Sugar Cookies with Royal Icing

In preparation for my friend’s bachelorette party in Nashville, I decided to make snacks.  And not just any snacks – martini shaped sugar cookies!

IMG_3091I ended up making two batches – one as a test round (the cookie on the right), and another intended to be more pretty (on the left – I used actual piping tools this time).

So first the dough.  I have made sugar cookies in the past, mostly for Christmas, and they always tend to come out too crispy for me, although that’s the way my dad prefers them.  I wanted to achieve a sugar cookie that holds it shape but also is slightly soft and chewy.  I was very pleased with the recipe as it was exactly what I was looking for.

The recipe is as follows: 1 cup butter, 1 cup sugar, 1 tsp vanilla extract, 1/2 tsp almond extract, 1 egg (beaten), 2 tsp baking powder, and 3 cups of flour.

Preheat the oven to 350 degrees F, mix the butter and sugar, add the extracts, add the eggs, combine the dry ingredients separately then slowly mix them into the wet ingredients.  Roll the dough immediately (chilling it will make it hard to work with), make sure to flour your rolling pin and surface, cut the cookies, then bake them for 6-8 minutes.

This was also my first time making royal icing and using the flooding technique.  The recipe I used was 2 cups powdered sugar, 2 Tbs meringue powder, and 1/4 c warm water.  To make the flooding icing, I gradually added a bit more water to achieve the right loose consistency.  First I outlined the cookies with the basic icing.  After that had set, I filled the spaces in with the flooding icing and topped it with pink sprinkles.
IMG_3082With this first batch above, I was experimenting a bit with the frosting and decorating, so you can see I used several different types of sprinkles.

These cookies below were supposed to be more uniform, with a “K” in the middle for “Kate’s Last Honky Tonk.”
IMG_3096They were delicious and lasted us the whole weekend!


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