Sugar Cookies with Royal Icing
Ingredients
FOR THE COOKIE DOUGH
- 1/2 Cup | 113gm Butter, room temperature
- 1/2 Cup | 100gm Sugar
- 1 Egg
- 1/2 Tbsp Vanilla essence
- 2 Cups | 250gm All Purpose Flour
- 6Tbsp | 40gm Cornstarch
- 1/4 Tsp Salt
Royal Icing with Egg Whites
- 3 Egg Whites
- 1/2 Tbsp Lemon juice
- 1 pound | 453gm | 31/2 Cup confectioners powdered sugar
- 1 Tsp Vanilla Essence (optional)
To make Confectioners Sugar
- 2 Cups Granulated Sugar
- 2 Tbsp Cornstarch
Instructions
- Beat butter till smooth. Add sugar, beat till creamy. Add egg & vanilla essence. Mix well. Sift the flour, cornstarch & salt together into the wet mix in two batches. Knead into a smooth dough.
- Roll it out using a cling wrap to 1/4 inch thickness. Refrigerate for sometime. Cut out Hearts using cookie cutters, place them on a tray lined with parchment paper. Freeze 1 hr.
- Bake @180C for 12 mins. Do not let them get brown. Allow to cool completely.
- For Royal Icing, beat egg whites till frothy. Add the sifted confectioners sugar bit by bit mixing well. Add Lemon juice, beat till stiff peaks form. Color them in separate bowls. Use this stiff consistency for piping letters or borders.
- For Flood consistency, add few drops of water bit by bit till ribbons disappear after few seconds. Use this for filling the cookies or dots or designs. Allow to dry overnight on a tray for the icing to be firm.
Video
Notes
Use Gel food colors for coloring the royal icing. Allow the cookies to dry completely overnight on a tray. I usually place them under a running fan. Once they are dried they can be stacked and placed in an airtight container.