I wanted to cap by 2021 Royal Icing Cookie journey with these standing snowglobe cookies. The WOW factor for these cookies is that they stand up! I made a regular decorated cookie then propped the design up with a triangle piece of cookie to keep it upright like a real snowglobe.
Consistencies and colors: Flood Blue (Sky), Flood White (snow and reflections in the sky), Line White ( Gingerbread details), Medium Brown (Gingerbread man), Flood Red (stand), Medium Red (Stand design) Line Green (Scarf and stand design).
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.
