Sugar Cookies with Royal Icing

It just happened to be that my earth day and my cousin’s welcome baby were around the same time. My cousin asked me to make cookies look like the earth. I was a little nervous since I had never baked for a special event but I decided to give it a try.

This was my second time making sugar cookies. I can definitely say this is hands down the best recipe that I have worked with so far. These cookies were quick and easy to make and on top of that, they were soft. Who doesn’t love a soft cookie? I love how the cookies turned out. Hope you do too!!!!!

Give it a try and let me know how you like it by tagging #figsontop.

Sugar Cookies  Sugar Cookies

Sugar Cookies with Royal Icing
Print Recipe
Super soft sugar cookies. This recipe can be used to create any shape and decorate as desired!
Servings Prep Time
46 cookies 15 minutes
Cook Time Passive Time
15 minutes 3 hours
Servings Prep Time
46 cookies 15 minutes
Cook Time Passive Time
15 minutes 3 hours
Sugar Cookies with Royal Icing
Print Recipe
Super soft sugar cookies. This recipe can be used to create any shape and decorate as desired!
Servings Prep Time
46 cookies 15 minutes
Cook Time Passive Time
15 minutes 3 hours
Servings Prep Time
46 cookies 15 minutes
Cook Time Passive Time
15 minutes 3 hours
Ingredients
Royal Icing
Servings: cookies
Instructions
Cookies
  1. In a medium whisk the flour, baking soda, baking powder and set aside.
  2. Using a stand mixer with the flat beater attached, cream the butter and sugar on medium speed until light and fluffy. One at a time add the eggs, beating until each is well combined. Scrape the sides of the bowl and add the vanilla extract with the sour cream and beat on low speed until combined.
  3. Add the flour mixture to the wet mixture and mix until incorporated. Make sure to scrape down the sides of the bowl again. Divide the dough into three sections and wrap with a plastic wrap. Refrigerate for at least 3 hours or overnight.
  4. Line cookie sheets with parchment paper and spray with non stick cooking spray and set aside. Generously flour your work area and the rolling pin and roll out the refrigerated dough in to 1/4 inch thickness. Cut the dough using a cookie cutter and place on the lined cookie sheets then refrigerate for about 15 minutes.
  5. Preheat the oven to 350 degrees F. and remove the cookie sheets from the fridge and bake for 12-15 minutes. The cookies are ready when the bottoms are light golden brown. Remove from the oven and move to wire rack to cool.
Royal Icing
  1. In a stand mixer with the whisk attachment attached, whisk the meringue powder and the water until you get a white and frothy mixture. Add the corn syrup, the powdered sugar and the vanilla extract and mix on low speed, then adjust to medium speed. Scrape the sides of the bowl and mix until everything is well mixed. At this point the consistency will be very thick. Depending on how thick you want it you can add more warm water. Make sure to add 1/4 teaspoon at a time (a little goes a long way with royal icing).
  2. I then, separated this into two batches and added green color in one and blue in the other. When I attained my desired colors, I outlined the outer edges with the blue then flooded the inside with blue. Once that dried a little I placed small drops of green and used a toothpick to spread it around like continents.
Recipe Notes

The cookies can be stored in an airtight container in the freezer for a month.

Cookie dough recipe adapted from Sweet Pea's Kitchen

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1 COMMENT

  1. Yolanda Arevalo | 24th Apr 15

    I love how they are so colorful! Great job!

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