Well, this month, I was so busy that I wasn't sure I would have time for another challenge! However, I decided that I could at least get some experience in frosting cookies, and making royal icing. So, here's my simple attempt at decorating sugar cookies. My husband was, of course, supportive in this decision. Thanks for the challenge, and I'm looking forward to the next :)
Basic Sugar Cookies
Makes approximately 36 - 4 inch cookies
1⁄2 cup + 6 Tbsp Unsalted Butter, at room temperature
3 cups + 3 Tbsp All Purpose / Plain Flour
1 cup Caster Sugar / Superfine Sugar
1 Large Egg, lightly beaten
1 tsp Vanilla Extract
Directions: Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming creamy in texture.
Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.
Beat in the egg until well combined, make sure to scrape down the sides of the bowl. Add the sifted flour and mix on low until a non sticky dough forms. Knead into a ball and divide into 2 or 3 pieces. Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch). Refrigerate for a minimum of 30mins.
Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it’s also been rolled out while still soft making it easier and quicker. The refrigeration for 30 minutes right after rolling the dough out helps to hold the shape after you cut the cookies out.
Once chilled, peel off parchment and place dough on a lightly floured surface. Cut out shapes with cookie cutters or a sharp knife. Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.
Tip: It’s very important you chill them again otherwise they’ll spread while baking.
Re-roll scraps and follow the above process until all scraps are used up. Preheat oven to 350°F. Bake until golden around the edges, about 8-15mins depending on the size of the cookies. Leave to cool on cooling racks. Once completely cooled, decorate as desired.
Re-roll scraps and follow the above process until all scraps are used up. Preheat oven to 350°F. Bake until golden around the edges, about 8-15mins depending on the size of the cookies. Leave to cool on cooling racks. Once completely cooled, decorate as desired.
Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month.
Royal Icing:
2 1⁄2 - 3 cups Icing / Confectioner’s / Powdered Sugar, unsifted
2 Large Egg Whites
2 tsp Lemon Juice
1 tsp Almond Extract, optional
Directions:
Beat egg whites with lemon juice until combined. Sift the icing sugar to remove lumps and add it to the egg whites.
Directions:
Beat egg whites with lemon juice until combined. Sift the icing sugar to remove lumps and add it to the egg whites.
Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.
Beat on low until combined and smooth. Use immediately or keep in an airtight container.
Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.
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