Print

Perfect Crown-Shaped Sugar Cookies Recipe Easy Homemade Royal Icing Tutorial

crown-shaped sugar cookies with royal icing - featured image
Print Recipe

These crown-shaped sugar cookies feature crisp edges, buttery soft centers, and a smooth royal icing finish, making them perfect for celebrations and crowd-pleasing treats.

Ingredients

Scale
  • 3 cups all-purpose flour (360 g), sifted
  • 1 tsp baking powder (4 g)
  • ½ tsp salt (3 g)
  • 1 cup unsalted butter (227 g), softened to room temperature
  • 1 cup granulated sugar (200 g)
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract (10 ml)
  • 4 cups powdered sugar (480 g), sifted
  • 3 tbsp pasteurized egg whites or meringue powder (45 ml meringue powder)
  • 1½ tsp fresh lemon juice (7 ml)
  • 3–4 tbsp water (45–60 ml)
  • Optional: gel food coloring (yellow, gold, or any desired color)

Instructions

  1. Mix dry ingredients: In a bowl, whisk together sifted all-purpose flour, baking powder, and salt. Set aside.
  2. Cream butter and sugar: Using an electric mixer, beat softened unsalted butter with granulated sugar on medium speed until pale and fluffy, about 3 to 4 minutes.
  3. Add eggs and vanilla: Crack in eggs one at a time, mixing well after each addition. Then add pure vanilla extract and mix until combined.
  4. Combine wet and dry: Gradually add dry flour mixture to wet ingredients, mixing on low speed just until dough comes together. Avoid overmixing.
  5. Chill the dough: Wrap dough in plastic wrap and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll and cut cookies: On a lightly floured surface, roll dough to about ¼ inch (6 mm) thickness. Use crown-shaped cookie cutter to cut shapes. Transfer cookies to baking sheets spaced about 1 inch apart.
  8. Bake: Bake for 8-10 minutes or until edges start to turn golden. Avoid overbaking.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely before icing.
  10. Make royal icing: In a clean bowl, mix powdered sugar with meringue powder. Add fresh lemon juice and water. Beat on high speed until stiff peaks form, about 5-7 minutes. Adjust water for pipeable but firm consistency.
  11. Decorate: Divide icing into bowls if coloring. Use piping bags with small round tips to outline each cookie crown, then flood inside with thinner icing if desired. Let icing harden completely (4-6 hours) before storing.

Notes

Do not overmix dough to avoid tough cookies. Chill dough well to prevent spreading and keep shapes sharp. Use room temperature ingredients for best texture. Practice piping on parchment paper before decorating cookies. Adjust icing consistency by adding water or powdered sugar as needed. Cover piping bags with damp towel to prevent icing crusting. Store iced cookies in airtight container layered with parchment paper. Let icing harden fully before stacking or storing.

Nutrition

Keywords: sugar cookies, crown-shaped cookies, royal icing, easy sugar cookies, holiday cookies, party cookies, homemade cookies, cookie decorating

Find it online: https://blixfood.com/perfect-crown-shaped-sugar-cookies-recipe-easy-homemade-royal-icing-tutorial/