To check, scoop some of the icing with a spoon or rubber spatula and drizzle it back over the rest of the icing in the bowl. ![]() To make the flood consistency, add more water, one tablespoon at a time. It is used to fill the sugar cookies and create the base for piped decorations. Then, continue making the flood icing.Ī "flood" consistency is the thinnest consistency and is runny almost like honey. Once you have the consistency you want, portion out some of the icing and transfer it to a piping bag fitted with a pastry tip. You want the icing to be thick enough to not run, but loose enough to pipe. If you scoop some of the icing out with a spoon and drizzle it back over the rest of the icing, it should take about 18-20 seconds (yes, count!) for the icing to blend and disappear back into the icing. The consistency should be thicker than the "flood" consistency and similar to toothpaste consistency. Start by making the piping consistency as explained in the directions below. I use this to outline the cookies and hold in the "flood" icing. A piping consistency is good for outlining, writing and piping details onto the cookies. To make the snowflake pattern, I make two consistencies for royal icing: 1) a piping/outlining consistency for the details and the outside border, and 2) a "flood" consistency to fill the cookie. You can purchase meringue powder online or in a craft store like Michael's. But that doesn't bother me since I'm not a cookie decorator. Although, I'd like to mention that meringue powder isn't as bright white as egg whites. I just think it's safer (thank you, next, salmonella!) and stores better. Basically, this simple sugar cookie recipe checks all the boxes.Ī primer in royal icing to decorate sugar cookiesįor my royal icing, I use meringue powder instead of raw egg whites. This dough is super forgiving and it won't crack everywhere or be super crumbly. In addition, the fat in the egg yolk makes the sugar cookie dough softer and more pliable making it easy to work with. ![]() I don't know about you, but I just find that sugar cookies can be a bit bland sometimes so the fat in the egg yolk is the perfect solution. I also use egg yolks instead of whole eggs in this recipe to make the sugar cookie more rich. And they have more flour and sugar than shortbread making them less crumbly and perfect for cutting out shapes with your favorite cookie cutter. They have a slightly greater ratio of butter to flour than a sugar cookie, but not as much as shortbread. I’d classify these butter sugar cookies right in the middle of a shortbread and a sugar cookie. I can guarantee that these buttery sugar cookies are easy to roll out, they hold their shape well when baking, they don't spread, and they taste good on their own even without the royal icing. However, instead of the typical sugar cookie, I’m opting for my buttery holiday cut-out sugar cookies that are perfect for decorating. Cookie season is in full force! And, to me, that means sugar cookies.
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