These are a really nice, soft sugar cookie, perfect for decorating. A good decorating tip when using royal icing is to outline the cookie first, allow it to harden, then fill in the rest, that way it doesn’t spill over the sides.
Yield: 24 cookies
Cookie Ingredients:
- 2 1/4 c flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 c butter, room temperature
- 3/4 c white sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 tsp almond extract
Royal Icing Ingredients:
- 5 Tbsp meringue powder
- 1 Tbsp light corn syrup
- 1 tsp clear vanilla extract
- 1 c water
- 2 lbs icing sugar
Directions:
- In a medium bowl, combine flour, baking powder and salt.
- In a large bowl, cream together butter and sugar until light & fluffy. Add egg, vanilla extract and almond extract. Slowly add the flour mixture just until mixed.
- Divide the dough into 2 equal parts. Place one part between two pieces of waxed paper and press down into a disk about 1/4 inch thick. Repeat for the other half then wrap both in plastic wrap and place in the refrigerator for 1-2 hours.
- Preheat oven to 350 degrees.
- Cut out the dough using cookie cutters and place on baking sheets. Bake for 11-12 minutes.
- Allow cookies to cool completely before icing.
- To make the icing: Beat together meringue powder, corn syrup, vanilla extract and water. Slowly add the icing sugar, one cup at a time, mixing well in between.
- Divide the icing into several small bowls and add food colouring to each one.
- Immediately use the icing in a piping bag to decorate your cookies. Or, to save for later, place in a plastic zip-locked bag.
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