One of my goals for 2021 was to work on my Royal Icing skills and learn new techniques. First step in getting any royal icing cookie is to get get a solid foundation cookie. This cookie recipe is PERFECT. They are stable, not crumbling and retain their shape with crisp edges in the oven. I have yet to have a cookie break on me! The secret here is to roll out the dough to 1/4 inch thick then place it in the refrigerator for a few hours to chill prior to putting them in the oven. This step is crucial in maintaining the integrity of the cookie while creating more intricate designs.
For the icing, it’s taking me some time to learn exactly how to get the right consistency. Too little water and the icing will not spread or will be too hard to squeeze, too much water and it will not hold the design form. You really have to practice in order to known when your icing is ready and which consistency to use with which step. I found that as soon as my icing was “close” in consistency, I took a scoop or two into a separate bowl and added water until it was the right consistency. This also allowed me to do different colors without spoiling the batch.
As for the Easter design I went with a simple basic colored flood (pink, green, yellow) and some line designs (stiff white, green, yellow, ink, purple).
Cut-out Cookies with Royal Frosting
Ingredients
- Cookie Ingredients:
- 2 and 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 or 1/2 teaspoon almond extract optional
- Royal Icing Ingredients:
- 4 Cups Powdered Sugar
- 3 TBSP Meringue Powder
- 5 TBSP Warm Water
- ½ tsp vanilla extract
Instructions
- Instructions:
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat the butter and sugar until smooth and creamy. Then add in egg, vanilla, and almond extract (optional) and beat until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined.
- Divide the dough into 2. Place onto lightly floured parchment paper or silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness.
- Dust the dough with flour. Place a piece of parchment on top to prevent sticking. Place the 2nd rolled-out dough on top. Cover and refrigerate for at least 1-2 hours.
- Once chilled, preheat oven to 350°F. Then line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Re-roll the dough and use a cookie cutter to create desired shapes. Repeat with the 2nd piece of dough and left-over dough from cutouts. .
- Place cookies on baking sheets 3 inches apart. Bake for 11-12 mins, until lightly browned around the edges.
- Decorate the cooled cookies with royal icing.
- Royal Icing Instructions: Beat until it is not shiny anymore, about 10 mins. If you want the consistency to line the cookies it should be the consistency of toothpaste. If you want flood consistency, it should be like soft serve and hold a spoon upside down for 10 seconds to see if it drips off the spoon.
