- Classic Sugar Cookies, baked into squares or circles
- Royal Icing, doubled
- Gel paste food coloring: white, orange, black, purple, neon green
- Piping bag
- Icing tip, #2
- Squeeze bottle
- Food-only paint brushes
- Prepare Classic Sugar Cookies according to directions.
- Prepare Royal Icing according to directions.
- Divide royal icing into 5 bowls. Tint white, orange, black, purple, and green. Cover, pressing plastic wrap onto icing to prevent crusting.
- Spoon some of white icing into a piping bag fitted with a #2 tip. Outline cookies.
- Thin remaining white icing with water, stirring in a bit at a time. Add water until a ribbon of icing dropped back onto itself disappears in a count of “one-thousand-one, one-thousand-two, one-thousand-three.” If icing gets too thin, stir in more sifted powdered sugar. Cover with a damp dish towel and let rest for a few minutes.
- Stir gently and transfer to a squeeze bottle or another piping bag. Flood, or fill in, outline. Use a toothpick to guide to edges and pop any large air bubbles.
- Let icing dry for several hours, up to overnight. The rest of icing can be stored, covered with plastic wrap, in refrigerator.
- Thin remaining icing with water, making it thinner than flood icing for base. Icing should fall off of paintbrush easily and have consistency of syrup.
- Before splattering cookies, test consistency on a sheet of waxed paper. Dip paintbrush in icing, then flick your wrist sharply. Icing should fling off in lines and splatters.
- Use flicking technique on cookies, rotating cookie sheet every so often to mix up direction.
- Flick one color at a time, then go back over cookies that might need a boost of one color or another.
- Let icing dry completely. This will take a few hours and can be helped along by drying with an oscillating fan. Package for giving or stack in your cookie jar.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Bridget Edwards@Bake at 350.
For a step-by-step photo tutorial, visit the Sweetalk Blog.