Summer Sugar Cookies
Ingredients
For the cookies:
For the royal frosting:
Instructions
For the cookies:
  1. Preheat the oven to 400 degrees. Mix all the cookie ingredients together. Wrap in plastic wrap and place in the refrigerator overnight. Roll the dough and cut into desired shapes. Bake 5-7 minutes. Allow the cookies to cool completely before frosting.
For the royal frosting:
  1. In a stand mixer, whisk together the meringue powder and powdered sugar and slowly add the water and vanilla while the mixer is running on low speed. Increase the speed to medium and beat until stiff peaks form, about 8 minutes. Divide the frosting into individual bowls. The number depends on how many colors you need. I had 5 bowls: white, red, blue, green and yellow. Once you have reached your desired color, cover the frosting with plastic wrap so it does not dry out. This is the frosting you will use to outline your cookies.
  2. Once you have completed the outlining process, add 1 teaspoon of water to each color to make the consistency thinner. This will allow you to fill in the areas.
Recipe Notes

Note: Royal frosting takes a long time to dry — about 6 hours. Whether you are planning to pack them up or add other colors on top, you will have to wait until the base color has dried. For example, the lines on the lobsters were done the following day to allow the body of the lobster to dry completely.