Side Pannel
Royal Icing Cookies
Ingredients List
- For the Cookies
- 1 1/2 cups - granulated sugar
- 2/3 cup - butter
- 2 whole eggs
- 2 Tbsp - 2% milk
- 1 tsp. - vanilla extract
- 3 1/4 cups - white flour
- 2 1/2 tsp - baking powder
- 1/2 tsp - salt
- *****************************************
- *****************************************
- For the Royal Icing
- 4 cups powdered sugar
- 2 tablespoons meringue powder (or powdered egg whites)
- 6 tablespoons water
- Toothpicks
- It is recommended that you have pastry or icing bags along with a decorating tip for outlining and decorating the cookies. It's possible that a heavy duty ziploc bag will work if you do not have the other. But I highly suggest using pastry bags and decorator tip.
Directions
~~~~~ To Make the Cookies ~~~~~
1. In a large bowl, cream the butter and sugar. add in the extract, eggs, and milk until blended.
2. In a medium bowl, whisk together all of the dry ingredients. Add the wet ingredients to the dry and mix with a mixer until well combined.
3. With your hands, shape the dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 2-3 hours. (This will make it easier to roll out)
4. Preheat oven to 400 degrees.
5. Lightly grease your cookie sheets. Roll out half or 1/3 of the dough at a time while the rest is in the refrigerator.
6. Flour cookie cutters and cut out your shapes.Re-roll out your trimmings and shape them too. Place the cookies 1/2 inch apart on cookie sheet. Bake for 8 min or until light brown.
7. LET COOL COMPLETELY.
###### For the Royal Icing ######
8. Mix all ingredients on low speed for 7-10 minutes or until it loses it's shine. Add water by the teaspoon if becomes too stiff.
9. Divide the icing into bowls for however many colors you plan to have. Add the food coloring and mix well. Place a damp paper towel over the top while not using it so it doesn't dry out.
10. To outline the cookies, use the same color that you plan to flood the cookie with to outline. Create an outline of the entire cookie with one line of icing. Allow all cookies to dry before moving onto the next step.
11. To flood the cookies, start by adding drops at a time to the color icing that you wish to flood your cookie with. You will want it to be pretty liquidy. If you lift your spoon up and it drizzles back into the bowl and disappears quickly, you have the right consistency. Using a squeeze bottle or spoon, place a little royal icing on your cookie. Use a toothpick to evenly distribute the icing to the entire cookies. Be careful to not make it too thick.
12. Let all of the cookies dry COMPLETELY before you begin to finish their decorations.
Notes:
For the cookies, the thinner that you roll the cookies, the firmer and crispier they will be. If you leave them fairly thick, they will be softer and chewier.
This recipe makes about 72 cookies depending on the size of your cookie cutter. I made fairly large ones and I'd say I had about 30 or so.
1. In a large bowl, cream the butter and sugar. add in the extract, eggs, and milk until blended.
2. In a medium bowl, whisk together all of the dry ingredients. Add the wet ingredients to the dry and mix with a mixer until well combined.
3. With your hands, shape the dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 2-3 hours. (This will make it easier to roll out)
4. Preheat oven to 400 degrees.
5. Lightly grease your cookie sheets. Roll out half or 1/3 of the dough at a time while the rest is in the refrigerator.
6. Flour cookie cutters and cut out your shapes.Re-roll out your trimmings and shape them too. Place the cookies 1/2 inch apart on cookie sheet. Bake for 8 min or until light brown.
7. LET COOL COMPLETELY.
###### For the Royal Icing ######
8. Mix all ingredients on low speed for 7-10 minutes or until it loses it's shine. Add water by the teaspoon if becomes too stiff.
9. Divide the icing into bowls for however many colors you plan to have. Add the food coloring and mix well. Place a damp paper towel over the top while not using it so it doesn't dry out.
10. To outline the cookies, use the same color that you plan to flood the cookie with to outline. Create an outline of the entire cookie with one line of icing. Allow all cookies to dry before moving onto the next step.
11. To flood the cookies, start by adding drops at a time to the color icing that you wish to flood your cookie with. You will want it to be pretty liquidy. If you lift your spoon up and it drizzles back into the bowl and disappears quickly, you have the right consistency. Using a squeeze bottle or spoon, place a little royal icing on your cookie. Use a toothpick to evenly distribute the icing to the entire cookies. Be careful to not make it too thick.
12. Let all of the cookies dry COMPLETELY before you begin to finish their decorations.
Notes:
For the cookies, the thinner that you roll the cookies, the firmer and crispier they will be. If you leave them fairly thick, they will be softer and chewier.
This recipe makes about 72 cookies depending on the size of your cookie cutter. I made fairly large ones and I'd say I had about 30 or so.
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