These sweet Wreck-It Ralph sugar cookies are the perfect snack to pair with your next movie night.
Don’t miss Wreck-It Ralph on ABC on Friday, February 23 at 8 PM ET/PT.
For more Disney magic, try creating a Up-Inspired Photo Backdrop:
Wreck it Ralph Sugar Cookies
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/3 cups sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- For the royal icing: 4 ½ cup confectioner’s sugar
- 5 tablespoon meringue powder
- ½ cup water
- Additional materials: Heart cookie cutter (4 inch wide)
- Pink sour candy belts
- Teal food coloring
- Large nonpareil sprinkles
- Pastry bag for icing
- Round decorating tips (No. 2, No. 3)
In a medium bowl, mix together flour, baking powder and salt.
Using a handheld electric mixer or a freestanding mixer with the paddle attachment, beat butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes.
Add the eggs one at a time, beating between each addition, then add the vanilla.
Turn the mixer off. Add the flour and then beat just until combined.
Roll out dough between 2 pieces of floured parchment paper. Refrigerate until firm, about 45 minutes.
When ready to bake, preheat the oven to 350˚F and line two baking sheets with parchment paper.
Remove refrigerated dough from parchment paper. Using heart cookie cutter, cut out shapes. Reroll scraps, and cut out. Space cookies 2 inches apart on parchment-lined baking sheets. Bake until pale golden, 6 to 9 minutes. Transfer cookies to wire racks to cool.
Make the royal icing: Put confectioner’s sugar, meringue powder, and ½ cup water into the bowl of an electric mixer fitted with whisk attachment (or use electric mixer); beat on low speed 10 minutes.
Separate icing into two bowls. In one bowl add 5-10 drops of teal food coloring to icing. Transfer to a pastry bag fitted with a small plain round decorating tip. If your icing is too thin add more powdered sugar and if too thick add small amounts of water.
Decorate each cookie starting with piping a large white heart. Let icing dry for 10 minutes. Then layer a teal heart and add large nonpareil sprinkles on top. Let dry for 10 minutes.
Using white icing with No. 2 decorating tip write, “You’re my hero.”
Attach sour candy belts to back of each cookie with icing.