Cakes & Bread
Melt-in-Your-Mouth Christmas Cookies with Crisp Sweet Egg White Icing
Prep
60 min
Cook
14 min
Servings
30
Level
Medium
Classic butter cookies topped with a layer of royal icing that's crisp on the outside yet keeps the cookie soft and tender underneath. Perfect for Lebaran or Christmas gift hampers since they can be shaped and decorated however you like. The sweetness of the icing pairs perfectly with the light, crisp, buttery flavor of the cookies.
🧂 Ingredients
🍽️ Servings: 30
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams low-protein all-purpose flour
- 170 grams unsalted butter, room temperature
- 100 grams powdered sugar
- 1 egg
- 1 egg yolk
- 20 grams full-cream milk powder
- 1/2 tsp vanilla powder
- 1/4 tsp fine salt
- 2 egg whites, for the icing
- 400 grams powdered sugar, for the icing
- 1 tsp lime juice
- 1 set assorted gel food coloring
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👩🍳 Instructions
- 1 Beat the butter and powdered sugar with a mixer on medium speed for 2-3 minutes until pale and smooth — there's no need to beat until light and fluffy white.
- 2 Add the whole egg and egg yolk one at a time, beating well after each addition until the batter is fully combined.
- 3 Sift the flour, milk powder, vanilla, and salt into the butter mixture, then fold with a spatula until the dough can be rolled into a ball and no longer sticks to your hands.
- 4 Wrap the dough in plastic wrap, flatten it, and chill in the refrigerator for at least 30 minutes so it's easier to shape and won't spread too much while baking.
- 5 Preheat the oven to 320°F (160°C) for 10 minutes. Roll out the dough on a lightly floured surface to about 5 mm thick, then cut out shapes using your favorite cookie cutters.
- 6 Arrange the cookies on a baking sheet lined with parchment paper, spacing them 2 cm apart. Bake on the middle rack for 12-14 minutes until the edges turn light golden brown, then remove and let cool completely on a wire rack.
- 7 Make the royal icing: beat the egg whites with a mixer on low speed for 1 minute until foamy, then gradually add the powdered sugar while continuing to beat for 5-7 minutes until the icing is thick, glossy, and holds stiff peaks when the spatula is lifted.
- 8 Add the lime juice and beat for another minute until well combined. Divide the icing among several bowls, tint each with gel food coloring as desired, and stir until evenly colored.
- 9 Transfer the icing into a piping bag fitted with a very small tip (1-2 mm), pipe an outline around the edge of each cooled cookie, and let it set for 15 minutes.
- 10 Thin the remaining icing with a few drops of water until it reaches a consistency like thick honey, then use it to fill in the outlined area (flooding technique). Smooth with a toothpick if needed.
- 11 Let the cookies dry completely at room temperature for at least 6-8 hours, or overnight, before adding any extra decorative details or storing in an airtight container.
💡 Tips
• Make sure no fat or egg yolk gets mixed in when separating the egg whites for the icing, since any trace of fat can prevent the icing from whipping up properly.
• Store any unused icing in a tightly sealed container with plastic wrap pressed directly onto the surface of the icing to keep it from drying out.
• Use a toothpick to pop any small air bubbles in the icing after flooding for a smoother finished look.
• The cookies can be stored for up to 2 weeks in an airtight container, as long as the icing is completely dry before stacking them.
📊 Nutrition Facts / serving
145
Calories (kcal)
2 g
Protein
6 g
Fat
21 g
Carbs
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