I discovered that the whole sugar cookie making experience is quite an undertaking and pretty exhausting when you're the grown up. It's way more fun to be the kid who just gets to do the decorating. Not even halfway through frosting I was ready to settle for a few dozen non-iced cookies. Luckily, Mimi pushed through and finished the job up for me. Then later my mom and I added details and prettied them up. I was aspiring to make my cookies as beautiful as my friend Monica's, but that didn't really happen. She says she's been doing this for a long time, so hopefully I'll get better at it with more practice. Even though I wasn't able to do it, I will share her secret to her fabulously beautiful sugar cookies.
I made the White House Sugar Cookies that I shared at Halloween, so I'll just link you to that recipe. But this time I used Royal icing instead of the egg white frosting.
On the ninth day of Christmas my true love baked for me....
White House Sugar Cookies
As I said earlier, my friend Monica makes the most professional looking frosted sugar cookies. She shared her secret with me, and it's piping the outside with Royal icing and then flooding them with Wilton's Color Flow icing. The meringue powder makes the icing dry hard and glossy. I wasn't able to make it to the craft store to buy the meringue powder, so I'll share the Royal icing I used, but I will also link you to the Color Flow icing as well.
- 6 cups confectioner's sugar
- 8 tablespoons warm water
- 2 teaspoons almond extract
- food coloring
Mix confectioner's sugar with water and almond extract. Pour white icing into separate bowls and color as desired.
Mimi shared a wonderful secret to make rolling the cookies out easier. Roll the dough out between parchment paper. This made rolling a snap!
Some of my favorites. Add a glass of milk and we're ready for Santa!