Easy Mustache Royal Icing Cookies - A Bountiful Love

Easy Mustache Royal Icing Cookies

I've always been intimidated with Royal Icing. I have a separate Pinterest board dedicated just for Royal icing. I've tried making it, I failed. It is just way too overwhelming for me ( and no it is not the cleaning part). It was either too stiff or too runny. Then one day, Lily and I are browsing through Instagram's baking videos. She was so interested in cookie decorating!

She asked me if we can make cookies, so she can decorate. How can I say no to that? I always enjoyed getting our girls involved in the kitchen ( and again no, not the cleaning part). To my surprise, I bravely took all of my supplies and conquered this. It's about time to give it a try again. Let me first throw it out there that these cookies are not as close as the "professionally made by bakers". However, these cookies are :

1. Full of memories of me and our youngest baking together.
2. Will be eaten by little kids who look up to their "mommy baker"
3. Delicious.

What I certainly love about this sugar cookie recipe is that they do not need to be chilled. It is very simple and delicious on it's own.


Sugar Cookies:

1 Cup unsalted butter
1 Cup granulated white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 teaspoons baking powder
3 cups all-purpose flour

Preheat oven to 350° F.
Using a mixer cream butter and sugar until smooth, about 3 minutes.
Beat in egg, vanilla and almond extract.
In a separate bowl combine baking powder with flour.
Add the dry ( flour mixture) ingredients to the wet ingredients a little at a time.
 If the dough looks stiff for you, place it on a clean surface Wet your hands and finish off kneading the dough by hand.
I divided the dough into 2 batches. Roll it out onto a floured surface and cut with your mustache cookie cutter. I rolled it out to 1/4 " thickness
Bake at 350 for 6-8 minutes.
Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

There is no need to chill the dough , it came out really good.

Royal Icing:

4 cups Confectioners Sugar
2 tbsp Meringue powder
6 tbsp water

Materials Needed:

Etching tool or toothpick
Squeeze bottles
12-inch disposable bags
Edible marker
#3 Wilton tip


Have all of your materials ready.

Mix all ingredients on low speed for 7-10 minutes or until the icing loses its shine. Add more water by the teaspoon if it appears too stiff.

 Place some of the icing into a disposable pastry bag fitted with a #3 tip and outline the outside of the cookie.  Save some icing for the flooding. Just make sure to cover the bowl with moist paper towel.

 You’ll want to make sure that the outline is pretty well set before moving on to flooding the cookies.

Using a spray bottle , spray water into the remaining icing until the icing reaches an almost liquid consistency. Pick some icing up with a spoon and let it drizzle back into the bowl – the drizzle should disappear into the bowl within 10 seconds. Place the icing into a squeeze bottle. Now you are ready to flood the cookies.

Squeeze in the icing to almost fill the inside the cookie.Using an etching tool or  a toothpick , gently distribute the icing to empty spots. 

The cookies need to dry completely before adding the designs.I did let them sit overnight. Before I added the "hair" design using an edible marker. You can also use the royal icing ( piping consistency). I just do not have any black coloring on hand.

I am happy with the way it turned out. Of course , it does not look nearly as nice as the "professionally baked royal icing cookies that I love to watch on Instagram. BUT it is perfect for non-bakers like me. Easiest to boot!

Our five-year-old will for sure agree.

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