- Tipless Piping Bag
- Cookie Scribe
- Stand Mixer or Hand Mixer
- Cookie Sheet
- Rolling Pin (Use CP15 for 15% off)
- Silicone Baking Mat (Use CP15 for 15% off)
- When baking the cookies, rotate the cookie sheet halfway through the baking time so the cookies bake evenly
- Be careful not to over-bake the cookies, because they will dry out too much during the drying process when you pipe on the royal icing.
- Be careful not to underbake the cookies as well. A sign of underbaking are wet spots in the middle of the cookie. Keep an eye on your cookies.
Sugar Cookie Recipe:
2 sticks salted butter
1 tablespoon shortening
1/2 cup powdered sugar
1/2 cup granulated sugar
2 teaspoon lemon extract
2 teaspoon almond extract
4 1/2 cups All-Purpose Flour
1/2 teaspoon baking powder
- Preheat the oven to 400F. Line cookie sheet with silicone baking mat and set aside.
- Cream together softened butter, shortening, powdered sugar and granulated sugar for 5 minutes or until light and fluffy.
- Next, add eggs in one at a time and extracts. Mix until combined.
- Add flour and baking powder. Add flour half at a time and mix on low speed until combined then add the rest of the flour in. Mix until there is no flour visible.
- Wrap dough in plastic wrap and refrigerate for 30 minutes. On a well-floured surface, roll out the cookie dough using a rolling pin to a 1/4-inch thickness.
- Using a cookie cutter, cut out your cookie dough and place on the cookie sheet with a silicone mat and bake in oven for 12-18 minutes until the center of the cookie is puffed up and bottom edges are slightly brown.
- Take out the oven and leave them on the cookie sheet until the cookies are completely cooled.
Royal Icing Recipe:
3 egg whites
Juice of half lemon
1 teaspoon vanilla extract or almond extract
5 cups powdered sugar
1 drop of purple food coloring (optional)
- Using the whisk attachment, whip room temperature egg whites for 3-5 minutes or until it reaches soft peaks.
- Switch to the paddle attachment and add lemon juice, powdered sugar and extracts.
- Beat on low speed for 1 minute then increase speed to medium-high and beat for 5 minutes until the volume of the royal icing has increased.
- The icing should look thick & glossy. Store in an airtight container with a damp paper towel on top of the royal icing until ready to use.