Here’s how I did it:
First, I went through my Wilton cookie cutter set, looking for shapes that could possibly be reinvented/modified to look like robots. I have this particular set:
I settled on the trophy cup (turned upside down), tulip, bell, and Easter egg.
For the cookies, I used my favorite roll-out cookie dough recipe. Roll-out cookie dough is quite stiff – much different from my spritz cookie dough – so it’s easier to handle. I cut out the shapes, and trimmed the tulip and the bell with a table knife, to give them a straight bottom edge.
After the cookies were baked and completely cool, I made a small batch of royal icing. For two dozen cookies, you need:
1 pound confectioners (powdered) sugar
about 1/3 cup warm water
3 tablespoons meringue powder (you can get this on Amazon, and at some Wal-Marts)
Combine sugar and meringue powder in your mixer bowl. Slowly add water, and whip on medium high speed until you have stiff peaks. You can flavor the icing with a teaspoon of extract, such as vanilla or almond, but make sure it’s oil-free. Oily extracts may prevent the icing from setting up.
I tinted the icing, then put a small amount in a piping bag with a small writing tip, so that I could outline the designs I wanted. I didn’t really have a plan – I just made up the designs as I went along.
To keep things simple, I used only two icing colors. When all the outlining in one color was complete, I thinned the remaining icing just enough to transfer it to a plastic squeeze bottle. You want to thin it very slowly, using literally a few drops of water at a time, because you can easily go too far! Your goal is for it to flow easily, but not be runny, so that you can “flood” the outline of your cookies. If the consistency is just right, it easily fills and self levels, but I sometimes help it along with the tip of a knife.
Royal icing sets up really quickly, so if you want to add decorations time is of the essence. I decorated some cookies as examples for my husband, and then he took over. He used a tweezers to drop the candy eyeballs, mini M&Ms, and Tootsie Roll mouths in place, without disturbing the icing.
To make Tootsie Roll mouths, warm an unwrapped Tootsie Roll for a few seconds in the microwave, then roll it out flat and cut it into strips, or any other shapes, with a scissors. I’ve used this trick lots of times on cakes and cookies.
That’s it! Decorating cookies with royal icing is actually really easy and fun, even for kids. We had some extra cookies, so I let the kids decorate and eat them.
Cakes made Frozen cookies. There’s a shocker!