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SUGAR COOKIES AND ROYAL ICING

SUGAR COOKIES AND ROYAL ICING

  • 500g (4 cups) plain (all-purpose) flour
  • 1 ¼ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 250g (1 cup + 1 ½ tablespoons) butter, softened
  • 350g (1 ¾ cups) granulated sugar
  • 2 eggs + 1 egg yolk
  • 3 teaspoons pure vanilla extract

Royal Icing:

  • 3 egg whites, at room temperature
  • 500g (just over a pound) icing (confectioners sugar)
  1. In a medium bowl combine, the flour, baking powder, and salt and whisk, set aside
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand held electric mixer, combine the butter and sugar and beat until light and fluffy, about 4-5 minutes. Add the eggs and yolk one at a time, beating well between each addition, ensuring that the egg is well incorporated, add the vanilla, you will need to scrape down the sides of the bowl a couple of times to ensure that all the ingredients are well combined.
  3. At low speed add half the four mixture, mix until combined, add the remaining flour, beat until flour is completely absorbed into the dough, but no more.
  4. Turn the dough out onto a floured surface and knead gently into a smooth mass, divide the dough into 4 equal portions, flatten into thick disks, wrap and refrigerate for a minimum of 2 hours or up to 3 days. The dough can also be frozen for up to a month.
  5. Heat oven to 180℃ (350℉) line several baking sheets with baking paper and set aside.
  6. Let the dough sit at room temperature, for about 10-15 minutes until soft enough to roll out. On a floured surface using a floured rolling pin, roll out dough to about ¼ cm (⅛ inch) thick.
  7. Cut out shapes with a cookie cutter, as close as possible, and use a palette knife to lift the cookie and transfer it to the lined cookie sheet. Placing cookies about 2 cm (1 inch) apart. Press scraps together and roll them out and punch out more cookies, keep on gathering, rolling, and punching out shapes until all the dough has been used up.
  8. Bake for 12-17 minutes (this really depends on your oven temperature, size, and thickness of your cookies, but a good guide is that the cookies should be golden. Let sit for 5 minutes, transfer to a wire rack to cool completely before storing or decorating.

For Royal Icing:

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat together the egg whites and icing (confectioners) sugar on low speed until you have a paste, about 30 seconds. Increase the speed to medium and beat for an additional 3 minutes until the mixture is thick and glossy.
  2. To color the mixture, separate the icing into as many bowls as you want colors and dab a bit of food coloring into the white icing, mix well and keep on adding a bit of food coloring and mixing well between each addition until you have the color saturation you are after.
  3. Royal icing will keep in an airtight container in the fridge for up to 2 days.