How To Decorate Shortbread Holiday Cut-Out Cookies With Royal Icing
4.7(776)
Holiday Shortbread Cookies with Royal Icing
Cook Time
-
Total Time
-
Yield
24 cookies
Ingredients
Cookies
3 cups all purpose flour (375 g), plus more for dusting
2 teaspoons baking powder
½ teaspoon kosher salt
16 tablespoons unsalted butter, cubed and chilled
1 cup sugar (200 g)
1 large egg
1 tablespoon vanilla extract
Royal Icing
3 cups powdered sugar (360 g), sugar, sifted
2 tablespoons meringue powder
¼ teaspoon vanilla extract, or almond extract
4 tablespoons water
green gel food coloring
red gel food coloring
1 tablespoon brown gel food coloring
blue gel food coloring
yellow gel food coloring
Nutrition Info
Calories 229
Fat 8g
Carbs 37g
Fiber 0g
Sugar 23g
Protein 2g
How to Make It
1. Step
Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
2. Step
In a large bowl, combine the flour, baking powder, and salt. Mix with a fork.
3. Step
In a separate large bowl, cream together the butter and sugar with an electric hand mixer for 3-5 minutes, until the butter and sugar are fully combined, but before the mixture becomes fluffy. Add the egg and vanilla and beat to incorporate.
4. Step
Add the flour mixture and mix until just combined, but crumbly. Finish mixing with your hands until the dough comes together in a ball.
5. Step
Transfer the dough to a floured surface. Lightly flour the top of the dough and roll out to about ¼-inch thick. Use cookie cutters of your choice to punch out cookies. Place the cookie cut-outs on the prepared baking sheets.
6. Step
Bake for 8-10 minutes, until lightly browned around the edges. Let cool completely.
7. Step
To make the royal icing: In a medium bowl, add the meringue powder to the powdered sugar. Whisk to combine. Add the vanilla and 4-6 tablespoons of water (depending on how runny or thick you’d like your icing.) Whisk until completely combined.
8. Step
Divide the icing into smaller bowls and add any desired gel food colors. Immediately transfer to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate.
9. Step
Decorate the cookies with royal icing as desired and let dry completely, at least 3-4 hours or overnight.
