Christmas Cookies with Royal Icing

INGREDIENTS

24 Cookies

• 2 and 1/4 cups (281g) all-purpose flour (spoon and leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (170g) unsalted butter, slightly softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg*
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)

48 Cookies

• 4 and 1/2 cups (562g) all-purpose flour (spoon and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cup (340g) unsalted butter, slightly softened to room temperature
• 1 1/2 cup (300g) granulated sugar
• 2 large egg*
• 4 teaspoons pure vanilla extract
• 1 teaspoon almond extract (optional, but makes the flavor outstanding)
  

Royal Icing

• 4 cups (480g) confectioners’ sugar, sifted (I use and recommend Domino brand)
• 3 Tablespoons meringue powder (not plain egg white powder)
• 9–10 Tablespoons water, or lemon juice.
  
• Optional for decorating: gel food coloring
  

INSTRUCTIONS

Make the cookies:

1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
   
   
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using), and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
   
   
3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
   
   
4. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
   
   
5. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the second rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1–2 hours and up to 2 days.
   
   
6. Once chilled, preheat oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with second piece of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
   
   
7. Arrange cookies on baking sheets about 3 inches apart. Bake for 11–12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating. No need to cover the cookies as they cool.
   
   

Make the royal icing: 

Royal Icing

• 4 cups (480g) confectioners’ sugar, sifted (I use and recommend Domino brand)
• 3 Tablespoons meringue powder (not plain egg white powder)
• 9–10 Tablespoons water, or lemon juice.
  
• Optional for decorating: gel food coloring
  

Pour confectioners’ sugar, meringue powder, and 9 Tablespoons of water/lemon into a large bowl or stand mixing bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat icing ingredients together on high speed for 1.5 – 2 minutes.  

• When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. 
• If it’s too thick, beat in more water 1 Tablespoon at a time. 
• I usually need 10 Tablespoons but on particularly dry days, I use up to 12-14 Tablespoons. 
• Keep in mind that the longer you beat the royal icing, the thicker it becomes. 
• If your royal icing is too thin, just keep beating it to introduce more air OR you can add more confectioners’ sugar.

When applied to cookies or confections in a thin layer, icing completely dries in about 2 hours at room temperature. 

• If icing consistency is too thin and runny, it will take longer to dry. 
• If the icing is applied very thick on cookies, it will also take longer to dry. 
• If you’re layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. 

* Any leftover royal icing can be frozen for up to 2 months. Place leftover royal icing into zipped-top freezer bags. If you have more than 1 color, each color should have its own bag. Before sealing, squeeze as much air out of the bag as possible. Freeze on a flat shelf surface in your freezer. Thaw overnight in the refrigerator and bring to room temperature before using again.