Unleash your inner baker with these royal icing cookies that are as fun to make as they are to eat. Perfect for holidays, parties, or just because, these cookies will have everyone asking for your secret.
Why This Recipe Works
- The dough is perfectly balanced for rolling and cutting, ensuring your cookies hold their shape beautifully.
- Royal icing dries to a smooth, hard finish, making your cookies look professionally decorated.
- Using clear vanilla extract keeps the icing brilliantly white, perfect for vibrant colors.
- The recipe includes tips for achieving the perfect icing consistency for both outlining and flooding.
- Cookies stay soft on the inside with a slight crunch on the outside, the ideal texture.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon clear vanilla extract
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 1/2 teaspoon cream of tartar
- 1/2 cup warm water
- Gel food coloring (optional)
Equipment Needed
- Stand mixer or hand mixer
- Rolling pin
- Cookie cutters
- Piping bags
- Small round piping tips
- Silicone baking mats or parchment paper
- Cooling racks
Instructions
Step 1: Make the Cookie Dough
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract, mixing until combined. Gradually add the dry ingredients to the wet, mixing until the dough comes together. Tip: If the dough is too sticky, chill it for 30 minutes before rolling.
Step 2: Roll and Cut the Cookies
Preheat your oven to 350°F. On a lightly floured surface, roll the dough to 1/4-inch thickness. Use cookie cutters to cut out shapes, transferring them to baking sheets lined with silicone mats or parchment paper. Bake for 10-12 minutes, until the edges are just starting to turn golden. Tip: For evenly baked cookies, rotate the baking sheets halfway through.
Step 3: Prepare the Royal Icing
In a large bowl, combine powdered sugar, meringue powder, and cream of tartar. Add warm water and beat on low speed until combined, then increase to high and beat for 5-7 minutes until stiff peaks form. Tip: To test the consistency, lift the beater; the icing should form a peak that holds its shape.
Step 4: Decorate the Cookies
Divide the icing into bowls and tint with gel food coloring if desired. Transfer to piping bags fitted with small round tips. Outline each cookie with a thin line of icing, then fill in (flood) with thinner icing. Use a toothpick to spread the icing to the edges and pop any air bubbles. Let dry for at least 4 hours, or overnight.
Tips and Tricks
For the smoothest icing, sift your powdered sugar before mixing. If your icing is too thick, add water a teaspoon at a time until desired consistency is reached. For intricate designs, let the base layer dry completely before adding details. To prevent the icing from drying out, cover the bowl with a damp towel when not in use. For a glossy finish, add a teaspoon of corn syrup to the icing.
Recipe Variations
- Add lemon or almond extract to the cookie dough for a flavor twist.
- Use cocoa powder in the dough for chocolate cookies.
- Mix in sprinkles with the dough for a funfetti effect.
- Experiment with different icing consistencies for various decorating techniques.
- Try using edible glitter or gold leaf for a luxurious touch.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! The cookie dough can be made up to 3 days in advance and stored in the refrigerator. Just let it come to room temperature before rolling out. This makes it perfect for planning ahead for parties or holidays.
How do I store decorated cookies?
Once the icing has fully dried, store the cookies in an airtight container at room temperature for up to a week. Layering them between sheets of parchment paper will prevent sticking and preserve the decorations.
Can I freeze royal icing cookies?
Yes, both undecorated and decorated cookies freeze well. Place them in a single layer in an airtight container, separating layers with parchment paper. Thaw at room temperature before serving.
Summary
These royal icing cookies are a delightful project that yields stunning results. With the right techniques and a bit of patience, you can create edible works of art that taste as good as they look.