Today marks the beginning of my parade of Easter treats! I have these carrot cookies, plus a few other treats to share over the next few weeks. To be honest, IÂ hate carrots. But I love how they are associated with spring and bunnies and all things cheery. And orange is a great color. Â So here are some carrot cookies — that don’t involve any real carrots!
If you are a new to decorating cookies with royal icing, here are some helpful tips and links:
- I used my grandma’s sugar cookie recipe, which is listed below. Â Another good cut-out cookie recipe can be found at Bridget’s wonderful Bake at 350.
- I used a royal icing recipe from Annie’s Eats, which is listed below.
- If you are new to decorating with royal icing, please visit this post by Annie’s Eats, which will teach you about outlining and flooding. Â Bake at 350 is also aÂ great resource for cookie decorating and ideas (I love Bridget’s book, too!).
Here are the specifics on how I made these cookies:
- I found the carrot-shaped cookie cutter on Amazon
- I dyed the icing orange using Wilton’s gel coloring.
- For the leaves, I used Wilton’s Leaf Green gel coloring — and a medium-sized Wilton leaf tip.
- Once I flooded the cookies with orange icing, I let the icing set for just a few minutes — then I dipped each cookie into orange sanding sugar. Â I think the addition of the sugar gave the cookies more detail and dimension. (and MORE SUGAR!)
- I used the recipe below for the sugar cookies — and it will makeÂ a lot of carrot cookies, so you may want to cut the recipe in half. Â Or not. Â Depends on how many cookies you want!
- On a related note, it’s hard to tell you how many cookies you’ll get out of the batch of dough. Â It depends on the size of the cookie cutter you use. Â But it’s safe to say that you’ll getÂ at least 2 dozen large carrot cookies out of the recipe listed below.
Omi’s Sugar Cookies
1 cup butter
1 cup sugar
1 large egg
1/2 teaspoon salt
3 cups flour
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon nutmeg
Beat butter and sugar. Add eggs, sour cream, and nutmeg. Add dry ingredients gradually. Chill the batter overnight or for at least 4 hours. Roll out dough and cut with cookie cutters. Bake at 350F until goldenÂ (in true fashion, my grandma didnâ€™t give a specific baking time. I baked the cookies for about 8 minutes).
White Royal Icing
4 cups powdered sugar, sifted
2 Tablespoons meringue powder
5 Tablespoons water
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Â Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping.