Print

Perfect Apple Pencil Cookies Recipe Easy Royal Icing Decoration Guide

apple pencil cookies - featured image
Print Recipe

A tender, buttery sugar cookie shaped like a classic red apple pencil, decorated with smooth royal icing that balances sweetness and texture perfectly. This recipe is approachable for all skill levels and perfect for holidays, parties, or gifting.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour, sifted
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5 to 6 tablespoons water
  • Gel food coloring (red, green, brown)

Instructions

  1. In a large bowl, cream 1 cup (227g) softened butter with 1 cup (200g) granulated sugar using a stand mixer on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg and 1 teaspoon vanilla extract until combined.
  2. In a separate bowl, whisk together 3 cups (360g) all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry mix to the butter mixture on low speed until a soft dough forms—don’t overmix.
  3. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  5. On a lightly floured surface, roll the dough to about 1/4 inch (6 mm) thickness. Use an apple pencil cookie cutter or a template and sharp knife to cut shapes. Transfer carefully to baking sheets, spacing about 1 inch (2.5 cm) apart.
  6. Bake for 10-12 minutes or until edges are just golden. Let cookies cool on baking sheets for 5 minutes, then move to wire racks to cool completely before decorating.
  7. In a clean bowl, combine 4 cups (480g) sifted powdered sugar, 3 tablespoons meringue powder, and 5 tablespoons water. Beat on medium-high speed until stiff peaks form, about 5-7 minutes. Adjust water or powdered sugar to get the right consistency: thicker for outlines, thinner for flooding.
  8. Divide the icing into small bowls and tint with gel food coloring: red for the apple body, green for leaves, and brown for the pencil tip and stem.
  9. Pipe the outline of each part with thick icing. Let it set for 10-15 minutes to prevent colors from bleeding. Then flood the inside areas with thinner icing, using a toothpick to spread evenly if needed. Add details like leaf veins or pencil lines once the flooded areas dry slightly.
  10. Allow decorated cookies to dry at room temperature for 6-8 hours or overnight. Store in an airtight container, separated by parchment paper, for up to a week.

Notes

Keep workspace and tools dry to prevent royal icing clumping. Sift powdered sugar for smooth icing. Adjust water slowly to achieve outline and flood consistencies. Let outlines dry before flooding to avoid color bleeding. Chill dough to prevent spreading. Store decorated cookies in airtight containers with parchment paper. Freeze in single layers if storing longer than a week.

Nutrition

Keywords: apple pencil cookies, royal icing cookies, decorated sugar cookies, holiday cookies, easy cookie recipe, cinnamon sugar cookies, party treats

Find it online: https://breezybake.com/perfect-apple-pencil-cookies-recipe-easy-royal-icing-decoration-guide/