{bake} sugar cookies with royal icing

I always think that sugar cookies with royal icing are the ultimate Christmas cookie.  They are fun to make, festive, and beautiful.  Again, I use Martha’s recipes (because she’s the best)!

Sugar Cookies

Ingredients:

  • 4 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • Directions:

  • Sift flour, baking powder, and salt into a bowl.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough into quarters; flatten each quarter into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
  • Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4-inch thickness. Remove top layer of plastic wrap. Cut out cookies with a 4-to-5-inch cookie cutter. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, and freeze until very firm, about 15 minutes. Remove baking sheet from freezer, and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
  • Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
  • Read more at Marthastewart.com: Sugar Cookie Cutouts – Martha Stewart Recipes

    Royal Icing

    Ingredients:

  • 1 pound confectioners’ sugar, plus more if needed
  • 1/3 cup water, plus more if needed
  • 1 cup plus 1 tablespoon meringue powder
  • Directions:

  • Beat sugar, water, and meringue powder with a mixer on low speed until smooth, about 7 minutes. Icing should be the consistency of glue. (If icing is too thick, mix in a little more water. If icing is too thin, add more sugar.)
  • Beat in food coloring, 1 drop at a time, until desired color is achieved. If making more than 1 color, divide icing and work in batches.
  • Read more at Marthastewart.com: Royal Icing – Martha Stewart Recipes

    I double the icing recipe for the sugar cookie recipe.  Also, make your icing the consistency of glue, it should be sort of shiny and thick.  I use squeeze bottles to decorate the cookies, and I think that works really well.  4 colors, 1 in each bottle.  Then I add colored sugar and pearls.  Decorated cookies can be stored in an air-tight container for about a week.

    Merry, merry Christmas. xoxo S

    Advertisements

    December 23, 2010. bake.

    One Comment

    1. Mary replied:

      Your cookies are always so beautiful – almost too beautiful to eat except that they are delicious too.

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    Trackback URI

    %d bloggers like this: