My baby shower was this past weekend and, of course, I made sugar cookies for the event. I was very excited to make these sugar cookies. I have made sugar cookies for several other baby showers in the past but these were extra special since they were for my shower. I decided to make little onesie and feet sugar cookies. I love how they both turned out and they were a big hit with my friends and family! My mom and mother-in-law (along with my wonderful sister-in-law) hosted my baby shower and it turned out lovely. The weather was a little chilly but the shower was perfect. I felt so much love for my little girl!
I was very glad I made these for my shower since they were all devoured very quickly! If you’ve never made sugar cookies with royal icing you should give it a try. I love decorating with royal icing but it definitely took some time to get used to decorating with it, so don’t give up hope if you aren’t satisfied with the results at first. Working with royal icing can be a tedious and time-consuming process but I’m always in love with the results. Just be patient while decorating them and you’ll enjoy the process as much as I do!
Here are just a few tips about royal icing to get you started:
- Use a stand mixer to make the royal icing, I do not recommend using a hand mixer.
- When you color the icing, use a gel based color. I use Wilton gel colors but I’ve heard great things about AmeriColor.
- I usually use a #3 Wilton tip with a pastry bag to outline the cookies and then add the details using a #2 or #1 Wilton tip.
- I first outline the cookie with the #3 tip, then flood the cookie with a squeeze bottle filled with royal icing.
- Toothpicks are your best friend when working with royal icing! I use them after I flood the cookie to spread the icing to the edge of the cookie. They are also used to pop the little bubbles that may appear on the icing after you flood the cookie.
- Allow a few days to make the cookies. I usually make the dough and bake them one day, and then I allow two days to decorate the cookies. Let them sit overnight to dry when you are finished decorating.
- Keep trying! You’ll get better the more you practice, trust me!
- Please leave a comment if you have any questions.
Here I am at my baby shower (34 weeks pregnant)…..
1 cup butter (2 sticks), at room temperature
1 cup powdered sugar
1 egg, beaten
1 teaspoon almond extract
1 ½ teaspoons vanilla
1 teaspoon salt
2 ½ cups flour
Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour.
Chill dough until firm (at least 30 minutes).
Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets.
Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool.
4 cups powdered sugar
2 Tablespoons meringue powder
5-6 Tablespoons water
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container (or many air-tight containers – one container for each color). This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. Color the icing as desired. (If you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, pipe around the edges of each cookie. Let stand for at least an hour for the icing to harden. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
Once all the cookies have been edged, thin out the icing by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl (it should dissolve together after about 5 seconds). If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set for at least a couple hours before adding the details.
Use the remaining thicker icing (that you used for piping around the edges of the cookie, which are already in the pastry bags) for piping decoration as desired.
Source: Annie’s Eats