Happy (American) Thanksgiving!
I am making gingerbread cookies for decorating my Christmas tree. Usually, I use Royal Icing to decorate the cookies but I was wondering if there is a way to make my icing less hard when it dries out? The recipe I have calls for water, powdered sugar and meringue powder. Is there another recipe that would dry out well and that I could use to make decorations but that could still be eaten? The recipe would also have to be color friendly, ie: any added color should not be messed up when the icing dries.