Now I am by no means a pro at decorating sugar cookies…actually I’ve only ever done it a couple times and I was decorating them more for eating then I was for making them look nice. This was basically my first attempt at decorating sugar cookies, and it didn’t turn out to be that much of a disaster as I thought it would have!
Instead of using Wilton’s piping bags with tips, or even a plastic bag to put my icing in – I used those ketchup and mustard bottles which worked perfectly because the tip was super small so I had control over where my icing went.
If you haven’t seen my Valentine’s Day Cupcakes I made the other day then go check them out! Tomorrow I will post my Valentine’s Fleur-De-Sel Caramel Brownies, cut into heart shapes!
Ingredients: (yields about 30, 2 1/2 inch cookies or 16, 3 1/2 inch cookies)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- In a medium bowl, stir together the flour and baking powder and set aside
- In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. This should take about 3 minutes
- Add the egg and vanilla
- Add the flour mixture slowly
- Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl
- Take the dough out of the bowl and place it on a piece of parchment paper.
- Using your hands, knead the dough a few times
- Place the dough in a large ziplock bag and refrigerate for about 2 hours. (You can also place it in the freezer for 20-30 to speed up the chilling process, just don’t forget it in there!)
- When it’s time to remove the dough from the freezer, preheat oven to 350 degrees (F)
- When the dough has chilled and is firm, take out about half of the dough, leaving the rest in the refrigerator (until your ready to work with it)
- Roll out the dough to about 1/3 of an inch thick
- Use your favourite cookie cutter, and cut away!
- Place cookie shapes on a prepared baking sheet
- Place entire baking sheet in the freezer or refrigerator for about 3-5 minutes. Chilling the cookies this way will help ensure they keep their shape while baking
- Bake cookies for 8-10 minutes depending on the size of the cookie. Bake until they are just barely beginning to take on a golden tone
Royal Icing Recipe
- 1 box confectioners’ sugar (1 pound)
- 5 tablespoons meringue powder or 2 large egg whites
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.