Easy Back-to-School Cookies

 

Ingredients

• For the cookies:
  • 1 package Pillsbury refrigerated sugar cookie dough
  • ¼ cup all-purpose flour
• For the royal icing:
  • 4 cups powdered sugar
  • 3 tablespoons meringue powder
  • 8-12 tablespoons water, room temperature
  • Gel food coloring (optional)
  • Edible markers (optional)

Instructions

1. Make the cookies: a. Preheat oven to 350°F (175°C). b. Combine cookie dough and flour. Roll out dough to ¼-inch thickness. c. Cut out cookie shapes using desired cookie cutters. d. Place cookies on an ungreased baking sheet. e. Bake for 8 minutes or until edges start to brown. f. Let cookies cool completely on a wire rack.

2. Make the royal icing: a. In a stand mixer, combine powdered sugar and meringue powder. b. Add 8 tablespoons of water and beat on low speed for 1 minute. c. Continue adding water, 1 tablespoon at a time, until the icing slowly drips from the whisk when lifted. d. If the icing is too thick, add more water one drop at a time. e. If the icing is too thin, add more powdered sugar one teaspoon at a time. f. If using gel food coloring, divide icing into small bowls and add desired color to each bowl. Mix well. g. Scoop icing into piping bags or icing bottles.

3. Decorate the cookies: a. Let cookies cool completely before decorating. b. Start decorating by outlining the edges of the cookie design with icing. c. Fill in the middle of the design with icing. d. Use a toothpick to pop any air bubbles. e. Let each design area dry completely before adding any additional decorations. f. Once the flooded areas are dry, add any desired details using edible markers.