Royal Icing
Cook Time
5 min
Prep Time
5 min
Tools
Stand or Hand Mixer
Paddle Attachment
Rubber Spatula
Ingredients
Powdered Sugar 2 pound bag
Meringue Powder 90 g
Water ½ cup (+/-)
Corn Syrup 1 tablespoon
Salt ¼ tsp
Lemon Extract 1 tsp
Directions
1. Sift the icing sugar to remove any lumps.
2. Combine the icing sugar, meringue powder, and salt in a stand mixer with the paddle attachment. Turn the mixer to low and mix until combined.
3. Stir in the water, lemon extract, and corn syrup. Turn off the mixer and scrape the sides of the bowl. Add more water as needed until no more dry sugar is visible.
4. Mix on low speed for 3-5 minutes until the frosting is light and thick.
5. For outline consistency, add water until the frosting is easy to pipe, but does not spread.
6. For flood consistency, add water until a ribbon of the frosting disappears in 10-14 seconds.
7. Store in the fridge for up to 10 days. Place a piece of plastic wrap directly over the frosting so a skin does not form.
No Spread Gingerbread
Prep Time
10 min
Cook Time
10-14 min
Tools
Standing Mixer
Paddle Attachment
Measuring Cups
Measuring Spoons
Small Bowls
Ingredients
Butter 2 sticks (softened)
Brown Sugar 1 cup
Molasses ½ cup
Salt ¾ teaspoon
Eggs 2 (room temperature)
Cornstarch 1/3 cup
Cinnamon 1 tablespoon
Ginger 1 ½ tablespoon
Nutmeg 1 teaspoon
Clove 1/8 teaspoon
All Purpose Flour 4-5 cups
Directions
Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
Combine the cornstarch through clove in a small bowl and set aside. Sift the flour into another bowl and set aside.
Place the butter through salt in the bowl of a stand mixer and mix on medium speed until just combined. Scrape down the side of the bowl as needed.
Beat in the eggs, one at a time, scraping the bottom and sides of the bowl after each addition.
Add the cornstarch mixture and mix on medium low speed until combined.
Add about 2/3 of the flour, then mix on low speed until just combined, scraping the sides and bottom of the bowl as needed. Add the remaining flour until the dough is no longer sticky and easily pulls away from the sides of the bowl. Wrap in a disc and chill for 45 minutes.
Roll the dough to ¼ to 3/8 inch thickness. Cut into shapes. Bake for 10-14 minutes or until the cookies are set around the edges and just a little softer towards the centers.