How to make Royal Icing

Step 1: Mix together dry ingredients
Mix together the powdered sugar, meringue powder and cream of tartar.

Step 2: Add wet ingredients
Add in the water and vanilla. Mix on medium speed about 5 minutes.

Step 3: Add color
Portion out into small bowls and add dye-free, natural food gel color. Add water in by the teaspoon to get desired consistency.

Step 4: Store
Store in sealed containers on the counter 2-3 days, fridge up to 2 weeks, or freezer 6 months.

Dietary Substitutions

For the past 13+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.

Wholesome (minimally processed)

Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Gluten-Free Sugar Cookies (Sugar Cookie Mix)

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Course: Dessert

Cuisine: American

Keyword: cookies, decorated cookies, gluten free cookies

Servings:

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Equipment

mixer
measuring cups and spoons
rolling pin
piping bags
cookie cutter
Silpat or parchment paper
baking sheet

Ingredients

1 Gluten Free Sugar Cookie Baking Mix
½ c. butter
1 egg + 1 egg yolk
1 Tbsp. milk or cream
1 Tbsp. vanilla

ROYAL ICING

1 Royal Icing Mix

Instructions

Place butter into mixer and beat until light and fluffy. Add egg, and egg yolk and mix.
Pour in bag of baking mix into the mixer. Add milk and vanilla and mix well.
Let batter rest for 15 minutes and mix again to fully hydrate gluten-free flour.
Divide dough in half and roll out batter to 5/8” in between 2 sheets of parchment paper. Chill one hour or overnight.
Cut out shapes. Chill again in freezer or refrigerator for 15 minutes.
Bake at 350° for 11-13 minutes. Let cookies cool and store in air-tight container until decorating.

ROYAL ICING

Pour powdered sugar, meringue powder into standing mixer with paddle attachement.
Add in water and mix on medium speed for 5 minutes until light and fluffy.
Cover and portion out into containers to make colors. Add 1 tsp. of water until you reach desired consistency.

Notes

If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step for a light and tender bake. You can make the batter ahead of time and place in the fridge and scoop batter when needed.You can make the cookie batter ahead of time then scoop into balls and freeze to bake later.

Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days or for best results, seal in in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.

DIETARY SUBSTITUTIONS

To make vegan:

In place of the milk, use unsweetened oat, coconut or almond milkUse vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
For dairy and egg free icing, make a glaze of powder sugar and water or lemon juice.

Gluten Free Baking Mix Recipes

Pumpkin Muffins (using our baking mix)

Baking Mixes

Vintage Pumpkin Dessert Recipes (1960’s-1990’s)

Cookbooks

Gluten Free Brownies (GF Brownie Mix)

Gluten-Free

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Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

Gluten Free Cut-Out Sugar Cookies

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How to make Royal Icing