This was my first time making sugar cookies, and surprisingly it was really easy and didn’t take long. This is a great recipe for beginners, so give it a try. I used this sugar cookie recipe and for the royal icing I used the recipe below. Tips: Make sure your butter is softened and to leave more space between your cookies because they expand.
Royal Icing – This is the “glue” that holds gingerbread houses together and makes it possible to pipe fine designs in relief. Once it is dry, it is hard and
- 2 egg whites (you may want pasteurized eggs for salmonella, but that’s up for debate)
- 1/4 TSP Cream of Tartar
- 2 1/2 cups confectioners’ sugar or as needed
- In a bowl, with an electric mixer, beat together the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the confectioners sugar, beating until a thick, glossy icing forms. On high, speed, beat until the icing stands in stiff peaks, 3 to 5 minutes. If the icing is too soft, beat in additional confectioners sugar, a tablespoon at a time. If it is too stiff, beat in water, a teaspoon at a time.
- Use immediately, or cover tightly and a store at room temperature for up to 2 days. (Do not refrigerate.) It will become spongy during storage, so beat again briefly with an electric mixer on medium speed before using.
I got the cookie cutters from the dollar store, similar cookie cutters here \\ Natural dye free coloring or this option \\ Mini Candy Eyeballs \\ Silver and Gold Wilton Sprinkles are from Walmart
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