EASY SUGAR COOKIES WITH ROYAL ICING
This Easy to make Sugar Cookies with Royal Icing recipe is perfect for Halloween, Thanksgiving and Christmas!
Provided by Chef Rodney
Categories Cookies
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream butter and sugar. Add beaten egg. Add remaining ingredients.
- Wrap the dough in plastic wrap and chill in the refrigerator for 3 to 4 hours.
- Preheat oven to 350F
- Roll out dough on a floured surface to 1/4 inch thick.
- Cut the dough with your favorite cookie cutters.
- Place cut cookies on a parchment-lined baking sheet.
- Bake for 8 to 10 minutes or until cookies are light-colored.
- In a mixing bowl, combine the first 3 ingredients and mix on medium speed for 5 minutes.
- If desired, add food coloring to achieve the desired color while the icing is mixing.
- For flooding, add water a little at a time until you achieve the consistency of heavy cream.
Nutrition Facts : Calories 213 kcal, Carbohydrate 34 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 53 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
AIRPLANE SUGAR COOKIES WITH ROYAL ICING
Steps:
- For the sugar cookies: In a stand mixer fitted with the paddle attachment, beat the butter and sugar together just until combined, about 5 minutes. Add the vanilla and salt and beat a moment more, just to bring together.
- With the mixer on low speed, gradually add the flour. Beat just until it comes together. Form the dough into equal-sized balls (about 24). Cover in plastic and chill for at least 30 minutes.
- Preheat the oven to 350 degrees F.
- On a lightly floured work surface, use a lightly floured rolling pin to roll the dough balls out to a 1/4-inch thickness. With a lightly floured cookie cutter, cut the cookies out in desired shapes and transfer them to a parchment-lined cookie sheet. Bake until the cookies are very light golden brown around the edges, about 10 minutes. Let cool completely before decorating with royal icing.
- For the royal icing: Combine the confectioner's sugar, meringue powder and vanilla in a large bowl. With an electric hand mixer running on low speed, very gradually beat in 1/2 cup water, checking the consistency once most of the water has been added. Beat until the icing holds a ribbon, adding more water as needed. If too loose, add more sugar.
- If coloring the royal icing, add a few drops of food coloring to the finished icing and slowly mix until completely incorporated.
BASEBALL COOKIES WITH ROYAL ICING
A delicious rolled sugar baseball cookie with royal icing.
Provided by PasadenaDaisy
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 2h50m
Yield 24
Number Of Ingredients 12
Steps:
- Stir flour and baking powder together in a bowl.
- Beat butter and white sugar together in the bowl of a stand mixer using the paddle attachment until light and fluffy, about 3 minutes. Add egg and vanilla extract; beat 1 minute more. Slowly add flour mixture and blend until dough begins to pull away from the sides of the bowl.
- Turn dough onto a piece of parchment paper. Knead dough a few times using your hands and form into 2 discs. Wrap each dough disc in plastic wrap and refrigerate for 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone mat.
- Remove 1 disc of dough from the refrigerator. Place dough on a lightly floured work surface; top with a piece of parchment paper. Roll out dough to about 1/3-inch thickness. Cut dough with round cookie cutters and transfer to the prepared baking sheet.
- Place baking sheet with cookies on it in the freezer or refrigerator for 3 to 5 minutes.
- Bake in the preheated oven until cookies are just barely beginning to turn golden brown, 8 to 10 minutes. Cool cookies on the baking sheet for 1 minute; transfer to a wire rack to cool completely. Repeat with second disc of dough.
- Wipe down all equipment for making the icing with vinegar, including spatulas, measuring cups, and bowls.
- Combine confectioners' sugar and meringue powder in the bowl of a stand mixer using the paddle attachment.
- Mix water, corn syrup, and clear vanilla extract together in a separate bowl. Pour water mixture into sugar mixture and beat on medium speed until stiff peaks form in the icing, 4 to 5 minutes.
- Decorate cooled cookies with icing.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 41.1 g, Cholesterol 28.1 mg, Fat 8.1 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 31 mg, Sugar 27.3 g
ROYAL ICING FOR SUGAR COOKIES
If you're decorating cookies using our royal icing for sugar cookies and have a compromised immune system, we recommend instead using meringue powder, found in the baking aisle of most markets, instead of raw egg whites.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/3 cups
Number Of Ingredients 2
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 ROYAL ICING
This icing offers the perfect consistency for piping. For thinner consistency, add more water, 1 T. at a time
Provided by Nurse_Corie
Categories Dessert
Time 15m
Yield 5 cups
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine powdered sugar, meringue powder and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7-10 minutes or until mixture is very stiff. cover bowl with a damp paper towel and plastic wrap; refrigerate for up to 2 days.
Nutrition Facts : Calories 356.1, Fat 0.1, Sodium 1.6, Carbohydrate 90.7, Sugar 88.9
SUGAR COOKIES WITH ROYAL ICING RECIPE - (4.3/5)
Provided by Tarah716
Number Of Ingredients 8
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; re-roll 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°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. Basic Royal 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. (Makes about 2 1/4 cups.) How to Ice Sugar Cookies: "Flooding" is a technique used to cover a cookie completely with royal icing. Here's how to do it: Transfer about 1/2 cup of the royal icing to a resealable plastic bag and snip a small corner. Use this icing to pipe a thin border around the edge of each cookie. Let set for a few minutes. Thin the remaining icing with a few drops of water until it's the consistency of syrup. Place half of the thinned icing in a resealable plastic bag and tint the rest with red and/or green gel food coloring. Transfer the colored icing to bags. Snip a corner of the white icing bag and pipe a generous amount inside the border of each cookie. Using a small offset spatula or the back of a spoon, spread the icing to cover the cookie. Decorate with the colored icing while the white icing is still wet. Let the cookies set at room temperature, at least 1 hour.
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