Let’s face it, sugar cookies look prettiest when someone takes the time to truly decorate them. The next best thing is when you give your child the colored sugars, sprinkles and tell them to have at it! Those made with love and from the heart are the best! The trick to making these is to start with royal icing. Now the only thing you may have to buy special for this is Meringue Powder. This is a MUST when it comes to making royal icing.
Make this a family tradition that everyone can help out with! When I’m off this upcoming week and I make these for us, Mr. Fantabulous will help me out. Now granted he’ll eat more than he decorates but it’s all about making memories!
- 1/4 cup Meringue Powder
- 1/4 teaspoon salt
- 3 to 4 cups confectioners’ sugar, sifted
- 3/4 cup cool water
- 1–2 Tbl oil-free extract or flavoring
Make the icing
- Place the dry ingredients in a large mixing bowl. Add the cool water and extract.
- Slowly stir to allow the sugar to dissolve.
- Mix on low speed at first, increasing to high speed over several minutes. Beat until the icing is stiff. Do NOT over mix. Over mixing and oil-containing extracts can keep the icing from setting up
- Keep the frosting covered with a damp towel and some plastic wrap until you have time to use it.
- Outline just inside the edges of the cookie—use royal icing in a piping bag fitted with a small round tip. Let the icing set slightly, 20 to 30 minutes.
- Fill in—or “flood”—the center of the cookie with more icing. (If you’re going for an ultrasleek look, thin the icing with a few drops of water.)
Corners and Tight spaces
- Use a toothpick to drag the icing outward. You can also use the toothpick to pop any air bubbles that form. Let the icing dry partially before adding sprinkles, and completely (four-plus hours) before piping other colors on top.