Sugar Cookies With Icing Food

SUGAR COOKIE ICING

Steps:

• Stir the powdered sugar and the milk until smooth.
• Beat in corn syrup and vanilla until icing is smooth and glossy.
• If it's too thick, add more corn syrup.
• Divide icing into separate bowls and stir in food coloring as desired.
• You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.

SUGAR COOKIE ICING

Steps:

• In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
• Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

SUGAR COOKIE ICING

Steps:

• Decorate the cookies and enjoy!

ROYAL ICING FOR SUGAR COOKIES

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.

SUGAR COOKIE FROSTING

Steps:

• In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

SUGAR COOKIE ICING

Steps:

• Stir together the sugar, 3 tablespoons milk, corn syrup, and vanilla in a medium-sized bowl until combined.(If icing is too thick, add the remaining tablespoon of milk, until the icing is thick but pipeable. If it's too thin, add a little more powdered sugar until desired texture is reached. If you drizzle a little of the icing with a whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it's the right consistency and is ready to use.)
• If coloring the icing with different colors, divide into bowls and color as desired at this point.
• Transfer icing to a piping bag with a piping tip (I use Wilton 5.)
• Pipe icing onto cookies and decorate, as desired. (If using sanding sugar or sprinkles, they need to be added before the icing starts to set.)
• Allow icing to completely harden at room temperature before enjoying (this can take anywhere from 3 hours to overnight depending on the consistency and thickness of your icing.)
• NOTE: Don't miss all the coloring and decorating tips in the full article!
• NOTE: This recipe makes enough to decorate 40, 3-inch cookies. Calories calculated are for the icing only and do not include cookies.

SUGAR COOKIE ICING

Steps:

• Sift the powdered sugar into the bowl of a stand mixer. Using the whisk attachment, add the corn syrup, vanilla extract, and 2 tablespoons of milk. Pulse on and off eight times. Mix on low speed (setting 2) for 5 seconds. Use a spatula to scrape down the sides of a bowl.
• Add 2 tablespoons of milk and mix on low speed (setting 2) for 10 seconds. Scrape down the sides of the bowl. Mix on medium-low speed until combined, about 15 to 20 seconds. The icing should be smooth, thick like honey.
• The icing consistency should hold its shape well for piping the border, as well as flooding the inside area. Let the border set, then fill the center with more icing. For a thinner consistency, gradually add more milk, ½ teaspoon at a time. For a thicker consistency, add 1 teaspoon of powdered sugar at a time.
• Use icing as is, or divide into separate bowls. Mix with gel or food coloring until the desired hue is reached. If not using immediately, place a piece of plastic wrap directly on top to prevent the icing from drying out.
• Transfer icing to a piping bag or squeeze bottle to make designs. Make sure to add on any sprinkles, nonpareils, or other decorations while the surface is still wet.
• Dry decorated cookies on a baking sheet lined with parchment paper or on top of a wire rack. It will take about 1 to 2 hours to set and dry the surface. Store finished cookies in an airtight container for up to 1 week.

EASY ROYAL ICING RECIPE FOR SUGAR COOKIES

Steps:

• In a large bowl of a stand mixer, whisk together the meringue powder and powdered sugar, then slowly mix in the water and vanilla while the mixer is running on medium-low speed. Increase speed to medium and beat until stiff peaks form, around 5 minutes. This can be done with a hand mixer, but will take a couple minutes longer.
• Divide the thick white icing into individual bowls for how ever many colors you want and add gel food coloring, a few drops at a time, mixing well until you achieve the shades you like. From there, you can reserve half of each color at piping consistency for piping borders as described in the post, or thin all the icing to flood consistency.
• To thin each color to flood consistency, add 1 teaspoon of water at a time and stir well, continuing to add water by 1/2 teaspoon increments until you reach your desired consistency.
• Once your icing is colored and the right consistency, scoop it into a piping bag fitted with a size 2 or 3 tip. Decorate your sugar cookies by first outlining the border, then filling in the middle with flood icing which should settle into itself. Use a toothpick or scribe tool to fill in any gaps by spreading the icing around, then tap the cookie on the counter a few times to help the icing settle into a smooth, even layer.
• Dry cookies at room temperature for 6-8 hours until the royal icing is completely firm before adding additional layers or design or stacking for transport.

BASIC SUGAR COOKIES

Steps:

• In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
• Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
• Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
• For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.

SUGAR COOKIE ICING

Steps:

• Place butter in a small saucepan over medium heat. When butter has melted, whisk in remaining ingredients until very shiny and smooth (sugar has dissolved completely). Remove from heat and allow to cool slightly.
• Check consistency of icing: it should be thin enough to be pourable, but not so thin that it runs off the sides of the sugar cookie. If too thick, whisk in more water a few drops at a time. If too thin, whisk in more sugar until the icing reaches your desired consistency.
• Transfer icing to small pitcher and swirl artfully over cooled sugar cookies. Let icing cool and harden. Serve.

GLOSSY SUGAR COOKIE ICING

Steps:

• Combine all ingredients into a bowl.
• Mix well and divide frosting into random bowls determined by the number of frosting colors of choice.
• Add food coloring, mix and drizzle onto cookies. Use back of spoon to spread. Allow 30 minutes for icing to dry before adding/layering colors. Icing should be dry within 90 minutes- depending on climate.

SUGAR COOKIE FROSTING

Steps:

• Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter and half of the powdered sugar until well-combined (starting out the mixer low and increasing to medium-high). Slowly add the remaining powdered sugar (while beating), followed by extracts, pinch of salt, and 1 tablespoon milk. Continue to add more milk, a little bit at a time, until you get a creamy spreadable frosting. If desired, you can add food coloring at this point.
• Turn the mixer to medium-high and beat well. Depending on how thick you want the frosting, you can easily adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin).
• Use a piping bag, small knife, or spreader to add the frosting to baked and cooled sugar cookies. Immediately top with sprinkles, if using.
• Prepare the frosting above adding extra powdered sugar and milk (see note).
• Working with half of the frosting at a time: Place frosting in a wide shallow bowl and microwave for 15-20 seconds. Stir really well. The frosting should be melty and thin. Microwave for a few more seconds, and add a splash of milk, if necessary, to get it thin enough.
• Working quickly, dip each sugar cookie face down into the frosting. Move the cookie around a bit, then flip it over and jiggle it back and forth to get the frosting to settle into an even layer. Top with sprinkles, if using, then set aside to allow the frosting to set.
• Note: The frosting will firm up as it cools, so you might need to microwave it again to thin it out. Once you have used the first half of the frosting, proceed with microwaving the second half.

SUGAR COOKIE FROSTING

Steps:

• In a medium bowl, combine the butter, shortening, powdered sugar, 1/4 cup milk, the vanilla extract and almond extract with an electric hand mixer. Add a bit more milk at a time, if needed, until it's the desired consistency - it should be thick, but spreadable.
• If coloring the frosting with different colors, divide into bowls and color as desired at this point.
• Spread on top of cookies with a dull knife or transfer to a piping bag.
• Top with sprinkles , if desired (they need to be added right away before the frosting sets.)

SUGAR COOKIES

Steps:

• Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.

VALENTINE'S DAY SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• For the cookies: Combine the flour, baking powder and salt in a medium bowl and set aside. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3 minutes. Add the egg and mix until fully incorporated, about 1 minute. Reduce the speed to low, add the flour mixture and mix until well combined, scraping down sides of the bowl with a rubber spatula as needed, about 2 minutes.
• Divide the dough into 2 equal pieces. Working with 1 piece at a time, roll the dough on a lightly floured piece of parchment paper until it's about 1/8-inch thick. Using heart-shaped cookie cutters, cut the dough and place the cookies on the prepared baking sheets about 1 inch apart (a small off-set spatula is really helpful when transferring the cookies). After both pieces of dough have been rolled out and cut, combine the dough scraps and re-roll and cut to utilize as much of the dough as possible.
• Bake until the cookies are just barely golden around the edges, rotating halfway through, 12 to 14 minutes. Transfer the cookies to wire racks to cool completely.
• For the icing: Meanwhile, whisk the confectioners' sugar, milk and vanilla in a medium bowl until smooth. The consistency should be similar to that of slightly thinned yogurt and should coat the back of a spoon. Adjust with additional confectioners' sugar or milk, if needed.
• Place 2 tablespoons of icing into each of 2 small bowls. Add 4 drops of red gel food coloring to one bowl and 2 drops of pink gel food coloring to the other and stir until fully incorporated. Using a small spoon, drizzle a small amount of each color over the white icing and then repeatedly drag a toothpick through the icing until you create a marbled effect.
• Working with one cooled cookie at a time, carefully dip it face-side down into the icing and allow any excess to drip off before placing the cooking back on the cooling rack. Add additional red and pink icing to the bigger bowl of icing as needed to maintain the marbling effect. Decorate with sprinkles (if using) before allowing to the icing to fully set, about 4 to 5 hours.

HOW TO MAKE ICING WITH ICING SUGAR AND WATER

Steps:

• Combine powdered sugar, water, and vanilla extract in a medium-sized bowl. Mix until smooth.
• Add more water or powdered sugar until it reaches your desired consistency. If using a piping bag, about 2 tablespoons of water is best (you want the icing to be about the consistency of pancake batter). If dipping or drizzling the icing, 3 tablespoons of water will likely be needed. See notes below for storing and freezing notes.
• Drying time: Depending on the temperature and humidity of your house, drying time will vary. For a thin glaze (dipped), I typically find that it takes 6-8 hours on the counter (uncovered) to fully harden. After about 3 hours, the outside is "set" but the inside will still be soft. You can place a fan nearby to help speed up the drying time.

EASY SUGAR COOKIE ICING

Steps:

• Beat all ingredients together until the icing becomes thick, shiny and smooth. 5-8 minutes at low speed with a heavy-duty mixer, 8-10 minutes at high speed with a handheld mixer.
• Use medium consistency icing to make outlines. Add 1/8 tsp water for every 1/2 cup of stiff icing base. Use a flat utensil such as a small silicone spatula, angled spatula or straight spatula to mix. Stir slowly using a figure 8 motion until reaching soft or medium peaks. Avoid beating or mixing vigorously. Ice the outline of each cookie using a piping bag. This consistency is also great for detailed cookie decorating.
• Use thin consistency icing for covering a cookie. Add 1/2 teaspoon of water for every 1/2 cup of base icing. Use the same mixing instructions for a medium consistency. Flood the inside of each cookie using a piping bag.
• To check for correct thin consistency, take some icing on a spatula and drop it back down into the bowl. If it sinks after a full count of 10, then the thin consistency icing is correct. If not, add a couple drops of water at a time to your icing until reaching the proper consistency.
• Add food coloring using a toothpick. It's best to color your icing before diluting it to flooding consistency, as liquid coloring may contribute to watering down the consistency.
• Add additional flavor with liquid flavorings like vanilla extract or almond extract with 1/4 teaspoon at a time. Taste as you go until you reach the desired flavor. Like coloring, add these flavors before thinning the icing.

SUGAR COOKIES WITH ROYAL ICING

Steps:

• Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
• Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
• Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

EASY SUGAR COOKIE ICING

Steps:

• Add the powdered sugar, corn syrup, vanilla extract and 3 tablespoons cream to a medium-sized bowl. Whisk together until well combined. It may seem dry at first, but it'll come together.
• Add additional milk or cream to get the right consistency.
• Divide the icing into as many bowls as you need for the colors you want. Stir in gel icing color, a little bit at a time, until it reaches your desired shade.
• Add the icing to squeeze bottles or piping bags with small round tips for piping, or use a knife or offset spatula to spread the icing onto your cookies.
• Allow the icing to dry. For it to be fully hard and able to be stacked on, give it 4-5 hours or overnight.