Fall Gingerbread Cookies

This was my first attempt at making royal icing and using the flood method of frosting cookies. Obviously mine did not turn out as perfect and pretty as the ones in that blog. 🙂 I guess I will just have to keep practicing!

First I made the gingerbread (due to time constraints, I just used Betty Crocker’s gingerbread mix) and did all the cutouts.

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Then the arduous process of making the royal icing. Sifting several cups of powdered sugar is really not my favorite task, but if I keep doing it, I will have incredible forearm muscles! *flex*

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And then I outlined – not very well for the most part – and flooded. I didn’t get the consistency of my fill icing quite right, and I also learned that the color of royal icing doesn’t darken with time like it usually does with buttercream frosting. Thus, I got more pastel colors than I wanted. That pink should have been red! Arg! Now I know for next time…


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