EASY Sugar Cookie Icing Recipe
Decorating cookies is always super fun and thanks to my easy sugar cookie icing anyone can do it! There are no fancy ingredients and it takes no time at all to make plus you can make as many fun colors as your heart desires and create all kinds of fun designs.
RECIPE:
Cut Out Cookie Recipe:
During the holidays, in particular, I love to decorate sugar cookies with this icing recipe. Using my tried and tested recipe they are not only crispy, buttery and delicious but they keep their shape wonderfully so you can use any fun cookie cutter you like, check out my Christmas stockings and snowflakes below!
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Sugar Cookies but Pink for Valentine’s Day! ????#shorts #recipe #cookies
SUGAR COOKIE INGREDIENTS
3 cups flour
1 tsp baking powder
3/4 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 tbsp vanilla
2 large eggs
pink food coloring
ROYAL ICING INGREDIENTS
4 cups powdered sugar
6-7 tbsp water
1/4 cup meringue powder
1 tsp vanilla
PINK VELVET SUGAR COOKIES
Place the butter, sugar, vanilla, and food coloring into a large bowl and beat until smooth and creamy.
Add the eggs one at a time and beat on low until well incorporated.
Sift the flour, baking powder, and salt into the bowl and mix until well combined.
Wrap the dough in plastic wrap, flatten, and refrigerate for 30 minutes.
Roll out the chilled dough on a floured surface and cut out heart shapes. Bake in the oven at 350F for 10-12 minutes.
ROYAL ICING
Place all ingredients into a large bowl and beat until stiff peaks have formed- about 10 minutes with a hand mixer or 6 minutes with a stand mixer.
(Add extra water to reach a dipping consistency)
Transfer the icing to a smaller bowl and swirl a small amount of red food coloring into it.
Dip each cookie into the bowl of icing and allow the excess to drip off before transferring to a parchment sheet to dry.
If you want, add a few specks of gold luster dust and edible glitter.
4 Levels of Sugar Cookies: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Penny Stankiewicz from The Institute Of Culinary Education - to make us a batch of sugar cookies. Once each level of chef had presented their bakes, we asked expert food scientist Rose to explain the choices each of them made along the way - both good and bad. Which cookie would you sneak out of the kitchen just before bed?
Check out Penny's level 3 recipe on the ICE blog:
Follow chef Penny at @penny.stankiewicz
Find Beth at @@bethdimino
Follow Emily at @emilyslamduncan
Looking for Rose? Head to @rosemarytrout_foodscience
The Institute of Culinary Education is on Instagram at @iceculinary
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
4 Levels of Sugar Cookies: Amateur to Food Scientist | Epicurious
BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?
The Effect of Sugar on How Much Cookies Spread
Chocolate Chip Cookies
10 oz (283g) butter, softened
1 c (200g) sugar*
1 c (213g) brown sugar
2 Tbsp (14g) toasted milk powder
2 eggs
2 tsp vanilla extract
3 c (420g) AP flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp (6g) fine salt
6 oz (170g) bittersweet or dark chocolate chips
6 oz (170g) milk chocolate chips*
1. Cream butter, sugar, brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chocolate and mix until combined.
5. Cover and refrigerate the dough for at least two hours.
6. Scoop onto a parchment lined tray. For a number 16 scoop (roughly 1/4 c) bake at 350F (190C) for 15-20 minutes or until golden brown just around the edge.
*for a thin and crispy cookie, increase the sugar to 1.5 c (300g) and decrease the milk chocolate chips to 2 oz (57g)
*for a thick and gooey cookie, decrease the sugar to 1/2 c (100g) and increase the milk chocolate chips to 10 oz (284g)
Toasted Milk Powder
1/2 c (56) nonfat dried milk
1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.
The Best Sugar Cookies to Decorate with Royal Icing (No Spread!!)
If you´re curious to see how I make my cookies, and how they keep their shape, well look no further! I use a common recipe but have made a few simple tweaks to make these delicious, no spread cookies a sure hit!
My favourite part is that it calls for brown sugar (I prefer using dark brown sugar), it gives it so much flavour and a beautiful golden colour. These cookies are great for decorating with royal icing as they can be handled and transported easily without worrying that you´ll break them but still maintain a softer bite! They aren´t too sweet, so once they are iced, they taste amazing. And if you're scared of too much puff, you can reduce the amount of baking powder from 1tsp as said in the video to 1/2 tsp.
The changes I've made to the recipe:
- add dark brown sugar instead of golden brown sugar
- add 2 teaspoons of butter emulsion flavouring in addition to the vanilla
- add 1/2 to 1 teaspoons of baking powder instead of 1/4
Watch until the end so you can get all the tips I´ve learnt to get those perfect cookies.
The recipe is by Lila Loa (with a few tweaks of my own) and can be found here:
If you´re looking for my royal icing recipe, you can find it here:
This recipe can also be flavoured with any of your favourite extracts or emulsions. Lots of popular ones almond, lemon or a mix of both!
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For the products I use or recommend, you can see below.
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Oak leaf:
Fluted Circle:
Heart:
Plaque:
Butter Emulsion:
Rolling Pin with Guides:
Americolor Bright White:
Chef Master White is can be an alternative
Projector:
Stand for Projector:
For tipless bags that I use:
YOTIPP Piping Bags (regular) -
Master Piping Bags (thin) -
Scribe tool:
Check out my channel for more great tutorials .
Thanks for watching & Happy Baking!