My love affair with sugar cookies, specifically the iced ones, runs deep. In large part because they allow for endless personalization. Whatever is going on in life, you can come up with a special iced sugar cookie as the ultimate home-baked gift. Birthdays, celebrations, holidays, milestones, literally anything. Blank canvas in cookie form. I also like to bake off batches and mess around with designs the way I might play around in a sketch book – inspired by color, a season, a fabric, an artist. The inspiration here is endless. This is the most recent collection I made, loosely channeling “end of summer” vibes – stripes and sherbet shades. The two components you need to get right are the cookies, and the icing. Here are my thoughts on both before we jump into the recipes down below.

Sugar Cookies: The Foundation

Let’s talk about the foundation to start. You want your cookies to taste good, not just look interesting. So, I’ll start by noting that I’m not in the camp that bakes pale, super blond sugar cookies. I see a lot of them out there. The cookies with little (or no) color baked into them. When you let your cookies get golden at the edges, and when you’ve rolled them out about 1/4-inch thick, you get nice toasted sugar and brown butter notes along with a cookie that has really good structure. Once cooled they’ll give you a bit of snap when you break them, certainly at the edges. I love this. So that’s what I’m going to guide you toward in this recipe. The recipe below leans classic, I also often make a wonderful version using 100% whole wheat you keep whole wheat pastry flour on hand.

Royal Icing: The Flare

Royal icing is a simple mixture of egg white, powdered sugar, a bit of water (or other liquid), and a bit of flare if you like – extracts, etc. It’s sweet, sets up nicely enough that you can draw, paint, and sketch on top of it. You can also embed sugars, sprinkles, and other delights in the icing when it is still wet. I like to use dried egg white powder in place of egg whites for a number of reasons. But primarily because you avoid raw egg when you take this approach. Egg white powder is easy to source and the bag I bought recently won’t expire for over a year.

Sugar Cookies: Ingredients

Let’s talk through a few of the key ingredients here. I have some thoughts!

• Powdered Sugar: I tend to buy organic powdered sugar, it isn’t as bright white, but I don’t mind. While mixing, at first you’ll think, “yikes, this looks a little grey” – don’t worry, it brightens up as you mix. The sugar cookies here are dressed up with royal icing made with organic powdered sugar, so if you’re ok with the whites pictured in these cookies, use them as a reference.
• Egg white powder: Using it eliminates the need to use raw egg whites in the icing. This is the kind I tend to use. It’s a bit spendy, but a little goes a long way. A bag takes while to work through, so once you have a bag, you’ll be set for a good stretch of cookie making. It also keeps, well sealed, for a very long time.
• Decorating: For these cookies I used edible markers to make the stripes and designs. There are lots of them out there in a range of colors. I tend to like to use these colored markers in place of using food dye to color the royal icing, because it has a nice aesthetic and allows you to do fine work and details. Alternately, for coloring batches of royal icing, I’ve been using these natural food colors. I buy them individually (red, blue, yellow) and blend the colors to my liking. Thin your royal icing with more water to achieve a more translucent look.
  

Sugar Cookies: The Method

Here are some photos that might be helpful as you walk through how to make these cookies. 

Shape and stamp: Once you’ve mixed your cookie dough, let it chill and rest for a few hours, then roll it out. I tend to go 1/4-inch thin, or a shade less.  Use whatever you can imaging to stamp your cookies – traditional cookies cutters, by hand with a knife, little cups, etc!

Bake: Here you can see that I like to bake some color into my sugar cookies (above). The flavor is toasty and wonderful. 

Piping Icing: You don’t need to have special pastry gear to decorate cookies. I typically fill a baggie, and snip of the tiniest bit of one corner. It does the job. 

Flood cookies with icing: Pipe a line around the perimeter of each cookie. Fill in the rest, guiding icing into any gaps with a skewer (or something similar). Let the icing set completely, ideally, overnight (see below). You can see this process in the video down below.

Add special designs, patterns, and colors: Now the fun really starts. Customize your cookies using edible ink pens and/or colored royal icing and allow to completely dry.

Video: Decorating Sugar Cookies

More Cookie Recipes

• Chocolate Cookies
• Shortbread
• Whole Wheat Sugar Cookies  
• Snickerdoodles
• Triple Ginger Cookies
• David Lebovitz’s Great Chocolate Chip Cookies
• The World’s Best Cookies
• all cookie recipes

Continue reading Sugar Cookies with Royal Icing on 101 Cookbooks

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These White Chocolate and Macadamia Cookies are one of the best cookies ever! Everyone who has had them loves them! They are lovely and crunchy and go down well with a hot cuppa. This is one recipe that you just have to try.

White Chocolate and Macadamia Cookies

I have to say, I have never seen cookies disappear so fast or have I been asked so much to make them again. 

If you enjoy soft cookies, then bake these cookies for only around 15 minutes until they are just starting to turn a lightly toasted colour though, if you are like us and enjoy a good, crunchy biscuit, then cook them for a bit longer, up to another 5 minutes, keeping an eye on them so they don’t burn.

Ingredients for Making White Chocolate and Macadamia Cookies

To make these cookies, you will need:

• Self Raising Flour
• Butter
• Brown Sugar
• White Sugar
• Vanilla Extract
• Egg + one egg extra egg yolk
• White Chocolate Chips
• Macadamia Nuts

Making White Chocolate and Macadamia Cookies

Preheat the oven to 180˚C.

Line two cookie trays with baking paper.

Sift the flour into a bowl and set aside.

In another bowl, cream together the melted butter, brown sugar, and white sugar until well blended.

Beat in the vanilla, egg and egg yolk until light and creamy.

Mix in the sifted flour until just blended.

Stir in the chocolate chips and nuts by hand using a wooden spoon.

Drop big, round TBSPs of the dough onto the prepared cookie trays, making sure to leave plenty of room for spreading.

Bake for 15 minutes in the preheated oven, until the edges are lightly toasted. If you like your cookies crunchy, you can bake them a little longer.

Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

More Recipes

White Chocolate and Macadamia Cookies

Simple Living. Creative Learning

These yummy white chocolate and macadamia cookies are so lovely and crunchy and go well with a nice warm cuppa when visiting with friends.

Calories 5398 kcal

Course Biscuits

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients 

US CustomaryMetric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 180˚C.

• Line two cookie trays with baking paper.

• Sift the flour and set aside.

• In another bowl, cream together the melted butter, brown sugar and white sugar until well blended.

• Beat in the vanilla, egg, and egg yolk until light and creamy.

• Mix in the sifted flour until just blended.

• Stir in the chocolate chips and nuts by hand using a wooden spoon.

• Drop big, round TBSP of the dough onto the prepared cookie trays, making sure to leave plenty of room for spreading.

• Bake for 15 minutes in the preheated oven, until the edges are lightly toasted. If you like your cookies crunchy, you can bake a little longer.

• Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition

Calories: 5398kcal | Carbohydrates: 623g | Protein: 61g | Fat: 311g | Saturated Fat: 142g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 135g | Trans Fat: 6g | Cholesterol: 761mg | Sodium: 1401mg | Potassium: 1675mg | Fiber: 18g | Sugar: 427g | Vitamin A: 4804IU | Vitamin C: 3mg | Calcium: 782mg | Iron: 11mg

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.

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Discover 5 Healthy Copycat Crumbl Cookie Recipes You Need to Try at home! Enjoy the indulgence without the cost of Crumbl and with more nutritious ingredients.

If you love Crumbl cookies but are looking for healthier alternatives to make at home, you’re in luck! I’ve rounded up five amazing copycat recipes from my blog that bring you the same delicious flavors with a nutritious twist. Get ready to indulge wholesomely with these delicious and healthy treats.

1. Healthy Copycat Crumbl Sugar Cookies with Pink Frosting

These sugar cookies are as pretty as they are tasty. Made with almond flour and natural sweeteners, they are topped with a vibrant pink frosting, making them a healthier choice without sacrificing flavor.

Get the recipe here.

2. High Protein Copycat Chocolate Chip Crumbl Cookies

Who can resist a classic chocolate chip cookie? This high-protein version uses protein powder, dates, and dark chocolate chips for a deliciously satisfying treat that’s better for you.

Get the recipe here.

3. Healthy Blueberry Cheesecake Copycat Crumbl Cookies

For a fruity twist, try these blueberry cheesecake cookies. They are light, creamy, and made with almond and oat flour. These cookies have no added sugar but are FULL of flavor!

Get the recipe here.

4. Healthy High Protein Peanut Butter Chocolate Chip Copycat Crumbl Cookies

Peanut butter lovers, this one’s for you. These cookies are rich, nutty, and made with ingredients like natural peanut butter, protein powder, almond flour, and date syrup, offering a protein-packed snack that’s both delicious and nutritious.

Get the recipe here.

5. Homemade High Protein Copycat Brownie Batter Crumbl Cookies

Indulge your chocolate cravings with these brownie batter cookies. Made with almond flour and high-quality cocoa powder, they are packed with protein and have a rich, fudgy texture that will satisfy any sweet tooth.

Get the recipe here.

5 Healthy Copycat Crumbl Cookie Recipes You Need to Try

Indulging in your favorite cookies doesn’t have to mean compromising on health. Thanks to these easy recipes, you can enjoy these delicious copycat Crumbl cookie recipes that are not only tasty but also good for you. Give them a try and treat yourself to something special!

Check out my recipe page for other healthy baked good recipes!

 

 

 

 

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