DIY Food Slow Living

Slow Living: Pantone Inspired Easter Cookies with Hello Baked

don’t know about you guys but when I think about Easter, I immediately visualize tons and tons of pastels! And it just so happens that Pantone’s 2016 colour of the year are just that. For this fun post, we thought to combine Pantone’s 2016 colour of the year, Rose Quartz and Serenity, with cute Easter inspired sugar cookies! Cue in Jessica Lee, the talented mastermind behind Hello Baked. She creates exquisite designer cookies that look just as good as they taste and her impressive clientele list just about proves it. She’s created beautiful cookies for the likes of Sephora, Canada Goose and GAP to name a few. I always get excited about collaborations and meeting new local talents, but I was so touched when Jessica made it all the way down from Niagara just to chat and meet for a coffee. She’s the #GIRLBOSS you want to befriend, plus I’m sure she’ll make you sweets to try from time to time!

Today Jessica is sharing an adorable Easter inspired sugar cookie recipe featuring Pantone’s 2016 color of the year perfect for your little ones or that special Sunday dinner. Check out her Instagram for more of her amazing creations!

What you’ll need:

For the sugar cookies:

2 cups unsalted butter (room temperature)
2 cups sugar
2 large eggs (room temperature)
3 tsp vanilla extract
5 cups flour
1 tsp salt
*Yield: Approximately 2 dozen, 3β€³ cookies

For the royal icing:
3/4 cup warm water
5 tbsp Meringue Powder
1 tsp vanilla extract (or clear imitation vanilla extract for white icing)
1 kg bag of icing sugar

food-grade gold lustre dust
dash of vodka (yes you read it correctly)!

Easter Bunnies
1) Make your bunny-shaped sugar cookies. You can use this recipe HERE if you don’t have one on-hand!
2) Prepare flood consistency royal icing in your preferred colours (more on royal icing preparation and consistencies can be found HERE. I was inspired by Pantone’s 2016 Colours of the Year, Rose Quartz and Serenity for this set.
3) Using a piping bag fitted with a #3 tip, outline the entire bunny shape. Flood immediately to fill the rest of the cookie.
4) Use a toothpick to help shape the icing or pop any air bubbles that arise.
5) Let dry 8 – 12 hours, or overnight until the icing is completely dry to the touch.
6) Prepare a small dish of small white nonpareils.
7) Using a piping bag fitted with a #2 tip and medium consistency white icing, fill a small circle for the tail. Immediately dip it into the nonpareils so they’ll stick to the icing.
8) Using a piping bag fitted with a #1 tip and thick consistency beige icing, pipe a small bow around the bunny’s neck. Add a small dot for the nose if you’d like!
9) Allow icing to dry for 4 – 5 hours.
10) Mix together gold lustre dust with a couple drops of vodka. Using a small food safe brush, paint the bow and nose in gold. Optional: I added a little bronze to my gold lustre dust to give it more of a Rose Gold finish.
11) Let dry several hours before handling.

Speckled Easter Eggs
1) Make your easter egg-shaped sugar cookies.
2) Prepare flood consistency icing in your preferred colours. Again, I used Rose Quartz, Serenity and White for mine, but feel free to get creative and mix and match other combinations!
3) Using a piping bag fitted with a #3 tip and flood consistency icing, outline and immediately fill each cookie with icing.
4) Use a toothpick to help shape the icing or pop any air bubbles that arise.
5) Let dry 8 – 12 hours, or overnight until the icing is completely dry to the touch.
6) Mix a small amount of gold lustre dust with vodka. You’ll need enough liquid to saturate a medium-sized paint brush.
7) Dip your brush completely into the gold mixture, dabbing any excess so that it doesn’t drip. Hold it upright, a couple inches away from your cookie. Using the other hand, pull the brush back then release (flick!) to create the speckled effect.


Hello Baked.
Jessica Lee, Owner/Baker.

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  • Reply
    March 24, 2016 at 11:21 AM

    SO cute. I love it!

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