- delicious flavor
- stay soft
- hold their cut shape (not spread out with rounded edges)
For decorating the cut out sugar cookies, I have found that using piping bags and tips can be kind of a pain and especially tedious for kids. This can take the fun out of the whole cookie making process so I compromised with that. I made a 12 second royal icing (this is really easy, recipe is below) with lemon and clear butter flavoring and transferred the icing to squirt bottles so my girls could easily decorate. I also made some small bowls of icing for painting stencils.
The easiest way to ice cut out sugar cookies is to first outline along the edge of the cookie. Then squeeze a lot of icing in to the center which will spread out to the outlined edge. You can fill in any gaps and pop bubbles with a toothpick. While the icing is wet you can add sprinkles. If you are working with stencils you will want to let the base layer dry in front of a fan, preferably overnight. We were a little too eager and smashed a few base layers in the process of trying to paint stencils!
The royal icing and sugar cookie recipes are both below. I used lemon flavoring, vanilla and clear butter but you can play around with that. Other options are peppermint, almond, orange, lime, pumpkin pie spice and many more!
- 1 cup of butter replacement (I use Melt Organic)
- 1 cup granulated sugar
- 3/4 t salt
- 2 eggs
- 1 t vanilla flavoring
- Zest and juice of 1 lemon
- 3 cups of gluten free all purpose flour + additional if needed
- 3/4 c cornstarch
- Preheat oven to 375 degrees
- Cream together butter substitute, sugar and salt.
- Pour in the eggs, vanilla and lemon zest and juice and mix.
- Gradually add 3 cups of flour and cornstarch. Mix with paddle attachment at a low speed until incorporated. The mix should form a ball that doesn't stick to the side of the bowl and is not too crumbly. Add small amounts of flour if it is too sticky but be careful to not add too much.
- Roll out to a thickness of 1/4" and cut in to shapes.
- Bake on a sheet pan with silicone mat for 8 minutes.
Amount Per Serving: Calories: 179 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 36mg Sodium: 140mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 0g Sugar: 8g Sugar Alcohols: 0g Protein: 2g
- 1 1/2 lb powdered sugar
- 1/2 cup of warm water
- 1/3 cup meringue powder
- 1 t clear vanilla extract or clear butter flavoring
- 1 t lemon juice
- Mix warm water and meringue in a mixer (using paddle attachment) on medium speed until foamy.
- Add flavorings and mix.
- Sift in the powdered sugar in small amounts and mix on low speed.
- After sugar is mixed in, increase speed to medium-low and mix for 4 to 6 minutes until icing changes from ivory to white and stiffens a bit.
- Add coloring if using.
- To achieve the 12 second consistency, you should be able to run a knife through the icing and count the seconds until the line completely disappears (this should take 12 seconds). Add water or powdered sugar as necessary to thicken or liquefy.