SUGAR COOKIE ICING
This recipe is quick, easy, dries hard and shiny and tastes good too. I originally got if from Allrecipes.
Provided by Junebug
Categories Dessert
Time 15m
Yield 12-24 cookies
Number Of Ingredients 5
Steps:
- Stir the powdered sugar and the milk until smooth.
- Beat in corn syrup and vanilla until icing is smooth and glossy.
- If it's too thick, add more corn syrup.
- Divide icing into separate bowls and stir in food coloring as desired.
- You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.
Nutrition Facts : Calories 43.1, Cholesterol 0.1, Sodium 1.4, Carbohydrate 11, Sugar 10.1
SUGAR COOKIES WITH ROYAL ICING
Upgrading your holiday cookie game has never been more delicious thanks to this classic sugar cookie and royal icing recipe. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 24 to 36 cookies and about 2 1/4 cups of icing
Number Of Ingredients 8
Steps:
- Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
- Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
- Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.
ROYAL ICING FOR SUGAR COOKIES
If you're decorating cookies using our royal icing for sugar cookies and have a compromised immune system, we recommend instead using meringue powder, found in the baking aisle of most markets, instead of raw egg whites.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/3 cups
Number Of Ingredients 2
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.
MELTED SNOWMAN SUGAR COOKIES
Better hurry up and eat them! These sugar cookies are melting away...Transform your favorite sugar cookies into melting snowmen in just a few minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 6
Steps:
- Follow baking directions on sugar cookie pouch, dividing dough evenly into 12 round cookies.
- On cooled cookies, draw a "snow puddle" with Betty Crocker™ White Cookie Icing. TIP: Draw the outline of the puddle, then go back and fill in the shape.
- While the icing is still wet, immediately place a marshmallow to one side of the cookie.
- MAKE THE ARMS: Once the icing and marshmallow have set, pipe two "branches" onto each cookie using black gel. Add fingers with chocolate sprinkles.
- MAKE THE FACE: Using a small dot of white cookie icing, stick two "coal" eyes and a nose onto the marshmallow with Rainbow Chips. Pipe a small dot for the mouth with black gel.
- MAKE THE SCARF AND BUTTONS: Using blue, red, or green cookie icing; carefully draw scarves around the base of the marshmallow. Using a small dot of white cookie icing, stick three "coal" buttons beneath the scarf with Rainbow Chips.
- Allow cookies to set for at least one hour before serving.
Nutrition Facts : ServingSize 1 Serving
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