How To make Decorated Sugar Cookies

Easy Cookie Icing | Sally's Baking Recipes

If you need a cookie decorating alternative to traditional royal icing, this easy cookie icing is a great choice. It’s like a very thick opaque glaze and comes together with a fork, whisk, and mixing bowl.

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Easy No Spread Sugar Cookies

These no-spread sugar cookies are great for cutouts, perfectly sweet, and totally delicious. Unlike other sugar cookies that become a gloopy mess at room temperature this dough is easy to work with and needs minimal chilling, and of course they Keep their shape when you bake them! Perfect for cut out cookies.

Full Recipe:

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Perfect Puffy Icing with No Craters | cookie decorating with royal icing #cookiedecorating

No Spread Sugar Cookie Recipe for Royal Icing- Updated Sugar Cookie Recipe and Process and Process

This is how I make sugar cookies to decorate with royal icing! This is the method that has worked best for me and allows me to have flexibility when I bake sugar cookies for decorating. However, this is simply a guide to my process. You do what works best for you!

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The Process of Making 135 Wedding Favour Sugar Cookies at Home | How I Decorate and Price Cookies 4K

Making a bunch of sugar cookie wedding favours for my friend's wedding!

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My Classic Sugar Cookie Recipe:

Royal Icing Recipe:
For every 1 cup of icing sugar use 1 tablespoon of meringue powder
Add as much water as desired

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CANADIAN LINKS:
Materials Used:
Granulated or Brown Sugar
Icing Sugar
Meringue Powder:
Americolor Edible Food Gel Starter Kit:

Tools Used:
KitchenAid Stand Mixer:
Tipless Piping Bags:
Cookie Scribe:
Edible Airbrush Machine with Colours:

AMERICAN LINKS:
Materials Used:
Icing Sugar
Granulated or Brown Sugar
Meringue Powder:
Americolor Edible Food Gel Starter Kit:

Tools Used:
KitchenAid Stand Mixer:
Tipless Piping Bags:
Cookie Scribe:
Edible Airbrush and Colours:

Here are my favourite baking essentials:
1. KitchenAid Stand Mixer (this one is my DREAM mixer):
2. A Set of Cake Tools:
Canadian Link:
American Link:
3. Heatproof Spatulas:
4. Edible Airbrush Machine AND Colours:
5. Set of Edible Food Gel Colouring:
6. Bench Scraper: Set of Spatulas:
7. Rolling Pin:
8. GOOD Quality Oven Mitts:
9. Cake Turn Table:
10. Metal Piping Tips:

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How to Make The BEST ROYAL ICING (Quick & Easy Tasty Recipe)

If you wanted to know how I make my icing from start to finish, you´ve come to the right place! This is a very easy and forgiving recipe.

Royal Icing Recipe:
1 bag of icing sugar (1kg) *see note below
3 tablespoons of meringue powder (30 grams)
2/3 cup of water (158 ml - do not use all at once)
1/4 cup corn syrup (85 grams)
1 tablespoon of vanilla extract (15 ml)
1 tablespoon of butter bakery emulsion (15 ml)
1 teaspoon of Americolor bright white (15 ml)

*Please note that I use a 1kg (2.2 lbs) bag of powdered sugar. If you are using a 2lb bag, all you need to do is reduce the amount of water you are using by a little bit.

Directions:
Place the powdered sugar and meringue powder in your mixing bowl. Using the paddle attachment or regular beaters, stir the ingredients together on the lowest speed.

While you continue on low speed add HALF of the water, corn syrup, vanilla and butter emulsion. You can use any single or combination of flavourings you want, this is my go to flavour (I will link the butter emulsion below).

Add in your white colour. You can use more than 1 teaspoon if it is not enough to bring it back to a bright white. I normally give it a good squeeze instead of measuring. Make sure to scrape your bowl down. If you find the icing needs a bit more water to come together, you can add another teaspoon or so until all the powdered sugar is incorporated.

Once everything is incorporated nicely, you can put your mixer to medium speed and mix it up for 1 minute, scrape the sides down and then mix for another 30 seconds to minute. Make sure not to mix for too much longer because if you over mix your icing will become crumbly or chalky.

If you find your icing is too thin, you can always add more powdered sugar and stir it in to thicken it up again. If your icing is too stiff, you can add a bit of water at a time to thin it down. Once you make it a few times, you´ll get the hang of how much water you need to make the consistency you like.

Meringue powder can be found at your local cake or craft supply stores!

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For the products I use, you can see below.

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Butter Emulsion:

Americolor Bright White:
Chef Master White is can be an alternative

For tipless bags that I use:
YOTIPP Piping Bags (regular) -
Master Piping Bags (thin) -

Scribe tool:

Projectors:
AAXA Projector:
Stand for Projector:

Please see my channel for all my tutorials, tips & tricks to make the perfect decorated cookies!

Happy Baking & Cookie Decorating!