Jennifer Nickel-Kreisler shares this recipe for sugar cookies with royal icing. Suga cookies are a must for every holiday Cookie tray. They’re soft and buttery, and perfect for cutting into fun shapes for holidays and special occasions. You can put ut them in any shape you like. I recommend freezing unfrosted sugar cookies. After baking the cookies, cool them completely. Then put them in a freezer bag, remove excess air from the bag, and pop them in the freezer for up to 2 months. Thaw in the fridge first, and bring them up to room temperature before decorating.
Ingredients Of Sugar cookies With Royal Icing
- 1 cup unsalted butter softened but not melted
- 1 cup white sugar
- 1 1/2 teaspoons Vanilla extract
- 1/4 teaspoon almond extract
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- In a large bowl beat the butter and sugar until fluffy – about 2 minutes.
- Add vanilla extract, and almond extract, then mix in the eggs one at a time.
- In a separate bowl whisk together the flour, cornstarch, baking powder & salt.
- With the mixer on low speed, beat the flour mixture into the butter mixture about 1/2 at a time.
- Divide the dough into two equal pieces. Form each part into a round, flat disc shape and wrap each in plastic wrap.
- Refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper. Take one disc of dough out of the fridge and let warm up for 10 minutes.
- Flour a clean work surface, and flour your rolling pin. Unwrap the dough and lightly dust both sides with flour.
- Roll out the dough to about 3-5mm thick, or about 1/8 – 1/4 inch thick. Cut into shapes using cookie cutters and carefully transfer to the lined cookie sheets.
- Bake one cookie sheet at a time for 8-10 minutes on the middle rack, or until the tops look just set. Remove from the oven and cool.
- Repeat the process with the rest of the dough.
Recipe For Royal Icing
- 2 cups powdered sugar sifted
- 6-8 teaspoons milk
- 4 teaspoons corn syrup
- 1/2 teaspoon vanilla extract or almond extract
- food coloring optional
- Sift powdered sugar into a medium bowl. Add 6 teaspoons of milk, corn syrup, and extract. Stir vigorously until the icing is smooth.
- If needed, add additional milk to thin the icing more. You’ve reached the correct consistency for frosting if a scoop of icing slowly falls off the spoon. If making colored icing, divide it into bowls and add food coloring.
That is a glace icing not royal icing. Royal icing uses egg whites in some form (powder, meringue powder, etc.) and they are different in terms of how they dry, crack, color, etc.
thanks for info