Royal Sugar Cookies

These are my friend Susan's amazing recipes... posting here for my easy reference.

THE BEST Sugar Cookies for Icing

2 C. butter {softened at room temperature}

2 C. sugar

2 eggs

2 tsp. flavoring (vanilla or almond, lemon, whatever)

6 C. flour {750 grams – YES, weigh the flour!}

1/8 t. baking powder

1 tsp. salt

Mix dough, then divide into thirds.  Using two sheets of parchment paper and two 5/16" dowels as thickness guides, roll the fresh dough between the pins into sheets of dough.  Place in fridge for at least 30 minutes, overnight is better.  

Preheat to 350- usually 11 minutes is enough, sometimes 12 minutes.  Try to get the cookies to pass the "push" test.  

Makes approximately 4-dozen 3” cookies. 

ROYAL ICING for Sugar Cookies 

5 T. meringue powder

3/4 C.  very warm water

1 t. cream of tartar

2 1/4 pounds powdered sugar {I weigh it – 2 lb. 4 oz. or 36 oz.}

2 tsp. clear vanilla or almond extract

gel coloring
{makes 4 cups!}

Make sure all of your tools are grease free and completely dry. Measure out your powdered sugar, so you’re ready to add it to the warm meringue/cream of tartar mixture.

In your stand mixing bowl, {bowl off of the stand for this step} hand whisk together meringue powder and warm water until foamy. Add cream of tarter and whisk again by hand.

Add all of the powdered sugar at once. Using your paddle attachment on the stand mixer's lowest setting, mix for 9 minutes. At 9 minutes, scrape down the bowl and paddle and add your flavorings and mix for one more minute.

 Divide and color your icing. When color is what you want add water to thin to desired consistency. Proceed slowly – for 1/3 of royal icing batch, I usually add 1 t. of water to start with, then add in ½ t. increments between stirrings, sometimes even a drop or two when I am close. Consistency changes quickly! I do all of my cookies using one consistency of icing. I do the 6-second test. Pull your spoon/spatula across the batch of icing you’re stirring and the spoon’s trail should “disappear” by the time you count 6 seconds. 

This recipe for royal icing makes 3 heaping cups. A Wilton disposable piping bag will hold a heaping cup of icing, so don’t ever tint more than a heaping cup of icing one color, unless you want to fill two bags with the same color.

Healthy Pumpkin Mousse

My school nurse sent out this Healthy Pumpkin Mousse recipe a few weeks ago, and after Christopher told me he had something similar at school and loved it, we decided to give it a try.  I am pleased to say that it was delicious, simple to make, easy on the eyes and completely satisfied my pumpkin pie desires, so much so that I only had a bite this last Thanksgiving weekend!  That is pretty impressive.  The original recipe called for sugar free pudding mix (if diabetes is a concern) and crumbled gingersnaps or graham crackers on top, if you are so inclined.  I just served with whipped cream and loved it as is! 

Pumpkin Mousse

1 large package vanilla pudding
1 ½ cups milk
1 15 oz can pumpkin
1 t. pumpkin pie spice
cool whip, about half of a small container, plus more for serving

Mix the pudding and milk, and then let it set up in the fridge for 5 minutes or so.  Add in the pumpkin and spices, mix to combine.  Fold in the Cool Whip until color is even throughout.  I scooped it into clear serving cups and let it set up in the fridge, garnishing with additional cool whip when serving.  Very pretty and very yummy!

I saw in a picture that it appeared as though someone had frozen it- that could be good, too!