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Engagement Cookies! Lemon Vanilla Bean with Royal Icing

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Engagement Sugar Cookies | Life, Love, and Good Food

Our family is very excited and proud to announce our daughter’s engagement! I’m officially a MOB–Mother-of-the-Bride-to-be! Over Christmas break, D. discussed his plans with John and keeping the secret for those few short weeks was more difficult than I expected. He wanted to surprise our girl with the proposal and with an engagement party with family and friends at his parents’ home in Nashville. D’s mother prepared a traditional Sri Lankan buffet including curried pork, curried chickpeas, parappu (lentils), and kattirkkai chutney (candied eggplant). I volunteered to bring dessert, so I chose to bake and decorate Lemon Vanilla Bean Sugar Cookies (original recipe from Eat the Love).

Engagement Sugar Cookies | Life, Love, and Good Food

Originally, I planned to order monogram cookies from a baker in town, but after doing some web research, I decided that maybe I would just bake my own. They really turned out well, but John will tell you that I was just a little bit stressed during the process…I need a lot more practice with decorating and royal icing!

A cookie made to look like a man proposing to a woman

I started by trying to draw stick people, but soon nixed that idea. I had found a pattern online that was really cute, but my people looked a bit like little monsters. Instead, I opted for D + A — a simpler and more elegant design. For the party, I packaged the cookies in 6-inch cellophane bags and tied them up with a purple ribbon. (If you try this at home, allow 1/2 yard ribbon per bag.) With the extra dough, I baked heart-shaped cookies and piped a lattice design on top and adorned with sugar pearls.

A large chocolate cake on a plate

an Engagement ringI also couldn’t resist bringing a Mocha Mambo cake from one of my favorite bakeries, Magpies. It was beautiful and very delicious–chocolate layers splashed with Kaluah liqueur and filled with alternating layers of rich mocha cream and chocolate fudge frosting!

The happy couple is planning the wedding for Summer, 2016. Their friendship started when they both worked as Resident Assistants at Morrill Hall at the University of Tennessee and their love has grown literally around the world–from Washington, D.C. to Wales to Seattle to Nashville. We think that they are a good match! It’s sure to be an exciting year ahead!

Engagement Sugar Cookies | Life, Love, and Good Food

Yield: 3 dozen

Lemon Vanilla Bean Sugar Cookies

Engagement Sugar Cookies | Life, Love, and Good Food

This delicate vanilla bean sugar cookie decorated with royal icing is worthy of any special occasion.

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 1 day
Total Time 1 day 35 minutes

Ingredients

Sugar Cookie Dough

  • 4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 2 cups white granulated sugar
  • 2 large eggs
  • 1 vanilla bean
  • 1 teaspoon vanilla extract
  • zest of one lemon

Royal Icing

  • 1/2 cup Eggbeaters 100% egg whites
  • 2 teaspoons fresh lemon juice
  • 3 cups powdered sugar
  • gel food coloring

Instructions

Cookies

  1. Combine flour, baking powder and salt in a medium size bowl.
  2. Cream butter and sugar together in stand mixer until pale and fluffy. Scrape down the sides down and add eggs one at a time, mixing well and scraping down sides as needed.
  3. Split the vanilla bean lengthwise and scrape the beans into the butter mixture. Add the lemon zest and vanilla extract and blend together.
  4. Slowly add the flour mixture at low speed, mixing just until incorporated. Divide dough into four thin disks and wrap in plastic wrap. Chill overnight or place in freezer for one-half hour.
  5. Preheat oven to 325 degrees. Remove one cookie dough disk and roll out on a lightly floured surface to about 1/4 inch thickness. Cut into shapes and place on a parchment paper lined cookie sheet.
  6. Bake cookies for 15 – 18 minutes until the edges turn golden. Cool completely on a wire rack before decorating.

Royal Icing

  1. Combine the egg whites and the lemon juice together in a mixing bowl, mixing until foamy. Sift the powdered sugar into the bowl and beat on low speed until smooth.
  2. Divide the icing in half, storing one part in an airtight container in the refrigerator to tint later.
  3. Place the remaining icing in a pastry bag with a small tip. Pipe an edge around the cookie, then fill in the center until smooth. Allow to dry completely (24 hours or overnight).
  4. Add desired gel coloring to the refrigerated icing. If needed, add more powdered sugar to get the proper consistency for piping/writing. Decorate as desired and again, allow cookies to dry 24 hours or overnight before packaging. Store in an airtight container

Notes

Recipe by Eat the Love

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Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 182Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 56mgCarbohydrates: 31gFiber: 0gSugar: 20gProtein: 2g

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