Ingredients
Scale
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 6 to 8 tablespoons water, added gradually
- 1 teaspoon vanilla or almond extract (optional)
- Pinch of salt
Instructions
- Whisk the dry ingredients together.
- Add water slowly while mixing until you achieve the desired consistency.
- For flooding, split the icing into two bowls, keeping one thicker for outlines and thinning the other for flooding.
- Outline cookies with thicker icing to create a border.
- Flood with thinner icing inside the borders.
- Gently nudge icing into corners with a toothpick or scribe tool.
- Tap cookies lightly to pop air bubbles.
- Let the icing set before adding details.
Notes
The icing can be frozen and kept up to a week in the fridge. Use gel food coloring for coloring. Allow cookies to dry for at least 6 to 8 hours.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 25g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: gingerbread, royal icing, holiday cookies, festive baking, cookie decorating