Royal Icing Cookies

Sugar Cookies - Yields Roughly 200+ Cookies

• 3 Cups Sugar

• 3 Cups Butter (must be room temp)

• 4 Eggs 

• 3 Tbsp Vanilla 

• 2 Tsp Almond Extract

• 9 Cups Flour 

• 2 Tsp Baking Powder 

Appliances - Stand Mixer w/ Paddle (Handmixer will work till about halfway through the flour)

Start with beating your butter oh high till fluffy, add in sugar and mix until incorporated. Mix in one egg at a time, then follow up with the Vanilla & Almond Extract. 

Make sure to sift your flour and baking powder and give it a quick whisk before adding a cup at a time to our butter, sugar and egg mix. Mix until all of the four has been used. 

The dough will be a little tacky. Transfer to plastic wrap and flatten to a flat rectangle, the dough if formable. Transfer to the fridge for 30 minutes(in a pinch) but for best results overnight.  

Once chilled, cut your dough into 4 smaller rectangles. Use one at a time, slightly beating the dough with your  Keep a second block of dough out on the side and rotate through them as you roll more dough & cut more cookies  {Preheat your oven to 350 degrees F}  Set your fresh cut cookies onto a baking sheet and throw it back in the fridge(or freezer if you’re in a hurry) . They only need to sit for about 20-30 mins. 

Pull out your cookies from the fridge and put them straight into the oven. 

I ended up having a container to stack all of my cookies in and then filled my cookie sheets when they finished out the set prior.

Continue this process until you have used all of your dough. Anything you have left can be frozen for a month. To thaw, transfer your dough to the fridge to thaw out slowly(24 hrs+ depending on how thick your dough is) 

Royal Icing Recipe ⬇️⬇️⬇️⬇️

Royal Icing - Yields Roughly 5 Cups

• 4 ½ Cups Powdered Sugar 

• 2 Tbsp Meringue Powder 

• 2 Tsp Vanilla 

• 1 Tsp Almond Extract 

• 6 Tbsp Lukewarm water

• Food Coloring (Optional)

Appliances - Hand Mixer(or stand mixer with whisk attachment)

Sift your powdered sugar and your meringue powder together and give it a light whisk.

Pour in your Lukewarm water, Vanilla & Almond Extract and whisk till incorporated. 

Use your hand mixer and give it a beat(make sure you don’t over beat, just make it a little fluffy) 

From here adjust the icing as you need with a Tsp of water at a time. Flood consistency should be thick enough to drip off your spatula in a V shape. The icing should sink back into itself within 15 seconds of laying it down. 

Now is the time to add in your coloring. 

I use a thicker frosting for my “White Christmas Cookies” decorated on my TikTok - all videos linked below.

Be sure to package your icing as it will dry if left out uncovered. I put all of mine into piping bags to interchange. You can put your icing in the fridge to help with keeping a steady flow for decorating. Going slow will be your best friend(that's what she said)

After decorating be sure to let these cookies sit for a minimum of 24 hours. These can last up to three weeks because of the sugar contents, without having to be refrigerated. Airtight containers recommended[or closed individual packaging] for long lasting cookies. 

Cookie Video

https://www.tiktok.com/@xue_ziling/video/7312742205666528558

Royal Icing Video

https://www.tiktok.com/@xue_ziling/video/7313313515937467694

Decorating Videos 

https://www.tiktok.com/@xue_ziling/video/7313698168531766574

https://www.tiktok.com/@xue_ziling/video/7314053213253127466