Frosted Fall Sugar Cookies
User Reviews
5.0
3 reviews
Excellent
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Servings
48 cookies
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Calories
171 kcal
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Course
Dessert
Frosted Fall Sugar Cookies
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Pretty and professional looking, this technique for "cookie flooding" makes lovely fall sugar cookies doable for a novice.
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Ingredients
Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
Buttercream frosting
- 1/2 cup butter softened
- 2 cup powdered sugar
- 1 teaspoon water
- 1/2 teaspoon vanilla
Royal icing
- 4 Tablespoons water
- 4 Tablespoons corn syrup
- 4 1/2 cups powdered sugar
- Food Coloring
Instructions
For cookies
- Preheat oven to 400°F.
- In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla. Mix flour and salt; add to butter mixture 1 cup at a time, mixing after each addition.
- Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use.
- Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned. Let cool before frosting
For buttercream
- Combine all ingredients in a small mixing bowl, adjusting water and powdered sugar as needed to achieve desired (thick) consistency. Mix until fluffy.
- Fill a piping bag fitted with a small circle tip (e.g. #3 or #4) with buttercream frosting, and set aside. Alternatively, cut a very small hole in the corner of a plastic bag and fill (note: I haven't tried this but people say it works).
- Using the buttercream frosting in the bag, pipe an outline around the border of the cookie. Allow to set up for about 10-15 minutes.
For the royal icing
- In a medium bowl, combine all ingredients and whisk until smooth. Consistency should be that of a thick syrup, similar to molasses. Adjust water and corn syrup accordingly.
- Separate royal icing into three smaller bowls. Mix in food coloring to make yellow, orange (red & yellow colors) and brown (red, yellow & green or blue). Adjust as desired.
- When ready to flood, use extra piping bags or a small spoon to drizzle different colors of royal icing onto each cookie.
- Use a narrow pointed object to drag icing to the edges, without allowing it to spill over.
- Swirl until you reach a pattern you like.
- Allow to dry for 2-4 hours or overnight.
Nutrition Information
Show Details
Calories
171kcal
(9%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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