If you’re making gingerbread men, you need a royal icing recipe. Not that gingerbread isn’t delicious on its own… but a bit of icing adds just the right touch of sweetness, and the cookies are so much prettier when they’re decorated.
Besides, decorating gingerbread cookies is half the fun!
Different cookies need different types of cookie icing. Gingerbread cookies work well with royal icing because the flavors blend well, and because royal icing is great as a “glue”. If you’re making a gingerbread house, or you want your gingerbread men to have gumdrop buttons, a drop of royal icing will help it stick.
So here it is, a royal icing recipe for pretty and delicious cookies!
Preparation Time: 5m Cooking Time: 0m Total Time: 5m
Yields 1 cup icing.
1 egg white
1 1/2 cup confectioners’ sugar
lemon juice, a few drops
food coloring (optional)
- In a small bowl, beat the egg white, confectioners’ sugar, and lemon juice until it’s smooth and well-blended.
- Add a few drops of food coloring and stir, until you have the color you want. If needed, separate the cookie icing in batches to make different colors.
- Decorate your cookies using a piping set, or a Ziploc bag with a corner snipped off.
- This cookie icing recipe uses raw egg whites. If you’re concerned about salmonella, you can use pasteurized egg whites instead.
- You may need more than one batch to decorate your cookies, but it’s so fast to make, you may as well use up one batch before making another. That way, there’s less waste, and your icing won’t harden.
- The icing hardens fast, so cover any icing you’re not using right away with plastic wrap.
- If the icing is too runny, you can add some extra sugar till it’s just right. If it’s too stiff, try adding another egg white.
- The icing will get hard pretty quickly, but it still takes a while for it to set completely. It won’t run off the cookies, but if you pile cookies one on top of the other, the icing might get crushed. Waiting a few hours before stacking cookies will solve that problem.
One of the best parts about making sugar cookies is decorating them, and this sugar cookie icing recipe is the best way to do it. Sugar cookies taste great on their own, but a little bit of icing can make them look as awesome as they taste.
This sugar cookie icing recipe is so easy to make and use, and it looks so professional! The first time I used it, I made Easter sugar cookies using one of my easy sugar cookies recipes, shaped liked chicks, bunnies, butterflies, and flowers… They almost came out too pretty to eat!
Decorating sugar cookies does take time though. This icing is incredibly easy to work with, and you can make it thicker or thinner depending on what you need. But be sure that you’re ready to take a while to decorate the cookies — that way you won’t feel rushed or stressed and you’ll be able to really appreciate the fun.
And here it is!
Sugar Cookie Icing
Preparation Time: 10m Cooking Time: 00m Total Time: 10m
Yields 1/3 cup icing.
1 cup icing sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp vanilla extract
- In a small bowl, mix the icing sugar, 2 tsp milk and 2 tsp corn syrup together. Add the vanilla extract and stir until smooth and glossy.
- If the icing is too thick, you can stir in more corn syrup or milk.
- Just add 1/2 a teaspoon at a time until it feels right.
- Add a few drops of food coloring and mix until the color is even.
- You can split the icing into different batches if you want multiple colors.
- This icing hardens fast, so you have to keep it covered whenever you’re not using it.
- When you’re decorating cookies, you want to let one color set before you add another, otherwise, the new color will just sink in the old one.
- Let the icing dry at least an hour before using a second color. It might take longer to dry depending on things like heat and humidity.
- Depending on what you’re doing with the icing, you’ll want it thicker or thinner. Just add milk or corn syrup to get it just right!
- Thinner icing works best for filling in large areas.
- Thicker icing is great for adding in details with a small, clean paintbrush, or piping bag.
- Instead of vanilla extract, you can use all sorts of different extracts, like almond or orange. I’ve made this icing with lemon extract and it was a huge hit.
- If you want bolder colors, try using gel food coloring. You can always get them in the food decorating section of an arts and crafts store, or sometimes just in the grocery store.