Pin It button on image hover

Sunday, November 22, 2009

Thanksgiving Cookies

I've seen so many beautifully decorated sugar cookies on other blogs using royal icing and I really wanted to try making some myself. I'm taking the Wilton 2 Cake Course right now and we had to make royal icing for class this week and last week so I had plenty of the stuff around so I decided to make fall-inspired cookies to give out at Thanksgiving.

I used the sugar cookie recipe from Annie's Eats and the Wilton royal icing recipe. The sugar cookies don't really rise or spread so you can make true shapes and have a relatively smooth, flat decorating surface.
Sugar Cookies
Adapted from Annie's Eats

1 cup unsalted butter
1 cup powdered sugar
2 1/2 cups flour
1 1/2 tsp almond extract
1 tsp vanilla extract
1/2 tsp salt
1 egg

Cream the butter on medium speed for 3-5 minutes until light and fluffy. Add powdered sugar and beat about 1 minute more. Add egg and extracts and beat about 1 more minute until fully incorporated. Add salt and flour and beat until just incorporated. Lay out a sheet of plastic wrap and turn dough out onto the plastic wrap, mold dough into a rounded disc and cover tightly. Refrigerate at least 1 hour.

Preheat oven to 375 degrees. Line baking sheets with parchment paper. Sprinkle powdered sugar on clean countertop and on rolling pin. Roll out 1/3 of the dough at a time to 1/4 - 1/2" thick. Use cookie cutters to cut into desired shape and re-roll scraps as necessary. Continue to refrigerate unrolled dough while baking cookies if necessary. Bake cookies for 8-10 minutes, cookies should not brown. Yields about 36 cookies depending on size and thickness.
Royal Icing
Recipe from Wilton

1 lb. powdered sugar
3 T meringue powder
5 1/2 T lukewarm water

Mix all ingredients on low for about 8 minutes, cover mixing bowl with a damp towel to keep icing from drying out. Transfer icing to a small bowl for each desired color. I recommend you use gel food colorings so the color doesn't affect the consistency of the icing. This recipe yields about 3 cups of icing. Use regular strength icing to outline cookies. Let the outline dry for at least 1 hour and then flood the insides. Add water to desired color until the icing pours off a spoon and blends back into the bowl. If you add too much water, just add more powdered sugar until you reach the right consistency. Put thinned icing in a small ziploc and snip off a corner. Fill cookies and use a toothpick or small paint brush to fill in any gaps. Let dry at least 1 hour and add detail with outlining icing as desired.


  1. So cute! You did a great job on these!! How did they taste?

  2. They are really good actually... The almond extract really adds to the flavor of the cookie and the royal icing is essentially just a hardened powdered sugar glaze.

  3. My friend made Annie's cookies (with a different kind of icing) and they are fantastic. I need to do more practice on the royal icing. It always looks sooo yummy!!


Related Posts with Thumbnails