Sugar Cookies With Royal Icing Recipes

AIRPLANE SUGAR COOKIES WITH ROYAL ICING

Airplane Sugar Cookies with Royal Icing image

Provided by Nancy Fuller

Categories dessert

Time 1h50m

Yield 24 cookies

Number Of Ingredients 9

Ingredients

3 sticks unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
Pinch salt
3 1/2 cups all-purpose flour
1 pound confectioner's sugar
5 tablespoons meringue powder
1 teaspoon vanilla extract
Food coloring, optional

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.

ROYAL ICING FOR SUGAR COOKIES

Royal Icing for Sugar Cookies image

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

Ingredients

1 box confectioners' sugar (1 pound)
5 tablespoons meringue powder, or 2 large egg whites

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.

BASEBALL COOKIES WITH ROYAL ICING

Baseball Cookies with Royal Icing image

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

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1 cup unsalted butter, at room temperature
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon white vinegar, or as needed
1 (16 ounce) package confectioners' sugar
3 tablespoons meringue powder
⅓ cup water
2 tablespoons light corn syrup
2 teaspoons clear vanilla extract

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

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