Cookies really are the perfect treat, aren't they? With a few simple shape cutters, you can create a batch for any occasion! Sarah from @bake.works has shared her royal icing sugar cookie recipe with us - how cute are they, cut into these iconic fruit shapes! With our Strawberry and Lemon flavourings added in, these are a fruity match made in heaven.
Pssst... you can watch Sarah make these sugar cookies herself over on Youtube - just click here!
Royal Icing Sugar Cookie Recipe - what you need:
For the Sugar Cookies you'll need:
100g unsalted butter, softened
100g caster sugar
1tsp vanilla extract
300g plain flour
And for the Royal Icing you'll need:
3 egg whites
400g Icing Sugar
50g of your choice of Ingenious Edibles Ultra Concentrated Flavoured Icing Sugar
Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla.
Whisk in the cornflour and plain flour until the mixture comes together into a dough.
Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
Heat the oven to 200C/180C fan/gas 6.
Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used.
Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins.
Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.
Then, to make your flavoured Royal Icing...
Mix the icing sugar with the Ingenious Edibles concentrated icing sugar.
Whisk the egg whites until foamy.
Add the icing sugar mix and fold in by hand until just combined.
Continue to whisk until you form stiff peaks.
Transfer the Royal Icing mix into separate bowls (if you are making more than one colour!) and colour with a few drops of Colour Mill Aqua Blend.
If you would like thinner Royal Icing, simply add a few drops of water at a time and mix. Repeat until you achieve the desired consistency.
Transfer your Royal Icing into piping bags and decorate your cookies!
Thanks so much to Sarah! Enjoy trying out this royal icing sugar cookie recipe, we're certain they'll be a hit!
Credit for all images, recipe and instructions goes to Sarah at @bake.works.