Recipe Summary

Makes about 16 large cookies


Ingredient Checklist


Instructions Checklist
  • In a large bowl, sift together flour, salt, and baking powder; set aside. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Beat in eggs. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic, and chill for about 30 minutes.

  • Heat oven to 325 degrees. On a floured surface, roll dough to a 1/8-inch thickness. Cut into desired shapes. Transfer to ungreased baking sheets, and refrigerate until firm, 15 minutes. Remove from refrigerator, and transfer to oven to bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks.

  • Cover with a thin coat of royal icing, and allow to dry for 24 hours. Using a pastry bag fitted with a coupler and #3 or #4 tips, pipe designs onto cookies. Use a #70 tip to create the “leaves.”


Reviews (3)

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
Hello, I am this recipe and wanted to know how far in advance I can make these cookies without sacrificing the taste. Can I bake and store in an air tight container unfrosted? My daughter's Frozen themed party is August 16th and I would like to get as much baking completed earlier in the week. Any advice, tips or tricks of the trade would be greatly appreciated. Looking forward to your response; thank you in advance! Catherine Senese
Rating: Unrated
Most eggs are safe now. However, if you're uncomfortable using eggs you can use an egg substitute (such as merange powder). Look in the baking aisle in Wal-mart (in crafts) and they'll have one for not much.
Rating: Unrated
Doesn't using the egg whites pose a health risk for certain individuals since the icing isn't cooked?