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Funfetti School Bus Cookies Recipe Easy Homemade Vanilla Royal Icing

Funfetti School Bus Cookies - featured image
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These Funfetti School Bus Cookies are a nostalgic, colorful treat featuring a tender sugar cookie base with rainbow sprinkles and a smooth vanilla royal icing perfect for school events and celebrations.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (90g) rainbow sprinkles (non-melting type)
  • 3 cups (360g) powdered sugar, sifted
  • 2 large egg whites or 4 tablespoons meringue powder mixed with ¼ cup water
  • 1 teaspoon vanilla extract
  • Optional: a few drops of yellow gel food coloring
  • Optional: black gel food coloring

Instructions

  1. Mix dry ingredients: whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream butter and sugar: beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3 to 4 minutes.
  3. Add egg and vanilla: beat in egg and vanilla extract until combined, scraping down sides.
  4. Combine wet and dry: gradually add flour mixture to butter mixture, mixing on low speed just until incorporated.
  5. Fold in sprinkles gently with a spatula to keep colors vibrant.
  6. Chill dough: form dough into two discs, wrap in plastic, and chill for at least 1 hour.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  8. Roll and cut cookies: roll dough to ¼ inch thickness, cut with school bus cookie cutter, place 1 inch apart on baking sheets.
  9. Bake cookies for 9 to 11 minutes until edges begin to turn golden; avoid overbaking.
  10. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  11. Prepare royal icing: whisk powdered sugar, egg whites (or meringue powder mix), and vanilla until smooth and glossy; add yellow gel food coloring for bus body.
  12. Pipe icing: outline and flood cookie bodies with yellow icing, let dry 30 minutes, then pipe black details like wheels and windows.
  13. Allow cookies to dry completely at room temperature for several hours or overnight before storing or stacking.

Notes

If dough is too sticky while rolling, chill for 10-15 minutes. Sift powdered sugar and flour to avoid lumps. Chill dough for at least 1 hour to prevent spreading. For royal icing, start with thicker consistency for outlines and thin slightly for flooding. Bake one sheet at a time and rotate halfway if oven has hotspots. Let icing dry completely before storing to avoid smudging.

Nutrition

Keywords: Funfetti cookies, school bus cookies, vanilla royal icing, sugar cookies, kids party cookies, colorful cookies, easy cookie recipe

Find it online: https://forkmila.com/funfetti-school-bus-cookies-recipe-easy-homemade-vanilla-royal-icing/