It’s an annual tradition in my family to bake a bazillion sugar and gingerbread cookies and decorate them with an icing recipe my Mom snagged from my third grade class.
It’s the best royal icing recipe for this style of cookie decorating because it holds its shape and gets nice and crunchy when it’s dry. Join my mom, sister and me at this year’s cookie decorating EXTRAVAGANZA!
Decorating Christmas Cookies
When making the icing, if it’s not thick enough, just add extra powdered sugar. We have found the best results when the icing is thick enough to hold the star shape when piped, but not to thick that it won’t come out of the tip. You’ll have to experiment.
Not only is the icing a winner, but Mom spent years looking for the perfect sugar cookie and gingerbread cookie recipes. The gingerbread is a more recent recipe, from ol’ Paula Deen. The sugar cookie is much more retro, hailing from Mom’s 1976 Betty Crocker cookbook. Like in the cookbook description “Just like Grandma’s!”We like them just a little bit chewy, but firm and most important, that they hold their shape when baked. There’s nothing worse than a gingerbread man who turns into a blob after being baked.
We love our crazy little holiday tradition and would love to hear about yours. Do you have any must-make recipes this time of year?
Happy holiday and warm wishes!
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