This is my first time making sugar cookies and decorating them with royal icing. I never realized how fun decorating sugar cookies can be. It’s kind of like coloring and who doesn’t enjoy coloring?
Since it was my first time making these, I did a bunch of research on tips on how to make these. While I was looking around, I found a marbling technique that I fell in love with at Annie’s Eats. I also decided to use Martha Stewart’s sugar cookie recipe because all the cookie recipes I’ve tried from her cookie cookbook were delicious.
Cream butter and sugar until pale and fluffy.
Add eggs and vanilla extract and mix until combined.
Add the flour mixture to the wet ingredients just until combined and split the dough in half, wrap in plastic wrap, and refrigerate over night.
Roll out the dough to about 1/8 of an inch on a well-floured surface and use a cookie cutter to cut your shapes. Be aware that you don’t want to use too much flour as it will make the dough tough.
After all the cookies are baked, make the royal icing.
I decided to use red and pink for the icing for valentines day.
I really like this marbling effect. The hearts are so cute and subtle.
This one is pretty cute too!
My mom and I were decorating the cookies and it was pretty fun. I really enjoy the decorating part the most.
These cookies are crunchy and hold up well. Perfect if you like a crisp cookie.
Do you have anything special planned for Valentine’s Day? Hanging out with family, friends or that special someone? These cookies will be a perfect gift for anyone, especially if it were personalized! Happy Valentine’s Day guys!
Recipe from Martha Stewart
makes 24 heart cookies
4 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) butter
2 cups sugar
2 large eggs
2 teaspoons vanilla
2 teaspoons lemon juice
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper and set aside.
- In a large bowl, whisk together flour, salt, and baking powder; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon juice and beat until well combined.
- With the mixer on low, add the flour mixture in two batches, mixing until just incorporated. Turn dough out onto a clean work surface. Divide in half, and pat into flattened rectangles; wrap each in plastic wrap. Refrigerate at least 2 hours or up to 1 week.
- Working with one piece at a time, on a lightly floured work surface, roll out dough to a 1/8-inch thickness. Using a 5-inch heart-shaped cookie cutter, cut out hearts. Transfer to prepared baking sheets, about 2 inches apart. Refrigerate until firm, about 15 minutes. Repeat process with remaining rectangle of dough. Gather all the scraps, and roll out again. Chill 15 minutes; cut out more heart shapes, and place on baking sheets.
- Bake, rotating baking sheets halfway through cooking, until cookies are golden around the edges and slightly firm to the touch, about 15 minutes. Transfer cookies to a wire rack to cool completely. Cookies may be stored in an airtight container for up to one week.
Recipe from Martha Stewart
makes about 2.5 cups
1 pound confectioners’ sugar
5 tablespoons meringue powder
1/2 cup water, plus more as needed
Beat ingredients with a mixer on low speed until smooth. If icing is too thick, add more water, a little at a time, beating to desired consistency. If icing is too thin, continue mixing 2 to 3 minutes more. Icing will keep, covered and refrigerated, for up to 1 week. (Stir with a rubber spatula before using.)