I've lost count on how many "how to decorate with royal icing" blog posts that I've pinned. I just don't consider myself to be that artistic, to fill squeeze bottles with icing and to outline each and every cookie. Then, to "flood" inside the lines with frosting-- and to take a toothpick to swirl or write all kinds of gorgeous designs. I mean, I admire then, but I just don't have the confidence in my amateur artistic talent-- not to mention my lack of patience.
This helped me to immerse myself into rolling out the sugar cookies, while enjoying a good story. I debated if I really wanted to dig out my piping bags and make buttercream frosting. I just wasn't feelin' it. So, I decided to make a simple glaze recipe that I found on my trusty King Arthur Flour website. I weighed my ingredients, which I found to be really helpful. Unlike royal icing, which uses egg whites or meringue powder-- this recipes uses powdered sugar, corn syrup and milk. Best of all, it was quick and easy.
Why not leave some of the glaze white? For the boys, you know...
The glaze set in about 45 minutes, thank goodness. The corn syrup gives this glaze a nice shine. I am one happy baker.
TASTING NOTES: I had forgotten how much my husband loves sugar cookies. His love of them dates back to when he was a little boy. He tells me that his mother made pumpkin shaped sugar cookies for him, for his birthday (that falls on October 27th). He filched a few of these, before I could even ice them. Well, now he gets them for Valentine's Day!
The cookies are tender, and I love the very light notes of almond. The glaze isn't cloyingly sweet, and I might play around with adding extracts to them-- such as almond, lemon-- maybe even butter flavor. Of course, I love buttercream the best, but this a whole lot less work. Works for me!
My other favorite sugar cookie, that you don't have to roll out or frost is this one.