Christmas royal icing cookies are so fun to make, especially this cute wintery set. Listed below are all of the items you need to create this set along with some additional information to help you make these cookies.
If you haven’t already signed up, please check out my holiday cookie class where I’ll be teaching you how to make and decorate these Christmas cookies.
What You’ll Need to Make this Set:
Tools for Making Cookies
- 1/4 inch guided rolling pin (optional, but I always use this pin)
- Rimmed half sheet pans
- Parchment or silicone baking mats
Royal Icing Tools
- A stand mixer and whisk attachment
- Cookie lazy susan (this is a must for decorating, please buy one)
- 5 Disposable piping bags and couplers
- 5 Tipless bags (optional, can use more disposable bags)
- Tipless bag clips (optional)
- Clips to close the tops of the disposable icing bags
- Scribe tool for detail work
- Four #2 tips (can find them at Michael’s or Walmart too)
- Two #1 tips
- One #0 tip
- One #21 tip
- One leaf tip
- Plastic wrap, any brand will do
- Gel food coloring, preferrably Americolor gel (colors for this cookie set include Super Red, Leaf Green, Black, and Ivory or Copper)
- A heater fan for drying royal icing
- White Sugar Pearls
- Silver Sugar Pearls
- Disco dust (optional but pretty)
- Coarse Sanding Sugar
- Food Tweezers
- Small spray bottle filled with water
- 5 Spoons and medium bowls for mixing the icing colors
Please note that if you cannot find the same pearls and sanding sugar I have recommended, it’s okay to use something else in place of those items. Disco dust is also optional, but it adds some extra sparkle and shine to the set.
What to Do Before Making the Cookies
- Buy all the necessary ingredients and tools.
- Make the cookies (follow my foolproof recipe)
- Make the royal icing (or make it along with me during the class)
- Have all tools and colors ready
Christmas Royal Icing Cookie Set 2021
- Prep Time: 30 minutes
- Chill Time: 60 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 41 minutes
- Category: Cookies
For the Cut Out Sugar Cookies
- 226 g unsalted butter, chilled (1 cup)
- 200 grams granulated sugar (1 cup)
- 1 whole egg
- 1 yolk
- 2 tsp vanilla extract
- 1 tsp salt
- 375 g all-purpose flour (3 cups + 2 Tbs)
For the Royal Icing
- 2 egg whites
- 1 lb powdered sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. butter emulsion (or butter flavoring)
- 1/8 tsp. almond emulsion (or almond extract)
- Red, Green, and Black gel food coloring
To Make the Sugar Cookies
- See directions here.
To Make the Royal Icing
- Using a mixer fitted with a whisk attachment, whip egg whites until foamy but still runny. Add half of the powdered sugar to the egg whites and mix on low so a sugar cloud doesn’t form in the air.
- Add vanilla, butter emulsion, and almond emulsion. Add remaining powdered sugar and 2 tablespoons of water.
- Scrape sides of bowl and mix powdered sugar in completely. Turn mixer on highest setting, and add water a little at a time. If the icing looks like cement or is causing your mixer to sound strained, add more water a tablespoon at a time.
- The icing will turn light and fluffy like marshmallow fluff if it has enough moisture. Be careful not to add too much water though because it is difficult to make the icing thicker again.
- Icing should hold a stiff or semi-stiff peak when it is done. Thin out the icing for flooding cookies, but be sure to leave enough for piping outlines.
- Refrigerate icing for up to a week, making sure it is completely sealed so that it does not dry out.
- Rewhip icing after it has been in the fridge for more than a day so that it regains its full texture and body.
These are Baker Street Society original recipes.
Keywords: cut out sugar cookies, royal icing