Airplane Sugar Cookies with Royal Icing
- Level: Intermediate
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 280
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 42
- Dietary Fiber
- 0
- Sugar
- 28
- Protein
- 2
- Cholesterol
- 30
- Sodium
- 10
- Total: 1 hr 50 min (includes chilling time)
- Active: 1 hr
Ingredients
Sugar Cookies:
3 sticks unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
Pinch salt
3 1/2 cups all-purpose flour
Royal Icing:
1 pound confectioner's sugar
5 tablespoons meringue powder
1 teaspoon vanilla extract
Food coloring, optional
Directions
- For the sugar cookies: In a stand mixer fitted with the paddle attachment, beat the butter and sugar together just until combined, about 5 minutes. Add the vanilla and salt and beat a moment more, just to bring together.
- With the mixer on low speed, gradually add the flour. Beat just until it comes together. Form the dough into equal-sized balls (about 24). Cover in plastic and chill for at least 30 minutes.
- Preheat the oven to 350 degrees F.
- On a lightly floured work surface, use a lightly floured rolling pin to roll the dough balls out to a 1/4-inch thickness. With a lightly floured cookie cutter, cut the cookies out in desired shapes and transfer them to a parchment-lined cookie sheet. Bake until the cookies are very light golden brown around the edges, about 10 minutes. Let cool completely before decorating with royal icing.
- For the royal icing: Combine the confectioner's sugar, meringue powder and vanilla in a large bowl. With an electric hand mixer running on low speed, very gradually beat in 1/2 cup water, checking the consistency once most of the water has been added. Beat until the icing holds a ribbon, adding more water as needed. If too loose, add more sugar.
- If coloring the royal icing, add a few drops of food coloring to the finished icing and slowly mix until completely incorporated.