Tis' the time to start thinking about Christmas cookies. My Easy Christmas Cookie Icing Recipe That Hardens will help you create the best sugar cookies for family and friends. You might also enjoy making decorated holiday cookies to celebrate Kwanzaa, Hanukkah, or Boxing Day.
You need your best sugar cookie recipe, the perfect icing, gel food coloring, a few simple tools, and some festive sprinkles or decorating do-dads. Now you are ready to decorate gingerbread houses, edible Christmas ornaments, iced sugar cookies and so much more.
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MARY'S TWO CENTS
This recipe is in my frugal category, principally because it uses meringue powder. Unless you are an avid cookie decorator, you'll probably have to buy a tub of it. It lasts a long time and makes such a great icing, you might want to decorate cookies for all occasions.
INGREDIENTS
I love a recipe that uses simple ingredients. This one uses basic ingredients but the meringue powder can be difficult to find, especially this time of year. I usually get my meringue powder at Michaels, but they have been out for weeks. I finally ordered from Amazon.
- Confectioner's sugar (sometimes referred to as icing sugar) I recommend sifting it to remove any lumps before adding it to the mixing bowl. Better to get rid of the lumps now than later, when they clog up your piping tip!
- Meringue powder. See Q&A's below.
For the full recipe with quantities, see the recipe card at the end of the post.
FAQ'S
Meringue powder is made from dehydrated egg whites that have been ground into a very fine powder. It usually contains a little cornstarch to add consistency and texture. You can also find brands with added sweeteners and a bit of vanilla.
Home bakers substitute meringue powder with a mixture of powdered gelatin (three tablespoons of warm water combined with one tablespoon of gelatin powder to replace two teaspoons of meringue powder).
Meringue powder takes the place of raw egg whites, which are found in traditional royal icing recipes. Both raw egg icing and meringue powder icing create a very sturdy and stable icing that hardens quickly on top of cookies. Meringue powder, while containing eggs, avoids the use of raw eggs with the EXACT same results.
Baking enthusiasts say, "YES." Meringue powder is a must for making royal icing, meringue cookies, and for stabilizing marshmallow creme or whipped cream frosting.
STEP-BY-STEP PHOTO INSTRUCTIONS
Add powdered sugar, meringue powder, and water to the mixing bowl.
Whisk to fully incorporate the meringue powder and powdered sugar.
Mix with an electric mixer to desired consistency. See the video below.
Use royal icing to decorate cookies. Let dry completely before stacking cookies.
TOP TIPS FOR MAKING ICING FOR COOKIES
Royal icing needs to be the right consistency.
The correct consistency for royal icing for cookies means that the icing should be thin enough so that it flattens out easily, but not so thin that it runs off the edges of the cookies. Flood icing allows you to create intricate designs. If your icing is too thin add a little bit more powdered sugar and if it is too thick add a little bit of water. Keep royal icing at room temperature while working with it.
To check the consistency of the icing, lift the mixer's beaters above the bowl. Observe the icing that flows back into the bowl. The icing should take between 10 to 20 seconds to be completely smooth. This is "Flood Icing" and it is perfect for icing cookies.
If you are spreading the icing onto the cookies rather than piping it on you will need to add a little more powdered sugar and beat until the icing forms stiff peaks. Do not mix for more than five minutes.
OPTIONAL VARIATIONS TO ROYAL ICING
- Add ½ teaspoon extracts for flavored royal icing:
- almond extract
- clear vanilla extract
- orange extract
- rum extract (great on gingerbread cookies)
- peppermint
- Add gel food colorings for different colors of royal icing.
- Add a small amount of corn syrup (1 tablespoon).
Royal Icing is made with pasteurized egg whites resulting in an almost fool-proof icing. The addition of light corn syrup to royal icing produces icing that dries with shiny surfaces.
Looking for More Crafty Recipes?
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EQUIPMENT
- Hand mixer with beaters or stand mixer with the whisk attachment
- Mixing bowl
- Spoon
Optional for decorating cookies:
- Piping bag
- Piping tip
- Squeeze bottles
- Plastic wrap
- Cookie Scribe tool
- Gel food coloring
- Cookie Cutters
- etc..etc..etc...you can go crazy here!
STORAGE TIPS
Store the icing in the mixing bowl with plastic wrap directly on top of the icing while you are working. This will keep the icing from hardening and forming clumps that will clog your piping tips. Leftover icing can be stored in an airtight container in the freezer.
Equipment
- Hand mixer with beaters or stand mixer with the whisk attachment
- Mixing Bowl
- Spoon
- Cookie decorating equipment is optional
Ingredients
- 4 cups confectioner's sugar
- 3 tablespoons meringue powder
- 8-9 tablespoons water
Instructions
- Add powdered sugar, meringue powder, and water to the mixing bowl.
- Whisk to fully incorporate the meringue powder and powdered sugar.
- Mix with an electric mixer to the desired consistency. See the video in the post.
- If icing is too thin, add a little confectioner's sugar, just a bit at a time, beating in between additions. If the icing is too thick, add a little water a bit at a time.
- Use royal icing to decorate cookies. Let dry completely before stacking cookies. It will take several hours for the icing to completely harden on the cookie. Do not refrigerate.
Amy Liu Dong says
This looks so easy, and I am so excited to make this icing recipe for my cookies!