons anywhere. Did you purchase them this year?
    Thanks for the info.

  10. April 3, 2012 at 4:02 pm | Permalink

    Hi there! Your lovely post has been featured on my blog:


    Thanks for sharing your gorgeous cookies! 🙂

  11. Carol
    April 8, 2012 at 7:25 am | Permalink

    Hi Marian, Thanks so much for sharing your beautiful ideas of which you have many. I’m fairly new to cookie decorating so your rabbit cookies were a good place for me to start. I am very proud of my first attempt and have included a link to my fb page if you want to have a peek.
    @ Yvonne – I to searched for the gingham ribbon without success both online and in Australia where I live. I would also be interested to know if you can still purchase the ribbon.


  12. April 10, 2012 at 8:27 pm | Permalink

    Hi @ Dawnielle: Love the spelling of your name! So sorry I’m late to the party (answering your question). Humidity can cause that. It’s frustrating, isn’t it! These posts in the tutorial section will help:
    1) How to Prevent Bleeding
    2) How to Avoid Spots on Icing

    Hi @ Tammy: I’m dying to see them, but when I clicked the link it just takes me to my facebook ‘feed’. Maybe because I haven’t liked your page yet? I would, lol, but can’t get to it. I tried searching http://www.facebook.com/cakes.cookies.andmore.insavannah in the tool bar and it didn’t find it. =( Do you have a web site please?

    @ Yvonne: Thank you! I did – it was either at Michael’s or Walmart… if memory serves me correctly, it was Walmart. Sorry my answer is late, I hope you found them!

  13. April 10, 2012 at 8:31 pm | Permalink

    Thank you for sharing@ Mijbil! I looove your little animal tutorials!

    You did an amazing job on your cookies, as well as the presentation, @ Carol! As for the ribbon, I’m beginning to think my local Walmart put out some old stock or something!

  14. Katie
    April 14, 2012 at 12:26 am | Permalink

    I was wondering what size bags you use to package your cookies? Thanks so much…love your blog, you are so talented!

  15. marian
    April 14, 2012 at 7:42 am | Permalink

    HI @ Katie: The one I use most of the time are about 6cm wide and 10 cm high. They’re easy to cut down if you need to. I always keep a bunch of sizes on hand though, that way I don’t have to worry about shopping if I have larger cookies.

  16. Mel
    April 29, 2012 at 10:44 am | Permalink

    The White Non-Pareils, do you only buy those online? Or is there a store I could find them? I can’t seem to find the tiny ones 🙁

  17. marian
    May 3, 2012 at 12:16 pm | Permalink

    HI @ Mel: I”ve found these at McCall’s Bakers Warehouse and online here:


    Hope that helps!

  18. February 24, 2013 at 9:41 am | Permalink

    Never frozen royal icing, but have frozen buttercream. Had to do this for my son’s birthday cake, which I froze separately, as his birthday was while he was on holiday from school and I knew I wouldn’t have much time to decorate it.

    Love those bunnies, am off to make some!

  19. February 24, 2013 at 9:42 am | Permalink

    Sorry forgot to say, both cake and icing came out well.

  20. marian
    February 24, 2013 at 10:29 pm | Permalink

    Hi @ Jewel: Thanks for the info., good to know! Have fun decorating! xo

  21. Cilla
    November 16, 2015 at 7:02 pm | Permalink

    Hi Marian,

    Your baking and decorating skills are amazing! I know this is a very random (and BELATED!) question but for the “thicker icing” used on your sweet little lamb cookie wool coats, is it just a royal icing with more powdered sugar or is it more of a buttercream frosting? I was hoping to make some for an upcoming baby shower but was at a loss on what type of frosting to make for the wool coat. Thanks in advance!

    • marian
      November 29, 2015 at 6:01 am | Permalink

      Hi Cilla,
      You can do either… If you’re not worried about stacking them buttercream is great, or if you’d like to use royal icing, thicken it up with more powdered sugar. RI dries fairly hard, just an fyi.

  22. Michelle
    March 19, 2016 at 10:44 am | Permalink

    These are adorable! I will be trying my hand on the lamb ones for our us riders at church. I have a question. What do you use for the eyes? I would like to package them, but gel icing doesn’t harden and it will smear. Any ideas or suggestions? Thanks so much.

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Chocolate Royal Icing Recipe

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