Servings: 60 cookies
I also tried Royal Icing for the first time this year and I love it! It dries hard so you can stack the cookies without them getting messed up. I didn’t do a practice run for this like I probably should have so they don’t look perfect but they tasted good and that’s the important thing right?! Here is the recipe I used.
1 cup water
6 Tbsp meringue powder
1 tsp vanilla extract (clear if you want white icing)
1/2 tsp. lemon extract
2 lb. bag of powdered sugar
Start by mixing the water and meringue powder with a mixer until it is incorporated and slightly foamy. Then add the extracts and mix for a second. Then add the bag of powdered sugar. Mix on low until it is incorporated and then on high for a few minutes. It will be fairly stiff. Depending on the technique you are using you need different consistencies of icing. You get them by adding 1 tsp of water at a time. For piping words and details you need the stiff icing you have in the bowl now. For smoothing it onto the cookie you need to thin it out a little. (If you happen to thin it out too much you can add more powdered sugar.) I used the stiff icing from the bowl to draw a border around the edge of the cookie and then thinned it out with water to fill the inside of the cookie. If your doing different colors you would just scoop your icing into separate bowls and color them separately. If you want sprinkles add them immediately otherwise the icing will dry and they will fall off.