Icing Sugar Cookies 101

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I just love sugar cookies. The first time I made them was when I made these Phineas & Ferb themed cookies for a friend’s birthday. They were a lot of fun to make; it’s like a coloring book but on a cookie instead. After my first try I was down for round two: a bridal shower! A quick glance at the cutest dress and cake shaped cookies on Pinterest was more than enough to convince me to order the wedding shaped cookie cutters from Amazon. Thank god for prime shipping, because they came right in time, a few days before the bridal shower. It took me about two days to make the sugar cookies and ice them. I started the cookies the day before the event with a friend, cutting and baking about 60 of them. It took us a few hours as we also made a New York style cheesecake to accompany the cookies. I iced the outline and flood-iced the base for the cookies that night, which had to dry for a couple hours. The next day, I piped on the details and decor successfully completing the bridal themed sugar cookies. Honestly, I was a bit unsure as to how they would turn out, because it was my first time trying them out. They turned out great, although the cookies probably took me longer than they should have. I learned quite a few tips along the way that will greatly assist me for next time. Read on to find out how you can make these sugar cookies too!

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Phineas & Ferb Sugar Cookies

Sugar Cookies

Ingredients:

  • 2 1/2 cups flour
  • 2 sticks of butter, room temp
  • 1 cup powdered sugar
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1 tsp salt

Directions:

  1. Beat the softened butter until it is creamy and add the powdered sugar until incorporated
  2. Add in the flour, egg, vanilla, almond extract, and salt and mix until no lumps are visible
  3. Chill in refrigerator for about an hour until dough is firm
  4. Roll dough and cut out respective shapes
  5. Bake for about 7-8 minutes

Tips & Recommendations

*You can always substitute an ingredient or baking tool if missing. In my case, we could not find the rolling pin and so to roll the cookies we ended up using a pestle mortar. The cookies could have been made a little more even as some were slightly lopsided, but it worked out in the end.

*Make sure the butter is at room temperature as to avoid a lumpy dough, you want it to be well incorporated.

Royal Icing

Ingredients:

  • 4 cups powdered sugar
  • 6 Tbs water
  • 2 Tbs meringue powder
  • food coloring (optional)

Basic Directions:

  1. Put all ingredients in a bowl and mix for 7 minutes until smooth
  2. Divide icing into the number of colors you are using and add food coloring
  3. Add about a teaspoon of water so the icing will be a piping consistency. If still too stiff, add more water.
  4. Outline all of the cookies
  5. Add more water to the icing so you can “flood” your cookies (filling in the outlines)
  6. After you flood the cookies, let them dry for a couple hours and add details after

Detailed Directions:

1. Preparation

-Put all the ingredients in a bowl and mix for about 7 minutes until smooth.

2. Coloring

-Divide icing into the amount of colors needed. I colored half of the icing that I made purple, leaving the other half plain white.

3. Piping the Outlines

-Add about a teaspoon of water to the icing until it is a consistency that can be piped. Be careful not to add too much water, so add it in very small amounts. You don’t want it too runny nor too stiff.

-Place the icing into a piping bag now. If you have a disposable bag, a trick I learned was to get some seran wrap and place about 2-3 spoons of icing onto it. Wrap the seran wrap like you are wrapping a tortilla roll, and then snip the end of it with scissors. Place your seran-wrapped icing into the piping bag now, keeping it clean and easy to wash. Click here for step by step pictures to see how this is specifically done.

-Using a #2 tip, pipe thin seamless lines lining all of your cookies.

4. Flooding The Cookies

-When you finish outlining, you need to then flood your cookies. This is done by adding more water to your icing, about 1/2 a teaspoon at a time until it is a consistency that can be spread easily onto the cookies. Use a toothpick to help spread the icing around and get it into tight spots.

-Let the cookies dry for about a couple hours before you put any of the detailing onto them.

Tips & Recommendations

*Meringue powder can be found at craft and baking stores such as Michaels or Hobby Lobby

*Be VERY careful when adding water to your icing to make it into a piping consistency. Add it 1/4-1/2 teaspoon at a time. You want it to easily come out of your tip, but not too runny or stiff.

*When flooding your cookies, make sure the icing is runnier than when you piped the outlines. I made the mistake of adding not enough water which prolonged the amount of time it took me to flood the cookies. The icing should be able to cover the whole cookie without you having to spread it.

*If you are time crunched and for whatever reason can’t wait for the base flood icing to dry, there is an alternative as always. Turn on your oven to 250 F and then turn it off. Put your wet cookies onto a baking sheet and place into the still warm oven for about 5 minutes or longer until you see them dry.

Sugar Cookies Step by Step Pictures

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Outlining the Sugar Cookies

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More Outlining of Sugar Cookies

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Flood Icing the Outlines

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And the decorating begins…

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Cake, Cake, Cake

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The Bridal Shower Dessert Table

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Finished Look

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Cheesecake to Top it All Off

Leave any suggestions or unanswered questions below!

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9 thoughts on “Icing Sugar Cookies 101

  1. Wow I must say I’m so proud to be your cousin. This is by far the best recipe I’ve read in a while and it’s thoroughly explained too! I think I can manage to bake and decorate some cookies soon myself.
    Mabrouk again Sarah! May you live happily ever after… You deserve it.

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