Charming Royal Iced Sugar Cookies.
These cookies are a fun way to celebrate someone you love. This year I am celebrating my mother by placing a “Charming Photo” of her on a Royal Iced Sugar Cookie.
HAPPY 70th BIRTHDAY TO MY WONDERFULLY FABULOUS MOTHER!
Sparkle! Sparkle! XX-gwyn
Most grocery bakery sections will print a sheet of edible paper for you. They run about $5.00 a sheet.
Pick a favorite print that you love and size it to the length of the cookie cutter you plan to use. Next, place as many photos as possible into a document and print. This of course will determine the number of sheets you will need your grocery bakery to print for you.
Take your print to the grocery bakery for printing with edible ink.
*See below for edible photo application.
4 cups sifted all-purpose flour, plus more for surface and more if needed
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
Sift the flour, baking powder, and salt into a mixing bowl. In a separate bowl, beat the butter and sugar with a mixer on medium speed until fluffy. Beat in the eggs and vanilla. Reduce speed to low. Gradually mix in the flour mixture. Turn out dough, and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
Preheat oven to 325 degrees. Let one disk of dough come to room temperature just until soft enough to roll. Roll out the dough on a lightly floured surface to a little less than 1/4-inch thick. (I like to put my rolled out dough back into the refrigerator so they are easier to cut.) Cut out cookies using desired cutters. Place the cut cookies on a parchment lined baking sheet. Roll the dough back out and repeat. Chill cookies in freezer until very firm, about 15 minutes.
Bake the cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing.
1 box confectioners’ sugar (1 pound)
5 tablespoons meringue powder
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.
Sugar Cookie Tips
- Cold dough will help keep the shape of cut cookies.
- Consider using powdered sugar instead of flour when rolling out your cookies to keep it from sticking.
- Avoid over-mixing the dough once you have added the dry ingredients. Overmixing will make the cookies tough.
- Dip cookie cutters in flour to prevent sticking.
- Rotate the baking sheets halfway through baking to bake cookies evenly.
- Iced Sugar Cookies can be stored up to four weeks when using meringue powder verses egg whites.
Edible Photo Application
Carefully cut out your edible photos leaving a small edge around the print.
Once you have iced your cookies, let the royal icing dry. It will form a nice shell on top. Lay the edible photo in place on the cookie. Wet the paintbrush with just a touch of water. Carefully paint along the edges of the edible photos. Be careful not to let the water touch the ink so that the ink doesn’t bleed.
Let the cookies dry completely.