Frosted Holiday Sugar Cookies- Delicious and not too sweet holiday sugar cookies baked to perfection and iced with royal icing. I just enjoyed baking and icing these cookies. And this is the first time I tried my hand on icing them ๐๐ป donโt they look gorgeous ??
I love to bake cookies during holidays and this is one tradition that I follow. This year I decided to bake some sugar cookies and gingerbread. Just loved icing these beautiful cookies and photographing them ๐๐ป Iโve used royal icing recipe for icing these sugar cookies.
The sugar cookie recipe is a very very simple one. They bake to perfection and they are perfect for icing!! I got the cutters from William Sanoma and I must say I just loved them! They look so beautiful!! Arenโt they?? #notsponsored . I used this recipe for royal icing and it worked out beautifully ๐๐ป the cookies turned out so perfect that I went overboard with photographing them๐
Here you go with the recipe ๐๐ป
Ingredients:
Cookies:
All-purpose flour-2cups plus 6 tbsp
Unsalted softened butter-3/4cup
Granulated sugar -3/4 cup plus 2tsp sugar
Egg-1 at room temperature
Salt- 1/4 tsp
Vanilla extract -1 tbsp
Baking powder- 1/2 tsp
Royal icing:
Meringue powder -3tbsp
Confectioners sugar-4 cup
Room temperature water-8 tbsp
Light corn syrup-1tsp
Gel food Colors
Method:
Cookies:
In a bowl mix together flour, baking powder and salt.
In a mixer fitted with a paddle attachment cream together butter and sugar until light and fluffy.
Add in the egg until itโs well incorporated. Add in the vanilla extract and mix well.
Now add the flour mixture and mix until it forms a dough.
Take the dough out from the mixer bowl divide it into half and clear wrap it and refrigerate it for at least two hours.
Preheat oven to 350f.
Line a baking sheet with parchment paper.
Take one piece of dough from the refrigerator, roll it out and cut into desired shapes and place it on the lined baking sheet.
Bake for 10-12 minutes or till you see the light brown edges around the cookie.
Royal icing:
In a bowl of a stand mixer fitted with a whisk attachment beat all the ingredients mentioned under royal icing for 5 minutes on high speed.
When you lift the whisk up the icing should drizzle down. If you think the icing is too thick you can add a tbsp of water or if it is thin you can add more powdered sugar to it.
Cool the cookies completely before icing it.
Use your favorite colors and piping tips for decoration.
Royal icing recipe adapted from here:
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