Royal Icing for Iced Sugar Cookies with Lemon Zest

Makes about 2 1/2 cups

Use this recipe to decorate our Iced Sugar Cookies.


  • 5 tablespoons meringue powder

  • 1 pound (4 cups) confectioners' sugar, plus more if needed

  • Scant 1/4 cup water, plus more if needed


  1. With an electric mixer on low speed, beat confectioners' sugar, meringue powder, and the water until smooth, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time. Use immediately, or store in an airtight container at room temperature up to overnight; stir until smooth again before using.

Cook's Notes

Use the back of a spoon to spread the icing evenly on the cooled sugar cookies. Meringue powder replaces raw egg whites, which should not be eaten by anyone who is pregnant.

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