Baseball Cookies with Royal Icing Recipe

Original Yield: 24 servings

Ingredients

For the Cookies:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup unsalted butter, at room temperature
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract

For the Royal Icing:

• 1 tablespoon white vinegar (or as needed)
• 1 (16 ounce) package confectioners' sugar
• 3 tablespoons meringue powder
• cup water
• 2 tablespoons light corn syrup
• 2 teaspoons clear vanilla extract

Directions

Step 1: In a medium bowl, stir together the flour and baking powder.

Step 2: Using a stand mixer with the paddle attachment, beat the butter and white sugar together until light and fluffy, about 3 minutes.

Step 3: Add the egg and vanilla extract to the butter mixture, and continue to beat for another minute.

Step 4: Gradually add the flour mixture, mixing until the dough starts to pull away from the sides of the bowl.

Step 5: Turn the dough out onto a piece of parchment paper. Knead it a few times with your hands, then form it into two discs.

Step 6: Wrap each dough disc in plastic wrap and refrigerate for 2 hours.

Step 7: Preheat your oven to 350F (175C). Line a baking sheet with a silicone mat.

Step 8: Remove one disc of dough from the fridge and place it on a lightly floured work surface. Top with another piece of parchment paper.

Step 9: Roll the dough out to about -inch thickness. Use round cookie cutters to cut out shapes, and transfer them to the prepared baking sheet.

Step 10: Place the baking sheet with the cookies in the freezer or refrigerator for 3 to 5 minutes.

Step 11: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are just beginning to turn golden brown.

Step 12: Let the cookies cool on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the second disc of dough.

For the Royal Icing:

Step 13: Wipe down all equipment (spatulas, measuring cups, and bowls) with vinegar to remove any grease, ensuring the icing will whip properly.

Step 14: In the bowl of a stand mixer, combine the confectioners' sugar and meringue powder using the paddle attachment.

Step 15: In a separate bowl, mix together the water, corn syrup, and clear vanilla extract. Pour this mixture into the sugar mixture and beat on medium speed until stiff peaks form, about 4 to 5 minutes.

Step 16: Once the cookies are completely cool, decorate them with the royal icing.

Cook's Notes

• Lemon juice can be used instead of vinegar to wipe down the equipment.
• To avoid adding too much flour when rolling out the dough, place parchment paper on top of the dough. This helps keep the dough from sticking and ensures an even thickness without overworking the dough.
• For even results, use wooden spoons on either side of the dough to guide your rolling pin.
• Only place cookies of similar sizes on each baking sheet to ensure they bake evenly.
• Chill the cookies before baking to help them maintain their shape in the oven.

Nutrition Facts (per serving)

Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Total Carbohydrate	Dietary Fiber	Total Sugars	Protein	Calcium	Iron	Potassium
245	8g	5g	28mg	31mg	41g	0g	27g	2g	18mg	1mg	23mg

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.