In the Southern Living text kitchens, we make A LOT of cookies, and icing them is always a fun and creative part of the process! It’s the perfect chance to express your baker’s style. One of the best techniques for icing a sugar cookie is called flooding! It’s a super easy method to be certain the cookie is iced beautifully smooth. To begin, simply take a sugar cookie that has been baked and completely cooled; place it on a sheet of cooking paper. Use a disposable piping bag filled with frosting that has a good consistency for icing a cookie; which means it’s not too thick. We make our icing with two pounds of powdered sugar, three quarters of a cup of water, and 4 teaspoons of meringue powder. Dye the icing whatever color makes you the happiest! Use the piping bag to create a ring of icing around the outside edge of the sugar cookie, and move in a spiral pattern until you have reached the center. Next, swirl a toothpick in your icing until the frosting looks flawlessly even!
<p>We bake a lot of cookies in the Southern Living Test Kitchen. And the technique we use to get a nice, even layer of frosting on the surface of a cookie is called flooding. Here's how you do it. First, you wanna take a cut-out cookie that's been baked and completely cooled, and put it on a sheet of parchment paper. And then, we've got some royal icing that's been put in the disposable piping bag. This royal icing is a little bit looser in consistency. It's a consistency for flooding a cookie, and it is 2 pounds of powdered sugar, plus 3/4 of a cup of water, and 4 teaspoons of meringue powder. We've whisked that together until it's nice and smooth. We dyed ours pink. And now, what you're gonna do is snip the tip off of the piping bag. And you don't want a big opening. Just about, let's say, 1/4 of an inch. We're just gonna pipe a single ring of frosting all the way around the edge of the cookie. When you get back to the beginning, keep going, and pipe in a spiral pattern towards the center until you've completely coated the cookie and you're in the middle. And now, you wanna take a toothpick. We're gonna swirl it around in the frosting, starting at the edge to make it a nice, even layer. Once you go around, you wanna get into the middle part, too. And even if there aren't gaps, you wanna go all the way around the cookie to make sure the icing is in an even layer. And that's it. You've got a perfectly iced cookie.</p>