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No Chill Sugar Cookies with Royal Icing

No Chill Sugar Cookies with Royal Icing - featured image
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Perfectly soft and tender sugar cookies that don’t require chilling, topped with a smooth, beautiful royal icing.

Ingredients

Scale
  • 390 grams all-purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 226 grams unsalted butter, softened, room temp
  • 200 grams granulated sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract, or vanilla paste
  • 1 large egg, room temp
  • 170 grams warm water, about 90°-110°F or 32°-43°C
  • 55 grams meringue powder
  • 910 grams confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • gel paste colors, as needed

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Line baking sheets with parchment paper or nonstick silicone baking mats.
  3. Whisk together flour, baking powder, and salt in a large bowl.
  4. Set aside the dry mixture.
  5. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth.
  6. With the mixer running on low speed, slowly pour in granulated sugar.
  7. Add almond extract and vanilla extract.
  8. Scrape down the sides of the bowl to ensure thorough mixing.
  9. Add the large egg.
  10. Continue to mix on low to medium speed until well combined.
  11. Add the flour mixture in two additions.
  12. Mix on low speed until dough forms.
  13. Divide dough into two equal parts.
  14. On a lightly floured work surface, roll one piece of dough to a thickness of about ¼-inch.
  15. Use a well-floured cookie cutter to stamp out desired cookie shapes.
  16. Gather dough scraps and re-roll as necessary.
  17. Place cut cookies on the prepared baking sheet, spacing them about 2-inches apart.
  18. Bake for 8 minutes until the edges of the cookies have set.
  19. Cool cookies on the baking sheet for 3-5 minutes to firm up.
  20. Transfer warm cookies to a wire rack and cool completely to room temperature.
  21. In the bowl of a stand mixer, whisk together warm water and meringue powder.
  22. Let the mixture sit undisturbed for 3 minutes.
  23. Using a paddle attachment, mix on low speed.
  24. Add confectioners' sugar in three additions.
  25. Add 1 teaspoon pure vanilla extract to the icing.
  26. Mix on low speed until the icing holds a ribbon-like trail on the surface of the mixture when you raise the paddle.
  27. Divide icing into smaller bowls.
  28. Color icing as desired using gel food coloring.
  29. Set aside desired amount of royal icing for flooding.
  30. Add a small amount of water (about 1 teaspoon at a time) to the flood icing.
  31. Stir to loosen the royal icing for flooding.
  32. Continue to add water until the royal icing is smooth and pourable consistency for flooding.

Notes

Always use room temperature butter and egg for the best cookie texture.
Measure flour by weight for accuracy to avoid dry cookies.
Do not overbake your cookies; they should be just set at the edges.
For vibrant icing colors, use gel paste food coloring.
Keep any unused royal icing covered with a damp paper towel to prevent it from drying out.

Find it online: https://sweetcraftrecipes.com/no-chill-sugar-cookies-with-royal-icing/