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Home Cooking

My Holy Grail: Sugar Cookie Icing

cookie monster | Nov 29, 201603:12 PM     5

I've been baking and decorating cutout sugar cookies for many many Christmases now, and I'm very happy with my cookie recipe (it's the one my mom used from Betty Crocker's Cooky book circa 1968), but I'm in still in search of the (or at least my) perfect icing. Betty Crocker's suggested icing recipe is a powdered sugar and milk combo, and while it tastes ok it doesn't harden or hold food coloring or decorations as well as I'd like, and tends to discolor when frozen. I've also tried royal icing, which looks pretty and hardens like a rock but tastes ... pretty bad. I've experimented with things like adding vanilla or a little butter to the royal icing, but I'm still not happy with it. Basically, I want an icing that hardens enough for the cookies to be stacked between layers of wax paper for storage or freezing, takes well to food coloring and colored decorations, looks shiny and pretty, and doesn't taste like sweetened paste. Is there such thing? I did some Googling and pulled a recipe that looks like Betty's with a bit of corn syrup added, as well as a meringue powder with butter one. Appreciate your thoughts!

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