We love the endless versatility of the sugar cookie. Celebrate festivals, birthdays or births with these sky high treats.
Prep Time: 30 minutes
Cooling Time: 1 hour
Total Time: 2 hours
Special Equipment: hot air balloon and cloud cookie cutters, stand or hand mixer, rolling pin, piping bags and small round piping tips.
Ingredients:
1 batch Sugar cookie dough (Found here)
3 egg whites
600g icing sugar
1 tsp liquid glucose
1 tsp lemon juice
1 tsp cream of tartar
Food colouring of your choice
Directions:
Prepare the sugar cookies as directed.
Once the cookies are cooled down, start preparing your royal icing.
Put the egg whites in the bowl of your stand mixer fitted with a whisk attachment.
Whisk until frothy, then add the icing sugar a couple tablespoons at a time until all of the icing sugar is incorporated.
Add the lemon juice, liquid glucose and cream of tartar to the mixture. Mix until combined. The icing should be thick and brilliant white.
Divide your white icing into three bowls. Add teal food colouring to one bowl and orange food colouring to another. Make sure to leave one bowl white.
Grab 3 piping bags each fitted with a small round piping tip. Transfer half of each bowl of icing to one of the piping bags.
Next you'll make your flood icing, add 3-4 drops of water to each of the icing bowls and mix thoroughly. Keep adding water to the icing in VERY small amounts until the icing is thick but no longer holds its form after 4 seconds. To test this, lift your spoon or spatula out of the icing and let the icing ribbon off back into the bowl, if the "ribbons" dissolve back into the rest of the icing in 4 seconds you have the right consistency.
Transfer your flood icing into three piping bags without the tips cut off.
Time to ice your cookies! Use the thick icing as your border, then fill the shapes you make with the flood icing. Use a toothpick to spread the flood icing to all the edges.
Make sure you work fast! Royal icing is designed to harden quickly.
Once all of your cookies are iced, let them sit for 1-2 hours until the icing is firm, then serve!
Tips:
if you want to save your royal icing, make sure it is in an airtight container in the fridge to make sure it stays safe.
If you add too much water to your flood icing and it is spilling out everywhere, just add some of the border icing to the bowl and mix until you reach the right consistency.
