A simple icing that hardens with a smooth, eggshell finish. You can find meringue powder at a craft store in the cake decorating section, or by ordering online.
This icing is made with meringue powder – a product made with pasteurized egg whites. You can confidently make this icing without worrying about salmonella – a risk always when using fresh egg whites in a product that is not cooked.
To “flood” a sugar cookie, outline each cookie by piping a thick border. Let the border dry a little, then “flood” the inside of the cookie. The border will prevent the “flood” from pouring off the cookie.
My recipe for the perfect sugar cookie is below.
Royal Icing for “Flooding” Sugar Cookies
A simple icing that hardens with a smooth, eggshell finish. You can find meringue powder at a craft store in the cake decorating section, or by ordering online.
Ingredients
- 4 cups powdered sugar This is the equivalent of 1 pound. I use a one pound box of Domino powdered sugar.
- 1/4 cup meringue powder
- 1/3 cup plus 2 Tablespoons water
- 1 drop of almond extract or lemon extract optional
Instructions
- Combine the powdered sugar and meringue powder in a mixing bowl. Stir.
- Add water and beat on low until you have a smooth, shiny icing.
- Add extract for additional flavor, if desired.
- Store in an airtight container. Use to decorate sugar cookies.
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Shannon’s Soft-Yet-Durable Sugar Cookies
This cookie recipe is formulated to stay sturdy, yet light and delicious. They hold their shape while baking, and they provide a beautiful canvas for all of your designs. You will know that the cookies are perfectly cooked when they have lost their sheen, but are not hard yet. They will finish cooking on the pan once you take them out of the oven. Makes 4-6 dozen.
Ingredients
- 5 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cream of tartar
- 2 tablespoons cornstarch
- 1 cup unsalted butter softened
- 1 1/2 cups sugar
- 1/2 cup sour cream
- 2 eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 325°F.
- In a large mixing bowl, combine flour, baking powder, salt, cream of tartar and cornstarch. Mix well.
- In the bowl of a heavy duty mixer, cream butter and sugar.
- Add sour cream and whip well. Add eggs, one at a time. Scrape down the sides of the bowl with a spatula.
- Add the flour mixture to the butter mixture, one large spoon at a time (see video). Stir gently to combine. Add vanilla and almond extract.
- Halve the dough and wrap each in plastic wrap. Chill for 2 hours or up to one week.
- Before rolling, let each dough block warm (on the counter) enough to be malleable.
- Flour surface well before rolling. Roll out dough to desired thickness and cut with cookie cutters.
- Place on baking sheet covered with parchment paper. Bake at 325°F for 5-10 minutes. You will know that the cookies are perfectly cooked when they have lost their sheen, but are not hard yet. They will finish cooking on the pan once you take them out of the oven.
Video
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