Vanilla Cookies with Royal Icing

Name: Vanilla Cookies with Royal Icing
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 340 grams Butter; 300 grams Sugar; 2 Eggs; 1 Vanilla Powder; 580 grams Flour; 1 teaspoon Baking Powder; 1 pinch Salt; 1 Egg White; 250 grams Powdered Sugar; 1 teaspoon Lemon Juice; 1 Food colouring

50 min·100 Views

Flora Petrova

354 Recipes

There's a special kind of joy that comes with baking, and these vanilla biscuits are a testament to that. They're a timeless classic, evoking memories of childhood kitchens and festive seasons. While simple in their essence, the delicate balance of buttery richness and sweet vanilla creates a comforting base, perfect for any occasion. The real magic, however, begins with the royal icing. This versatile topping transforms humble biscuits into edible works of art. Historically, royal icing has been a staple in confectionery for centuries, prized for its smooth finish and ability to hold intricate designs. It's a technique that allows for endless creativity, making each biscuit a unique canvas. Whether you're decorating for a holiday, a special event, or just for fun, these biscuits offer a delightful experience from mixing the dough to the final, beautiful flourish of icing. They're not just a treat; they're a tradition in the making.

Allergens

Vegetarian

Pescatarian

6,921kcal

50 Portions · 1,470 g

Protein

81 g

Carbohydrates

971 g

Fat

294 g

Fiber

32 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Butter340 grams
Sugar300 grams
Eggs2
Vanilla Powder1
Flour580 grams
Baking Powder1 teaspoon
Salt1 pinch
Egg White1
Powdered Sugar250 grams
Lemon Juice1 teaspoon
Food colouring1

Biscuit Preparation

1
Ensure your butter is softened. Take it out of the fridge ahead of time to reach room temperature.
2
In a large bowl, beat the softened butter and sugar with an electric mixer until the mixture is pale, light, and creamy.
3
Add the eggs and vanilla powder to the butter mixture and mix again until fully combined.
4
In a separate bowl, sift together the flour, baking powder, and a pinch of salt.
5
Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms.
6
Turn the dough out onto a lightly floured work surface and knead briefly until smooth. If it feels too sticky, dust with a little extra flour.
7
Roll out the dough using a rolling pin, lightly dusted with flour to prevent sticking. Aim for a thickness of about 3-4 mm.
8
Cut out the biscuits using your favorite cookie cutters and place them on a baking tray lined with baking parchment.

Baking and Cooling

9
Preheat your oven to 180°C (350°F) fan-assisted.
10
Bake the biscuits in the preheated oven for about 10 minutes, or until they are just set and lightly golden at the edges.
10 min
11
Allow the biscuits to cool completely on the baking tray before you even think about decorating them.

Royal Icing Preparation

12
Lightly whisk the egg white in a clean bowl.
13
Gradually add the sifted powdered sugar to the egg white while continuously mixing.
14
Beat until you achieve a thick, smooth, and brilliant white icing. When you lift the mixer, the icing should hold soft peaks.

Decorating the Biscuits

15
For decorating, you'll want two consistencies: a thicker one for piping outlines and a slightly looser, toothpaste-like consistency for filling in and drawing details.
16
If the icing becomes too thick, loosen it with a small amount of lemon juice (about 1 teaspoon). Be careful not to add too much, or it can become too runny.
17
Divide the icing into separate bowls and add food colouring if you desire vibrant designs.
18
Use the icing immediately or keep it covered with a damp cloth or plastic wrap to prevent it from drying out.

Recommended recipes

Can't Decide What to Cook?

Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.

MealMatch Now