Cross cookies for Easter are a sweet and creative way to celebrate the heart of the season during Holy Week. Whether you decorate them in purple for Palm Sunday, black for Good Friday, or white for Resurrection Sunday, each one tells a special part of the Easter story. They’re not just pretty treats—they’re joyful reminders of the hope and love at the center of it all.

cross Cookies for Easter decorated with royal icing

*DISCLOSURE: This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase from one of my links. I greatly appreciate your support!

These Cross Cookies for Easter come from this Meaning of Easter set, which includes:

Check out this post to learn more about creating the full set! And the background research on the Easter holiday itself is included in the main post for the set.

easter sugar cookies decorated with royal icing

Before we talk about how to make this cookie, I’d like to share some of the research that I conducted around the symbolism behind this design (more research/background information is shared within each individual post for this Meaning of Easter set). I do this research to educate myself on the holiday to better inform my designs (I have a series of cookie sets that celebrate diverse holidays). Feel free to skip ahead if you want to get straight to the decorating!

The cross of Jesus is a central symbol of Christianity, and during Holy Week, different colored cloths are draped on it to reflect the events of Easter. Purple, symbolizing royalty, is used on Palm Sunday; black on Good Friday marks Jesus’ death; and white on Easter Sunday represents His resurrection. These cloths remind us that the only thing left in the tomb was the burial cloth—because He had risen.

Before we get into the specifics of this cookie, if you’re brand new to royal icing I’d recommend starting with my foundation post: What is Royal Icing?

And if you’d like more detailed prep instructions and a private class video specific to the set of cookies you’re making, definitely check out my online cookie decorating classes!

Now, let’s get started with these Cross Cookies for Easter!

Post Directory

Click on section to be brought directly there

How to Make These Cross Cookies for Easter
Step-by-Step Decorating Instructions

How to Make These Cross Cookies for Easter

I recommend breaking up the cookie decorating process into a several day affair. Decorating an entire set of cookies with royal icing from start to finish is not something you can accomplish in a few hours, and would be challenging (if not impossible for some) to complete in a full day of working.

Step 1: Purchase All Supplies, Ingredients, Tools etc Needed

Click here for a list of all basic baking/cookie decorating supplies

Keep in mind that some of these products are sourced from small businesses (especially the cookie cutters), and may take up to a couple of weeks to arrive.

Cookie cutter:

Tomb (standard/4″)
He Is Risen (standard/4″)
Holy (standard/3.5″)
Crocus (standard/3.5″)
Easter Cross with shawl (standard/4″)
Palm Cross (hand cut to be the same size as 4″ shawl cross)
Egg (3.5″)
Leaf (3.5″)

Food Coloring:

Click here for links to basic sets of gel food coloring colors from Wilton, Chefmaster, Americolor and Artisan Accents (search “gel colors” in post).

White
Brown

Color Palette

The color palette for this cookie is taken from the full set color palette below. The colors used in this cookie are:

White
Brown

Tools + decorations you’ll need for this set:

Tipless Piping Bags
Scissors (small and sharp)
Paper towels
Toothpick or scribe – for general use
Gel coloring (from food coloring list): brown
Edible marker (any color)
Tiny detail paint brush – from this set (1)
Small round paint brush – from this set (2)
Cornstarch
Any dry fluffy paint brush – from this set (4)
Medium fan paint brush – from this set (6)

The different brushes used for this set are marked by numbers 1-5.

paint brushes used to decorated easter sugar cookies

Helpful posts on tools, equipment + decorations:

Step 2: Bake the Cookies

I recommend baking the cookies up to 2 days before you plan to decorate. Store uniced cookies in an airtight container on the counter for up to 1 week before icing.

Check out my cookie recipe here.

Helpful posts when baking the cookies:

Step 3: Prep the Icing for Decorating

Start this process up to 24-48 hours before decorating.

Check out my icing recipe here.

I recommend breaking up the icing prep into two days:

Day before: make fresh icing, divide the icing into bowls labeled for each color, and do an initial phase of coloring the icing (keeping in mind that color develops/darkens over time–read here for more specifics on color development to prevent color bleed)
Morning of (no more than a couple hours before decorating): final adjustments to color and thin the icing to desired consistencies

Colors & consistencies you’ll need for this set:

Click here for a post on how to figure out how much royal icing you need.

To achieve these muted/dulled colors: after mixing all of the colors, make sure you add a small amount (start with a pea-sized or smaller) amount of each color to each color (except for the white). This will create a unified color harmony and will take away any brightness from the colors as you’ll be adding colors from the opposite side of the color wheel to each other. Just make sure not to add too much! Start with a small amount and go from there.

White – just white
- Soft peak piping consistency – err on the THICKER side if unsure
- Thin flood – err on the THINNER side if unsure
Brown – just brown
- Soft peak piping consistency – err on the THICKER side if unsure
- Thin flood – err on the THINNER side if unsure

Helpful resources on the basics of royal icing:

Helpful resources for icing consistency:

Helpful resources for coloring icing:

Helpful resources for bagging and cutting tipless bags:

Step 4: Decorate!

Now it’s time to finally decorate! I know, it’s been a process to get here, but you’re finally here. Hoorah!

You might even want to start out with a practice sheet before you start with your cookies! If you need help navigating these practice sheets, definitely check out one of my online classes.

Quick video of the cookie:

Sped up satisfying version of the entire set on YouTube:

Step-by-step video tutorial with voiceover (skip to time stamp for specific cookie):

Helpful resources for the decorating process:

How to hold tipless bags:

Line the SEAM up with your knuckles
Line the top of the bag up with the top of your hand
Hold the bag from the TOP with just your pointer and thumb
Wrap the rest of your fingers around the bag

How to cut tipless bags (Check out this video starting at time stamp 7:03):

Hold the bag with the SEAM up
Squeeze the bag to gently fluff up the tip of the bag (do NOT squeeze the tip of the bag as that will create another fold)
Cut STRAIGHT across with sharp scissors (any uneven cuts/jagged cuts can result in icing coming out of the bag in a squiggle as it snags the excess plastic along the way)
Approximate amounts to cut:
- Outline/piping consistency: 4-6mm
- Flood: 5-7mm

Helpful resources when you’re done decorating:

Jump to Post Directory / Top of Page

Step-by-Step Decorating Instructions: Cross Cookies for Easter

Step 1a: Sketch

Use an edible marker (any color) to skep out the design.

step by step instructions on how to decorate Cross Cookies for Easter with royal icing

Step 1b: Outline

Use brown soft peak piping consistency to outline the cross. Then pipe a generous squiggle in the center to help prevent craters. Do not go all the way to the edge with the squiggle.

You do not need to outline the outline to crust before flooding since it’s such a small space. But if you struggle with overflood, you can outline the cross first. Allow to dry for 10-15 minutes. Then do the squiggle and immediately follow with the flood (I do not like to allow the squiggle to dry).

Step 1c: Flood

Use brown thin flood consistency to flood the cross. Allow to dry for at least 1-2 hours until the icing is completely smooth to the touch and can withstand a small amount of pressure.

Step 2a: Wood technique

Use the fan brush and brown gel color (undiluted) to brush the horizontal lines. You may want to dab on a paper towel before doing the strokes.

Step 2b: Wood technique

Use the fan brush and brown gel color (undiluted) to brush the vertical lines. You may want to dab on a paper towel before doing the strokes.

Allow to dry for at least 15 minutes. At this stage, if the gel coloring is tacky, you may want to brush the icing with cornstarch (use the dry fluffy brush). This will remove any tackiness from the gel.

Step 3a: Shawl

Use white soft peak piping consistency to outline the bottom layer of the shawl. Pipe a generous squiggle on the bottom portions. Fully fill in the top little sections as those will just get covered with a second layer of icing.

Step 3b: Shawl

IMMEDIATELY use white thin flood consistency to flood the first parts of the shawl. Allow to dry for at least 20-30 minutes until the white icing is somewhat smooth to the touch. This icing need to be dry enough to be able to handle a second layer of icing on top. Might need to allow to dry more like 1 hour.

Step 4a: Shawl

Use white soft peak piping consistency to pipe the second layer of the shawl. Pipe a generous squiggle to prevent craters on the right side.

Step 4b: Shawl

IMMEDIATELY use white thin flood consistency to flood the right side of the top shawl. Allow to dry for 10-15 minutes until the icing has just crusted.

Step 5a: Shawl

Use white soft peak piping consistency to pipe a generous squiggle on the last portion of the shawl to prevent craters.

Step 5b: Shawl

IMMEDIATELY use white thin flood consistency to flood the last portion of the shawl. Allow to dry for at least 1-2 hours until the white icing is completely smooth to the touch and can withstand medium pressure. The drier the better. The next step can easily puncture the icing if it’s not dry enough.

Step 6a: Shawl

Use white soft peak piping consistency to pipe a squiggle on the shawl.

Step 6b: Shawl

IMMEDIATELY paint the icing to create a textured look. I started with the small round brush to paint a larger surface faster. I found my icing on the thinner side, so then I waited a few seconds and as the icing dried a little I then went through with the tiny detail brush to create a more defined texture look.

Step 6c: Shawl

Repeat steps 6a and 6b on the rest of the shawl. Make sure to move your brush in the direction of the fabric.

FINAL COOKIE

Please refer to these posts for more information on the full set and decorating each cookie in the set:

Crocus Sugar Cookies

These Crocus Sugar Cookies are delicious and decorated with the best royal icing!Crocus Sugar Cookies

Ingredients

Sugar Cookies

Royal Icing

Food Coloring

Tools & Decorations

Tipless Piping Bags
Scissors (small and sharp)
Paper towels
Toothpick or scribe - for general use
Thin scribe - recommended for this set
Gel coloring (from food coloring list): white
Medium fan paint brush - from this set
How to do the white crackle

Cookie Cutters

Crocus (standard/3.5")

Instructions

Sugar Cookies:

Preheat oven to 375 degrees F (190 C)
In a large bowl, whisk together flour, corn starch and salt.
In a medium bowl, measure out the sugar.
In a small bowl, crack in the eggs.
In a small bowl, measure out the vanilla bean paste.
Using paddle attachment, cream together butter and sugar. Beat on medium high until mixture is well-incorporated and is slightly lighter in color. It should be airy and fluffy.
Add in the eggs one at a time, just barely incorporating the mixture after each egg.
Add in the vanilla. Mix on low first to incorporate until the mixture is viscous, then beat on medium high until the mixture is fluffy again. Do not over mix!
Add in the flour mixture. Be careful not to over mix the dough. The dough is done when it starts to clumb on the paddle and pulls away from the sides.
Roll dough out to 5/16", cut out shapes and plan on pan (I prefer to use perforated silicone baking mats).
Bake for 8-12 minutes at 375 degrees F (bake time depends on size of cookies & how closely placed together)

Royal Icing:

Yields 35-37 ounces of icing.

1. Using a paddle attachment (or whisk if you prefer), beat meringue powder (45 grams) and 1/2 cup + 2 TBSP lemon juice on medium high (speed 6) until a beer-like foam forms (approx. 1-2 minutes). Scrape down the sides at least once. More detailed breakdown for the 1-2 minutes:

Beat on medium (speed 4) for 30 seconds
Scrape the bowl
Beat on medium high (speed 6) for 1 minute
At this point you have reached 1.5 minutes of beating. It is OK to beat for longer if needed! Almost impossible to over mix at this stage.

2. Add in the powdered sugar and mix on lowest speed until incorporated. Scrape down the sides.

3. Mix icing on medium speed for 2-4 minutes until a fluffy icing forms at either a stiff or medium peak, depending on yours needs (depending on your environment and desired consistency, you may need to add some or all of the additional 2 TBSP lemon juice). More detailed breakdown of the 2-4 minutes:

Stir on low for 30 seconds
Beat on medium (speed 4) for 30 seconds
Scrape the bowl
Beat on medium (speed 4) for 1 minute
Scrape the bowl - if you need more liquid, now is the best time to add any or all of the remaining 2 TBSP of lemon juice
Beat on medium (speed 4) for 30 seconds (either for one final spin or to incorporate the additional liquid)
At this point you have reached 2.5 minutes of mixing. If you added additional liquid, you may want to beat for another 30 seconds to more fully incorporate. If you need to continue to adjust liquid, you still have more time to beat the icing before it is over mixed. Icing should either be at a stiff peak piping consistency or medium peak piping consistency (if it's much stiffer than a fluffy stick peak, then add more water).

***All indicated speeds are for a KitchenAid stand mixer.

Prep the Icing for Decorating

Start this process up to 24-48 hours before decorating.

I recommend breaking up the icing prep into two days:

Day before: make fresh icing, divide the icing into bowls labeled for each color, and do an initial phase of coloring the icing (keeping in mind that color develops/darkens over time--read here for more specifics on color development to prevent color bleed)
Morning of (no more than a couple hours before decorating): final adjustments to color and thin the icing to desired consistencies

Colors & consistencies that you'll need for this set:

Click here for a post on how to figure out how much royal icing you need.

To achieve these muted/dulled colors, make sure you add a small amount (start with a pea size or smaller) amount of each color to each color (except for the white). This will a unified color harmony and will take away any brightness from the colors as you'll be adding colors from the opposite side of the color wheel to each other. Just make sure not to add too much! Start with a small amount and go from there.

For this set, we are doing a two consistency outline and flood. Meaning, we are outlining with a soft peak piping consistency and then flooding with a thin flood.

Green - leaf green + lemon yellow (to make this is a green on the yellow side)

Soft peak piping consistency - err on the THICKER side if unsure

Thick flood - err on the THINNER side if unsure

Yellow - lemon yellow + tiniest bit of red (or just use an egg/golden yellow straight from the bottle)

Soft peak piping consistency - err on the THICKER side if unsure

Thin flood - err on the THINNER side if unsure

Blue - royal blue + a little bit of violet (blue on the purple end)

Soft peak piping consistency - err on the THICKER side if unsure

Thin flood - err on the THINNER side if unsure

Decorating these Crocus Sugar Cookies :

Click here for a sped up satisfying video of the entire set (helpful when you just want a more condensed visual of how to decorate each cookie).

Click here for a real time tutorial with voiceover (watch each cookie decorated in real time as I give tips and tricks).

Step 1: Crackle

***For this set, BEFORE baking the cookies, you’ll need to create the crackle effect for the tomb cookie and the crocus (per the images below). Reference this post here on how to do the crackle technique.

After doing the crackle, you make want to mark off the corners of the outline of the crocus.

Step 2b: Flood leaf

Immediately use green thin flood consistency to flood the leaf. For sections this small, I do not find it necessary to let the outline dry. But if you struggle with this, you can allow the outline to dry for 10-15 minutes before moving on to flooding in the leaf. In that case, wait to pipe the squiggle in the middle until you are ready to flood.

Step 2c: Flower

Use blue soft peak piping consistency to pipe generous squiggles in the center sections of the flowers to prevent craters.

Step 2d: Flood

Immediately use blue thin flood consistency to flood the center sections of the right flower.

Step 2e: Flower

Immediately use white thin flood consistency to pipe a dot.

Step 2f: Scribe

Immediately use a scribe to messily pull up and down through the white dot.

Step 2g: Left flower

Repeat steps 2d-f on the left flower. Allow to dry for another 10-15 minutes.

Step 3a: Left leaf

Repeat steps 2a and 2b on the left leaf.

Step 3b: Bud

Use blue soft peak piping consistency to pipe the bud in the middle.

Allow all of the icing to dry for 10-15 minutes.

Step 4a: Flower

Use blue soft peak piping consistency to pipe generous squiggles to prevent craters.

Step 4b: Flood

Use blue thin flood consistency to flood the flower sections. Allow to dry for 10-15 minutes until the icing has crusted.

Step 5: Flower

Repeat steps 4a and 4b to flood the last section of the flower. Allow to dry for 30 minutes until the icing is somewhat smooth to the touch.

Step 6a: Lines

Use green and blue soft peak piping consistencies to pipe the detail lines.

Step 6b: Yellow

Use yellow soft peak piping consistency to pipe the detail lines and dots at the ends of the lines.

Please refer to the following pages for step-by-step decorating instructions for each cookie in this set:

Notes

Cookie Baking Notes:

Use an oven thermometer: It wasn't until just a few years ago that I learned that not all ovens heat to the temperature on the dial. In fact, most of them don't! That's why I always use an oven thermometer and recommend that everyone do! If you want to go next level you can even put one in the front and one in the back as sometimes these temps can vary.
Cream together the butter and sugar enough: You want to make sure you've incorporated enough air into the butter and sugar. This is indicated by the mixture turning a slightly lighter color and appearing fluffy.
Don't over work your dough: you'll want to mix the dough at the final stage JUST ENOUGH. It will be done when the dough sticks to the paddle/comes off the sides of the bowl. You ALSO do not want to over work your dough as you're rolling it out. It is for this reason many cookiers only roll out twice. I personally roll as many times as I have dough, but I make sure to barely incorporate the scraps of dough (I let the rolling pin do all the work).
Roll your dough to a consistent thickness: by rolling your dough to a consistent thickness, you'll make it much easier to bake your cookies evenly. I roll my dough to 5/16".
Use powdered sugar instead of flour to roll your dough: if you're like me and use every bit of your dough, I recommend using powdered sugar instead of flour to roll your dough. When I use flour it adds too much flour to the dough and makes it drier.
Roll out your dough on parchment paper: I always roll out my dough on parchment paper, which makes transferring the cookies to the pan a dream (I peel the dough off the parchment paper before transferring to the pan)! I like to use these precut parchment paper sheets.
Bake with perforated baking mats: I find that perforated baking mats give the most even bake because air is allowed to flow under the cookie. Baking with perforated baking mats can take some getting used to. Make sure you read the instructions on the product website. For example, do NOT use a scented soap to clean them and make sure ALL of the soap is cleaned off (because of the perforations soap can get caught and make your cookies taste like soap). Alternatively, you can use standard silicone baking mats or parchment paper.

Don't over bake your cookies: every recipe is different, but I've found with my recipe that the cookies are done when they are JUST set on the edges and cooked through the center. A tiny bit of golden brown is usually ok, but any more and they're overcooked.
Flatten the cookies with a spatula after baking: this can get out an bubbles that formed while baking AND gives you a little extra peace of mind that the surfaces are actually flat 🙂

Royal Icing Notes:

I recommend 1 batch of icing per 1 batch of cookie dough (you'll have extra icing, but it's better than running out).

Be careful not to over mix, as that can cause air bubbles or ruin the icing (it will crumble when dry). Watch the mixer carefully in this last stage as the mixing time can vary greatly. I always recommend setting a timer once you have added all of the ingredients to the bowl to avoid over-mixing (once you reach 5 minutes+ you risk over-mixing).

This recipe makes about 35-37 ounces of icing. A standard 3.5" cookie typically requires 1-1.25 ounces icing/cookie. Of course this depends on the design! I like to budget 1.5 ounces icing/cookie just to be safe. So this recipe makes enough icing for 24 (2 dozen) cookies.