Royal Icing Decorated Sugar Cookies Recipes

ROYAL ICING DECORATED SUGAR COOKIES

Steps:

• Preheat your oven to 375°F.
• In a medium-sized bowl, sift the flour, corn starch, and salt.
• Cream the butter, cream cheese, and sugar together for 4-5 minutes. Then, add the eggs one at a time, finishing with the vanilla and almond extracts.
• Add the dry ingredients to the wet and mix with a spatula until a dough forms.
• Dump the dough onto a piece of plastic wrap, kneading it together a few times into a flattened disc shape. Wrap tightly and let chill in the freeze for 30-45 minutes.
• Roll the dough out on the silicone baking mat to about ½-inch thick. Cut out your cookies with the cookie cutters, placing them onto a parchment paper-lined baking sheet. If the dough starts to get too soft, put it back in the freezer to firm up for a few minutes.
• Before baking, place the whole cookie sheet into the freezer for 5-10 minutes. Then, bake the cookies for 8-11 minutes. The edges will turn slightly golden when done. Larger cookies may take a little longer than small ones, so watch the cookies carefully.
• Let the cookies cool on the wire rack completely before icing.
• Mix the cream of tartar and powdered sugar together. Add the egg whites, and mix by hand to moisten.
• Then, with the whisk attachment, turn your mixer on low and beat for a minute. Turn the mixer up to high, and continue to beat for 2-3 minutes.
• Add your vanilla, and mix to combine.
• Immediately cover the surface of the icing with plastic wrap any time you aren't using it.

ROYAL ICING FOR SUGAR COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

SUGAR COOKIE ICING

Steps:

• In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
• Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

SUGAR COOKIES WITH ROYAL ICING

Steps:

• Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
• Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
• Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

ROYAL ICING I

Steps:

• Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.