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!
Makes 30 cookies
225 g softened butter
200 g sugar
480 g flour (hvedemel)
40 g potato starch (kartoffelmel)
3/4 teaspoon salt
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."
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