I’m a total sucker for novelty treats. Like these cookies that look like cupcakes. Or treats that are a miniature (balloon cookies! ) or giant version (giant Oreo cake! ) of their true selves. Or treats that just make no sense (like TV dinner cupcakes! ). I hope you’re all having a great week!
If you are a new to decorating with royal icing, here are some helpful tips and links:
- I used my grandma’s sugar cookie recipe, which is listed below. 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. Bake at 350  is also a great resource for cookie decorating and ideas (I love Bridget’s book, too!).
Here are the specifics on how I made these cookies:
- I bought a large cupcake cookie cutter on Amazon. These cookies ended up being about 5 inches tall.
- You will need the following food colorings: no-taste red, sky blue, yellow, and pink. I used Wilton gel dyes for all of these. I made two shades of blue, yellow, and pink for the cupcake wrappers. Just use a little bit more dye for the darker shade.
- You’ll also need sprinkles — the kind you use is up to you! I used round, pastel quins.
- I outlined and flooded the wrapper portion first, then outlined and flooded the white portion. As soon as you flood the white icing, add your sprinkles.
- Once the wrapper portion has dried/set, I piped the detailing in the darker shade of icing.
- The cherry on the top was the last thing I did — and I used a slightly larger round tip to make the cherries.
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 egg, 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 golden (in true fashion, my grandma didn’t give a specific baking time. I baked the cookies for about 8 minutes).
The yield will depend on how large your cookie cutter is. I used a really large cupcake cookie cutter and got about 12-16 cookies out of this batch of dough. If you need more dough, this recipe can be easily doubled.
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). 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.
Note: you will likely need more than one batch of this icing. But again, it depends on how many cookies you are making!