How To Decorate Shortbread Holiday Cut-Out Cookies With Royal Icing
Holiday Shortbread Cookies with Royal Icing
by Betsy Carter
Inspired by bakeat350.net
Ingredients
for 24 cookies
Cookies
-
3 cups all purpose flour, plus more for dusting (375 g) -
2 teaspoons baking powder -
½ teaspoon kosher salt -
16 tablespoons unsalted butter, cubed and chilled -
1 cup sugar (200 g) - 1 large egg
-
1 tablespoon vanilla extract
Royal Icing
-
3 cups powdered sugar, sugar, sifted (360 g) -
2 tablespoons meringue powder -
¼ teaspoon vanilla extract, or almond extract -
4 tablespoons water - green gel food coloring
- red gel food coloring
- brown gel food coloring
- blue gel food coloring
- yellow gel food coloring
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Preparation
- Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
- In a large bowl, combine the flour, baking powder, and salt. Mix with a fork.
- In a separate large bowl, cream together the butter and sugar with an electric hand mixer for 3-5 minutes, until the butter and sugar are fully combined, but before the mixture becomes fluffy. Add the egg and vanilla and beat to incorporate.
- Add the flour mixture and mix until just combined, but crumbly. Finish mixing with your hands until the dough comes together in a ball.
- Transfer the dough to a floured surface. Lightly flour the top of the dough and roll out to about ¼-inch thick. Use cookie cutters of your choice to punch out cookies. Place the cookie cut-outs on the prepared baking sheets.
- Bake for 8-10 minutes, until lightly browned around the edges. Let cool completely.
- To make the royal icing: In a medium bowl, add the meringue powder to the powdered sugar. Whisk to combine. Add the vanilla and 4-6 tablespoons of water (depending on how runny or thick you’d like your icing.) Whisk until completely combined.
- Divide the icing into smaller bowls and add any desired gel food colors. Immediately transfer to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate.
- Decorate the cookies with royal icing as desired and let dry completely, at least 3-4 hours or overnight.
- Enjoy!
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Tips
-
larissabriana
These came out amazing, not very sweet which I loved. Great recipe!!!!
2018-12-13T01:29:47Z Helpful (54) -
Cyndie Homewood
This is a very easy and forgiving recipe! Easy to handle and comes together super quick! I will use this many more times!
2018-12-11T01:24:58Z Helpful (30) -
Diane Yu
These were great! Slightly crumbly and not super sweet. The dough was a bit dry, but it still turned out fine. I got about 60 cookies out of the recipe, which were a mixture of small (2-3 in?) and large (4-5in?) cookies. Would (and probably will) make again!
2018-12-19T03:01:11Z Helpful (16) -
stellaa_
We made this and they came out AMAZING. They are not too sweet but the balance with the royal icing on top is wonderful and so yummy. The recipe says 24 cookies so we made the double of it, but trust me they were not 48, but 148! Our cookies are smaller than Tasty’s though. Tip: we added two tablespoons of mascarpone! ;) Amazing cookies ❤️
2018-12-20T15:54:37Z Helpful (15)
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