Monday, May 17, 2010


My friend Kathy wanted to learn a new way to decorate cookies. So, I thought it would be fun to teach her how to flood them. This is a really fun way of creating dazzling cookies that look like a million bucks.  First... you start with naked sugar cookies.

Then you make royal icing. This recipe is really easy. It's not, however, the recipe I use when making cookies for my own children. My youngest son is severely allergic to eggs. This recipe uses them.
Chose your shades and color your icing...
this is the really fun part!

Line up your squeezy bottles... ready, get set, decorate!

Here's Kaitlyn... hard at work, but obviously having a lot of fun on the job!

Our completed cookies!  

Royal Icing:
  • 2 egg whites
  • 2 lb icing sugar sifted 
  • 1 tsp lemon juice
Combine egg whites and lemon juice in the bowl of your stand mixer. Add a couple tablespoons of the sifted confectioners sugar, then start mixing away.

Once stiff peaks begin to form, start adding sugar a couple tablespoons at a time.  This will produce an incredibly stiff royal icing.  In order to make it runny so you can use it to flood and fill, add water - a drop at a time, until you achieve a runny consistency.



  • 1 cup confectioners' sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon almond extract
  • assorted food coloring


  1. 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.
  2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

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