Updated post here: Royal Icing Recipe
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 below… 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):Print
- 2 Tablespoons of Meringue Powder
- 3 tablespoons of water
- 1/2 pound of powdered sugar, sifted (I don’t always sift but it is recommended!)
- 1/4 – 1/2 teaspoon light corn syrup
- A few drops of clear extract (I used vanilla… you could use almond, lemon, etc.)
- In a mixing bowl, add the meringue powder and water.
- Beat with an electric mixer until foamy.
- Add in the sifted powder sugar, mix slowly until combined.
- Add the corn syrup and any extract, if desired.
- Increase speed to high and beat for around 5 minutes, until you get stiff glossy peaks.
- Do not overbeat!
- Cover tightly with plastic wrap – make sure it touches the icing or the icing will harden!
When the icing is at this stiff consistency, it is perfect for outlining cookies; just spoon it into a frosting bag with a small round top. To fill in or “flood” the cookies, add water (a teaspoon at a time) to your icing until it reaches the consistency of syrup. Use a toothpick to pop any air bubbles or to spread the icing to the edges… obviously I need to work on this step… I had quite a bit of overflow!! 🙂
This was enough for about 20 cookies.