"I sure do like those Christmas cookies, sugar."
The holiday season wouldn’t be the same without something sweet, especially if you didn’t have beautifully decorated, melt-in-your-mouth sugar cookies.
It’s a Christmas tradition for most.
“I could sit and decorate cookies for hours, I love it,” Michelle Chesser said. “I was up till one this morning just decorating, I just love it.”
But somehow, the sugar cookie cutouts at the store seem so much more pristine, don’t they?
That’s why we set out for some help.
Heartland Weekend caught up with Michelle Chesser of Home Sweet Home Bakery to see how the pros decorate cookies.
The key: royal icing.
“It gives you the ability to decorate,” Chesser said. “You let one layer dry, then you can add more. So it dries hard.”
Royal icing is a sweet, hard icing that’s made from meringue powder or egg whites, and confectioners’ sugar.
Deck the halls, and step up your cookie decorating game with Michelle’s recipe for royal icing.
Recipe for Royal Icing
1/2 cup meringue powder
2/3 cup warm water
7 1/2 cups powdered sugar (2 pounds)
1 Tbs. vanilla extract.
In a standing mixer, combine the meringue powder and water.
Use a spoon to swirl them around for a few seconds.
Use the whisk attachment and mix on high for 3 minutes. It should look frothy at this point.
Add powdered sugar and mix on high for 2 minutes. (Gradually work up to high, or you’ll get powdered sugar everywhere.)
Add the vanilla and mix on medium for about 30 seconds, until you reach your desired consitency.
Can’t find meringue powder? You can use egg whites instead. CLICK HERE for a recipe.
Michelle says you can also use a simple glaze or buy icing in the tubes, just as long as you bake the holidays sweet.