I have been wanting to try sugar cookie cut outs with royal icing for some time now. I keep promising my sister I will make some for her class. Finally I got around to trying them out for Christmas. I really enjoyed working with royal icing and cant wait for the next time. The more I worked with it the easier it got (and the cuter the cookies got)!
I used the vanilla almond sugar cookie recipe from Bake at 350 as well as her royal icing recipe. I just think Bridget's cookies always turn out amazing! I definitely need lots more practice but I was pretty proud of my of first batch!
Vanilla-Almond Sugar Cookies from Bridget at Bake at 350
3 cups unbleached all purpose flour
2 tsp baking powder
1 cup sugar (I used vanilla sugar)
2 sticks butter ( I used unsalted)
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract
Preheat the oven to 350F. Combine all 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 at the bottom.
Roll onto a floured surface and cut into shapes. Place on parchment paper lined baking sheets and bake for 10-12 mins. Let sit for a few minutes on the sheet, then transfer to a cooling rack.
Royal Icing from Bridget at Bake at 350
(this will cover approx. 3 dozen 3.5 inch cookies)
1 pound powdered sugar (sifted)
5 tbsp meringue powder
scant 1/2 cup water
a few drops of extract (optional)
Combine the meringue powder and water with a whisk attachment using an electric mixer. Beat until peaks begin to form. Stir in powdered sugar and beat on low to combine. Increase speed to high until stiff peaks form. (You can remove the beater and jiggle without the peaks falling) If using an extract combine for a few seconds to incorporate.
Cover with plastic wrap touching the icing or divide and color using gel paste food coloring.
I used bottles to outline the cookies and I let them dry over night.
For flooding the cookies, I just added water till it was the consistency needed. If it gets too runny just add more powdered sugar.
The flooded cookies I let dry for several more hours before I finished and added some decorations.
I definitely started to get the feel for the icing as I went on. I can't wait to try making these again. The cookies were delicious!
All packed up in a tin and ready for Christmas!
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