Royal Icing is the secret to perfectly decorated Christmas cookies. It’s also a nice way of bonding with the kids before the Christmas holidays.
What you’ll need:
- Prepared Royal Icing
- Baked cookies, completely cooled
- Piping bag (multiple, if using more than one color)
- Squeeze bottle
- Small offset metal spatula
Once you’ve prepared your Royal Icing, scoop some in a piping bag fitted with a small round writing tip. You will use this bag for piping borders on the cookies. The remaining of the icing will be used for flooding and glazing the cookies later. So you will need to water down the icing with water, one teaspoon at a time. Once you’ve watered down the icing, pour it into the squeeze bottle.
Next, you need to make sure the cookies are cooled off before you start decorating. Don’t make the same mistake i did, decorating hot cookies. After that, it comes the fun part. Just bring you wildest imagination.
First, you want to border the cookies. Do this by using the piping bag filled with icing. Squeeze the bag firmly and work counter-clockwise at the very edge of each cookie. Then, allow the borders to set completely, 30 to 60 minutes, before filling in your outline (also known as flooding!) After the borders of your cookies have set, you can start filling with glaze.
Then comes the small metal spatula, smoothing any air bubbles or gaps until each cookie is completely glazed. Let the cookies stand for couple of minutes before adding any additional decorations like sprinkles or candies.
Now remember, Royal icing dries quickly when exposed to air. So you need to completely cover the royal icing you aren’t using in bowls with plastic wrap while you’re decorating.