Equipment
Ingredients
Royal Icing
- 245 g confectioners' sugar, unsifted
- 2 egg white
- 5 ml glycerin
Cookies and Decoration
- 1 sugar cookie dough, baked and cooled
- 2 g petal dust, red and pink
- 15 ml peppermint extract
Nutrition (per serving)
Method
Combine the confectioners' sugar, egg whites, and optional glycerin in a stand mixer with the whip attachment. Whisk on low speed to incorporate, then increase to high speed and beat until stiff peaks form, about 5 minutes.
Check the icing consistency by spooning a small amount onto a cookie surface. If it does not settle into a smooth finish within 10 seconds, whisk in water 5ml at a time. If it is too thin and runs off the edge, whisk in more sugar.
Transfer the icing to a wide bowl. Hold a cookie by its edges and dip the top face into the icing, swirling slightly to cover the surface. Lift and shake gently to remove excess icing.
Turn the cookie upright and use a small offset spatula to spread the icing to the edges. Pop any visible air bubbles with the spatula tip. Place the cookies on a cooling rack over a lined baking sheet.
Allow the iced cookies to dry completely at room temperature for at least 4 hours, or overnight, until the surface is hard to the touch.
Align the dry cookies in a grid on a flat surface. Mix the red and pink petal dusts with peppermint extract in a paint tray to create a thin, liquid wash.
Apply long, continuous brushstrokes across the rows of cookies using various brush widths. Re-dip the brush if the pigment fades, allowing the texture of the bristles to show. Let the paint dry before serving.
Chef's Notes
- For the cleanest stripes, ensure the cookies are touching each other during the painting phase so the lines are continuous across the set.
Storage
Refrigerator: 14 days — Store in an airtight container.
Freezer: 2 months — Freeze in a single layer before stacking.
