Baby in Bloom Royal Icing Cookies
These cookies feature floral icing for an elegant touch suitable for baby showers.
Equipment
- Mixing Bowls
- Electric mixer
- Baking sheets
- Rolling Pin
- Cookie cutters
- Piping bags and tips
Ingredients
For the Cookies
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 1/2 tsp vanilla extract
For the Royal Icing
- 2 cups powdered sugar
- 1 1/2 tbsp meringue powder
- 3 to 4 warm water Use enough to reach desired consistency
- As needed gel food coloring
Instructions
- Whisk the flour, baking powder, and salt together in one bowl.
- Cream the butter and sugar in a separate bowl until the mixture is light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract to the creamed mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients until the dough forms.
- Chill the dough for 1 hour.
- Roll the dough out to 1/4 inch thickness, cut your desired shapes, and place them on a lined baking sheet.
- Bake at 175°C for 8 to 10 minutes, or until the edges are set but not browned.
- Cool the cookies completely.
- Prepare the icing by mixing the powdered sugar, meringue powder, and water until the mixture is smooth and glossy.
- Divide the icing and color it as desired.
- Outline the cookies with icing, then flood the centers. Let the flooded icing dry for 6 to 8 hours.
- Pipe the floral details onto the dried cookies using thicker icing.
Notes
The floral icing added a refined touch to each cookie.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.