Sugar Cookies (Cut out) with Royal Icing Recipe
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Category: |
Category: |
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Sugar Cookies - Cut out |
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Ingredients: |
Ingredients: Cookies-
3 cups all-purpose flour
2 teaspoons baking powder
1 c sugar
8 oz (salted) butter, room temp.
1 egg
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract
1 tsp. crème bouquet (extract found at cake supply store), optional or any other flavoring/emulsion
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Directions: |
Directions:Cookies:
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shapes on the baking sheet)
Bake at 350 degrees
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Royal Icing |
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Ingredients: |
Ingredients: 2 pound bag confectioner’s sugar
1/2 tsp cream of tartar
1/2 cup pasteurized egg whites (or 5 fresh egg whites)
1/4 cup corn syrup
2 tsp. flavoring of your choice (vanilla, almond, peppermint, butter, lemon etc.)
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Directions: |
Directions:Mix confectioner’s sugar and cream of tartar in your mixer bowl. With mixer on low speed, add the egg whites and the corn syrup. When it has all come together as a big lump in the bottom of your bowl, turn the speed up to high and beat for about 2 minutes. You will notice your icing will get whiter and glossy. That’s when it’s done. I almost always add white food coloring to my base icing*. I have noticed that I no longer have discoloration on my cookies since I started doing that. I just add a generous squirt or two.
Your icing will be stiff at this point. I divide it into the number of bowls I need for the various colors at this point or put it all in once container and put it in the freezer until I need it. It will keep for a long time (days/weeks) in the fridge.Color your icing before you thin it to the consistency you need. If you thin it too much, add more powdered sugar until you get what you are looking for.
*A healthy squirt of Americolor Bright White gel food coloring. (I have found that if I color all of my frosting with some white, it eliminates butter bleed that some cookiers struggle with.) |
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Number Of
Servings: |
Number Of
Servings:20-24 |
Personal
Notes: |
Personal
Notes: Recipe came from cookie class that Jill and I went to in Sugarland Texas - Easter 2019
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