Decorating Sugar Cookies with Royal Icing
At the end of 2009 I was thinking back to all the baking I’d done that year and trying to figure out about how many decorated sugar cookies I had made. I came up with an estimate of around 500. That’s 500 cookies cutout, baked, and decorated by hand, by me (in a relatively small kitchen). I bake cookies as gifts, as birthday favors, baby shower favors, party treats, for church pot-lucks, holidays, or just because. There is just an endless number of cute cookie cutters, pretty icing colors, and decorating techniques that keep me inspired and always ready to make another batch of cookies.
I love my husband and children VERY much, but I sometimes see them simply as the obstacles preventing me from having a whole day to decorate cookies! =)
If you’d like to make some pretty cookies, here are all the link you’ll need to get started…
(includes royal icing recipe and how to make cookies on a stick)
In addition, I would highly recomend the book Cookie Craft. This is the most complete book I’ve found on decorating cookies. The book is loaded with all the recipes, and step by step instructions you will possibly need, as well as lots of gorgeous photos. Despite the number of cookies I’ve made, I still come back to this book for inspiration or to remind myself the details of a particular technique.
Once you’ve made your cookies, check out a post I did on Pretty Cookie Packaging.
For now, I’ll share with you a few of the cookies I’ve made in the last year.
How to Make Royal Icing
- 4 tablespoons meringue powder
- 4 cups powdered sugar about 1 pound
- 6 tablespoons warm water to start
- Beat all ingredients until stiff peaks form.
- Spoon some of the thick white icing into individual bowls and add coloring .
- Add additional water, about 1 teaspoon at a time until you’ve reached the consistency you need.