SUGAR ICING RECIPE RECIPES

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ROYAL ICING FOR SUGAR COOKIES RECIPE | MARTHA STEWART



Royal Icing for Sugar Cookies Recipe | Martha Stewart image

If you're decorating cookies using our royal icing for sugar cookies and have a compromised immune system, we recommend instead using meringue powder, found in the baking aisle of most markets, instead of raw egg whites.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 2 1/3 cups

Number Of Ingredients 2

1 box confectioners' sugar (1 pound)
5 tablespoons meringue powder, or 2 large egg whites

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

BEST SUGAR COOKIE ICING RECIPE - HOW TO MAKE ... - DELISH



Best Sugar Cookie Icing Recipe - How To Make ... - Delish image

Try this easy and beautiful Sugar Cookie Icing from Delish.com.

Provided by Makinze Gore

Categories     children    Christmas    dessert

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 1 cup

Number Of Ingredients 4

3 c. powdered sugar
1/4 c. light corn syrup
1/4 c. milk, plus more for thinning
1/4 tsp. almond (or pure vanilla) extract

Steps:

  • In a medium bowl stir together powdered sugar, corn syrup, milk, and almond extract. Add milk a teaspoon at a time to thin, if necessary. 

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SHORTBREAD SUGAR COOKIES WITH ICING RECIPE - FOOD.COM
I love shortbread and I like sugar cookies but a cookie that is both...that's heaven! This is the kind of icing that "dries" and makes almost like a candy shell on the cookie. When the icing is dry, store in an airtight container for up to a week. You can also keep the unbaked dough in the fridge for up to a week...but who can resist making these that long? You have to use butter to get the right taste. Sometimes just for a different flavor I add a teaspoon or two of almond extract.
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  • These are so good -- you should really double the recipe!
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You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies buttery delicious, the dough is an absolute dream to work with, it rolls out easily and is easy to handle, also the cookies hold their shape when baked something many sugar cookies do not do --- make as many different colors as desired in separate bowls with the icing, the cookies must be completely cooled before icing --- plan ahead the dough must be chilled for at least 2 hours before rolling -- since these are topped with icing they are not a sweet cookie if you want a sweeter taste then increase the sugar amount
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You're only three ingredients and one step away from the best powdered sugar icing you’ve ever had. It’s a bold claim but we stand behind it. The silky texture and sweet but subtle vanilla flavor of this icing is a major upgrade for cinnamon rolls, waffles and baked desserts, to name a few. We’ve even heard this icing is pretty darn good all on its own. Needless to say, we won’t judge you for eating it right out of the bowl.
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I love shortbread and I like sugar cookies but a cookie that is both...that's heaven! This is the kind of icing that "dries" and makes almost like a candy shell on the cookie. When the icing is dry, store in an airtight container for up to a week. You can also keep the unbaked dough in the fridge for up to a week...but who can resist making these that long? You have to use butter to get the right taste. Sometimes just for a different flavor I add a teaspoon or two of almond extract.
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  • Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
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