Perfect sugar cookies with a crisp royal icing topping and loaded with sprinkles.
I have a great recipe for sugar cookies, which you’ll remember from such wonderful recipes as my Jam Drop Cookie Cups, Caramel Macadamia Cookie Cups and everyones favourite the Giant Wagon Wheel. Well I tweaked the sugar cookie recipe to bring you these lovelies.
When I was a kid, one of my favourite biscuits was those pink Hundreds and Thousands ones. Being a real sweet tooth, I could eat half a packet without blinking. And I’d always try to bite the icing off first (my favourite part) and then the biscuit last. I haven’t had them in years but I was recently reading another food blog where the author made a comment about those very same Hundreds and Thousands biscuits and I’ve been craving them ever since.
So, as I do, I wondered if I could make them myself. Of course, I can. And did. And they are soooo good. Num, num, num. I’m a sucker for that sweet icing.
Now, you’ll have to excuse my icing a little. It’s the first time I’ve iced a cookie. Not too bad for a beginner I think. Icing a cookie normally requires two different royal icing consistencies – one to outline the cookie and another to flood it. Some people just flood it but, being a newbie to sugar cookie decoration, I wanted to practice both and I wanted to make sure the icing sat perfect and pretty atop my cookies, not running down the sides.
The sugar cookie dough is a super simple recipe. I love it because it freezes very well so you can make up a big batch and freeze it for later. You could roll it into a log and then just slice the dough into perfect rounds ready to go. You can even roll it out before freezing it so that once thawed, you can just start cutting out your shapes (if you do roll it before freezing, just make sure to lay baking paper between the rolled out sheets of dough and wrap really well in plastic wrap).
This dough really doesn’t spread and puffs up just slightly. The result is a soft cookie, that’s crisp around the edges and perfect for icing.
I’ve got some great ideas for these sugar cookies too. How about;
- Iced just like these ones
- Dipped in a glaze
- Drizzled with melted chocolate
- Sandwiched together with jam or Nutella in the middle
- Use two sheets of dough, colour one of them and roll them up together then slice to make swirly sugar cookies.
I plan to practice my royal icing more too so expect more of these in the future. I found the royal icing recipe here at the Bearfoot Baker and I secretly have a crush on her creations (not so secret now clearly). Lisa’s decorating is so precise and beautiful. Love it, love it, love it.
Where Lisa asks for meringue powder in her recipe, I found, here in Australia, ‘pavlova magic’ does the job perfectly. It’s that little egg you find in the same aisle as the jelly in the supermarket. Otherwise, you can find meringue powder online or likely in cake decorating shops.
The recipe below makes a basic royal icing. Add water a half to 1 teaspoon at a time until you get the consistency you are after. For the outlines on your sugar cookie, you will need it to be able to hold it’s shape but also be thin enough to pipe through a #1 or #2 piping tip without breaking. For the flood, you want the icing to be of a consistency where, after you mix it around, the lines disappear in about 10 seconds.
So, how about you, what’s your favourite cookie? I’d love to hear about them.
Get baking people 🙂