Monday, March 29, 2010

Royal Icing for Flooding Sugar Cookies

This is the second time I've tried this recipe. The lemon mixed with sugar tastes great. This recipe is a little runny to apply, but dries firm. Flooding the cookies takes practice. It's a fine art to know how much icing to use so it doesn't drip down the sides. We always have drips because I let my preschooler decorate them. This time we experimented with using more than one colour on each cookie. I love how this icing dries firm so you can stack the cookies on top of each other, but is still soft enough to eat easily.


1 lb confectioner's sugar
1 tbsp lemon juice
1/3 cup water
food colouring

  1. Whisk together sugar, lemon juice and water in a bowl.
  2. Divide icing into several bowls and add one drop of food colouring at a time until desired colour is reached.
  3. For decorating cookies, draw an outline first and fill in the area. Too much icing will drip off the sides.
  4. Set the cookies aside to dry. They will be firm to the touch, and stackable.

Inspiration: Kuhn Rikon Cookie and Cupcake Decorating Set

No comments: