• Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Bakers Royale

  • Sweet
  • Savory
  • All Recipes
  • About
    • Press
  • Contact

Valentine’s Sugar Cookies with Poured Royal Icing

February 4, 2011 By Naomi Robinson | Bakers Royale 23 Comments

Valentine’s Sugar Cookies ~ Love beautiful sugar like I do, but you don’t have time to get elbow deep with pastry bags, tips and piping for some decorated Valentine’s sugar cookies? Let’s chat. . . .

Valentine's Sugar Cookies with Poured Royal Icing

Valentines Sugar Cookies with Poured Royal Icing

Guess what? I found a happy solution. Skip the damming, the flooding and making two bowls of icing for each consistency.  I found my new thrill in poured royal icing. It’s nothing more than royal icing thinned down to a pouring consistency. It’s about two steps thinner than flooding consistency.

If you haven’t guessed, I love everything from pretty food to food truck grub. What I don’t love is being strapped for time. Every year I always have these grand Valentine’s baking plans and then I realize-uh, really!

Febuary is my busiest month, I have two big birthdays to plan for and this year I’m planning a big 40th for the hubs and a 4 year-old Batman galore birthday party.  That is, between my family life, working and blogging and trying to keep my sanity.

I know-I’m such a WHINER!  Self slapping administered.

Okay, back to what matters: the cookies! As I was saying, this is a great solution for those of us who don’t have time and still want to make some fun Valentine’s cookies.

I left most of mine plain because I tend to like more minimal designs, but you can easily dress this up with some decorative sugars and sprinkles, paint on some designs with luster dust or finish with a simple drizzle of chocolate on top.

A few notes:

  • The royal icing base I used is from cake and cookie extraordinaire, Amanda at iambaker.com. Click here for the recipe and click here to see her fabulous Valentine’s sugar cookies. I know I’m going link crazy here, but you have to see two of my favorite Valentine’s cakes  here and here—trust me you won’t be sorry! 
  • The royal icing can be made 3 days in advance. Make sure to store it properly if you do make it in advance. If you use a container, place plastic wrap directly on the surface before placing the lid on top. I personally, tend to use Ziploc baggies and press the bag onto the surface of the icing and then  seal it. This way I just have to cut a hole the corner to squeeze it into either a pastry bag, or in this case, a bowl.
  • Pouring consistency should resemble whipping cream not heavy whipping cream. As an added measure, keep a bowl of uncolored royal icing aside in case you need to add it to your mix if you have over thinned the icing.
  • For another pouring type of decorating click here to see how to work with Poured Buttercream.

Valentine’s Sugar Cookies with Poured Royal Icing

  • Click here for my sugar cookie recipe.
  • Click here for the royal icing base from I Am Baker. To thin the royal icing add milk one teaspoon at a time and mixt to combine (just remember it’s much easier to thin than to thicken). 
  • To assemble, place cookies on a cooling rack and a bakesheet underneath to catch excess icing. Pour royal icing on top and leave to dry. Finish as preferred.

Filed Under: Cookies, Holiday, Sweet

« Baking Basics: How to make Lemon Curd
Chocolate Stout Donuts »

Comments

  1. Nancy@acommunaltable says

    February 4, 2011 at 3:08 am

    Excellent idea!! I always feel better after reading your blog – if you can get all this done there is still hope for me!!

  2. Amanda says

    February 4, 2011 at 4:13 am

    You are just so dang talented girl!!! These are gorgeous. When I have used this method they NEVER turned out that beautiful… you need to give lessons!! 🙂

  3. Xiaolu @ 6 Bittersweets says

    February 4, 2011 at 4:34 am

    These are beautiful, my friend! Great colors and beautiful styling, too :).

  4. Sylvie @ Gourmande in the Kitchen says

    February 4, 2011 at 10:13 am

    Okay, now I know this is a winner since you and Amanda are so talented! I never have the patience to dam and flood my sugar cookies anyways, so I love an easy alternative.

  5. Tiffany @ Conor & Bella says

    February 4, 2011 at 12:59 pm

    The poured icing looks really nice!

  6. marla {family fresh cooking} says

    February 4, 2011 at 1:49 pm

    Between you and Amanda – these have gotta be the best cookies ever. You are both two of the most talented bakers I know 🙂

  7. Christina_Cookie Gifts says

    February 4, 2011 at 4:38 pm

    Who would of thought to use royal icing? GREAT IDEA!

  8. Tracy says

    February 4, 2011 at 4:56 pm

    I love simple designs too. Your cookies are beautiful!

  9. Amber | Bluebonnets & Brownies says

    February 4, 2011 at 5:07 pm

    Naomi, those are just beautiful. Simple and elegant.

  10. Katie | GoodLife Eats says

    February 4, 2011 at 5:07 pm

    Such a good idea and adorable photo! This one could be a poster.

  11. Cookbook Queen says

    February 4, 2011 at 6:06 pm

    LOVE the idea…and these are beautiful!!

  12. Kristin Morris says

    February 4, 2011 at 6:49 pm

    These look fab!! I wonder how these would work with the poured buttercream?! Will definitely be trying both! I love the simplicity of them, but my son is begging for “conversation heart” cookies, for his class…. 🙂
    Thanks for the idea!

  13. Shaina says

    February 4, 2011 at 7:10 pm

    I love minimalist designs, and these are adorable!

  14. Naomi says

    February 4, 2011 at 7:25 pm

    Hi Kristin,

    You can easily just pipe conversation wording on top!
    Naomi

  15. Diane {createdbydiane.blogspot.com} says

    February 4, 2011 at 7:28 pm

    lovely! Just like everything else you do 🙂

  16. Su-yin says

    February 4, 2011 at 9:56 pm

    I only recently discovered Amanda’s site, and you’re right when you say she’s amazingly awesome! But having said that, you’re awesome too for coming up with these pretty cookies – I might just have to make them next weekend! 😉

  17. Wenderly says

    February 4, 2011 at 11:49 pm

    So darling and festive! Looks like the hearts are just flitting around all happy and full of love!

  18. bridget {bake at 350} says

    February 5, 2011 at 12:32 am

    So pretty! 🙂

  19. Jamie | My Baking Addiction says

    February 5, 2011 at 1:18 am

    These are so adorable, Naomi…and I love that photograph!

  20. Michelle says

    February 5, 2011 at 3:40 am

    I love it! And the photography is beautiful like always. 🙂

  21. Rosie @ Sweetapolita says

    February 7, 2011 at 6:45 pm

    Gorgeous, lovely, dainty, yummy, and completely delightful!

  22. Eliana says

    February 11, 2011 at 3:58 am

    Love the idea of pouring instead of dealing with tips and bags. Especially since these cookies look amazing.

  23. Michelle says

    February 24, 2011 at 3:09 pm

    Beautiful.
    I would love to see the set up and some behind-the-scenes shots of how you take your photos. They’re always amazing.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

More about Naomi »

 

Recent Posts

Apple Cake with Guinness Caramel Sauce

Chewy Coffee and Chocolate Chunk Blondies

Parker House Rolls

Everything Bagel Parker House Rolls

Morning Adventures + Who is Tetra Pak

Baker's Royale Cookbook

Categories

Bakers Royale on Instagram

Cheetos Flamin’ Hot Crunchy Fried Mac and Cheese Cheetos Flamin’ Hot Crunchy Fried Mac and Cheese Balls ~ Next level game day food!! Am I right?
-
#tailgate #gameday #macandcheese #foodbeast #cheesey
Shrimp and Corn Chowder ~ When things go crazy we Shrimp and Corn Chowder ~ When things go crazy we go simple! Who else feels this? #ad Back to school has been off to a rocky start with mixed up carpool rides to missed days from being sick. Thankfully soups like this come together quickly and easily. All you need are just a handful of fresh ingredients and some pantry staples like @enjoyrealcoco Coconut Milk and @kettleandfire Bone Broth. Both of which are @TetraPakUSA  packaged. This means I can stock my pantry and not worry about rotating the food month-to-month. The aseptic packaging solution helps unopened food have a shelf life of six months or more without the need for refrigeration or preservatives. I’m telling you it’s the little things, like food packaging—something you don’t even think about most days, that ends up being the thing that can have the biggest impact sometimes! #ProtectsWhatsGood
-
#weeknightdinner #comfortfood  #soupseason #soup #dinnerideas
Who’s ready to roll into fall with cozy, autumna Who’s ready to roll into fall with cozy, autumnal picnics? To kickstart the season, the kids and I are headed to the park to enjoy an Apple Spiced Cake and warm sips of Apple Cider sweetened with our favorite pantry staple, @truvia. #ad

Truvia Sweet Complete Sweeteners are zero-calorie and made with plant-based stevia sweetness. Whether you are using the All-Purpose, Brown, or Confectioners Sweetener, they measure cup-for-cup like sugar in your favorite seasonal baked goods! 

Apple Spiced Cake 
Serves 12 

3 cups (14 oz.) self-rising flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
4 teaspoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves 
3 eggs
1 cup (6.25 oz.) Truvia Sweet Complete Granulated All-Purpose Sweetener 
1 cup (5.75 oz.) Truvia Sweet Complete Brown Sweetener 
1/2 cup buttermilk
1 tablespoon vanilla extract
3/4 cup vegetable oil 
1 1/2 cups (5.5 oz.) peeled and shredded granny smith apple, about 2 large

Heat oven to 350 degrees F. Lightly coat a 10-12 cup bundt pan with non-stick spray. Set aside. 

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.

In a second large bowl, add the eggs, and beat until combined. Add both the Truvia Sweet Complete Granulated All-Purpose and Brown Sweeteners, whisk until fully incorporated. Pour in buttermilk, vanilla extract, and vegetable oil, whisk until combined. 

Fold dry ingredients into the wet until smooth. Add the grated apples and fold until just combined. 

Pour batter in prepared pan and bake for 45 minutes or until a cake tester comes out free of wet batter. Transfer cake to a wire rack and let cool in the bundt pan for 20 minutes. Unmold cake and let cool completely on a wire rack. Before serving, dust with Truvia Sweet Complete Confectioners Sweetener. Enjoy outside with a seasonal beverage!
Easy Chicken Tortilla Soup because fall means swea Easy Chicken Tortilla Soup because fall means sweater weather, cozy soups like this. Who else is ready for this?!
-
Recipe in bio link or Google Easy Chicken Tortilla Soup Bakers Royale
-
#cozy #comfortfood #chickenrecipes #soup #easyrecipes #weeknightmeals #instayum
Coconut Oatmeal Chocolate Bars ~ Holiday condition Coconut Oatmeal Chocolate Bars ~ Holiday conditioning with this one. I’m so ready to eat my weight in holiday sweets.
-
Recipe in in profile link or Google Bakers Royale Coconut Oatmeal Chocolate Bars
-
#baking #bakingwithlove #bakedfromscratch #bakersgonnabake #oats #instayum #instabake
Double Decker Ooey Gooey Bars - Come and get it! W Double Decker Ooey Gooey Bars - Come and get it! We all need the extra fat for winter. Who’s in?
-
#baking #bakersgonnabake #sweettreats #madefromscratch #dessert #brownies #ooeygooey

Copyright © 2022 Bakers Royale

Terms of Use · Privacy Policy · Contact