Here’s to creating sweet memories with these Royal Icing Envelope sugars cookies. Each envelope holds a sentiment, a sweet message of admiration, and a token of appreciation for the wonderful person who is on the receiving end of these enchanting handmade cookies. Made with love.
Instructions
To start, mix and thin your royal icing into a flood consistency, then fill a tipless bag with icing. Cut a small piece of the tip off the icing bag for the outline.
Place your cookie on a small turntable to ensure easy piping.
Pipe the outline of the cookie making sure there are no breaks in the lines.
Then add 2 diagonal lines for the top flap of the envelope. Set aside to dry for 5 minutes or place in a food dehydrator for 2-3 minutes.
Once the outline has dried slightly, pipe 2 more diagonal lines for the remaining envelope flaps.
Flood the top flap section, making sure to get as close as possible to the outline without going over the top of it. Be sure to fill it in completely, not leaving any gaps. Use a scribe tool to move and smooth the icing and close the gaps between the icing and the outline. Set the cookie aside for 15-20 minutes to dry or 5-20 minutes in a food dehydrator. Now that the first section has crusted over,, flood and smooth the bottom flap of the envelope, using the same technique as before. Set the cookie aside for 15-20 minutes to dry or 5-20 minutes in a food dehydrator.
Repeat the flooding and smoothing process one more time for the remaining flaps. Allow to dry completely overnight and if you're using a food dehydrator, dry for 5-10 minutes, remove and allow to dry overnight.
TO finish cookies, we created a royal icing transfer of a wax seal. Two ways to make the seals.
First, on a piece of parchment, pipe a circle outline and then fill it in. Use a scribe tool to smooth icing. The Second way is by piping a dot then continuing to circle around the center point until you have reached your desired size. Use a scribe tool to smooth icing. Allow to set up for 5-10 minutes. Once the outer layer is dry, pipe a thick outline or ring around the circle making sure to cover the edge of it. Pipe a heart in the center of each wax seal and leave to dry completely overnight. Now that the transfers are completely dry, remove them from the parchment with a polyblade. Use a small amount of royal icing to attach wax seals to the cookies.
