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 surgery and I’ve been itching to get back into the kitchen and bake! With all the new cookie cutters designed for the shop earlier this year, it’s been on my list of to do’s to try them out. So today I have an easy recipe for sugar cookies with royal icing to share!
Easy Sugar Cookies with Royal Icing
Last week I baked the sugar cookies using the new shapes from the shop, like the sparkle, sparkle heart, unicorn and unicorn cake.
Instead of piping royal icing onto the cookies, I dipped them face first into the icing. This was the quickest and easiest way for me to decorate with only my left hand to use. 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 but butter works in this recipe just as well.
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 quick and easy finished look, then use edible pens for the remaining details.
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 over five years now. They’ve become the signature treat that I make for 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.
My first batch of cookies was made 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.
I think what I love most about sugar cookies and decorating is the blank canvas. As a creative at heart, I enjoy using imagination to come up with decorations that match the theme of 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.