Description
Celebrate St. Patrick’s Day with these festive and delicious sugar cookies decorated with royal icing. These buttery cookies are soft yet sturdy, perfect for detailed decorating. The recipe includes a homemade royal icing for professional-looking decorations that will add a festive touch to your holiday celebrations.
Ingredients
Cookie Dough
- ¾ cup unsalted butter (softened to 65 to 67ºF / 18 to 19ºC)
- 1 cup granulated sugar
- 1 large egg (room temperature)
- ½ teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Royal Icing
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 9 tablespoons warm water (100 to 110ºF / 38 to 43ºC)
- ½ teaspoon vanilla extract
Instructions
- Cream the Butter: In a stand mixer fitted with the paddle attachment, add the softened butter and sugar. Mix on medium-low speed (setting 4) until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula to ensure even mixing.
- Incorporate the Egg: Add the room-temperature egg and vanilla extract to the mixer. Mix on medium-high speed (setting 6) for 20 to 30 seconds until just combined. Scrape down the paddle, sides, and bottom of the bowl to incorporate all ingredients evenly.
- Add the Dry Ingredients: In a separate bowl, sift together the flour and baking powder. Add the kosher salt and whisk to combine. Add this mixture to the mixer bowl. Pulse the mixer on and off 8 times to incorporate dry ingredients gradually. Then mix on low speed (setting 2) for 10 to 15 seconds until the dough just comes together. Avoid overmixing. Finish with a spatula to combine thoroughly. The dough will be sticky.
- Refrigerate the Dough: Divide the dough into two equal parts. Press each into a ½-inch thick disc and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, ideally 3 hours. For faster chilling, freeze for 30 to 90 minutes.
- Preheat the Oven: Position oven rack in the center. Preheat oven to 350ºF (177ºC). Line two baking sheets with parchment paper and set aside.
- Roll Out the Dough (1st Disc): Work with one disc at a time, keeping the other refrigerated. Let the dough soften for 5 to 10 minutes at room temperature. Lightly dust the work surface, dough top, and rolling pin with flour. Roll out the dough to ¼-inch thickness, rotating and dusting as needed to prevent sticking.
- Cut Out Shapes: Use cookie cutters to cut shapes as close together as possible. Transfer cutouts to baking sheets spaced about 1 inch apart. Reroll any excess dough once more if needed. Chill scraps before rerolling if dough becomes too soft.
- Bake: Bake cookies one tray at a time while dough is still cool. If not baking immediately after cutting, keep cookies chilled. Bake for 6 minutes, rotate the tray, and bake an additional 4 to 5 minutes until cookie surfaces are dry and bottoms are lightly golden.
- Cool: Let cookies cool on baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool completely for about 30 minutes. For softer cookies with less crisp edges, immediately transfer to wire rack after baking.
- Repeat the Process (2nd Disc): Repeat rolling, cutting, baking, and cooling steps for the second disc of dough. Ensure parchment paper and pans are cooled before reuse.
- Make the Royal Icing: Attach the whisk to the stand mixer. Combine powdered sugar, meringue powder, warm water, and vanilla extract. Mix on low speed (setting 2) for 7 minutes. Increase speed to medium-low (setting 4) and mix until icing reaches a thick glue-like consistency, about 2 to 3 minutes. Scrape sides as needed.
- Create Icing Colors: Divide the royal icing into small bowls. Cover each with plastic wrap pressed onto the surface to prevent drying. Add gel or liquid food coloring to each bowl and mix well.
- Make Border Icing: For outlining, the consistency should resemble pipeable peanut butter. Add ½ teaspoon water to royal icing and blend thoroughly, adding more water a little at a time if necessary. Transfer to piping bag or squeeze bottle fitted with a round tip. Pipe outlines on cookie edges. Allow to dry until just set. Store leftover border icing with matching color.
- Make Flood Icing: For filling, the consistency should resemble glue and flow smoothly but not be runny. Add ¼ teaspoon water to royal icing and mix. Adjust with powdered sugar or water to reach proper texture. Fill piping bag or bottle and flood the cookie interiors, spreading icing evenly with a toothpick or small spatula if needed.
- Add Decorations: While flood icing is wet, add sprinkles, nonpareils, or other edible decorations. Use border icing or edible pens to write messages after icing is dry.
- Dry the Cookies: Place decorated cookies on parchment-lined pans or wire racks to dry completely for at least 6 to 8 hours. Drying time may vary based on icing thickness. Finished icing should be smooth and firm to touch without smudging.
Notes
- Softened butter should be at 65 to 67ºF (18 to 19ºC) for best creaming results.
- Room temperature egg ensures even mixing and better texture.
- Do not overmix dough to avoid tough cookies.
- Chilling dough is essential to prevent spreading during baking.
- Use parchment paper for easy cookie removal and to prevent sticking.
- Keep unbaked cookies chilled if not baking immediately to maintain shape.
- Adjust royal icing consistency precisely for optimal decorating results.
- Store leftover icing covered to prevent drying out.
- Allow sufficient drying time for icing to harden before stacking or packaging cookies.
- Use gel food coloring for more vibrant icing colors without thinning icing.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 to 11 minutes per batch (about 2 batches)
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
