| Christmas, Desserts and Treats, Frosting, Holidays, Recipes
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I love making sugar cookies for just about any holiday. I love to decorate them with royal icing so they are shiny and colorful. I don’t like using raw eggs and I don’t always have meringue powder which are both common ingredients in royal icing. I have this recipe that is just perfect without egg whites or meringue powder. So technically this frosting is like a cookie glaze that hardens perfectly so you can stack the cookies. And it’s WAY more delicious than Royal Icing.
We absolutely love making sugar cookies all year round. During Christmas they are extra special because they are usually for Santa! My kids have a lot of fun helping me in the kitchen and making sugar cookies is the perfect kitchen activity for them to help with. The kids love to use the cookie cutters and help me deciding what shapes the cookies should be.
But our favorite part of making sugar cookies is the Royal Icing. And we like to make ours more like a Decorators Icing. This recipe requires NO Egg Whites and NO Meringue Powder to make, so it’s really simple. You probably already have all the ingredients you need right in your pantry.
This recipe can be used for any time of year! We love to make these Easter Peeps Cookies in the spring and Leaf Cookies in the Fall.
Click here for my favorite cookie recipe and a great tip on how to roll out your sugar cookies without any mess or extra flour!!
Royal Icing without Egg Whites or Meringue Powder
1 Cup Confectioners Sugar
2 teaspoons milk
2 teaspoons corn syrup
1/4 teaspoon almond extract
Food coloring of your choice
Ziplock bags
Toothpicks
Add confectioners sugar to a mixing bowlor to your stand mixer and with a wire whisk start mixing on low. Add the milk, corn syrup and almond extract and whip until smooth. Add more corn syrup if the icing is too thick to use, but be sure to not make it too runny or it will run right off the cookies. It needs to be pretty thick to begin with if you are doing an outline around your cookies.
Separate the icing into different bowls for coloring with food coloring. Pour the icing into zip lock bags and cut a tiny hole in the corner of the bag. Using the thick frosting, outline your cookies and let the frosting sit about 10 mintues to slightly harden. After lining your cookies with the thicker frosting, add a tiny bit of corn syrup to the frosting to thin it out just a bit, and mix well by kneading the bag, holding the hole shut with one hand. Fill the middle of the cookies with icing and using a toothpick, spread the frosting to fill in all the holes. (see more detailed instructions below with images). Let the cookies sit at room temperature on your kitchen counter until the icing has hardened all the way. Once the icing is hard to the touch, you may stack the cookies to package up or store. Store at room temperature for up to one week.
To learn how I outline and fill the cookies, see step by step pictures next!
First though, learn how I use the ziplock bags for icing watching this video. Obviously this is a buttercream frosting, but you get the picture. Just make sure to cut a very tiny hole in the corner for the royal icing.
Here’show I outline and fill the cookies . . .
Start by outlining the cookie shape with icing that is a little thicker than the filling icing.
Let that sit for a few minutes to harden a little then fill with the thinned icing:
Use a toothpick to spread the icing into the nooks:
Decorate as you wish and let sit for a few hours and it will harden enough to stack the cookies! We love these cute white pearl beads for decorating.
I did most of my trees with a zigzag pattern because I thought it was cute. This is done with the more thick icing.
This cooling rack is my best friend. It’s really large and fits a ton of cookies on it at a time.
Printable Version:
Ingredients
- 1 Cup Confectioners Sugar
- 2 teaspoons milk
- 2 teaspoons corn syrup
- 1/4 teaspoon almond extract
- Food coloring of your choice
- Ziplock bags
- Toothpicks
Instructions
- Add confectioners sugar to a mixing bowl or to your stand mixer and with a wire whisk start mixing on low. Add the milk, corn syrup and almond extract and whip until smooth. Add more corn syrup if the icing is too thick to use, but be sure to not make it too runny or it will run right off the cookies. It needs to be pretty thick to begin with if you are doing an outline around your cookies.
- Separate the icing into different bowls for coloring with food coloring. Pour the icing into zip lock bags and cut a tiny hole in the corner of the bag. Using the thick frosting, outline your cookies and let the frosting sit about 10 mintues to slightly harden.
- After lining your cookies with the thicker frosting, add a tiny bit of corn syrup to the frosting to thin it out just a bit, and mix well by kneading the bag, holding the hole shut with one hand. Fill the middle of the cookies with icing and using a toothpick, spread the frosting to fill in all the holes.
- Let the cookies sit at room temperature on your kitchen counter until the icing has hardened all the way.
- Once the icing is hard to the touch, you may stack the cookies to package up or store. Store at room temperature for up to one week.
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I hope you have fun making these cookies!
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TheseNinjabread Men Cookie cutters are to die for!
We really like to make our cookies into letters and numbers to help the little ones learn something while baking.
