Sugar Cookies with Royal Icing

Sugar Cookies with Royal Icing might be a good recipe to expand your hor d'oeuvre recipe box. For 95 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 260 calories, 2g of protein, and 13g of fat each. 1869 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. This recipe from Foodnetwork requires baking powder, salt, sugar, and vanillan extract. It can be enjoyed any time, but it is especially good for Christmas. Taking all factors into account, this recipe earns a spoonacular score of 7%, which is very bad (but still fixable). Try Christmas Cookies (Sugar Cookies) with Royal Icing, Gingerbread Cookies with Royal Icing, and Gingerbread Cookies with Royal Icing for similar recipes.

Servings: 24

Preparation duration: 45 minutes

Cooking duration: 105 minutes

 

Ingredients:

1 teaspoon baking powder

2 1/2 cups cake flour (not self-rising), plus more for dusting

1 large egg

Royal icing, for decorating (see right)

1/4 teaspoon salt

3/4 cup sugar

2 sticks unsalted butter, at room temperature

1 teaspoon pure vanilla extract

Equipment:

baking paper

bowl

plastic wrap

baking sheet

cookie cutter

oven

whisk

paper towels

ziploc bags

offset spatula

Cooking instruction summary:

Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.) Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing. Basic Royal Icing: Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out. (Makes about 2 1/4 cups.) How to Ice Sugar Cookies: "Flooding" is a technique used to cover a cookie completely with royal icing. Here's how to do it: Transfer about 1/2 cup of the royal icing to a resealable plastic bag and snip a small corner. Use this icing to pipe a thin border around the edge of each cookie. Let set for a few minutes. Thin the remaining icing with a few drops of water until it's the consistency of syrup. Place half of the thinned icing in a resealable plastic bag and tint the rest with red and/or green gel food coloring. Transfer the colored icing to bags. Snip a corner of the white icing bag and pipe a generous amount inside the border of each cookie. Using a small offset spatula or the back of a spoon, spread the icing to cover the cookie. Decorate with the colored icing while the white icing is still wet. Let the cookies set at room temperature, at least 1 hour. Photograph by Andrew Purcell

 

Step by step:


1. Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes.

2. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)

3. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick.

4. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.

5. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.

6. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes.

7. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.


How to Ice Sugar Cookies


Basic Royal Icing

1. Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl.

2. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out. (Makes about 2 1/4 cups.)


"Flooding" is a technique used to cover a cookie completely with royal icing. Here's how to do it

1. Transfer about 1/2 cup of the royal icing to a resealable plastic bag and snip a small corner. Use this icing to pipe a thin border around the edge of each cookie.

2. Let set for a few minutes. Thin the remaining icing with a few drops of water until it's the consistency of syrup.

3. Place half of the thinned icing in a resealable plastic bag and tint the rest with red and/or green gel food coloring.

4. Transfer the colored icing to bags. Snip a corner of the white icing bag and pipe a generous amount inside the border of each cookie.

5. Using a small offset spatula or the back of a spoon, spread the icing to cover the cookie. Decorate with the colored icing while the white icing is still wet.

6. Let the cookies set at room temperature, at least 1 hour.

7. Photograph by Andrew Purcell


Nutrition Information:

Quickview
259k Calories
1g Protein
12g Total Fat
34g Carbs
0% Health Score
Limit These
Calories
259k
13%

Fat
12g
19%

  Saturated Fat
5g
36%

Carbohydrates
34g
12%

  Sugar
23g
27%

Cholesterol
28mg
9%

Sodium
80mg
3%

Get Enough Of These
Protein
1g
4%

Selenium
5µg
9%

Vitamin B2
0.11mg
6%

Manganese
0.11mg
5%

Vitamin A
246IU
5%

Vitamin E
0.72mg
5%

Vitamin K
4µg
4%

Phosphorus
35mg
4%

Folate
7µg
2%

Copper
0.03mg
1%

Calcium
13mg
1%

Potassium
44mg
1%

Fiber
0.32g
1%

Vitamin D
0.18µg
1%

Iron
0.22mg
1%

Vitamin B5
0.11mg
1%

Zinc
0.17mg
1%

Magnesium
4mg
1%

covered percent of daily need
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Eating on his own Issy’s wife is unwell and so Issy is sitting in a restaurant on his own for a change. He spends a good deal of time looking at the menu and even when the waiter returns to take his order, Issy is still poring over the menu. The waiter clears his throat and asks, "Ahem, excuse me for asking, sir, but is there a problem with the menu?" "No there isn’t," Issy replies. "It’s just that my wife Betty usually tells me what I am allowed to eat, and she’s not here." "That`s no problem," says the waiter, "the soup of the day is chicken soup with lokshen and to make it real tasty we add giblets and chicken fat. But…. I’m sure your wife would want you to have the tomato juice." The waiter then continues. "Today’s special is potted flanken nosh-up. This is made with especially fatty meat to which we add potatoes and carrots and leave the whole caboodle in the oven for almost eight hours. We then serve it with home made challah bread for dipping into the gravy. But….. I’m sure your wife would want you to have the boiled chicken wings and rice." On hearing this, Issy puts down the menu and says, "Nag nag, nag. That`s all Betty ever does. I`m tired of her telling me what to do. I`ll have the chicken soup and flanken nosh-up."

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