In a separate, medium-sized bowl, whisk together flour, baking powder, and salt. Add egg and vanilla extract and beat until completely combined. You just have to stir it and it will all be fine. Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined. Your icing may separate a little and that’s okay. If you’re making this the day before you will want to put it in an airtight container in a cool place. You would rather start with a thicker icing so if it’s a little thick that’s okay. When you get to the toothpaste consistency you will continue to mix for another minute. By the end of the process you want your icing to be the consistency of toothpaste. Slowly add a little water at a time stopping between each addition but continuous mixing. You may need to increase the speed on your mixer. Royal IcingĪdd sugar and meringue powder to the mixing bowl. Let them cool completely on the baking sheet. (Your cookies will also continue to cook a little after you take them out) *If you’re using a dark colored baking sheet the cookies may cook faster or brown on the bottoms quicker. *If your cookies are a little thicker, bake for an extra minute or so but watch them closely. *If you have hotspots in your oven, turn them halfway through the bake time. You’ll want to fill the pan because if the pan has too many gaps they will brown/are more likely to burn or cook unevenly. Bake until the cookies look set and are slightly firm to the touch but still pale, about 10 to 12 minutes. Cut out shapes as desired and place them on the prepared baking sheets, leaving at least 1 inch of space between cookies. They won’t spread so you can put them close together but leave about half an inch between the cookies. Separate the dough in half and work with one piece at a time, roll the dough -inch thick. Place on a parchment paper lined baking sheet. Roll the dough out to about 1/4 inch thick and cut out the shapes. I use a little powdered sugar on my countertop instead of flour to roll them out without sticking. Take it out about five-ten minutes before you plan on rolling it out. Just gives better flavor.Īfter the dough has chilled it will be hard. If you have time, let it sit overnight in the refrigerator. Transfer from the mixing bowl and wrap in plastic wrap in a flat shape. I usually use my mixer for a minute and then switch to a spatula to make it nice and smooth.Īdd your dry ingredients to your wet ingredients and mix that until it’s fully combined. Now you’re going to add the egg, milk, and extract to the sugar mixture. The butter and sugar will be a little fluffy.
Combine all your dry ingredients (flour, salt, baking powder) Mix together the softened butter and sugar.
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