ROYAL ICING COOKIES | FALL SEASON SPECIAL

by soulfulpalate
royal icing cookies fall season

Fall months are the best months to enjoy nature’s charm and enjoy outdoors, especially here in Canada. Our favorite place to enjoy the beauty of the fall season is Algonquin Park. Inspired by the fall colors, I baked fall season special cookies. It was my first attempt with the royal icing cookies since I am not a big fan of using white sugar in my recipes. Nevertheless, I wanted to explore the artistic world of cookie decoration. Also, I still kept my commitment to keep sugar as low as possible, yet enjoy the creative process of making gorgeous looking cookies.

Fortunately, I found a splendid cookie decorating set from Williams and Sonoma, which made the whole baking process more relaxed and enjoyable. The cookie cutters that came in the set were such a delight to use. Even the piping tips that came along perfectly complemented my ideas of design. My first few cookies were a fail since it was my first time working with royal icing on cookies. And I got to admit; it isn’t that easy. However, I made sure to hang in there!   

royal icing cookies fall season

Why You’ll Love Making My Fall Season Special Royal Icing Cookies:

  • vibrant and cheerful looking
  • the rich buttery cinnamon flavor
  • low on sugar
  • soft yet mildly crispy
  • sturdy and neat icing

After a few trials, I was able to decorate my Fall Season inspired cookies with the royal icing. The final product was still not perfect, but for the first try, it was a fine confidence booster. In the whole baking session, I understood how mesmerizing food art can be. I usually focus on creating rich flavors and wholesomeness in my dishes, which is an essential part of any cooking process. But this time, I concentrated on creating a sugar cookie that was low on sugar yet, beautiful looking. And I was happy I could achieve something like that. So make sure to try my simple and fun food art project this fall season. Also, if you are looking to make a healthy fall dessert this season, then check out my Pumpkin Pie Recipe.

royal icing cookies fall season
royal icing cookies fall season

Royal Icing Cookies | Fall season Special

Fall months are the best months to enjoy nature’s charm and enjoy outdoors, especially here in Canada. Our favorite place to enjoy… Desserts ROYAL ICING COOKIES | FALL SEASON SPECIAL European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • FOR COOKIE DOUGH
  • 2 and 1/4 cups (281g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, cold and cut into cubes
  • 2 teaspoons cinnamon powder
  • 1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)
  • water, as per need to bind the dough together
  • FOR ROYAL ICING
  • 2 1/2 cups (300g) confectioners' sugar, sifted
  • 3 Tablespoons meringue powder
  • 6-7 Tablespoons room temperature water
  • gel food colorings

Instructions

Making cookies:

  1. Whisk the flour, cinnamon powder, baking powder, and salt together in a medium bowl. Set aside.
  2. Add cold cut cubes of butter to the flour and use fingertips to mix the butter into it.
  3. You will obtain sand-like consistency once flour and butter combine. To this, add almond flavorings. Give a gentle mix.
  4. Add little water to bind all the ingredients together. Gradually knead a dough out of it. Add more water if needed.  
  5. The dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 Tablespoon more flour.
  6. Cover the dough with a cling film and chill it in the fridge for up to 4-6 hours or even 1-2 days.
  7. Once chilled, give a quick knead again. Then divide the dough into two equal parts. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick. You can also place a piece of parchment paper on top to prevent sticking.
  8. Place the cookie cutters in flour (this will prevent the dough sticking to the cookie cutters). Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until you use it all. Repeat with 2nd piece of dough.
  9. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
  10. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

Make Royal Icing:

  1. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 2-3 minutes. When lifting the whisk off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it's too thick, add a little more water. If it's too thin, add a little more sifted confectioners' sugar.
  2. Icing completely dries in about 2 hours at room temperature. If you're layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. 

On to cookie decorating:

  1. Divide the icing into different bowls as per your requirement to decorate the cookies. Use various gel colors for making your designs. I used fall colors inspired by this unique season. Feel free to choose yours!
  2. Decorate the cooled cookies with royal icing. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, decorate the cookies directly on a baking sheet so you can place the entire baking sheet in the refrigerator to speed up the icing setting time.
  3. Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 4-5 days when covered tightly at room temperature. For more extended storage, cover, and refrigerate for up to 10 days.

Notes

  • Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. To use, chill rolled out dough in the refrigerator for 45 minutes – 1 hour before cutting into shapes and baking.
  • Cold Butter: Make sure the butter cubes that you use are super cold and very stiff. It will all begin to melt once you mix it in the flour.
  • Flavors: I love flavoring this cookie dough with cinnamon powder, vanilla, and almond extract, as listed in the ingredients above. For lighter flavor, use 1/4 teaspoon. Instead of the almond extract, try using one teaspoon of maple extract, coconut extract, lemon extract, or peppermint extract. Or add one teaspoon pumpkin pie spice. Along with lemon extract, you can also add 1 Tablespoon lemon zest.

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