Sugar Cookies with Royal Icing

For Christmas I got some new cookie cutters. They are 3D cookie cutters, but I needed to make a thicker cookie to get the 3D aspect. Instead I made mine 2D and decorated them in a cute way.

This recipe is super easy to make and is great if you have a lot of fun cookie cutters. Note that this recipe is difficult to work with if the weather is warm! With the Santa Ana’s going all week here, I found it very difficult to get a good shape with the cutters and kept having to refrigerate the dough. When baking, I need to remember that I am no longer in London and will have to accommodate the weather in LA.

Sugar Cookies with Royal Icing

Sugar cookies with royal icing

From the Joy of Cooking

Makes about 3 1/2 dozen cookies

  • 1/2 lb (2 sticks) unsalted, softened butter
  • 2/3 cup sugar
  • 1 large egg
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 1/2 tsp vanilla
  • 2 1/3 cups flour

Beat the butter and sugar in a large bowl until light and fluffy. Add the egg, baking powder, salt, and vanilla and beat until well combined.

Mixing the ingredientsAdd the flour until well blended. Split the dough in half and place each section on a large piece of baking/parchment paper.

Split the dough in halfStick another piece of baking/parchment paper on top and roll out the dough until its about 1/4 inch thick.

Roll out the doughStick both halves in the fridge to firm up, about 20-30 minutes. In the meantime turn on the oven to 350°F and stick a rack in the top third of the oven. Grease the cookie trays.

Pull out one portion and peel away one half of the paper. Put the paper back on then flip it over and pull away the other piece of paper and throw that away. Cut out the cookies and then transfer them onto the cookie trays. Keep rolling out the scraps and cutting out cookies until all the dough is used. If needed, you can stick the dough back in the fridge to firm up a bit more.

Place the cookies on the tray to bake

Bake the cookies one tray at a time, for about 6-8 minutes. Rotate the tray halfway through. The cookies are ready when the edges are lightly browned. Pull the tray out, and let the cookies cool down. Bake the next tray until all the dough is baked.

Now it’s time to decorate!

Royal Icing

From the Joy of Cooking

  • 1 large egg white
  • 2/3 cup powdered sugar

Mix the egg white and sugar in a microwave bowl until thoroughly combined. Microwave it on high for about 30-60 seconds until the mixture is quite thick and the consistency of putty. This is to make sure the egg whites are heated to kill salmonella, but not to cook it into eggs. Add

  • 2/3 cup powdered sugar

and beat on high until the icing is cooled down and holds stiff peaks. If needed, you can add a little bit of powdered sugar until the icing holds still peaks. You can now color the icing! Stick the icing in a piping bag and decorate the cookies. Then eat them!! Nom nom.

Icing the cookies


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