This cookie icing, or Royal Icing, is eggless, quick, and easy! It dries shiny and stiff so the cookies can be wrapped and even stacked after drying completely. Use it for your Christmas cookies and make all kinds of decorations! Try it with my Cut-Out Vanilla Almond Sugar Cookies.
The original recipe is a starting point. It makes thick icing that you want to use as an outline for your designs. Then from there you can thin it out to use for filling in the cookies. If you don't want to outline and fill, you can thin it out just a little bit to get a medium thickness that can be used as a filler that doesn't need an outline. Did I lose you there? Don't worry, it will all become clear as you keep reading.
This shows the thicker icing below:
This is the thinner icing:
Start by making the outlines of your designs with the thick icing.
Use the thinner icing to fill. You don't need to go all the way to the edges because it comes out thick and can be moved around before it dries...
Use a toothpick to drag icing to the edges and corners to fill in gaps.
Happy baking my friends!
- 2 1/2 cups powdered sugar
- 3 T. water
- 2 T. corn syrup
- 1/8 tea. almond extract