Sugar Cookies +gingerbread cookies with royal icing
Credits!
Sugar Cookie Recipe
- 1/2 cup butter, softened salted
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
Beat butter with sugar until smooth, add egg and vanilla, beat. Stir in flour, baking powder. Form into dough, if too sticky add more flour until it’s firm enough to wrap into dough. Chill 1 hour. 200C. Roll it out, cut into shapes. Put on pan with baking paper Bake 10 minutes.
Gingerbread Cookie Recipe
100g flour
100g butter softened
120g sugar
2 eggs
2tsp ginger
1tsp: nutmeg, cloves, cinnamon
Beat butter and sugar until smooth, add eggs, mix in flour and all the spices. Form into dough. If sticky, add flour until it’s not. Chill 1 hr. 180C. Roll out, cut shapes. Put on baking sheet on pan. Bake for 10 minutes
Royal Icing Recipe
2 egg whites
1tsp lemon juice
3 cups icing sugar sifted
food colouring
Beat whites with lemon juice until foamy, add icing sugar, beat until smooth.
For the outlining icing (optional it makes it easier to flood the centre with icing)= keep beating until it’s thick, like soft/stiff peaks for cream
For flooding icing: the icing that you fill the cookie cut out with, just beat until it’s ribbon like, very flowy and liquidy.
Add desired food colouring.
Pipe! it hardens in around 30 minute room temperature, 15 minutes refrigerator.
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