Heart Sugar Cookie with Royal Icing
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INGREDIENTS
- Sugar Cookie
- 3 cup All purpose flour
- 1/2 teaspoon Baking soda
- 1 teaspoon salt
- 2 sticks Unsalted butter ; softened
- 1 cup sugar
- 2 large egg
- 2 teaspoons vanilla extract
- Royal Icing
- 2 large egg white
- 2 teaspoons fresh lemon juice
- 3 cup powdered sugar ; sifted
- 2 drops food coloring paste ; choice of your own
INSTRUCTIONS
Preheat oven to 350F. Line 2 baking trays with parchment paper.
In a large bowl, sift the flour, baking soda and salt.
In another bowl, cream the butter and sugar with a hand mixer until light and fluffy.
Add eggs and vanilla extract until combined.
Gradually add the flour mixture to the butter mixture and beat until just incorporated. Scrape down the sides of the bowl as needed.
Divide dough in half, wrap with plastic wrap and refrigerate for an hour.
Remove one half of the chilled dough from the refrigerator. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut with a floured heart-shaped cookie cutter, and transfer cookies to the prepare baking tray. Refrigerate for 15 minutes.
Repeat with another chilled dough.
Bake the cookies for 15 minutes, rotating the baking sheets halfway through the baking time.
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
To prepare royal icing, beat to combine the egg whites and lemon juice with a handheld mixer. Add sifted sugar and beat on low speed until smooth. Add more sugar or water to get the right consistency.
Divide icing equally into small bowls. Add coloring paste, a drop at a time until you get the right color. Use the icing immediately, or cover with plastic wrap as it hardens when exposed to air.
Frost cooled cookies with royal icing. Let the royal icing dry completely before storing. This may take several hours or overnight.
NOTES
Normally royal icing takes around 4 to 6 hours to dry. I was unable to tell when time went by. So I let my cookies dry overnight. Super safe. No failure.
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (30g) | ||
| Recipe Makes: 36 Servings | ||
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| Calories: 77 | ||
| Calories from Fat: 28 (36%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.1g | 4 % | |
| Saturated Fat 1.8g | 9 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 18.9mg | 6 % | |
| Sodium 1631.2mg | 56 % | |
| Potassium 19.7mg | 1 % | |
| Total Carbohydrate 10.5g | 3 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 10.2g | ||
| Protein 1.6g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 77
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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