Not really my first ever sugar cookies, but my first sugar cookies that did not come from a box and tasted good! It was also my first time using royal icing as well and the flood icing technique. The recipe for the cookies comes from Blonde Ambition In the Kitchen, you should definitely check out her blog next time you are looking for something yummy to bake! The best thing about these cookies is that they stayed soft for more than 5 minutes! I took them out of the oven as soon as they started to turn golden brown around the edges- about 6 minutes.
The use of royal icing is something that I think will take some practice, but has the potential to produce beautiful cookies. For some examples, visit Bake at 350, she also has some helpful hints that came in handy for me. My cookies looked ok, but I wanted to post them anyway because I put a lot of time and effort into them! Like I said, I think with practice, my next batch will come out better. I used the royal icing recipe from the Wilton meringue powder container.
Famous Sugar Cookies
1 cup butter (VERY soft)
1 cup sugar
1 large egg
1 tsp vanilla extract
2 3/4 cups flour
2 tsp baking powder
In mixing bowl beat butter until soft and smooth. Add in sugar and beat to combine. Add egg and vanilla and beat until just combined. Add flour mixture. Beat until just combined and dough is smooth.
- 3 tablespoons Meringue Powder
- 1 lb. (4 cups) confectioners’ sugar (about 1lb.)
- 6 tablespoons warm water*
- 1/2 teaspoon almond extract
- Wilton Gel Color, rose petal pink
Beat all ingredients, except color until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups, which was more that enough for these cookies. However, a half batch would probably not be enough.
* For stiffer icing, use 1 tablespoon less water.
To frost the cookies, I used a pastry bag with a number 2 tip and a Wilton squeeze bottle. The very basic technique is to use the pastry bag to outline whatever shape you want, in this case the heart. Then take some of your icing and dilute it to a syrup consistency, pour it into the squeeze bottle and use that to ”zig-zag” it into the outline. Then take a toothpick and smooth over the icing and spread it into the corners, making it nice and smooth. The icing becomes hard as it dries. Be careful not to make the icing to thin, or it will take forever to dry! Then I went over the hardened icing and added some decoration with the pastry bag and regular consistency icing. This post explains the process better and has some pictures.