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Piping icing:
  • 3 tablespoons - meringue powder
  • 6 tablespoons - water, (6-8 Tbsp)
  • 2 tablespoons - white corn syrup
  • 2 tablespoons - butter
  • 3 cups - powdered sugar
  • Buttercream Frosting:
  • 1/3 cups - salted butter, softened
  • 1 1/4 teaspoons - vanilla
  • 2 tablespoons - milk
  • 3 cups - powdered sugar
  • Directions:

    Piping icing:
    I like using a No. 3 tip for piping.
    Mix meringue powder and water for 7 minutes on low/med speed. Add white corn syrup, butter and powdered sugar. Mix until smooth. Might need to add more water or powdered sugar for good piping consistency. Pipe cookies by outlining each one. Dry completely. Next, you will flood the cookies. This is the second phase of icing.

    Flooding Icing:
    Use 1 cup of the piping icing . Add water so that you can spread on the cookies to fill inside the piping. "Smear" inside the outline of the piping covering the surface with the flooding icing. While flooded cookie is wet, this is a good time to add or drop on any fondant shapes that you have cut out the night before or earlier in the day and have covered with plastic.

    Piping Second Time
    Once flooding is complete, you will pipe outside/outlining again and add any piped decorating that you wish. If you don't have meringue powder and want to use a buttercream frosting, this will harden on your cookie as well.

    Let the cookies dry completely then place in a plastic cookie bag and tie tightly with tulle. Let set overnight and they will be soft and delicious in the morning. Or you can freeze in the morning. Sitting in the plastic overnight softens the cookie.

    Brief Description

    Related to recipe called "Cookies for Special Occasions".

    Main Ingredient:

    Meringue powder

    Cuisine:  American


    The Flour Box Bakery

    Posted By:


    Posted On:

    June 6, 2020

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