How to Decorate Cookies with Royal Icing

Learning how to decorate cookies with royal icing is easier than it looks, and this step by step tutorial is one that everyone can do. I’ll walk you through how to decorate cookies with royal icing from start to finish, including the right icing consistency for piping and flooding and all the tools you need. You will need a batch of sugar cookies and royal icing for this tutorial.

Royal iced sugar cookies are fun, unique and impressive. You can make them as simple or as detailed as you want, and the choice of shapes, colors and designs is endless. Below I share all of my tips and techniques for how to decorate sugar cookies with royal icing.

This tutorial is great for beginners! I have zero artistic ability but I love making these cookies. If I can do it, you can do it! With a little prep work, you will be on your way to baking and decorating beautiful cookies.

We usually make these over the course of a few days. You can definitely make them in one day, but we do not like to rush the process. On day one, we bake the cookies and store them in an airtight container. Day two, we decorate. And on day three, we package them.

Make beautiful sugar cookies with royal icing for Christmas, Valentine’s Day, birthdays and more!

What is Royal Icing?

You know those beautifully decorated cookies with hardened icing that stays fresh for days. They are sugar cookies with royal icing!

Royal icing is a type of frosting that hardens like a candy shell. You flood the top of sugar cookies to make that beautiful hardened layer of icing. Royal icing does require a little more prep time because it needs time to harden. Since royal icing is made with meringue powder, powdered sugar and water, it doesn’t have the same buttery flavor as frostings like buttercream. But you can add extracts like vanilla extract and almond extract to give it delicious flavor.

I use my easy traditional royal icing recipe.

Supplies for Decorating Sugar Cookies with Royal Icing

Before you make the sugar cookies, you will need to gather your supplies.

• One batch of sugar cookies, completely cooled
• One batch of royal icing
• Gel icing colors (we have the Americolor student kit)
• Small airtight containers for each of the icing colors
• Spoons
• Toothpicks
• Reusable or disposable pastry bags
• Decorating tips (Wilton #2 and #3 are my favorite for piping border icing)
• Squeeze bottles (not required, but they may make it easier to flood cookies)

Getting the Right Royal Icing Consistency

The best thing about this icing is that you can easily adjust to achieve the right consistency of the royal icing. And if you make a mistake, you can generally fix it.

If your icing is too thick, add a little more water to thin it until the perfect consistency is reached. If the icing is too thin, add more powdered sugar. I include more details in the step by step instructions below.

Piping Consistency

I usually make two consistencies of icing because I like the piping icing for the edges to be a little thicker. It holds its shape better and sets faster. I let the piping icing sit for a minute or so to dry before I flood the cookies with the remaining icing.

However, you can just make one consistency of icing to use for both piping and flooding, if desired.

Flood Consistency

Flood icing should flow off of a spoon easily. When you reach the perfect consistency, the icing should drip off the spoon when lifted and disappear back into the bowl of icing within about 10 seconds.

How to Color Royal Icing

After you prepare a batch of royal icing with the desired consistency, color your icing with gel coloring. Gel food coloring helps create the best consistency and color. You can purchase gel food coloring on Amazon or most craft stores.

For the cookies, we like to use a softer, pastel color. But you can use a variety of different colors. Add a small amount of gel coloring a little at a time until you reach the desired color.

How to Decorate Sugar Cookies With Royal Icing

1. Pipe the icing onto the edges of the cookies: Using a piping bag with a piping tip (or a bag with a small part of the end cut off), pipe a border around the edge of each cookie. Let stand a few minutes to let the icing set. When you are not using a pastry bag filled with icing, rest the tip in a small amount of water so it doesn’t harden. I use a pastry bag holder with small bowls of water underneath to rest the tips in. You can also use tip covers to keep the icing from drying out.

2. Thin the royal icing for flooding: After piping the edges, mix a small amount of water (a few drops at a time) into the remaining icing for a smoother consistency. The flood icing should drip off the spoon easily when lifted and disappear back into the bowl within about 10 seconds. Keep adding small amounts of water until you reach that consistency. If the icing gets too thin, mix in a little powdered sugar to thicken it. Let the icing stand a few minutes so any air bubbles rise to the surface, then gently stir to pop them.
3. Flood the cookies: Using a spoon, carefully flood the area inside the border. If the icing does not spread to the edges on its own, use a toothpick to help smooth it into the edges. Pop any air bubbles on the cookies with a toothpick and they will disappear. (You can also fill squeeze bottles with the icing or use a disposable pastry bag to flood the cookies. I prefer the spoon method, but do whatever works for you.)

4. Let the cookies harden: Allow the cookies to set uncovered for at least 12 hours so the icing hardens completely. Once they dry, you can add more detail with additional piping, as desired. The drying time is necessary so the icing and details hold up well.

Tips for Decorating Cookies with Royal Icing

• Use fresh meringue powder: We have used several brands of meringue powder and most work well. You can find meringue powder at most craft stores, Walmart or Amazon.
• Practice and adjust: It usually takes one or two batches to get a feel for the right consistency and the best way to flood the cookies.
• Store the icing correctly: Always keep your icing covered and your pastry bag tips sitting in a little water. It helps keep the icing from drying out.
• Have a plan: Iced cookies take a little time, so it helps to be prepared. Plan when you will bake, decorate and serve them, and decide on your shapes, colors and details ahead of time.
• Try more intricate designs: I keep my details simple, but you can experiment with more intricate piping to make different designs.

How to Store Royal Icing and Decorated Cookies

Royal icing will keep for quite some time. Store leftover royal icing in a sealed container, otherwise it will dry out. Store it at room temperature or in the refrigerator and then mix again just prior to using.

These cookies will last for up to two weeks stored in an airtight container. We like to package the cookies up individually in small cookie bags. Once packaged, you can ship them in a sturdy box. Everyone loves these cookies because they are delicious and gorgeous.

What to Serve With Royal Iced Cookies

• A cozy drink: Decorated cookies are perfect with Homemade Hot Chocolate or a glass of Homemade Eggnog.
• A holiday cookie tray: Add Soft Gingerbread Crinkle Cookies, Easy Chocolate Crinkle Cookies, and Chocolate Peppermint Fudge for lots of variety.
• Cookie gift boxes: Once the icing is fully dry, package the cookies individually in cookie bags and tuck them into a box or tin.

What People Ask About How to Decorate Cookies with Royal Icing

We know that decorating cookies might look intimidating. But trust me when I say that if we can do it, you can do it! Just go for it and make some delicious and beautiful cookies.