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Cupcake Cookies

I’m a total sucker for novelty treats. Like these cookies that look like cupcakes. Or treats that are a miniature (balloon cookies! [1]) or giant version (giant Oreo cake! [2]) of their true selves. Or treats that just make no sense (like TV dinner cupcakes! [3]). 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:

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 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!