Life Tastes So Good

Exploring life one taste at a time.

I can do that…I think. Royal Icing Sugar Cookies

on May 21, 2013

Sugar cookies for blog2

Quote of the Day:

“It is never too late to be what you might have been.”

– George Eliot

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I have this strange thing called “I’m gonna do it -itus”. Yea, haven’t you heard of it? It’s where a person does something over and over and people just think they may have lot the last two screws in their head ’cause they just keep doing a certain something. My certain something is mastering the art of decorating sugar cookies with royal icing. I am on a mission. Seriously. Either way I plan on sharing my failures and triumphs with y’all.

I first saw the beauty of these sugar cookies on Annie’s Eats, she’s very talented and makes it sound so easy. It’s not that easy. Sadly I’ve learned the hard way, BUT it can be done with practice. My first batch looked like I let my toddlers decorate them. No really it did, I forgot to take pictures but next time I definitely will. This was my fourth attempt of making these sugar cookies. I hope you push forward and try to make these type of sugar cookies a few times. Practice makes perfect, and mine are no where near perfect.

Sugar Cookie for Blog

To make the Cookies:

1 cup of softened butter

2/3 cup of white sugar

1 large egg

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1/2 teaspoon salt

For the Royal Icing

3 oz. of egg whites (about 1/3 of a cup)

1 teaspoon vanilla extract

4 cups of confectioner’s sugar

For Cookies:

In a large bowl or stand mixer cream the softened butter and sugar until light and fluffy. Beat in egg slowly and add vanilla.

In a separate bowl combine all dry ingredients, once combined slowly add to the bowl containing the butter, sugar, egg and vanilla. Adding roughly 1/2 cup at a time.

Refrigerate dough for at least 2 hours before handling.

On a floured surface roll out dough and cut out into desired shapes. Try to roll the dough in equal thickness for even cooking. Place cookie cutouts one inch apart on a ungreased cookie sheet. Bake at 350* for 8-10 minutes or until when pressed the cookies retain shape. Remove to a cooking rack to cool completely.

For Icing:

Using a standing mixer with the whisk attachment, whisk together the egg whites and vanilla on low until mixture looks shiny. Slowly add 1/4 cup of confectioner’s sugar at a time. Once all the sugar is added increase the speed on the mixer to medium-high until frosting peaks and does not loose shape.

For How to decorate with royal icing visit Annie’s Eats on her Tutorial.

sugar cookies for blog 3

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