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Sugar Cookie Royal Icing

Sugar Cookie Royal Icing


  • There are so many adorable things you can buy for Mom, but pairing them with something you made is always going to melt her heart!

    I made some easy “MOM” sugar cookies with a yummy sugar cookie icing. They’re simple to make and even more fun to decorate.

    You can even bring them to work for all of your mama co-workers! Package them up in adorable wrapping and give them out to make your friends who are mothers feel special. ;)

    Get out your dough and "M" and "O" shaped cookie cutters.

    I rolled the dough out on my Silpat that was placed on the cookie sheet. Then I baked the dough before cutting shapes into it. I did this because the cookies always expand after baking and I thought this would be an easy way for them to keep their true shape. They also cut very easily when the dough is warm. It worked out wonderfully!

    Preheat the oven to 350 degrees and bake the dough for 10 minutes.

    Remove from the oven and press cookie cutters into the warm dough.

    Once you’ve cut all of the cookie shapes, remove the excess dough around the edges. You can use a knife if you need to cut the shapes a little more. Then you can eat the extra cookie scraps! Let the cookies cool completely before removing them from the cookie sheet.

    Follow this icing recipe and divide it into two frosting bags with fitted round tips.

    Outline the cookies with the frosting first.

    Let it dry and then fill the rest using the same piping tool. The frosting will dry in about an hour and then you can package them up.

    To package the cookies, use cellophane baking bags and cut a piece of decorative paper to place inside. Then stack the cookies on top of each other to spell “MOM.” Tape the back closed and tie a ribbon!

    I am so excited for Mother’s Day this year because I’m going to be a first time mom and I can officially celebrate the holiday! ;) Happy Mother’s Day!


Easy Sugar Cookie Recipe – Royal Icing Recipe Included

Well for starters how does a minimal chill time sound? With the easiest everyday ingredients, 15 minutes prep and the shortest baking time. This easy sugar cookie recipe will amaze you and your guests. Perfect for any occasion, be it Christmas or a gift for your valentine. also, this easy sugar cookie recipe our go-to whenever the kids want an alternative to chocolate chip cookies or peanut butter cookies.

The cookie turnout is out of this world with soft thick centres, slight crisp on the edges and an overload of buttery vanilla flavour. What more could you ask for? Here’s a bonus these cookies stay soft and fresh for DAYS! Plus

This easy sugar cookie recipe yields cookies that freeze beautifully and maintain shape even after they have been thawed! The cookies have a perfectly flat surface to help with all your decorations!

Included is an easy royal icing recipe, but you can use any icing or frosting that you love and prefer!


Is it safe to eat royal icing?

When it comes to eating frosting, there are a couple of tips that you should know about. Using raw egg whites in royal frosting is fairly common. When you make royal icing you should use pasteurized eggs. According to research, the salmonella is primarily found in the yolk of the egg, but it is possible that it can be in the whites too. You also have to keep royal icing, that is made with raw egg, in the fridge.

As kids, we would commonly fight over who got to lick the spoon when my mom would make any kind of yummy dessert. In the many years I did that, I never got sick from the raw egg. I am not making light of food poisoning, I have seen some go through it an it looks like hell. So to be safe. This is why I use meringue powder in my royal icing recipe. No chance of salmonella.


How To

Covering (also known as "flooding") a cookie with thinned icing is one of the basics of cookie decorating. It might look intimidating, but it's easy enough for beginners It involves outlining the shape of the cookie to create a dam and covering the surface with thin consistency royal icing. Piping an outline creates defined edges and holds the thin icing in place, preventing it from running down the sides of the cookie.

There’s no denying that half the fun of baking holiday cookies is decorating them! Learn how to decorate cookies like a pro with this guide to cookie icing.

We’re here to answer all these questions and more. From traditional buttercream to fondant, this collection of six cookie frostings will help you determine the best way to spruce up your holiday treats.


Royal Icing for Sugar Cookies

A superb icing for decorating sugar cookies for any holiday. It mixes up easily, grabs the color perfectly, and dries to a hard and shiny coating.

Ingredients

  • 2 cups Powdered Sugar, Sifted
  • 3 Tablespoons Milk
  • 1-½ Tablespoon Light Corn Syrup
  • ½ teaspoons Peppermint, Almond, Or Any CLEAR Extract Of Your Choice

Preparation

Sift the powdered sugar into a bowl. Add milk and stir until well combined. The mixture will be thick.

Add in your corn syrup and flavoring and stir well. The consistency you are looking for at this point is similar to the corn syrup you just poured in. If it’s still too thick, add in more milk in 1/4 teaspoon increments, stirring well between each addition to reach desired consistency. If you prefer a thinner icing, you can use milk to get it thinner. Just do it in small increments. If you mess up and thin it too much, add in some extra sifted powdered sugar until you get it just right. It’s not an exact science. You have to tweak it and work it until you find it to be just the right consistency for the cookies you are decorating. If you are want to paint it on the cookies, the thicker consistency is what you are aiming for. To dip cookies, you will want it to be thinner.

Separate the icing into smaller containers and add some food coloring and get ready to go! I have used both the gel food colors and the paste, and have noticed no difference in the consistency of the icing as a result of one over the other, so use whatever you have!

I paint it on the cookies by first spooning it into the middle of each cookie, then using a small paintbrush to push it out to the edges. Lay each cookie flat until completely dry to prevent the icing from “pooling.”

Cookies will be dry in 6 hours, or overnight is best. Once they are dry, you can stack them and store in an airtight container for several days. Put a few in a cellophane bag, tie them up with a pretty ribbon, and they make great gifts at the holidays.


Preparation

Step 1

Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl set aside.

Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month thaw overnight in the refrigerator before rolling.)

Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm re-roll once to cut out more cookies. Chill the cutouts 30 minutes.

Position racks in the upper and lower thirds of the oven and preheat to 350°F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.

Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out. (Makes about 2 1/4 cups.)

"Flooding" is a technique used to cover a cookie completely with royal icing. Here's how to do it:

Transfer about 1/2 cup of the royal icing to a resealable plastic bag and snip a small corner. Use this icing to pipe a thin border around the edge of each cookie. Let set for a few minutes. Thin the remaining icing with a few drops of water until it's the consistency of syrup.

Place half of the thinned icing in a resealable plastic bag and tint the rest with red and/or green gel food coloring. Transfer the colored icing to bags. Snip a corner of the white icing bag and pipe a generous amount inside the border of each cookie.

Using a small offset spatula or the back of a spoon, spread the icing to cover the cookie. Decorate with the colored icing while the white icing is still wet. Let the cookies set at room temperature, at least 1 hour.


METHOD

Whisk together the flour, salt, and baking powder and set aside. In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs and vanilla essence and beat until combined. Add the flour mixture and beat until you have a smooth dough. Wrap the dough in plastic wrap and refrigerate for about one hour or until firm enough to roll.
Preheat oven to 160 degrees C. Line two baking sheets with grease-proof paper.
Remove the dough from the fridge and, on a lightly floured surface, roll out the dough to a thickness of about 1 cm. Keep turning the dough as you roll. Cut out cookies using a lightly floured cookie cutter and transfer cookies to the prepared baking sheets. Place the baking sheets with the unbaked cookies in the fridge for 10 to 15 minutes.
Bake cookies for about 10 minutes or until they begin to brown around the edges. Remove from oven and let them cool on baking sheets for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing and decorate.

For the icing:
Beat the egg whites with the lemon juice. Add the sifted icing sugar and beat on low speed until combined and smooth. Mix in your colouring gel or powder and use a piping bag and nozzle , pipe as desired.


Recipe Summary

  • ¼ cup warm water
  • 1 tablespoon light corn syrup
  • ¼ teaspoon almond extract
  • 3 cups confectioners' sugar, or more as needed

Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week stir thoroughly before using.


Sugar Cookies with Royal Icing

Decorating sugar cookies is such a classic holiday activity - from the youngest to the oldest, everyone has so much fun expressing their creativity through royal icing. So I’m so happy to share my sugar cookie and royal icing recipes with you!

A lot of time, decorated sugar cookies look amazing (seriously, they can be works of art), but then you take a bite and the cookie is hard, dry and flavorless. These are NOT those cookies. The cookie itself is super soft (remember to underbake the cookies ever so slightly) , with a buttery flavor that is enhanced by the vanilla and orange zest. The orange pairs so nicely with the almond in the royal icing. Yes, they are very sweet (they are SUGAR cookies, after all), but the orange and almond give the cookies a little more depth of flavor.

For the icing, you’ll need meringue powder, which is readily available on Amazon or at your local crafting or baking supply store. The meringue powder is what makes the icing dry hard. If you don’t have meringue powder, you can also decorate with a buttercream or a simple icing, but these will both stay soft, which makes it a little harder to include in your holiday cookie box.

These cookies may look like they came from a professional kitchen, but anyone can make beautiful decorated sugar cookies with the right tools (see the tips below) and with practice. I can’t wait to see what you all make!


  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. …
  3. Bake 8 to 10 minutes in the preheated oven, or until golden.
  4. Use 2 teaspoons of baking powder NOT baking soda.

Via Kitchen Nostalgia

This infographic from Kitchen Nostalgia shows you the science behind the perfect Cookie. Certain ingredients will give different results. You can read the full article here.

Via Wilton

Now that you have learned how to make the best sugar cookie recipe, it’s time to add some royal icing. We have included this recipe from Wilton above.

Via Little Wonderland

Here’s a cute idea for your Sugar Cookies. We couldn’t resist sharing these adorable Love Birds Cookies with you. They would be perfect for Weddings, Engagements, Anniversaries and they are super simple to make.

You will need a heart-shaped cookie cutter, you can find one on Amazon for a couple of dollars here – The Love Birds Cookies can be found on Little Wonderland here.

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