Royal icing

The sweetness of powdered sugar mixed with the tangy meringue powder adds just enough sweet to the soft sugar cookies. The consistency of icing allowed it to set well on the cookies.

A classic recipe everyone should know — plus, Meghan found the perfect combination that decorates well and tastes good.

Top tips from me:
1) This recipe may seem simple and easy, but getting the consistency right so that the icing can set well can be tricky. Meghan recommends adding a teaspoon of water at a time until the consistency is just right (not too wet but not too thick). There are about 3 teaspoons in each tablespoon, so just run the mixer while adding them. I did about 7-8 teaspoons.
2) Gel food coloring is better to use for more vibrant colors, but I only had regular food coloring. That worked just fine as well.
3) Use disposable piping bags to pipe the icing onto the cookie. I used ones from Wilton’s baking ware and they worked just fine. If you’ve never piped before, make sure to push the icing towards the tip of the bag, twist the top to create pressure and then cut a small hole in the tip of the bag.
4) Line the shape you want on your cookie, let that dry, then flood the cookie with icing just so there’s enough there. Then take a toothpick and using the flat edge, spread the icing to cover the whole shape on the cookie. 

This recipe yields a lot of cookies – probably about 3-4 dozen. Additionally, make sure you leave enough time. It will take about 30 minutes to make the meringue then another 2 hours to bake the cookies.

2 cups confectioners sugar —1 tbsp meringue powder — 3 tbsp water


– Beat all ingredients together until stiff peaks form (4-7 minutes). You may have to add more water depending on the weather. Add a teaspoon at a time while mixing to achieve desired consistency.

Did you make this recipe and have any suggestions? Make sure to leave a comment!

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