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Elegant Butterfly Sugar Cookies Recipe Easy Homemade Royal Icing Tutorial

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Delicate butterfly sugar cookies with a tender buttery crumb and smooth royal icing, perfect for special occasions or a charming treat. This recipe is quick, easy, and yields elegant cookies that look professionally decorated.

Ingredients

  • All-purpose flour – 2 ¾ cups (345 g), sifted
  • Granulated sugar – 1 cup (200 g)
  • Unsalted butter – 1 cup (227 g), softened
  • Large egg – 1, room temperature
  • Pure vanilla extract – 1 teaspoon
  • Baking powder – 1 teaspoon
  • Salt – ¼ teaspoon
  • Powdered sugar – 3 cups (360 g), sifted
  • Pasteurized egg whites or meringue powder – 2 tablespoons
  • Fresh lemon juice – 1 tablespoon
  • Water – 2-3 tablespoons
  • Gel food coloring – assorted pastel shades

Instructions

  1. Make the dough: In a large bowl, cream the unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, beating until combined.
  2. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients, mixing on low speed just until incorporated. Refrigerate dough for 30 minutes if sticky.
  3. Roll and cut: Lightly flour your work surface and roll dough to about ¼ inch (6 mm) thickness. Use butterfly cookie cutters to stamp shapes. Transfer cookies to a parchment-lined baking sheet, spacing about 1 inch apart.
  4. Bake: Preheat oven to 350°F (175°C). Bake cookies for 8-10 minutes until edges are just turning golden. Let cool completely on a wire rack before decorating.
  5. Prepare royal icing: Beat powdered sugar, pasteurized egg whites or meringue powder, lemon juice, and 2 tablespoons water until stiff peaks form. Adjust water for thinner consistency. Divide and tint with gel food coloring.
  6. Decorate: Transfer icing to piping bags with small round tips. Outline butterfly wings with thicker icing, then flood interiors with thinner icing. Use toothpicks to create patterns. Let icing dry completely, preferably overnight.

Notes

Chill dough if it becomes too warm to prevent stickiness. Use pasteurized egg whites or meringue powder for safety. Let royal icing dry overnight for best results. Clean piping tips regularly to avoid clogging. For gluten-free, substitute all-purpose flour with gluten-free baking flour blend. Vegan adaptation possible with vegan butter and aquafaba.

Nutrition

Keywords: butterfly sugar cookies, royal icing, homemade cookies, easy sugar cookies, decorated cookies, party treats, elegant cookies

Find it online: https://norasfoods.com/elegant-butterfly-sugar-cookies-recipe-easy-homemade-royal-icing-tutorial/