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Hello Kitty Sugar Cookies with Royal Icing
Rich, buttery, and decorated with a thin layer of sweet royal icing, these classic sugar cookies are great for birthdays, holidays, or anytime snacks. Just be sure to give yourself plenty of time to make them—it’s best to let the icing dry overnight.

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© 2018 Michele Chen Chock / Quirk Books · Reproduced with permission.
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  • Step 1

    To make cookies: Combine sugar and butter in the bowl of a stand mixer. Using the paddle attachment, beat until smooth and creamy. Add egg and vanilla, mixing at medium speed until combined. Sift in flour and salt, then mix until flour is incorporated and dough starts to come together in a large mass. Turn out the dough onto a floured surface and press with your hands to flatten it into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 20 minutes.

  • Step 2

    Preheat oven to 350°F; line a baking sheet with parchment paper. Place dough onto a floured surface and use a rolling pin to roll it out to a 1⁄8-inch thickness. Use cookie cutters to cut out shapes, then use a spatula to transfer them to the baking sheet. (Tip: If the dough gets warm and too soft to work with, chill for 30 minutes.) Bake for 10 to 12 minutes, or until golden brown. Let cool.

  • Step 3

    Tips: To decorate, you will need disposable piping bags, decorating tip couplers, small round decorating tip (such as Wilton #2 or #3), and decorating squeeze bottle. I When reconstituted with water, dried egg white powder becomes egg whites; because it’s pasteurized, it can be safely used without being cooked. Note: It is not the same as meringue powder.

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