Food

In No Time Rolled Out Sugar Cookies with Royal Frosting

OK so as we all know things have been a little crazy in our world recently. Since we have been told to stay home to help slow the spread of the virus, I have been teaching my kids home economics. Well really, I have been “encouraging” them to help in the kitchen. Yes that makes for a messy kitchen and a little more clean up but it is part of our “BE CREATIVE” part of the day.

Anyway with Easter on its way … I hope all you parents had a chance to prepare for it, we made roll out cookies and frosted them. To be honest I only buy brown eggs, now that our chickens are gone, so this is probably going to be the only egg decorating we will be doing.

So this recipe is great because you don’t have to wait. Like mix the dough, roll it out, cut it out, and bake it. NOWHERE in there did I say anything about the refrigerator…no chilling time. As a matter of fact whenever I try to put my cut outs in the fridge before I bake them they seem to spread more. CRAZY I know but true!

So we mixed up a batch one day and the next we decorated them. Worked out prefect! 2 days of “BE CREATIVE” taken care of.

SO DAY ONE: Preheat the oven to 350°F. In a stand mixer with the paddle attachment, cream together butter and sugar 3-5 minutes. Scrape sides, even if you are using the paddle attachment with the scrapper on it…trust me. Add in vanilla and egg. Mix until well combined. Add in the baking powder and flour. Start mixer slow so flour doesn’t go everywhere, again believe me on this one…my kiddos learned the hard way. Then increase speed until all together.

Turn onto a floured surface and using a floured rolling pin roll out until it is about ¼ inch thick. Using cookie cutters cut out shapes and place on cookie sheets lined with parchment paper.

Bake 6-8 minutes until the center puffy and no longer glossy looking. Pull the cookies out before they turn brown. Cool on the cookie sheet for 2 minutes before removing to a wire rack to cool fully.

DAY TWO: Royal Icing

Mix all ingredients until smooth. It should be thick if you are using it with a piping bag. For flooding add ½ tsp milk at a time until desired consistency.

Color with food coloring if you want other colors. We did individual colors and then a second batch just so we could try a swirled effect.

Spread on cookies with a spoon, knife, piping bag, or bottle. If you don’t have a piping bag you can use a zip top baggie.

In No Time Rolled Out Sugar Cookies with Royal Icing

Ingredients: img_4103
1 Cup butter; room temperature
1 cup white sugar
2 ½ tsp vanilla
1 egg
2 ½ cups flour + some for surfaces.
2 tsp baking powder

Royal Icing Ingredients:
2 cups Powdered Sugar
1 ½ TBSP Light Corn Syrup
2 TBSP Milk, more as needed
1 tsp Vanilla

Preheat the oven to 350°F.

In a stand mixer with the paddle attachment, cream together butter and sugar 3-5 minutes. Scrape sides.

Add in vanilla and egg. Mix until well combined.

Add in the baking powder and flour. Start mixer slow so flour doesn’t go everywhere, then increase speed until all together.

Turn onto a floured surface and using a floured rolling pin roll out until it is about ¼ inch thick. Using cookie cutters cut out shapes and place on cookie sheets lined with parchment paper.

Bake 6-8 minutes until the center puffy and no longer glossy looking. Pull the cookies out before they turn brown.

Royal Icing:

Mix all ingredients with a wire whisk until smooth.

It should be thick if you are using it with a piping bag. For flooding add ½ tsp milk at a time until desired consistency.

Color with food coloring if you want other colors.

Spread on cookies with a spoon, knife, piping bag, or bottle.

ENJOY!!!

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