Recipe for Shortbread Cookies with Royal Icing 🍪✨
Ingredients
For the Shortbread Dough:
- 250 g flour
- 125 g cold butter, cut into small pieces
- 80 g sugar
- 1 egg
- A pinch of salt
- A little vanilla extract (optional)
For the Royal Icing:
- 1 egg white (or egg white powder)
- 200-250 g powdered sugar
- A few drops of lemon juice
- Food coloring (optional)
Instructions
1. Prepare the Dough:
- In a bowl, mix the flour with salt and sugar.
- Add the cold butter and work it quickly with your fingers or a pastry cutter until it forms a crumbly texture.
- Add the egg and vanilla extract (if using) and knead quickly into a smooth dough.
- Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.
2. Bake the Cookies:
- Preheat the oven to 180°C (350°F).
- Roll out the chilled dough on a lightly floured surface to about 5 mm thick.
- Cut out cookies in various shapes and place them on a baking tray lined with parchment paper.
- Bake for 10–12 minutes until the cookies are lightly golden. Remove from the oven and let them cool completely.
3. Make the Royal Icing:
- Lightly whisk the egg white, then gradually mix in the sifted powdered sugar until the icing is smooth and thick.
- Add lemon juice for flavor and adjust the consistency as needed. Optionally, divide the icing into separate bowls and add food coloring.
4. Decorate the Cookies:
- Use a spoon to spread the icing onto the cookies or a piping bag to create intricate designs and patterns.
- Let the icing dry completely.
5. Enjoy and Store:
- Once the icing is dry, store the cookies in an airtight container. Or just enjoy them immediately! 🥳
Tips:
- For multicolored designs, divide the royal icing into smaller portions and color each as desired.
- Ensure the cookies are fully cooled before decorating to prevent the icing from sliding off.
- If you want extra-crisp edges, chill the cut-out cookies for 10 minutes in the fridge before baking.
Prep Time: 30 minutes | Bake Time: 10–12 minutes | Decorating Time: Up to you!