For extra-tasty sugar cookies with a festive touch, add a colourful and sweet topping just like the bakeries use. Royal icing dries hard for stacking your sugar cookies, and it will keep well without refrigeration. Typical recipes use raw egg whites, but to avoid the slight salmonella risk, opt for meringue powder instead of egg whites. Meringue powder is readily available at cooking supply stores and online.
- Skill level:
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Things you need
- Sugar cookies
- 4 cups icing sugar
- Hand or stand mixer with whisk attachment
- 3 tbsp meringue powder
- 1 tsp vanilla extract
- 6 tbsp water
- Food colouring
- Cling film
Combine the icing sugar, meringue powder, vanilla extract and 6 tbsp of water in the bowl of a hand or stand mixer with a whisk attachment.
Beat the ingredients on low speed until just combined.
Mix in the food colouring by drops until the icing is the desired colour.
Increase the mixer speed to high and continue to beat for 5 minutes or until the icing forms stiff peaks.
Immediately spread the icing onto your sugar cookies. Keep the leftovers covered tightly with cling film in a cool, dry place.
Tips and warnings
- Change the flavouring of the icing to match the cookie. Use peppermint extract with red food colouring to make a pink peppermint icing for chocolate cookies. Try lemon extract with yellow food colouring for a lemon icing. Chocolate extract with brown food colouring makes a chocolate icing. Replace the water with fruit juice and use a purple or pink food colouring for a fruity-flavoured cookie topping.
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