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Delicious sweet Sugar Cookies with a Ready-Made Royal Icing decoration!
I have always loved Sugar Cookies – such an amazing basic recipe that doesn’t spread, and you can decorate it in oh so many ways! They’re the perfect biscuit to bake for different events throughout the year, or even for bake sales (one of my go to recipes for that kind of thing)!
The idea behind Sugar Cookies is so simple and versatile that its a staple in anyones recipe book in my opinion – hence this little recipe!
I was a little experimental with my decorations as I was trying new things out – so sorry if some of the things are a little off, or not quite as refined as you think they should be – but I had so much fun making everything!
The cookies are the perfect bake to make with kids, to use up things in you cupboard, to give as gifts, or just for fun! Especially if you want something with a little more show!
Honestly, I think these Sugar Cookies are the perfect little bake if you want something for a theme – the decoration is so versatile, you can let your imagination go with it!
The guys over at Renshaw sent me across some Ready To Use Royal Icing to review and I couldn’t pass up the chance – I love Renshaws products and the Ready-To-Use side of Royal Icing was literally too good not to try! I have hated using Royal Icing in the paste as I find it such a pain to make up, its far too much effort! You can read about the product and buy it HERE!
The Ready To Use Royal Icing is an amazing product – and I am genuinely not just saying that – I love it. I used it on some of the Harry Potter Wedding Cake I made last week, and obviously for this recipe too. I can’t wait to try out more things with it as well! It comes in a brilliant White colour that is easy to change into whatever colour you like with some food colourings – and it has so many uses its lovely. You can pipe details with it, use it for run-outs, cover a cake, etc! Amazing! I seriously recommend it if you need to use Royal Icing in the future.
- 255 g unsalted butter
- 200 g caster sugar
- 1 tsp vanilla bean extract
- 1 medium egg
- 425 g plain flour (plus extra for dusting)
- 400 g Renshaw ready to use royal icing
- food colourings
- Preheat your oven to 200ºc/180ºc Fan and line 3-4 baking trays with parchment paper.
- Cream together the unsalted butter and caster sugar until light & fluffy, then gradually beat in the egg and vanilla bean extract so that the mixture is smooth.
- Add in the Plain Flour and beat again till the dough is combined.
- Roll the mixture out on a lightly floured work surface to the thickness of two £1 coins.
- Cut them out in the various shapes that you want - I used 6cm size cutters but in various different shapes so that I had a mixture!
- Place them onto the lined baking trays a couple of centimetres apart and bake in the oven for 8-10 minutes until they start to go golden around the edges.
- Leave to cool on a wire rack.
- Loosen a few spoonfuls of the royal icing with a few drops of water (just a little so that when you leave a trail of icing going through itself, it stays there for about 20-30 seconds).
- Pipe this round the edge of the cookies, or in whatever pattern you please!
- Once they're all done, leave the icing to harden slightly for about 15 minutes.
- Once the icing has hardened, split the rest of the icing off into the colours you want to use and loosen the icing again, this time adding slightly more water so that the trail lasts about 5-8 seconds.
- Fill all of the gaps with the icing so that you're doing "run outs" of icing and then leave to dry.
- Add any more decoration that you please - I painted on some darker colours to give the cookies slightly more depth simply using water downed paste food colourings! Enjoy!
- I used the Renshaw Ready To Use Royal Icing as I was sent the product to review - and honestly it is so much easier than making it yourself, and it's the perfect amount in the tub! If you want your cookies to have a little more depth, you can add a layer of fondant to the cookies, then decorate with the Royal Icing!
- These will last 4-5 days in an airtight container, or you can freeze them for up to 3 months.
- I use these food colourings -
- I use these piping bags
- I use this Basic baking tray
- I use this Vanilla extract
Find my other recipes on my Recipes Page!
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