Pink Rose Sugar Cookies

These are by far one of my favorite cookies that I’ve made with sugar cookie dough and royal icing! I’m not that talented when it comes to royal icing and cookies, but I think that I can normally pull off the simple designs. (Have you seen the royal icing sugar cookies from +Bridget Edwards? (Bake at 350) I really hope to be able to decorate cookies like her one day!)

But back to these, they’re pretty easy. No real detailed decorating talent needed to make these beauties. 🙂 I made oh about 50 of these for Emma’s birthday party a few weeks ago haha. Her mother and I gave her a “Cookies & Milk” themed 1st birthday party and these cookies were part of the wonderful cookie spread that we set out for the party guests.

You maybe have seen the photos on Instagram of the cookie making process haha and of the party. It was totally one of the cutest parties ever.

Back to decorating cookies, I can NEVER get my outlines to match up with my cookies! haha I suppose it’s my lack of patience, I don’t know. Do you decorate Sugar Cookies? How do you make the lines perfect? See how my white is “kinda” in a circle but not really? haha oops

For these pink roses, I used  a few drops of red food coloring from McCormick and a few drops of Raspberry flavoring for just a touch a flavor. McCormick send all of the bloggers that went to Mixed a goodie box filled with flavorings and food color as a “Thank you” for attending kind of thing and I’ve been digging through it for every project I’ve done this month haha.

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Pink Rose Sugar Cookies                                                         (Click To Print)
by Angie Barrett December 27-2013

Ingredients for cookies

6 cups flour

3 teaspoons baking powder

2 cups butter

2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon salt

Ingredients for Royal Icing 

(you may need to double this depending on how many cookies you make)

6 oz warm water
5 tablespoons meringue powder (I get mine from Hobby Lobby)
1 teaspoon cream of tartar
2 pounds of powdered sugar4-5 drops red food coloring

1-2 drops raspberry flavoring

(You’ll also need green fondant OR green food coloring to make the leaves)

Directions for cookies 

In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy.

Add eggs on at a time and then add the vanilla. Mix well.

In a large bowl mix the dry ingredients and add a little at a time to butter mixture.

Mix until flour is completely incorporated and the dough comes together.

Wrap in plastic wrap and chill for 1 to 2 hours. (I normally stick mine in the freezer over night)

Roll cookies out to about 1/4 inch thickness (thicker or thinner depending on your preference)

Cut out using a round cookie cutter.

Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes.

Lay them on a wire rack to cool

**This recipe can make up to 5-dozen 3” cookies**

Directions for for Royal Icing 

In the bowl of a stand mixer, combine the warm water and the meringue powder. Mix for about 30 seconds or until frothy.

Add in the cream of tartar and mix for 30 seconds more.

Pour in all the powdered sugar.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes.

Icing will get thick and creamy.

If using icing for the leaves, scoop out a few spoon fulls of the white icing and tint green.

Scoop out 1/4 of the white icing and add in the red food coloring and the flavoring. Mix well to make pink.

Fill a piping bag with some of the white icing. Cover the tops of the round cookies in white icing. Let harden for about

Fill a pipping bag fitted with an 1M tip with pink icing. Starting in the middle pipe a swirl of pink icing to make a rose (See a turorial on I am Baker’s blog here)

Add green fondant leaves or pipe in a few green leaves with green royal icing. Let dry over night for a “stack able cookie”

 

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