Try baking a batch of these unique sugar cookies that are dipped in a fun swirl of royal icing, instead of it being piped on. Share the LOVE with these cookies for Valentine's Day or any day, because they're perfect for sharing!
In a large bowl, cream the butter and sugar with an electric stand mixer or hand mixer until light and fluffy. Beat in egg and extracts.
Mix together flour, baking powder, and salt. Add dry ingredients to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.
On a floured surface, roll each ball into a circle approximately 12 in. diameter x 1/8 in. thick.
Dip the cookie cutters in flour before each use and cut out shapes.
Bake cookies on an ungreased baking sheet 8-11 minutes or until cookies are lightly browned. Move cookies to a cooling rack to cool completely. Should be fine after 20-minutes.
Royal Icing Instructions
Beat all ingredients together until icing forms peaks. This should take about 7-10 minutes at low speed with a heavy-duty mixer or 10-12 minutes at high speed with a hand-held mixer.
Let icing sit for 15 minutes to an hour to let air bubbles rise naturally. Alternately, tap the bowl on the table several times to force the air bubbles up. Gently stir the top surface to release the air.
Cookie Decorating Instructions
Divide it into five equal portions, about ½ cup each.
Tint one portion each dark pink, light pink, blue and purple using food coloring combinations provided.
Combine the Burgundy and Red-Red icing colors to get the dark pink color shown.
Combine the Pink, Burgundy and a touch of Ivory icing colors to get the light pink color shown.
Combine the Royal Blue and Violet icing colors to get the blue color shown.
Combine the Violet and Rose icing colors to get the purple color shown.
Color one portion Ivory. Reserve the remaining portion and leave it white.
Decorate the cookies. Prepare the decorating or piping bags separately with the dark pink, light pink, blue, purple and white icing.
Pipe horizontal lines of icing on a large plate.
Dip cookies into piped icing; transfer them to the cooling grid.
Immediately top the cookies with sprinkles and sugars, following the color lines.
Let the wet icing on the cookies dry completely, this will take at least 2 hours. Then enjoy!
Roll-Out Cookie Dough
Adding Flavor:The use of two extracts in this recipe really enhances the flavor. To customize your cookies substitute your favorite flavor for the almond and vanilla extract. Almond, lemon, and peppermint are particular favorites for cookies. Adding grated lemon or lime zest also adds rich citrus flavor.Using Cookie Cutters: Dip cookie cutters in flour between almost every cut. This will not only prevent the dough from sticking to your cutter, but the flour on the edges of the cookie will help seal it, which will help your cookies keep their shape in the oven.
Use grease-free tools: Keep all icing utensils and bowls completely grease-free for proper icing consistency and to ensure the icing properly sets.Use Meringue Powder: Meringue Powder is a must for this recipe. Do not substitute with raw egg whites (which can be a food safety issue) or dried egg whites; neither will produce the same results as Meringue Powder.Don't overbeat: Do not overbeat the royal icing base. This will incorporate too much air, which will create bubbles. Vigorous stirring will also create air bubbles.
Keyword royal icing valentine cookies
Royal Icing Valentine's Day Cookies https://blog.wilton.com/how-to-make-valentine-cookies/