Perfect Communion Rosette Butter Cookies Easy Homemade Recipe with White Royal Icing
Delicate rosette-shaped butter cookies topped with smooth white royal icing, perfect for communion celebrations or any special occasion. These cookies offer a tender, melt-in-your-mouth texture with a subtle sweetness from the icing.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (225 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (240 grams) all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the White Royal Icing:
- 2 cups (240 grams) powdered sugar, sifted
- Egg whites from 2 large eggs or 4 tablespoons meringue powder mixed with water
- 1 teaspoon fresh lemon juice
- Optional: 1/2 teaspoon vanilla extract
Instructions
- Cream the butter and sugar: Beat 1 cup softened unsalted butter with 3/4 cup granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
- Add egg and vanilla: Beat in 1 large room-temperature egg and 1 teaspoon pure vanilla extract until just combined.
- Mix dry ingredients: Sift together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a separate bowl.
- Combine wet and dry: Gradually add dry ingredients to wet on low speed, mixing just until combined.
- Prepare piping bag: Fit a large star tip (1M) onto a piping bag and fill with dough. Let sit 10 minutes if too stiff.
- Pipe rosettes: Pipe 2-inch diameter rosettes on parchment-lined baking sheets, spacing 2 inches apart.
- Bake: Preheat oven to 350°F (175°C) and bake for 12-14 minutes until edges are golden but centers remain pale.
- Cool: Transfer cookies to a cooling rack immediately after baking.
- Prepare royal icing: Whisk together powdered sugar, egg whites or meringue powder, lemon juice, and optional vanilla until smooth and glossy.
- Decorate: Apply a thin layer of royal icing over each rosette and let dry at room temperature for several hours or overnight.
Notes
If dough is too soft to pipe, chill for 15 minutes before piping. Keep baking sheets cool between batches to prevent spreading. Let royal icing dry fully at room temperature for a matte finish. Use pasteurized egg whites or meringue powder to avoid salmonella risk. Dough can be refrigerated up to 24 hours before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Fat: 6
- Carbohydrates: 12
- Protein: 1
Keywords: butter cookies, rosette cookies, royal icing, communion cookies, homemade cookies, easy cookie recipe, celebration treats