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Hand-painted sugar cookies

Photographs: Claire Bogusz

Text: Claire Bogusz

Decorating sugar cookies is a fun (and delicious) way to exercise your creativity! These cookies were inspired by Royal Copenhagen’s simple, elegant ‘Blå Mega Riflet’ (Blue Mega Rifle) pattern. Here you’ll find step-by-step instructions to get started on creating your own edible works of art!

Sugar Cookies

Makes 30 cookies


225 g softened butter

200 g sugar

480 g flour (hvedemel)

40 g potato starch (kartoffelmel)

3/4 teaspoon salt

2 eggs

1 teaspoon vanilla sugar (vanijlesukker)


#1 Sift together flour, potato starch, and salt into a large bowl and give it a stir. Set aside.

#2 Using an electric mixer and a large bowl, cream butter and sugar together for at least

2-3 minutes, until light and fluffy.

#3 Add eggs one at a time, mix, and scrape down sides of the bowl. Mix in vanijlesukker.

#4 Add in flour mixture gradually, mixing well until all ingredients are thoroughly


#5 Divide dough into three balls, then wrap each ball in plastic wrap. Place the wrapped

dough in the refrigerator to chill for one hour.

#6 Once chilled, remove dough from its plastic wrap and place between two sheets of

parchment paper, so the dough doesn’t stick to your rolling pin or surface. Roll dough

out until it is approximately 10 millimetres or 0.5 inches thick.

#7 Use cookie cutters (or an inverted drinking glass) to cut out shapes. Gather scraps,

re-roll and cut until all dough is used.

#8 Transfer cut cookies to a parchment-lined baking sheet, about 2.5 centimetres

(1 inch) apart. Bake at 1600C for 10-12 minutes. Keep an eye on it, so the edges of the

cookies don’t turn brown.Transfer cookies to a cooling rack.

"These cookies were inspired by Royal Copenhagen’s simple, elegant ‘Blå Mega Riflet’ (Blue Mega Rifle) pattern."

Royal Icing


60 ml liquid egg whites (æggehvider)

Approximately 500 g icing sugar (flormelis)

1 teaspoon lemon juice

1 teaspoon vanilla extract or flavouring (vanilje ekstrakt / vanilje aroma)


#1 Using a sieve, sift powdered sugar into a large bowl.

#2 Combine egg whites, lemon juice and flavouring in the bowl of your mixer. Add a little

bit of the icing sugar and start your mixer.

#3 Continue adding icing sugar gradually to the bowl of your stand mixer. When the

mixture looks like thick whipped cream and makes soft peaks, it’s ready.

#4 Using a teaspoon, gradually add warm water to your icing mixture, bringing it to a

runny, pourable consistency. Note: You’ll know your icing is the right consistency when

you “cut” through the middle with a knife or spatula, and the cut formed disappears

after 15 seconds.

#5 Fill your pastry bag (fit with a small icing tip, or you can fill a plastic bag and snip one

corner to create a small hole). Outline the surface area of your cookie with the icing.

#6 Once you’ve made the outline, fill in (or “flood”) each cookie with the icing. After you’ve

flooded your cookie, gently shake it side to side to help the icing settle. You can prick

any remaining air bubbles with the tip of a needle or pin.

#7 Let icing fully dry and harden overnight. Store cookies in an airtight container until ready

to decorate.

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