I’m not a huge fan of plain sugar cookies with sugary royal icing, but I do love to decorate them and also really find the process to be quite therapeutic; I needed to find a way to make it more pleasing to my palate. So as usual, I decided to try something new and experiment in the kitchen and hoped this icing would solidify.
Note: It did take 24 hours to completely dry. I also used @sallysbakeblog sugar cookie recipe as a base for the cookie but changed a few things. Check out my recipe below for the less sugary and more holiday flavored sugar cookies.
Enjoy and Pig Out! @americolor @nielsenmassey @wiltoncakes @lovemyphilly #creamcheese #meringuepowder #Sallysbakingaddiction #royalicingcookie #royalicing #royalicingart #pumpkinspicesugarcookies #arpiggy #baking #bakingfromscratch #bakingtime #bakinglove #holidaybaking #holidaycookies #thanksgivingsugarcookies
RECIPE: PUMPKIN SPICE SUGAR COOKIES
INGREDIENTS
PUMPKIN SPICE SUGAR COOKIES
1/2 tsp of pumpkin spice
1/2 tsp of cinnamon
2 and 1/4 cup of flour
1/4 tsp of salt
1/2 tsp of baking powder
2/3 cup of sugar
3/4 cup of softened butter
1 tbs of vanilla bean paste (can sub with extract)
1 large egg
Makes about 22-24 cookies depending on the shapes used.
CREAM CHEESE ROYAL ICING
1 and 1/8 cups of water
2 1/4 cups of sugar
1 teaspoon of lemon juice
BAKING DIRECTIONS (COOKIES)
Mix the flour, salt, cinnamon, pumpkin spice and baking powder together in a bowl and set aside.
In another bowl, beat the sugar and butter well for about 2-3 minutes until light and fluffy.
Add the vanilla bean paste and egg to the butter mixture.
Add the dry ingredients and continue mixing until the dough forms but is not crumbly. If it’s crumbly you can add a teaspoon of milk. The dough should easily form in your hands.
Divide the batter in 3 parts and using a rolling pin, roll out the dough slightly less than a 1/4 inch thick on a piece of plastic wrap until even.
Put another plastic wrap on top of the existing dough to help with the transfer to the freezer. Put it on a baking sheet and freeze the dough for about 5-10 minutes. Do the same with the other two remaining sections of dough.
Take the dough out of the freezer and using a cookie cutter make the shapes you desire.
You can repeat this process with the remaining dough each time.
Place them on parchment paper and bake for 10-12 minutes on 350 degrees F or until bottom is slightly golden.
May need to flatten out the tops as they come out of the oven using a spatula.
Decorate when completely cool.
ICING DIRECTIONS
Mix meringue powder with confectioner’s sugar
Add water and mix till consistent and smooth.
Slowly add cream cheese and mix till smooth.
May need to add more water based on consistency needed.
Add vanilla extract and mix
Add vanilla bean paste to 1/3 of the frosting for the rustic dotted look and more vanilla flavor on the acorns (love the one from #nielsenmassey)
Note: takes 24 hours to completely dry. Omit the vanilla extract if you don’t want your icing to be off white. You can always add more white gel food coloring but I prefer less artificial colors if possible.
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