Happy Monday! I’m slowly easing back into the swing of things with my right hand. Last week I received a custom splint and started my PT, so I’m moving in the right direction. It’s been 3 weeks since my surgery and I’ve been itching to get back into the kitchen and bake! With all the new cookie cutters that I designed earlier this year, it’s been on my list of to do’s to try them out.
Last week I baked some cookies using the new shapes from the shop, like the sparkle, sparkle heart, unicorn and unicorn cake.
Instead of piping royal icing onto my cookies, I dipped them face first into the icing. This was the quickest and easiest way for me to decorate with my left hand. Once the cookies dried, I added color and detail by topping them with a custom sprinkle mix.
Sprinkles took the place of the colorful mane on the unicorns, unicorn cakes and sparkle shapes on the heart.
I realize in all of the years that I’ve been blogging, I’ve never shared my go-to cookie and icing recipe. But since cookies are major part of my business and brand, I wanted to do that today. I make all of my cookies dairy free by replacing butter with alternative ingredients, like vegan butter.
If you’re decorating with royal icing for the first time, the dipping method is a super easy way to get started. Top your cookies with sprinkles like I did, for a touch of posh!
Sugar cookies that are simply decorated with royal icing and sprinkles. Dairy Free
FOR THE SUGAR COOKIES
- 3/4 cups vegan butter (or real butter softened)
- 1 cups white sugar
- 2 eggs
- 1/2 tsp Vanilla
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
FOR THE ROYAL ICING
- 2 Cups Powdered Sugar
- 2 TBSP Meringue Powder
- 1/4 warm water (+ extra to thin icing)
- 1/2 tsp Vanilla extract
- Sprinkles of choice & Edible pens/gold paint for finishing touches
- Food grade paint brush (for painting on icing for sprinkles to stick)
FOR THE SUGAR COOKIES
- Preheat oven to 400 degrees.
- Cream together shortening/or butter and sugar in a mixing bowl, until combined.
- Mix in eggs and vanilla.
- Stir in flour, baking powder and salt.
- Mix on med-hi until combined.
- You’ll know your cookie mix is ready when most of it sticks to the mixing paddle.
- Roll dough out onto a floured surface (about 1/2 inch thick)
- Cut into shapes with cutters of choice.
- Bake cookies on a parchment lined baking sheet for about 6 minutes.
- Remove from heat and cool.
FOR THE ROYAL ICING
- Combine powdered sugar and meringue powder in the bowl of an electric mixer.
- Add extract and water and beat on high for about 5 minutes.
- The icing will be very thick. Add warm water a few drops at time for dipping consistency.
- Dip completely cooled cookies face down into the royal icing.
- Lift them from the icing and allow excess to drip off.
- Flip your dipped cookies over and set them aside to dry.
- Quickly poke away any air bubbles you find using toothpicks, before the icing dries.
- Repeat steps so all cookies are covered in icing.
- Once cookies have dried, you can begin adding decorative details.
- Paint a thin layer of royal icing on the cookies, in the areas that you’ll be topping with sprinkle mix. Add your sprinkles and set aside to dry.
- Once sprinkles have dried onto the cookies you can add finishing touches with edible pens and gold paint.
- I used black edible pens to add eyelashes to the unicorn cookies and gold paint for ears, cheeks and horns.
- Small batch Royal Icing recipe is my go-to from Katrina’s Kitchen.
You may not know this about me, but I’ve been baking sugar cookies for 5+ years now. They’ve become the signature treat that I make for all my parties and were the reason I started up my online shop in 2012. In 2015 I began designing original cookie cutters, based off the things I love most.
I baked my first batch of cookies for my daughter’s first birthday, she’s now 7. The first set of cutters that I sold in my shop were formed from the cookies for her Cinderella party.
Although I still consider myself an amateur (there are so many talented cookie bakers out there), I love working with royal icing. I’ve come a long way from spreading it thinly onto cookies with a spoon, but if you look back to my older parties from previous posts, you can see for yourself…no shame!
I think what I love most about sugar cookies and decorating is the blank canvas. As a creative at heart, I enjoy using my imagination to come up with decorations that match the theme of my celebrations and events. Cookies are a celebratory staple for many, including myself. It’s a honor to see that my cutters have made their way into your kitchen to be a part of your celebrations too! I love even more to see how you use the cutters and to share your work on etsy and instagram.
I hope you give this simple cookie recipe a try! Visit my shop for posh sprinkles, cutters and more, when I re-open later this month.
This post titled Easy Sugar Cookies with Royal Icing was seen first on Posh Little Designs. All Rights Reserved 2017.