The first
time I made sugar cookies I had no idea what I was doing, I didn’t know about
different piping consistencies and I couldn’t tell you what flooding was. Thanks
to the fabulous Sprinklebakes recipe, they were delicious… although in an ugly
sort of way. They were shaped like wonky lions and I made them for my sister’s
20th birthday (she is a lion king fanatic). Although my Simbas were
a bit funny looking, and my sister decided that sugar cookies sounded ‘too
unhealthy’, dad and I happily devoured them.
Since then,
thanks to a lot of practise (and a Sugarbelle tutorial), my cookie decorating
skills have improved immensely. I love this lace design, and it works with any
shape of cookie. I have made pale blue flower shaped cookies previously for my
Grandma’s birthday, as well as some that unintentionally resemble Christmas
jumpers. Sugar cookies are perfect for anyone who is as artistically challenged
as me, yet still wishes to create impressive and pretty cookies. My pink and
white martini glass cookies were a cute treat to take to friends 18th,
and decorating them was almost too easy, as all I had to do was pipe a triangle
and a couple of straight lines.
This recipe makes a tonne of cookies so I usually halve it, and since the royal icing requires egg whites, I cheat a bit and use only 2 whole eggs and two egg yolks in the cookies, saving the other two egg whites for the icing. This cookie recipe is from Sprinklebakes and the royal icing is taken from the PMWU cookbook.
Cookies…
350g butter
2 cups caster sugar
4 eggs
5 cups plain flour
2 teaspoons baking powder
4 eggs
5 cups plain flour
2 teaspoons baking powder
Method:
1. Cream butter and sugar in a stand mixer with a paddle attachment
2. Add eggs, one at a time, and mix at a low speed until combined, add vanilla and salt
3. Stir in flour and baking powder, dough will be very thick
4. Wrap dough in glad wrap and refrigerate overnight
5. Preheat oven to 200 degrees Celcius, line a tray with baking paper
6. Remove dough from fridge and knead a few times. Roll out to half a centimetre thickness and cut into shapes.
7. Place tray into fridge for 5-10 minutes or until chilled, bake for 7-10 minutes
1. Cream butter and sugar in a stand mixer with a paddle attachment
2. Add eggs, one at a time, and mix at a low speed until combined, add vanilla and salt
3. Stir in flour and baking powder, dough will be very thick
4. Wrap dough in glad wrap and refrigerate overnight
5. Preheat oven to 200 degrees Celcius, line a tray with baking paper
6. Remove dough from fridge and knead a few times. Roll out to half a centimetre thickness and cut into shapes.
7. Place tray into fridge for 5-10 minutes or until chilled, bake for 7-10 minutes
Royal icing…
2 egg whites
3 cups icing sugar
Food dye, optional
2 egg whites
3 cups icing sugar
Food dye, optional
Method:
1. Place egg whites and icing sugar in a stand mixer with a whisk attachment. Mix at a low speed, moving up to a high one when icing sugar is combined. Whip until mixture forms stiff peaks.
2. Dye icing to desired colour and use a thin piping tip to decorate and create outlines, to ice sections of one colour, add a few drops of water to icing to thin it, and pour with a spoon into outlined areas.
1. Place egg whites and icing sugar in a stand mixer with a whisk attachment. Mix at a low speed, moving up to a high one when icing sugar is combined. Whip until mixture forms stiff peaks.
2. Dye icing to desired colour and use a thin piping tip to decorate and create outlines, to ice sections of one colour, add a few drops of water to icing to thin it, and pour with a spoon into outlined areas.
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