Royal icing. Gingerbread house glue. Flooding. Piping. These are all terms that are closely associated with sugar cookies. For me, sugar cookies are closely associated with childhood. Growing up, my sisters and I would visit my aunt and uncle often. My aunt would always get us these decorated sugar cookies from their local breakast place. Not surprisingly, my favorite one was always the T-Rex shaped cookie with dark green icing.
When I first started baking, I shied away from intricate designs using royal icing. Even now, I feel more comfortable with a sturdy frosting and a piping bag. Reading recipes for the normal royal icing, which uses whipped raw egg whites or meringue powder, was another reason I postponed making my own for so long. Now, using this simple TWO (maybe 3) ingredient icing, you’re good to go!
Sᴏ sɪᴍᴘʟᴇ, ᴜsɪɴɢ ɪɴɢʀᴇᴅɪᴇɴᴛs ʏᴏᴜ ᴅᴇғɪɴɪᴛᴇʟʏ ᴀʟʀᴇᴀᴅʏ ʜᴀᴠᴇ!
Tʜᴇ ᴏɴʟʏ ᴜᴛᴇɴsɪʟs ɴᴇᴇᴅᴇᴅ ᴀʀᴇ ᴀ ʙᴏᴡʟ ᴀɴᴅ ᴡʜɪsᴋ.
- 2-3 tbsp water
- 2 cups confectioner’s sugar
- Vanilla (or other extracts; optional)
- Gel food coloring (optional)
- Place sifted sugar in the bowl.
- Add water, one tablespoon at a time, whisking carefully. Vigorous whisking adds air bubbles, which prevents smooth icing.
- Add more water for a thinner consistency (for flooding cookies), or more sifted sugar for thicker consistency (for piping borders or for gingerbread glue)
- At any point, you can add the flavors or colors.
- This cookie recipe is pictured.
- Iced cookies should be kept refrigerated in an airtight container.
- Gel food coloring is preferred, as it doesn’t water down the icing consistency. Only use a tiny amount as a little goes a long way when it comes to gel colors.
- Best if used immeditely.
- Leftover icing can be kept refrigerated for up to one week. To use, let icing come to room temperature and whisk gently.
The Wilton Gel Colors used are here:
Pʜᴏᴛᴏ Cʀᴇᴅɪᴛ : MᴄKᴇɴᴢɪᴇ Bʀᴏᴡɴ