Sugar Cookies with Royal Icing

2013-12-06
  • Yield : 40 to 60 cookies
  • Servings : 40
  • Prep Time : 40m
  • Cook Time : 10m
  • Ready In : 60m

Sugar Cookies with Royal Icing are crisp, thin cookies with about 75 calories per cookies and virtually no sodium when using unsalted butter.

You can make and enjoy them plain or frosted. Nutrition information is for frosted cookies. Subtract 10 calories per cookie for unfrosted cookies.

Royal Icing dries candy hard making it easy to stack iced cookies. If you are concerned about the safety of uncooked egg white, make royal icing using meringue powder available where most cake decorating products are sold.

Cook’s Tips

  • Royal icing dries very quickly. Keep bowl covered at all times with plastic wrap.
  • After icing is dried, cookies can be stacked and stored in an air tight container in a cook dry place for several weeks or frozen for 6 months or longer.

Other Cookie Recipes

Amaretto Chocolate Chip

Almond Butter

Banana Cake

Chinese Almond

Chocolate Chip

Gingersnaps

Oatmeal Chocolate Chip

Peanut Butter Chocolate Chip

Pizzelle

Snickerdoodles

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Ingredients

  • Cookie Dough
  • 4 oz. (113 g) butter or margarine
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5 ml) real vanilla extract
  • 2 cups (320 g) all-purpose flour
  • 1/2 teaspoon (2.5ml) baking powder
  • Royal Icing Using Egg Whites
  • White from 1 large egg at room temperature
  • 2 cups (230 g) powdered (confectioners) sugar
  • 1/4 teaspoon (1.25 ml) creme of tartar
  • Using Meringue Powder
  • 2 cups (230 g) powdered (confectioners) sugar
  • 1 1/2 tablespoons (22 ml) meringue powder
  • 3 tablespoons (45 ml) warm water (100°F, 38°C))

Method of Preparation

Step 1

Using a stand mixer or hand mixer and large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla mixing until well combined (1 to 3 minutes).

Step 2

Combine flour and baking powder using a whisk or fork. Add to creamed mixture stirring by hand or using a stand mixer on low speed. Dough will be very stiff.

Step 3

Preheat oven to 375°F (190°C).

Step 4

To simplify rolling and cleanup, cover work surface with waxed paper secured with masking tape otherwise lightly dust surface with flour.

Step 5

Divide dough into quarters or thirds and roll to about 1/8-inch (3 mm) thick. Cut into desired shapes and transfer to cookie sheets lightly sprayed with cooking spray or covered with parchment paper.

Step 6

Bake 8 to 10 minutes or until lightly browned. For conventional ovens you make need to swap and rotate the baking sheets after 4 to 5 minutes for even browning. Cool cookies on wire racks. Decorate as desired using Royal Icing.

Step 7

Egg White Royal Icing

Step 8

Beat egg white and creme of tartar in a medium bowl on medium speed until foamy. Gradually add sugar mixing well after each addition. Beat 5 to 7 minutes on medium to high speed until stiff peaks form.

Step 9

Meringue Powder Royal Icing

Step 10

Combine all ingredients in a medium bowl and beat 10 to 12 minutes on high speed for a hand mixer or 7 to 10 minutes on medium low speed using a stand mixer.

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  • Pan-Fried Zucchini

  • 20 Calorie Aioli

  • Reduced Calorie Tartar Sauce

  • Chocolate Nut Clusters

Nutritional Info

This information is per serving.

  • Calories

    75
  • Calories from Fat

    22
  • Total Fat

    2g
  • Saturated Fat

    1.5g
  • Trans Fat

    0g
  • Cholesterol

    10mg
  • Sodium

    5mg
  • Carbohydrates

    12g
  • Dietary Fiber

    0g
  • Sugar

    7g
  • Protein

    1g
  • Serving Size:

    1 cookie (18 g)