Royal Icing Cookies
A delightful treat perfect for expressing love and affection, these beautifully decorated cookies are simple to make and ideal for any Valentine’s celebration.
Servings 24 cookies
Calories 150kcal
Ingredients
For the Cookies
- 1 cup unsalted butter, softened To create a creamy texture.
- 1 cup granulated sugar Adds sweetness to each bite.
- 1 large egg Helps to bind the dough.
- 1 teaspoon vanilla extract Offers a lovely aromatic flavor.
- 2 1/2 cups all-purpose flour Provides the dough with structure.
- 1 teaspoon baking powder Ensures cookies rise beautifully.
- 1/4 teaspoon salt Balances sweetness.
For the Royal Icing
- 3 large egg whites or 4 oz meringue powder For fluffy icing.
- 4 cups powdered sugar For perfect icing consistency.
- 1/2 teaspoon lemon juice or water Enhances flavor.
- As needed Red, pink, and white gel food coloring For vibrant hues.
- As needed Heart-shaped sprinkles (optional) For a festive touch.
- As needed Edible glitter (optional) To make cookies shine.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the butter and sugar together until creamy.
- Add the egg and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture until a smooth dough forms.
- Roll out the dough to about 1/4 inch thick and cut out shapes.
- Place them on the prepared baking sheet.
- Bake for 8-10 minutes or until the edges are lightly golden.
- Cool the cookies on a wire rack.
Decorating
- Prepare the royal icing by beating egg whites or meringue powder with powdered sugar and lemon juice until stiff peaks form.
- Divide the icing and color each with gel food coloring.
- Once cooled, decorate cookies with royal icing.
- Add sprinkles and edible glitter.
- Allow icing to dry completely before serving or packaging.
Notes
Chill your dough for about 30 minutes before rolling out to prevent cookies from spreading. The consistency of royal icing should be thick yet spreadable. Practice decorating on spare cookies before final ones.