Why did my royal icing not harden properly?

Royal icing needs adequate drying time (at least 12 hours for full hardness). High humidity can also impact drying time. Make sure you're using meringue powder rather than egg whites for the most reliable results, and allow for extra drying time in humid environments.

Can I make these cookies without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can use a hand mixer for both the cookie dough and royal icing. For the cookies, cream the butter and sugar thoroughly, then follow the recipe as directed. For the royal icing, you'll need to beat it a bit longer by hand to achieve the right consistency.

How far in advance can I make these cookies?

These cookies are perfect for making ahead! Once decorated and completely dry, they'll keep for up to two weeks in an airtight container at room temperature. You can also freeze the decorated cookies for up to 6 months, making them perfect for advance holiday preparation.

My cookies spread too much when baking. What went wrong?

Cookie spreading is usually caused by dough that's too warm or butter that was too soft. Make sure to chill the cut cookie shapes in the freezer for 10 minutes before baking. Also, check that your oven temperature is accurate with an oven thermometer, as ovens that run cool can cause spreading.

Speckled Egg Cookies Recipe

Description

Speckled Egg Cookies are a delightful treat perfect for any festive season! These buttery sugar cookies are shaped like eggs, topped with smooth royal icing, and decorated with charming speckled patterns using cocoa powder. They are a fun and creative baking project, sure to impress family and friends with both their taste and presentation. With their crisp texture and customizable festive look, they make for an irresistible dessert or snack.

Ingredients

Units Scale

For the Sugar Cookies

19 oz all-purpose flour (4 1/4 cups)
1 tsp salt
1 tsp baking powder
12.25 oz granulated sugar (1 3/4 cups)
8 oz unsalted butter (1 cup), at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract (can substitute lemon or almond extract)
1 oz sour cream (2 tablespoons), at room temperature

For the Royal Icing

1.8 oz meringue powder (6 tablespoons)
3/4 cup water (6 fl oz)
24 oz powdered sugar (6 cups)
2 tsp light corn syrup
1/2 tsp almond extract (can substitute lemon or clear vanilla extract)
Assorted gel food coloring, such as Americolor brand

To Decorate

1 tablespoon cocoa powder
1 tablespoon warm water
Egg-shaped cookie cutter (about 2” tall)
#2 piping tip
Piping bags
Clean unused toothbrush or paintbrush

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Instructions

Prepare the Sugar Cookie Dough
In a mixing bowl, whisk together the flour, salt, and baking powder, and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium speed until fluffy and well mixed, about 1-2 minutes. Add the eggs, one at a time, beating well with each addition, then mix in the vanilla extract and sour cream. Gradually add the dry ingredients, mixing until just incorporated. Scrape the bowl and finish mixing with a spatula.
Chill the Dough
Divide the dough into two portions, flatten into thin discs, and wrap in plastic wrap. Refrigerate for about 30 minutes until firmer but not hard, making it easier to roll. If chilled for longer, let it sit at room temperature for 10-15 minutes before working with it.
Roll and Cut Cookies
Preheat the oven to 350°F. Roll out the dough between sheets of parchment paper until 1/4-inch thick. Use an egg-shaped cookie cutter to cut out cookies and place them on a parchment-lined baking sheet. Re-roll scraps to cut additional cookies.
Chill and Bake
Optionally freeze the cut cookies for 10 minutes to maintain their shape. Bake for 8 minutes, until edges begin to color and the surface looks set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Royal Icing
In a stand mixer, combine meringue powder with water and mix on medium speed until foamy. Add powdered sugar and beat on low to incorporate. Add corn syrup and extract, then increase speed to medium-high and beat for 5 minutes until thick and shiny. Thin the icing by adding water, a little at a time, until it flows smoothly (15-second consistency). Divide into bowls and color as desired using gel food coloring.
Decorate the Cookies
Pipe a thin outline of royal icing around each cookie, then flood the center with icing. Use tools like a toothpick to smooth and fill gaps. Let cookies dry at room temperature for at least 2 hours.
Add Speckles
Combine cocoa powder and warm water into a thin paste. Dip a toothbrush into the mixture, and flick bristles over cookies to create speckles. Allow to fully dry before stacking or packaging.
Store or Freeze
Once dry, store cookies in an airtight container with parchment paper between layers. They can also be frozen for up to 6 months by individually wrapping and storing in a plastic container. Thaw in the container at room temperature to avoid moisture issues.

Notes

Yield Tip: Makes about 60 small (2-inch) cookies or 36 medium (2.5-inch).
Royal Icing Extra: You may have leftover icing, which can be refrigerated for 1 week or frozen for 6 months.
Speckle Alternative: Other speckling methods include thin brown royal icing or luster dust mixed with vodka for a metallic effect.
Packaging Tip: Allow at least 12 hours drying time before stacking or packaging cookies.

Nutrition

Serving Size: 1 small
Calories: 100kcal
Sugar: 12g
Sodium: 20mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 1g
Cholesterol: 10mg