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Apple Cookies

Little apple cookies! Aren’t they cute? I am in the camp that hates (hates) pumpkin spice anything, so I choose to make fall all about apples instead. Apple pie. Apple cider. Hard apple ale. It’s all good. What’s your favorite type of apple? It’s a tie between honeycrisp and granny smith for me. Here’s the scoop on how I made these cookies!

If you are a new to decorating with royal icing, here are some helpful tips and links:

Here are the specifics on how I made these cookies:

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 golden (in true fashion, my grandma didn’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).  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.

Divide the icing into three bowls; dye one red, one yellow, one green. Outline the apples with the icing; wait a few hours then flood — and dip into the sanding sugar. Pipe a little chocolate stem onto each apple.

Note: depending on how big your apples are or how many you are making, you may need to make a few batches of this icing.