this recipe is great if you want the qualities of a royal icing (a decorative icing that hardens at room temperature) but don’t want to store and eat raw egg white at room temperature and/or you don’t have meringue powder
(even i don’t keep meringue powder stocked in my kitchen)
plus, any excuse to use the star wars gingerbread cookie cutters right?
this was my first time making any kind of royal icing and i am very happy with the results.
luckily enough not only did the icing harden on the cookies like it was meant to but it also stayed in liquid form in the closed zip top bags i used- and stored them in another closed zip top bag overnight. it was a pleasant surprise.
i spent hours decorating these cookies and they turned out really well.
they’re just adorable, right?
whatever you decide to do for your holiday baking this year, if anything, be sure to have fun with it. these cookies were a hoot and a half for me to make and decorate.
otherwise its just not worth it.
this type of cookie project would be super fun as a girl’s night: just swap the tea with some apple cider sangria or other adult beverage and gab while you decorate.
or have the kids help you decorate and help their little imaginations grow.
one year ago: Pecan Cream Cheese Pie
happy holiday baking!
- 1 C powdered sugar
- 2 tsp milk
- 2 tsp corn syrup
- ¼ tsp almond extract
- food coloring of your choice
- in stand mixer with wire whisk, add sugar, corn syrup and almond extract and whisk on low until smooth.
- this mixture will be very thick and that's how it should be but if needed, add a little more corn syrup if it's too think.
- separate the icing into different bowls and color with chosen food colorings.
- move icing from bowl to ziploc bag and cup the smallest hole in one corner of the bag. be careful not to cut too big to line the cookies. if desired, once the cookies are lined you can add more corn syrup to the frosting for a thinner consistency to fill in the lines. you can use a toothpick to spread it around.