Sugar Cookies with Royal Icing Recipe
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Category: |
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Ingredients: |
Ingredients: Cookies: 1 cup room temperature butter 1 cup sugar (make sure it says cane sugar on the label) 1 egg 2 t vanilla 1 t baking powder ½ t salt 3 cups flour
Royal Icing: 4 cups (about 1 lb. powdered sugar-make sure it says cane sugar on the label) 6 T warm water 3 T meringue powder
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Directions: |
Directions:Cookies: Cream butter and sugar. Add egg and vanilla. Mix in dry ingredients gradually. Put 1/3 of the dough on a piece of parchment and cover with a second piece of parchment. Roll dough between the layers to about 1/4" thickness. Complete the rest of the dough. Put dough layers on a cookie sheet, cover with foil and refrigerate overnight. Preheat oven to 400º. Cut out cookies directly on the parchment and transfer to the parchment lined sheets that you will be baking on. Re-roll scraps between 2 layers of parchment. Bake cookies at 400º for 6-8 minutes. Do not decorate until they are completely cooled. They can be frozen at this point to be decorated later.
Royal Icing: Mix warm water and meringue powder in a stand mixer until stiff peaks form. Gradually add powdered sugar and beat for about 7-10 minutes at low speed. Gradually add more water until piping icing consistency is formed. Separate frosting into bowls to color with food coloring. Gel color is best. Put some of each color of piping icing into disposable pastry bags with tips. Add water to the remaining icing in the bowls until it reaches the flooding consistency. Put flood icing into squeeze bottles for easy spreading. Use a toothpick to pop any air bubbles when you have flooded the cookies. Decorated cookies can be dried and then additional embellishment piped on top. Or, other colors can be piped directly onto the wet surface and toothpicks can be used to create hearts from dots, marbling from lines, etc. |
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