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Hello there bakers!
If you want to up your sugar cookie game, it is all about the royal icing! Royal icing is very tricky, and unfortunately is NOT forgiving. After years of trial and error, I am going to share with you tips to create beautifully decorated sugar cookies.
Decorating Tips
Tie your icing bags: I went years without tying my icing bags because I liked being able to refill them easily. But every single time, dried icing would crust near the top, flake onto my hands, the cookies, the counter—everywhere. And if I squeezed too hard? A random blob of icing would come bursting out. Why did I put myself through that for so long? Anyways… tie your icing bags. I finally started buying inexpensive icing bags in bulk on Amazon, and it’s been a game changer. Way less mess.
Base Icing
Create your base icing before adding colors. Once you’ve made your royal icing, mix in a small amount of white food coloring first. This brightens the icing and gives you a clean, even base before adding any other colors.
Creating Icing Consistency
Don’t add the water all at once. Add it little by little and be careful not to overmix or mix too many air bubbles in the icing. Pro tip: color icing FIRST before thinning down with water. Adding too much coloring can affect the consistency and can also cause bleeding.
Sugar Cookie Decorating Must Haves!
- Cookie scribe
- Notta Cookie
- Piping bags
- Silicone mat
- Insulated Cookie Sheet
- Americolor food gels
- Wilton Paintbrushes
- Edible markers
- Cosori dehydrator
- Spray bottle
- Rubber spatula
Cookie Cutters
Cookie-cutter care:
Hand wash your cookie cutters and let them air dry completely. Metal cutters can occasionally develop rust—if that happens, use a steel wool scrubbing pad to gently buff it out. Plastic cutters should also be washed by hand; avoid putting them in the dishwasher to prevent warping.
Where to buy:
So many great places to purchase cookie cutters! My personal favorites are Mike's Cookie Cutters (Etsy), HollyFoxDesign (Etsy), and Ann Clark Cookie Cutters.
Common Problems When Decorating Sugar Cookies
Mistakes are inevitable, and every baker runs into them while decorating. If I ice a cookie and the surface dries unevenly, or I’m piping letters and one goes wonky, I just scrape off the icing with a knife and start over. And when I have extra cookies, I set the imperfect ones aside for my dad—he loves my “reject cookies”!
If most of the cookie looks great and only a small flaw remains, try to repurpose it. I often bump cookies while they’re still wet, leaving a dent or uneven spot. Thankfully, most designs give you room to add a detail or layer that hides it completely.
Shaky hands while decorating can also happen if the icing is too thick and hard to squeeze. A helpful tip: before filling your icing bag, test the consistency to make sure it will flow smoothly and be workable for your design.
How do I fix bubbles in royal icing?
Air bubbles can get trapped in the icing and dry right onto your cookies. To avoid this, don’t overmix or stir the icing too vigorously—both introduce extra air. A helpful trick is to prepare your icing a day in advance; letting it rest gives the bubbles time to rise to the surface so you can gently stir them out before decorating.
Why does royal icing sometimes form tiny craters?
Larger, flat areas of icing usually dry evenly, but smaller sections—like a pumpkin stem—can develop tiny craters. This happens when air gets trapped under the surface and then deflates as the icing dries. To prevent this, pipe a few thin, even lines of icing in the small area first and let them set. Then go back and flood the rest. This gives the icing structure and helps stop those pesky craters from forming.
How do I prevent bleeding colors from bleeding?
Be careful when working with high-contrast colors like black and white or red and blue. If you’re layering one contrasting color on top of another, let the base layer dry completely first. Sometimes bleeding is unavoidable—like adding white stars onto the blue field of an American flag cookie. In those cases, try making your icing slightly stiffer so there’s less moisture that can seep into the other colors. Thicker icing can also reduce color bleeding.
Why does my royal icing form ripples?
Ripples happen when too much icing is applied. The top layer dries faster than the bottom, and excess icing can create uneven drying, causing waves across the surface.
How do I prevent a non-smooth surface or bubbles in royal icing?
Avoid over-mixing or stirring icing too vigorously, as this traps air. Make sure your icing consistency is just right—thin enough to settle smoothly, but not so thin that it runs over the edges.
How do I make royal icing glossy/shiny?
This recipes calls for corn syrup which will help give it a shine. Add a small amount of white food coloring to create a bright base, avoid over-mixing, and let the icing dry completely. Remember, the faster it dries the smoother it will be. Also using meringue powder can also help give it a smooth, shiny finish.
How do I prevent royal icing from cracking?
Cracking usually happens when the icing dries too fast. Keep cookies in a slightly humid environment or add a few drops of corn syrup or glycerin to the icing for flexibility.
Why is my royal icing too runny or too thick?
Icing consistency depends on the sugar-to-liquid ratio. Too runny? Add more powdered sugar. Too thick? Add a few drops of water until it flows smoothly.
How long does royal icing take to dry?
Royal icing typically dries in 4–6 hours at room temperature. For a fully hardened finish, especially for thicker layers, allow 12–24 hours.
How do I store royal icing?
Store unused icing in an airtight container at room temperature for up to 2–3 days, or refrigerate for up to a week. Stir well before using.
Can I reuse leftover royal icing?
Yes! Cover it tightly with plastic wrap pressed against the surface, or store in an airtight container. If it thickens, stir in a few drops of water to restore the right consistency.
How do I make royal icing for piping vs. flooding?
For piping, use thicker icing that holds its shape (toothpaste consistency). For flooding, thin the icing slightly with water so it spreads smoothly across the cookie surface. Be careful not to add too much water because this will cause the icing to spill over the sides of the cookie.
Why is my royal icing grainy or not smooth?
Graininess usually comes from sugar that isn’t fully dissolved or over-mixing. Sift your powdered sugar before mixing and stir gently for a smooth texture.
How do I prevent colors from mixing when layering royal icing?
Let each layer dry completely before adding another. Using stiffer icing for details can also help keep colors separated.
