EASY Sugar Cookie Icing Recipe
Decorating cookies is always super fun and thanks to my easy sugar cookie icing anyone can do it! There are no fancy ingredients and it takes no time at all to make plus you can make as many fun colors as your heart desires and create all kinds of fun designs.
RECIPE:
Cut Out Cookie Recipe:
During the holidays, in particular, I love to decorate sugar cookies with this icing recipe. Using my tried and tested recipe they are not only crispy, buttery and delicious but they keep their shape wonderfully so you can use any fun cookie cutter you like, check out my Christmas stockings and snowflakes below!
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BEST SUGAR COOKIE RECIPE — How to prevent your sugar cookies from spreading during baking
Thank you so much for watching! Please subscribe to this channel for more baking tutorials every Friday.
In this video, I will show you the basics of baking sugar cookies, as well as some tips on how to retain your cookies’ shape during baking.
ROLLED SUGAR COOKIE RECIPE
2 sticks softened butter
1 cup white sugar
1 egg
1 tsp. vanilla extract
3 cups flour
1 tsp. baking powder
Cream together butter and sugar. Add egg and vanilla and beat until combined. In a separate bowl, mix together flour and baking powder. Add flour mixture to butter mixture one cup at a time, lightly mixing between each flour addition. Gently knead the dough with your hands until all ingredients are well incorporated. Do not over work the dough!!
Preheat oven to 350 degrees.
No need to chill the dough before rolling out. You may roll dough immediately onto a well floured surface. (You can store cookie dough in the refrigerator for 1-2 days before using. Just remove from refrigerator 2 hours before rolling out so that the dough is soft enough to manage.)
Cut shapes and place 1 inch apart on a greased cookie sheet. Place entire cookie sheet in the freezer for 10-20 minutes before baking. (Dough should be frozen hard, and should not leave an imprint when you press it with your finger.)
Once frozen, remove from freezer and place directly into oven. Bake at 350 degrees for 8-10 minutes, until tops of cookies are no longer glossy. Do not over bake cookies.
ROYAL ICING RECIPE
4 cups powdered sugar
4 Tablespoons meringue powder
1/2-3/4 cup warm water
Food coloring
Combine powdered sugar and meringue powder. Add water, a little at a time, until frosting is the desired thickness. To cover, or “flood” the entire surface of the cookie with icing, the proper consistency is when you lift the spoon and the ribbon of icing that falls back into the bowl stays on the surface of the icing for a few seconds before disappearing.
Icing must be used immediately or covered in an airtight container as it dries very quickly.
Happy baking!!
Easy Cut Out Sugar Cookies | Just 5 INGREDIENTS! | No Spread Sugar Cookie Recipe
Easy No Spread Cut Out Sugar Cookies | Just 5 INGREDIENTS!
:: Cook Me Food ::
These sugar cookies are buttery and tender-crisp. They are made for cutting out into shapes as they hold their shape very well when baking. The dough is super easy to roll out and cut – and you only need just 5 basic ingredients. The cookies won’t puff up, so they are perfect for icing and decorating as you please. They are wonderful to serve plain too. NO SPREAD. NO PUFF. JUST 5 INGREDIENTS!
You'll need:
• 1 cup (225g) salted butter (room temperature)
• 1 1/2 cup (180g) powdered sugar/icing sugar
• 1 large egg (room temperature)
• 1 1/2 tsp vanilla extract
• 3 1/4 cup (422g) all-purpose flour
Cool completely. Serve. Enjoy!
:: HELPFUL HINTS ::
* Number of cookies will depend on cut out size and how thick you roll your dough. For thinner cookies, roll out your dough to 1/8 and 1/4 for thicker cookies.
* Bake thinner or smaller cookies for 8-10 minutes.
* Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.
:: MORE SUGAR COOKIE RECIPES ::
* No Spread Cut Out Chocolate Sugar Cookies | Only 5 Ingredients!
* Cut Out Shortbread Cookies | Only 5 Ingredients!
* Soft Chocolate Sugar Cookies
* Classic Soft and Chewy Sugar Cookies | Only 5 Ingredients!
Happy baking!
Thanks for watching!
How to Make Modeling Chocolate - Easy Recipe
Our Easiest White Modeling Chocolate Recipe:
Today, I’m sharing my recipe for home-made white modeling chocolate. It’s super easy and comes together SUPER quick, but there are some important things about the process and product that I will highlight. Disclaimer: I’m not a modeling chocolate pro. I know just enough to get by for my needs! So what I share today is what I know... so far. ????
First off – What is modeling chocolate?
Modeling Chocolate is an edible “clay” made with chocolate and usually light corn syrup. It behaves like putty or clay, and can be molded, sculpted, painted, airbrushed. Because it is so pliable, it can be used in so many dessert-art forms including on cakes (think cake toppers), as showpieces (huge sculpted art!), on cupcakes and cookies. There are so many other applications,
What makes it different from fondant?
Aside from the taste (modeling chocolate literally tastes like the chocolate base, so white chocolate or dark depending on what you use), it behaves slightly differently. It’s better for sculpting in general. It does not dry quite as hard all the way through like fondant can. In higher temperatures, because it is chocolate (fat) based, it can melt a bit easier (but honestly, it stays quite robust). I find that with home-made modeling chocolate which does not use stabilizers, it can be a bit harder to work with if you’ve got warmer body temp. In my YouTube video, I talk about a few things that can help make this a bit easier.
Ingredients:
- Light Corn Syrup
- White Chocolate, Candy Melts or Almond Bark (I prefer Almond Bark for this!)
Measurements/ratio:
The ratio of the light corn syrup to chocolate is between 1:4 BY WEIGHT, but no more than 1:3 — this is based on tons of experimenting and under various weather conditions. When it’s hot as hell or if you are in AZ in the summer, go with 1:4. For this video, I am using about 50 grams of light corn syrup to 200 grams of almond bark because it is warm in Sacramento right now! In the winter when it is colder, I will likely change up the ratio by adding more corn syrup.
Method – Very simple, but easy to &#@* up:
1. Melt the candy melts/white chocolate/almond bark over a lightly simmering pot of water (double boiler method).
2. Stir every once in a while to distribute the heat to help the melting process along and prevent the chocolate from burning (no coming back from chocolate burning). It shouldn’t happen as long as your water is at a light simmer.
3. Once the chocolate is almost all melted, take it off the heat, wipe off the bottom so there is risk of condensation getting into the chocolate, causing it to seize.
4. Stir so that the residual heat melts the rest of the chocolate– we don’t want it too hot.
5. Place the bowl on the scale, zero out the scale and put in the appropriate amount of light corn syrup based on how much chocolate you’ve used.
6. USE CAUTION at this step and WATCH THE VIDEO (I am not yelling at you, I just want to STRESS THE IMPORTANCE of this step). Stir about 15 times until the mixtures JUST comes together and thickens up. Then leave it completely alone.
7. Set aside somewhere cool-ish (on your counter away from the sun is fine) and let it rest ideally overnight but I’ve used it as fast as an hour later–so long it has cooled completely!
8. Take out the amount desired, knead and use.
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Beautiful Floral Cookies. Chocolate Royal Icing recipe in the description.
Chocolate Royal Icing Recipe:
5 tbsp Meringue Powder
3/4 cup of warm water
1/3 cup Dark or Black cocoa powder
2 lbs confectioner's sugar
1 tbsp corn syrup (optional)
Mix water with meringue powder until frothy. Sift the icing sugar and cocoa powder together and add gradually (2-3 parts) to the mixer bowl. Mix until thick and creamy. Tint with food coloring (optional) and/or thin the icing with small amount of water to reach the desired consistency.
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Royal icing consistency
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What in the world are Franken-Cookies?? And let's make some GOLDEN CROWN royal icing transfers!
Join us here at Rock City Cookies as we dive into the magical world of cookie artistry with our Swan Princess birthday-themed set! ???????????? This video is your royal invitation to discover the grace and beauty of our latest creation—a collection of six exquisite cookie designs perfect for any regal celebration.
???? What's Inside:
???? Scalloped Elegance: Watch how we transform ordinary cookies into elegant masterpieces with lacy scalloped edges using royal icing.
???? Swan Lake Serenity: Be mesmerized by the serene beauty of our swan cookies, adorned with edible gold highlights that shimmer like sunlight on water.
???? Tutu Cute: Every princess needs a tutu, and our cookies wear them with style! Learn how we create the delicate ruffles and gilded accents.
???? Royal Palette: Fall in love with our soft pink and pure white color scheme, accented with touches of edible gold for that extra sparkle.
???? Golden Touch: Discover the secret to our edible gold accents—mixed with high grain alcohol for a paint that brings a luxurious finish to each cookie.
????Celebrating Amelia: A special set for a special girl. These cookies spell out 'Amelia' and 'One,' perfect for a first birthday celebration. But this can be customized easily for whatever occasion your needs require!
???? Be on the lookout for the tutorial videos which will include:
- Step-by-step decoration techniques
- Tips for achieving the perfect icing consistency
- How to mix edible gold paint for cookies
- And more!
???? Subscribe to Rock City Cookies for more delightful cookie decorating tutorials and tips. Don't forget to like, comment, and share if you enjoy our video!
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Hey sweet friends! This YouTube channel will occasionally contain affiliate links, which means I receive a small commission on a purchase without additional cost to you, if you buy something through one of my links. (As an Amazon associate, I earn from qualifying purchases.)
The purpose of this YouTube is to educate the viewers, and share everything I know about making sugar cookies, and that sometimes includes product recommendations. I do believe in the products I mention in my videos and have experience with them. I will NEVER promote a product I haven’t tried or think you will benefit from.
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