Decorating Sugar Cookies with Royal Icing Glorious Treats

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Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside. Cream together the butter, sugar, and 1 tablespoon lemon zest. Continue to beat with an electric mixer or stand mixer until the mixture is light and fluffy; about 2 minutes. Then add the eggs, 1 tablespoon lemon juice, and vanilla.

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Sift the flour, baking powder, baking soda and salt together into another large bowl. Fold dry ingredients into the wet ingredients, mixing with the stand mixer, and stirring until just combined. Stretch a long piece of plastic wrap out on the countertop. Scoop the cookie dough onto it, and wrap the plastic around it.

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Add egg, vanilla, lemon zest, and buttermilk, mix until well blended. Sift the flour, baking powder, and salt over a piece of parchment paper large enough for your baking sheet. Add flour to wet ingredients, mix until blended. Add the batter to a lightly floured surface and roll dough to ¼ inch thickness.

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Place 2 in. apart on parchment-lined baking sheets. Bake until edges begin to lightly brown, 10-12 minutes. Remove from pans to wire racks to cool completely. For buttercream, in a large bowl, beat butter, cream and vanilla until creamy. Beat in confectioners' sugar alternately with dulce de leche until smooth.

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Preheat oven to 375 degrees. Sprinkle a clean surface with confectioners' sugar. Remove one wrapped pack of dough from refrigerator at a time. Sprinkle rolling pin with confectioners' sugar, and roll out dough to 1/4-inch thick. Cut into desired shape and place onto a greased baking sheet at least 1 inch apart.

pink heart shaped cookies with chocolate on top

These spice tea cookies with chai icing are an easy cookie to make for your next cookie swap. Or just sample a few with your next cup of coffee or tea. Prep Time 15 minutes

FileChocolate Chip Oatmeal Cookies detail.jpg Wikimedia Commons

In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, approximately 1-2 minutes. Beat in the eggs, vanilla and almond extracts. Set aside. Sift together the flour, baking soda, salt, nutmeg and cinnamon.

FileChocolate Chip Cookies kimberlykv.jpg Wikimedia Commons

In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely.

FileChristmas Cookies Plateful.JPG Wikimedia Commons

Instructions. FOR THE SUGAR COOKIES. 1. Beat together the butter, sugar, eggs and vanilla in a medium size bowl. 2. Add in the baking powder and salt. Stir in the flour slowly, about 1/2 cup at a time. 3. Once everything is all combined, cover the bowl and chill the dough in the fridge for 3 hours.

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In place of Everclear you can mix luster dust with clear vanilla extract, vodka, or another clear (high proof) alcohol. The alcohol evaporates off the cookie very quickly, leaving the desired color, but no taste. Allow the gold accent to dry (in front of a fan) for at least 15 minutes before adding the flowers and leaves.

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Gather the ingredients and preheat the oven to 350 F. The Spruce. Line a cookie sheet with parchment paper or a silicone baking mat, or grease lightly. The Spruce. Combine the sugar and butter in a mixer bowl, beating until light and fluffy. The Spruce. Add the eggs one at a time, beating well after each addition.

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Roll each scoop into a ball. Place the balls on the cookie sheets, 2 inches apart. Bake the tea cakes for 10-12 minutes until puffy in the center and just barely golden around the edges. Allow them to cool on the cookie sheets. Meanwhile, set out a small bowl and combine the powdered sugar and lemon juice.

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Fourth of July Sugar Cookies. Combine the softened butter, sugar, vanilla, egg, milk and vinegar in a large bowl. Use a hand mixer, stand mixer or a whisk to blend the ingredients together until smooth and incorporated, about 2-3 minutes. Sift the flour, baking powder, baking soda and salt together into another bowl. Whisk until combined.

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Add eggs and beat again. Add the remaining ingredients and beat until fully incorporated, scraping down sides as needed. Drop the tea cookie dough by tablespoon-size balls onto an ungreased cookie sheet. Dip a glass in sugar and press down lightly on each dough ball to flatten, dipping in sugar again after each one.

Royal Icing Recipe for Decorating Cookies

One sugar cup. 1 beaten egg. one cup of milk. 1 cup of sugar for icing, plus extra for rolling. Milk, two tablespoons. A flavor such as vanilla extract, 1/4 teaspoon. Mix the salt, baking soda, and flour in a small bowl. Then place aside. In a sizable bowl, combine the butter and sugar; mix until well combined.

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Instructions. Cream the butter and sugar together in a large bowl with an electric mixer. Add the eggs and mix again. Then add the vanilla and flour and mix well. 1 cup softened butter, 1 cup sugar, 3 eggs, 3 1/2 cups self-rising flour, 1 teaspoon vanilla extract.