Ohmy what a nice Easter Monday I had!! Happy belated Easter first of all :-)
I spend my time to bake some great sugar cookies on Sunday and yesterday I decorated them.
Inspired by fabolous Sweetopia I think these cookies came out quite nicely.
The sugar cookie recipe was adopted from Darla, if you do not know her blog, you better check it out after reading my post haha…
For the royal icing I used a wonderful recipe from Sweetopia.
It includes meringue powder and it was really easy to make.
I will write down both recipes here so you can try as well: It is sooo worth it.
- Prep Time 10 minutes + chilltime of 2hrs for dough
- Baking Time 10 minutes
- Difficulty Easy
For the sugar cookies:
- 1 1/2 cups (3 sticks) butter, softened
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 5 cups flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- cookie cutters
- 1. Preheat your oven to 400 degrees. (200 Celsius)
- 2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- 3. In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together.
- 4. Add the eggs one at a time and beat until combined.
- 5. Beat in the vanilla extract.
- 6. Add the flour mixture a little at a time until it is all mixed in thoroughly.
- 7. Cover the dough with plastic wrap and chill for at least two hours or overnight.
- 8. Roll the chilled dough out on a floured surface and cut to desired shapes with cookie cutters.
- 9. Bake for 10 minutes, or until edges just begin to brown. Allow to cool before decorating.
For the royal icing:
- 6 oz (3/4 cup) of warm wate
- 5 Tablespoons meringue powder
- 1 teaspoon pure vanilla extract (if your meringue powder does NOT contain vanilla)
- 1 teaspoon cream of tartar
- 1 kilogram (2.25 lbs.) powdered icing sugar
- food coloring (if desired)
- 1. In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is thickened…about 30 seconds.
- 2. Add the cream of tartar and mix for 30 seconds more.
- 3. Pour in all the icing sugar at once and place the bowl on the mixer.
- 4. Using the paddle attachment on the LOWEST speed of your mixer, mix slowly for a full 10 minutes. Icing will get thick and creamy.
- 5. Cover the bowl with a dampened tea-towel to prevent crusting and drying.
- 6. Tint with food coloring or thin the icing with small amounts of warm water to reach the desired consistency.
This is Sweetopia’s video for the perfect icing consistency, a must-see!
Click here for Sweetopia’s Youtube Channel.
And now look what I have done with my royal icing: