Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

We know its the wrong season, but these cookies are tasty anyways from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/18144726/

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We welcome tipard to our group with his recipe!

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Royal Icing Recipe:

2 cups confectioners(powdered) sugar
1 tablespoon and 1 1/2 teaspoons meringue powder
4-6 tablespoons water

Combine all ingredients and mix the heck out of it! I don't have a whole lot of finesse when making my icing, but once it starts to look like elmers glue, you're probably just about there :P

Add more water or powdered sugar to adjust consistency. Thicker consistency is good for piping more solid lines that will not meld together or for outlining (see the black outline on cookies like these two : http://www.furaffinity.net/view/18144316/ , http://www.furaffinity.net/view/18144326/ ) And thinner consistency is good for flood filling shapes and 'blending' or mixing color to get a flat smooth surface like on these : https://www.furaffinity.net/view/18144349/ , https://www.furaffinity.net/view/18144410/ .


You can keep Royal icing for up to a month in an air-tight tupperware container, AT ROOM TEMPERATURE. Note, within about a day it WILL START TO SEPARATE into a couple layers. The top will be kind of marshmallowy and frothy, the middle will be mostly liquid, and the bottom most layer will be sort of like a crystalized sugar. This is OK! Just scoop it back into a bowl and break out the mixer to whip it back into shape! You may need to add more powdered sugar to get it back to the right consistency, but it is still perfectly safe to use :3



Gingerbread Recipe

Wet Ingredients
1 egg
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup dark molasses
1 teaspoon vanilla extract

Dry Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt (to taste)


As a note right off the bat, this is the recipe I started with, BUT I added a bit more of each of the spices as I went until I got the right flavor, so as far as the spices go, this is just a basic guide line! Flour and wet ingredients should stay the same.

Combine wet ingredients into a bowl and beat until well mixed and fully incorporated with each other.
In a separate bowl, combine the dry ingredients together and mix GENTLY to get the spices evenly distributed.
Slowly add the dry ingredients into the wet ingredients. I usually go in quarters-ISH until everything is mixed together and borderline crumbly, but can easily be smushed back together like, well, a dough.

Chill dough in the fridge in the bowl and covered with plastic for about 30 minutes. Longer is good too! If you do not chill the dough there's a much better chance any rolled cookies will end up spreading more than if they start off cold. Alternately you can cut your cookies and place them on a PARCHMENT PAPER *** and THEN chill them. Make sure the parchment paper will fit nicely on your cookie sheet and it'll be easy to just slide them on when they're ready for the oven.

PREHEAT the oven to 350 °F. Preheat. This is important. Once the oven is hot, put the cookies in for 8 to 12 minutes. Since ovens are all different, keep an eye on the cookies so they don't burn. For softer cookies bake them closer to 8 minutes. For crispier cookies, closer to 12. It's a pretty 'big' range because I've made cookies in many different ovens and this same recipe can get crispy in 8 in some and still be soft after 12 in others, so the best thing is when they start to SMELL done, they're probably pretty close. Give them a quick check and as long as they're getting nice and brown, they should be good.

Take them out and give them a minute or two to cool off on the pan enough to transfer them to a wire cooling rack, and be sure to wait until they are COMPLETELY COOL before icing them *I wait overnight* or else the icing will get runny from the heat... but this can also be a good thing if you're not gonna be too picky about how they look, and can actually have a neat effect if you drizzle the icing while they're still warm (think cinnamon buns) but it's a little more messy if it drips off the side, so be sure to have a paper towel under the drizzling area :D.

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