I loved the way these cookies turned out. Nice and crunchy with a vanilla flavor topped with royal icing. I had never done royal icing before, so I didn’t know what to expect taste-wise. While it wasn’t bad, considering the egg whites are uncooked, but it doesn’t taste fantastic either. The only thing I loved about it is the way you can make creative patterns on your cookies with royal icing using just a few simple tools.
For the cookies
- 3 cups flour
- 1 cup butter (I used salted. If you use unsalted butter, remember to add 1/4 tsp salt to your flour)
- 1 cup granulated white sugar (I used powdered sugar)
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 large eggs
Bring the butter to room temperature and beat them with a hand blender till smooth and creamy. Add the sugar and beat again till light and fluffy.
Add the vanilla extract and eggs, one at a time, and beat till you get a smooth batter.
Sieve together the flour and baking soda (and salt if you use unsalted butter). Add it to the butter mixture. Beat again till all the ingredients are combined well.
At this point, you will need to cover the dough with saran wrap (cling film) and chill it in your refrigerator, because this dough tends to be rather sticky.
Chill your dough for at least two hours. Then remove and roll it on a lightly floured surface with a lightly floured rolling pin.
Roll it evenly to a 1/4th inch thickness.
Use any shaped cookie cutter to cut shapes, or if you don’t have any, use a small stainless steel katori to make round cookies.
Place them on a baking sheet lined with parchment paper. Place the baking sheet in the refrigerator for ten minutes.
Meanwhile pre-heat your oven to 350 degrees Fahrenheit or 180 degrees Celsius or Bake mode in your OTG.
Put the chilled cookies in the oven and bake for ten to fifteen minutes till golden brown.
Remove and let them sit in the tray for a few minutes. Then cool them on a wire rack and store in an airtight container.
For the Royal Icing
- 1 egg white
- 2 cups icing sugar
- 1 tsp lemon juice
Beat the ingredients together for ten to fifteen minutes till soft peaks appear in the batter. Add any food color you wish. I use the concentrated gel colors because you need only a tiny amount to color a whole batch of frosting.
Remember that the frosting is white, so you won’t get really bright colors, only nice pastel colors. I used a whole lot of Christmas red, and still managed to get a hot bubblegum pink color.
Add some amount in an icing bag with a small round tip and pipe the borders.
Once set, use the remaining to flood the cookie surface and decorate it the way you wish.
You may need to leave the cookies open overnight to set the royal icing.
Both kids love the cookie, and so does the eldest kid in my house 😛
- Not your store bought sugar cookie (bonappitina.wordpress.com)
- Flavor of the week – Sugar Cookie Dough (candlescoop.com)