Royal Icing For Noahs Ark Sugar Cookies Recipes

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EASY SUGAR COOKIES WITH ROYAL ICING



Easy Sugar Cookies with Royal Icing image

This Easy to make Sugar Cookies with Royal Icing recipe is perfect for Halloween, Thanksgiving and Christmas!

Provided by Chef Rodney

Categories     Cookies

Number Of Ingredients 10

1 Cup Unsalted Butter (softened)
2/3 Cup White Sugar
1 Egg
1 Tsp Vanilla Extract
1/2 Tsp Salt
2 1/2 Cups All Purpose Flour
1 lb Powdered Sugar
3 Tbsp Meringue Powder
6 Tbsp Water (Warm)
Food Coloring Paste (Optional)

Steps:

  • In a mixing bowl, cream butter and sugar. Add beaten egg. Add remaining ingredients.
  • Wrap the dough in plastic wrap and chill in the refrigerator for 3 to 4 hours.
  • Preheat oven to 350F
  • Roll out dough on a floured surface to 1/4 inch thick.
  • Cut the dough with your favorite cookie cutters.
  • Place cut cookies on a parchment-lined baking sheet.
  • Bake for 8 to 10 minutes or until cookies are light-colored.
  • In a mixing bowl, combine the first 3 ingredients and mix on medium speed for 5 minutes.
  • If desired, add food coloring to achieve the desired color while the icing is mixing.
  • For flooding, add water a little at a time until you achieve the consistency of heavy cream.

Nutrition Facts : Calories 213 kcal, Carbohydrate 34 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 53 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

ROYAL ICING FOR NOAH'S ARK SUGAR COOKIES



Royal Icing for Noah's Ark Sugar Cookies image

Use this royal icing recipe, made with powdered sugar, water, and merginue powder, to decorate our adorable Noah's Ark Sugar Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 cups

Number Of Ingredients 4

1 pound confectioners' sugar, plus more if needed
1/3 cup water, plus more if needed
1 cup plus 1 tablespoon meringue powder
Gel-paste food coloring in Black (for gray icing), Ivory mixed with Egg Yellow (for gold icing), and Red Red

Steps:

  • Beat sugar, water, and meringue powder with a mixer on low speed until smooth, about 7 minutes. Icing should be the consistency of glue. (If icing is too thick, mix in a little more water. If icing is too thin, add more sugar.)
  • Beat in food coloring, 1 drop at a time, until desired color is achieved. If making more than 1 color, divide icing and work in batches.

SUGAR COOKIES WITH ROYAL ICING



Sugar Cookies with Royal Icing image

Upgrading your holiday cookie game has never been more delicious thanks to this classic sugar cookie and royal icing recipe. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 24 to 36 cookies and about 2 1/4 cups of icing

Number Of Ingredients 8

2 1/2 cups cake flour (not self-rising), plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Royal icing, for decorating, recipe follows

Steps:

  • Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
  • Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
  • Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

ROYAL ICED SUGAR COOKIES



Royal Iced Sugar Cookies image

Royal iced sugar cookies are an impressive treat made with cut out sugar cookies and royal icing!

Provided by Ashley C.

Categories     Dessert

Time 1h20m

Number Of Ingredients 10

1 cup butter (softened)
1 cup powdered sugar
1 egg (beaten)
1 1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon salt
2 1/2 cups sifted flour
4 cups powdered sugar (sifted)
2 tablespoons meringue powder
5 tablespoons water

Steps:

  • Wash hands with soap and water for 20 seconds. Sanitize your working surface before preparing cookies.

Nutrition Facts : Calories 84 kcal, Carbohydrate 12 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 83 mg, Sugar 12 g, ServingSize 1 serving

MINI ANIMAL CRACKER COOKIES



Mini Animal Cracker Cookies image

Turn a simple 8 ingredient sugar cookie recipe into homemade mini animal cracker cookies! These kid-friendly cookies are flavored with delicious cinnamon and topped with icing and rainbow sprinkles.

Provided by Sally

Categories     Cookies

Time 4h30m

Number Of Ingredients 10

2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 and 1/2 teaspoons pure vanilla extract
royal icing or easy cookie icing
rainbow sprinkles

Steps:

  • Whisk the flour, cinnamon, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  • Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  • Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  • Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and cut into shapes with animal cookie cutters (I love these, these, and these). Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
  • Arrange cookies on baking sheets 1-2 inches apart. Bake for 9-10 minutes, until lightly browned around the edges. Rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. I like to decorate cookies directly on baking sheets so I can stick the entire baking sheet in the refrigerator to help set the icing. So place the cooled cookies back on baking sheets.
  • Prepare royal icing or easy cookie icing. Dip the cooled cookies into the icing.
  • Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

NOAH'S ARK SUGAR COOKIES



Noah's Ark Sugar Cookies image

We paired animal cookies two by two for an edible menagerie in these aptly named Noah's Ark Sugar Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 6h25m

Yield Makes about 2 dozen

Number Of Ingredients 9

4 cups sifted all-purpose flour, plus more for surface
1 teaspoon baking powder
Salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Royal Icing for Noah's Ark Sugar Cookies
Sanding sugars, for sprinkling

Steps:

  • Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Divide dough in half. Shape each piece into a disk, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.
  • Preheat oven to 325 degrees. Let dough stand at room temperature until soft enough to roll out, about 10 minutes. Roll out dough to a 1/4-inch thickness on a lightly floured surface. Add more flour if needed to prevent dough from sticking. Cut out animal shapes using cookie cutters, and transfer to parchment-lined baking sheets. Freeze until very firm, about 15 minutes.
  • Bake cookies, rotating sheets halfway through, until edges just begin to brown, 15 to 18 minutes. Transfer to wire racks, and let cool completely.
  • Transfer royal icing to a pastry bag fitted with a small plain round tip. Pipe desired designs onto cookies, and immediately sprinkle with sanding sugars. Shake off excess, and let stand until set, about 3 hours.

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