I don’t know what it is (yes I do), but I don’t usually make icing for cookies, or frosting for muffins or quick breads. (What it is is that I’m lazy.)
So I always tend to think that those things are going to be more complicated than they really end up being.
But when I made some gingerbread roll-out cookies, they just looked so… sad… and naked. And they really wanted some little white squiggles and dots!
And this royal icing? Foolproof!
You can also add different flavoring extracts and food coloring if you want different flavors and colors – this is really a blank slate when it comes to cookie icing. If you want plain, you can leave it as is, or add a little bit of vanilla extract.
Tomorrow, I’ll be sharing my recipe for gluten-free gingerbread roll-out cookies!
