Royal Icing Cookies Rainbow Piping, Neat Lines Without the Mess

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• 300 grams medium-protein all-purpose flour
• 150 grams unsalted butter, room temperature
• 100 grams powdered sugar
• 1 egg
• 1 egg yolk
• 2 tbsp full cream powdered milk
• 1 tsp vanilla extract
• 1/4 tsp fine salt
• 2 egg whites, for royal icing
• 400 grams powdered sugar, for royal icing
• 1/2 tsp lime juice
• 3 drops red gel food coloring
• 3 drops yellow gel food coloring
• 3 drops blue gel food coloring
• 3 drops green gel food coloring

👩‍🍳 Instructions

1. 1 Beat the butter and powdered sugar with a mixer on medium speed for 2-3 minutes until pale and soft; there's no need to beat until overly fluffy.
2. 2 Add the egg and egg yolk, mix briefly for about 30 seconds, then add the vanilla extract.
3. 3 Sift the flour, powdered milk, and salt, then add to the butter mixture. Stir with a spatula until just combined into a dough that can be shaped; don't overmix or the cookies will turn out tough.
4. 4 Wrap the dough in plastic wrap, flatten it, and chill in the fridge for 30 minutes so it's easier to shape and won't spread too much while baking.
5. 5 Preheat the oven to 320°F (160°C). Roll out the dough to about 4-5 mm thick on a lightly floured surface, cut into your desired shapes (circles, stars, moons), and place on a baking sheet lined with parchment paper, spacing them 2 cm apart.
6. 6 Bake on the middle rack for 12-14 minutes until the edges of the cookies turn light golden brown. Remove and let cool completely on a wire rack before decorating, for at least 1 hour.
7. 7 For 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 glossy white and thick enough to form stiff peaks. Add the lime juice at the end of mixing.
8. 8 Divide the icing among several small bowls, add a different gel food coloring to each bowl, and stir until evenly mixed. Set aside some thick icing for outlining, and thin out some with a few drops of water for flooding (filling in).
9. 9 Transfer the outline icing into a piping bag with a small tip (tip size 1-2), pipe an outline following the shape of each cookie, and let dry for 10 minutes until the surface isn't sticky to the touch.
10. 10 Fill in the inside of the outline with the thinned icing using a piping bag or squeeze bottle, smoothing it out with a toothpick. Let dry completely at room temperature for at least 6-8 hours or overnight before stacking or packaging.

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📊 Nutrition Facts / serving

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