This delicious sugar cookies recipe paired with scrunchy royal icing is sure to please your pickiest sugar cookies taste tester.
Happy New Year Folks!!! I’m so thankful and grateful to God for 2019 – The Year of Abundant Harvest. Although 2018 was such a harvest for me already as God saw fit to bless us with our sweet Baby Jackson, I am in great expectation that this year will be beyond all that I can ask or think. So excited about what God has in store!! What about you?
With Valentine’s Day upon us next month, I wanted to share this sugar cookies recipe that I’ve been enjoying over the last couple months. I’ve always wanted to work with royal icing as it’s actually not as daunting as it looks. And I just love the way my Christmas cookies turned out last year. I’ve been enamored with trying to to find the best sugar cookies recipe EVER!!
So I looked to Sweet Sugarbell and I found that powdered sugar instead of granulated sugar makes for a much softer sugar cookie. I love how the soft sugar cookies recipe pairs well with the crunchiness of the royal icing. I also made an addition of coconut flavoring which makes them SUPER irresistible in my opinion. You be the judge but I think they’re fantastic!!
There’s something about decorating cookies that relaxes me. It’s just like coloring and I don’t always stay in the lines. LOL!!! I’m looking forward to getting better at decorating this sugar cookies recipe however. Have a Happy Valentine’s Day! Say Grace and enjoy!!
Sugar Cookies Recipe with Royal Icing
Ingredients
Sugar Cookies
- 1 c unsalted butter softened
- 1.5 c powdered sugar
- 1 egg
- 2 tsp coconut flavor
- 1 tsp vanilla extract
- 2.5 – 2.75 c. all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
Royal Icing
- 2 lbs. powdered sugar
- 5 T. meringue powder
- 1 tsp. coconut flavor
- 1 tsp vanilla extract
- 1/2 – 3/4 c. warm water
Instructions
- Make the cookies – Cream together butter and powdered sugar. Crack the egg into a separate bowl, and add the flavoring. Add the egg to the butter-sugar mixture and mix well.
- In a separate bowl, sift together the flour, baking powder, and salt, then add it in small increments to the butter and sugar mixture. Dough should not stick to your fingers.
- Split dough in half and wrap separately in plastic wrap. Place in fridge for at least 1 hour.
- Remove dough from the fridge and roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Cut and bake at 400 degrees for 6 minutes.
- Make the Royal Icing – Begin by stirring the flavoring into half the water.
- Using a paddle attachment, gently stir the sugar and meringue powder.
- With the mixer on it’s lowest setting slowly add the water/flavoring mix to the dry ingredients.
- Continue to add the remaining water until the mixture reaches a thick, honey like consistency {Note: you may not need all of the water}. Turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy and forms a soft peak.
- This stiff consistency can be colored if desired and used to pipe borders around your sugar cookies.
- To make your flood icing, use a spray bottle filled with water and spray small amounts into 1 cup of stiff icing until you can draw a line in the icing that becomes smooth again after about 14 seconds.
- Design until your hearts content. Say Grace and enjoy!
Adapted from Sweet Sugarbelle
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