Sugar Cookies Decorated With Royal Icing Recipes

ROYAL ICING DECORATED SUGAR COOKIES

Steps:

• Preheat your oven to 375°F.
• In a medium-sized bowl, sift the flour, corn starch, and salt.
• Cream the butter, cream cheese, and sugar together for 4-5 minutes. Then, add the eggs one at a time, finishing with the vanilla and almond extracts.
• Add the dry ingredients to the wet and mix with a spatula until a dough forms.
• Dump the dough onto a piece of plastic wrap, kneading it together a few times into a flattened disc shape. Wrap tightly and let chill in the freeze for 30-45 minutes.
• Roll the dough out on the silicone baking mat to about ½-inch thick. Cut out your cookies with the cookie cutters, placing them onto a parchment paper-lined baking sheet. If the dough starts to get too soft, put it back in the freezer to firm up for a few minutes.
• Before baking, place the whole cookie sheet into the freezer for 5-10 minutes. Then, bake the cookies for 8-11 minutes. The edges will turn slightly golden when done. Larger cookies may take a little longer than small ones, so watch the cookies carefully.
• Let the cookies cool on the wire rack completely before icing.
• Mix the cream of tartar and powdered sugar together. Add the egg whites, and mix by hand to moisten.
• Then, with the whisk attachment, turn your mixer on low and beat for a minute. Turn the mixer up to high, and continue to beat for 2-3 minutes.
• Add your vanilla, and mix to combine.
• Immediately cover the surface of the icing with plastic wrap any time you aren't using it.

HEART COOKIES DECORATED WITH ROYAL ICING

Steps:

• Cream 1 cup plus 2 tablespoons butter in a large bowl with an electric mixer. Add white sugar and lemon zest and mix well. Mix in eggs one at a time and beat well after each addition. Mix in 1/2 of the flour until combined. Mix in remaining flour until dough comes together.
• Shape dough with your hands into a thick rectangle. Press flat and wrap in plastic wrap. Refrigerate for 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Dust a work surface with flour and roll out dough into a thin circle. Cut out heart shapes and arrange cut-out cookies on the prepared baking sheets.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove hearts from baking sheets carefully and transfer to wire racks. Cool completely, about 15 minutes.
• Beat egg whites in a bowl until frothy. Beat in confectioners' sugar, 1 tablespoon at a time, until stiff peaks form. Add lemon juice to thin out the mixture. Add more lemon juice for runnier icing. Divide icing into small bowls and color with red food coloring in different shades of red or pink, keeping a portion of the icing white. Cover with a damp kitchen towel at all times so it won't dry out.
• Decorate as you like using different techniques. For the flood technique, use runny royal icing in a piping bag with a small round #2 tip and pipe a line around the edge of the cookies. Fill in the center, evenly distributing the icing with a scriber tool.
• For hearts, add dots of a different color onto the wet icing and drag the scriber tool downwards through the dots. For lips, add an oval shape onto the wet icing and shape the oval into lips with the scriber tool.
• For feathers or patterns, pipe a line around the edge, then add stripes in different colors. Drag the scriber tool down through the stripes. For a marbled effect, pipe lines of different colors across a base layer, then drag the scriber tool up and down through the lines. Allow the icing to set completely.

SUGAR COOKIES WITH ROYAL ICING

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.