A few weeks ago I went to a cookie decorating class with one of my good friends held at Flour Box Bakery. I’d ordered cookies from her previously, but was excited to learn how she decorated them. I feel like I’m a pretty decent baker, but sugar cookies are my nemesis and decorating them has always been frustrating and that’s without ever really trying royal icing at all.

The class was so much fun and I loved every second of it, so I decided that I’d try making and decorating some cookies for Thanksgiving. The cookie baking went really well and the cookies were done perfectly so I gained some self-confidence that was basically destroyed the next day when I tried making royal icing.

Royal Icing is my new nemesis, but I’ll conquer it at some point. I persevered and managed to come up with some workable icing, but to do the cookies properly with three colors, I had to have six different icings. Two of each color – one stiffer for piping and one more fluid for flooding. I now understand why cookies decorated like this cost so much.

Cookie recipe:
1 cup of butter – softened
1 cup sugar
1 egg
1 1/2 tsp flavoring
2 3/4 cup flour (plus a little extra for rolling)
1/2 tsp salt (omit if using salted butter)

Cream together butter and sugar until light and fluffy.
Add 1 egg, the salt, and the flavoring and incorporate.
Add flour one cup at a time until just incorporated.
Wrap in plastic wrap and chill for at least two hours.

Roll cookies to 1/4″ thick and cut with cookie cutter in super cute shapes. Or boring ones – your choice.
If you want the cookies to keep their shape, put the cookie sheet back into the fridge for 10-20 minutes before baking.
Oven should be at 350 degrees.
Bake for 11-13 minutes until just light brown on the edges.
Cool before decorating.

We’ll tackle royal icing another time. I’m still not on speaking terms with the icing.