Sugar Cookies with Royal Icing

Sugar cookies with Royal Icing  

Please note: The Chef will pick shapes and colours based on season/theme. 

This recipe can be adjusted according to season/occasion by changing the cutters and colours of your cookies. 

Yield: 50 small to medium cookies

Ingredients for Sugar Cookie:

• 1 ⅞ cup or 425g Butter
• 1 ¾ cup or 185g Icing sugar
• 1 Tablespoon Vanilla
• 1 Egg
• 4 ½ cups or 560g All purpose flour
  
  

Instructions for Sugar Cookies:

1. Cream butter and sugar together until light and fluffy.
   
2. Add the egg and vanilla and mix until combined.
   
3. Add flour in 2-3 rounds for easier mixing. Dough is done when flour is fully incorporated.
   
4. Form dough in a round disc, wrap with plastic/saran wrap and chill in the fridge overnight or in the freezer for at least half an hour before using.
   
5. Roll cookies out to about ½ cm in thickness and cut out shapes with desired cookie cutters.
   
6. Place on a cookie tray and bake for 8-12 mins at 325F.
   
7. Let the cookies cool on the tray before decorating with royal icing.
   
   

Ingredients for Royal Icing:

• 2 cups or 200g Icing Sugar
• 4 ½ tsp Meringue Powder
• 4-5 Tablespoons of Room Temperature Water

1. Combine all ingredients and mix with a wooden spoon or rubber spatula. Mix until light and fluffy, this should take about 1-2 minutes.
2. Once the icing is nice and thick take out what you will need for dipping and add it to a bowl. Add enough water to make the mixture runny and dip-able.
3. Add food colouring if you would like at this time.
4. Dip sugar cookies one at a time and decorate with sprinkles. Let cookies dry 2-3 hours before storing in an airtight container.
5. Alternatively you can put icing in a piping bag and decorate.

Leave on the counter and enjoy cookies for up to 1 week.