Floral Butter Cookies with Royal Icing
These Floral Butter Cookies combine tender, buttery goodness with vibrant royal icing, making for a delightful and artistic treat perfect for any occasion.
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar for a melt-in-your-mouth experience
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional for added flavor
- 1 pinch salt to balance sweetness
For the Royal Icing
- 1 each egg white or 3 tablespoons meringue powder to ensure proper icing consistency
- 1 3/4 cups powdered sugar
- 1/2 teaspoon lemon juice to brighten the flavor
- as needed drops gel food colors in your choice of colors
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add in the vanilla extract, almond extract (if using), and a pinch of salt, mixing until combined.
- Gradually add the all-purpose flour, a 1/4 cup at a time, mixing gently until the dough forms.
- Roll out the dough on a lightly floured surface to about 1/4 inch thick and cut into flower shapes.
- Transfer the cookies to the prepared baking sheet and bake for 8-10 minutes until the edges are golden.
- Allow the cookies to cool completely on a wire rack.
Making the Royal Icing
- In a bowl, whisk together the egg white (or meringue powder) and lemon juice until frothy.
- Gradually mix in the powdered sugar until you achieve a smooth, stiff mixture.
- Divide the icing into bowls and add gel food coloring to create your desired hues.
Decorating the Cookies
- Using piping bags or a spoon, outline and decorate the cooled cookies with royal icing.
- Allow the cookies to dry for at least 2-3 hours for the icing to harden.
Notes
Store decorated cookies in an airtight container at room temperature for up to a week. If planning to use cookie dough later, freeze it tightly wrapped in plastic wrap for up to three months.