Originally published January 18, 2012; updated with new pics January 7, 2014.
One thing I’m trying to do this year is update my older posts with better pics (or at least making them Pinterest friendly) and get all of my recipes into the Ziplist format. I started with my vanilla buttercream recipe a couple of days ago and today I’m re-sharing my royal icing recipe. I hope some of my new readers will benefit from these updated posts and my faithful long-time readers will bear with me! I won’t be doing this every week… just here and there as I have time!
This is the very first time I’ve ever attempted to decorate a cookie with royal icing and the whole “flooding” technique. I don’t have any step-by-step picturess for you yet… I was too busy trying to NOT get icing everywhere (#fail).
I think they turned out okay but I obviously had my icing too runny, or I just used too much icing… either way, I had, um…. overflow (see above… under the cooling rack and dripping off several of the cookies). But I learned a few things and will improve next time… that’s what matters, right?
So, I don’t have pics, but I’ll give you a few details of how I did this.
According to my children, this is not the best tasting cookie they’ve ever had, so I won’t be sharing the recipe (I didn’t get to try them, I’m doing a 40 day sugar fast).
Update: I now have a favorite roll-out sugar cookie recipe!
But if you find yourself a really good roll-out sugar cookie recipe… or these Brownie Roll Out cookies would work perfectly too, then I’ll you can follow these (very vague) instructions to try these yourself! I used the largest cutter in this Ateco Heart Cookie Cutter set for these cookies (about 3″ tall, I guess).
Then after they’re baked and cooled, you’re going to use royal icing to get the effect. After drawing an outline with some really thick royal icing (see recipe below), allowing it to set, and then thinning it out and “flooding” the center, I sprinkled on some hot pink sugar and that prettied them right up!
My kids did really liked the royal icing, so I will share with you how I made it! I found this recipe over at Bake at 350 and it’s definitely a keeper! At Bridget’s recommendation, I used Americolor Premium Meringue Powder and the recipe below.
Here’s the printable recipe (cut in half – I only had about 20 cookies to decorate):