This post today is all about how to make a royal icing for sugar cookies. This makes that hard icing finish that is smooth and looks straight out of a bakery. Using royal icing can feel intimidating, and I think most of that comes from the name “royal” in the name. It sounds unfamiliar and fancy. That, paired with the tips and icing bags you see at the store, it can feel hard to do and beyond what we are familiar with. I get it!!

But, I am here to tell you that it’s not as hard is it seems and once you try it once, you have the confidence to do it again and again. After making a lot of cookie decorating kits this month and teaching a class on cookie decorating at a local studio, I figured it was time to share this blog post for my top tips so anyone can do this. My motto lately for this blog and for my baking is to empower everyone to be able to do it in their own homes. Anyone can bake and anyone can decorate sugar cookies. I find cookie decorating like edible art, and a way to get creative and also have a lot of fun!

This post today will break down how to make the best royal icing for sugar cookies, and in an easy way. I will also give some tips to easily decorate cookies at home and without all the extra equipment!

THE COOKIE BASE

Before you make the icing, you make the cut out sugar cookies. I would do this recipe here, it’s my go-to and the only cut out recipe I ever make! The cookies are soft and delicious but still keep their cut-out shape. Once the cookies cool, they are ready to decorate! If you make the cookies ahead of time, you can just freeze until you are ready to decorate.

THE ROYAL ICING

Royal icing is actually SUPER easy to make because it’s just 3 ingredients!!!

Powdered Sugar
Meringue Powder
Water

The Meringue powder can feel intimidating, but you can actually find it right in the baking section of the grocery story, right where they have the icing and sprinkles in the baking aisle. You can also get on Amazon. I prefer using the Wilton Meringue Powder and that will likely be the brand you see in the baking section of the grocery store.

Now for how to make it!…

I use the whisk attachment of a mixer and beat all of the ingredients for 1-2 minutes. This recipe will make it not too runny and not too thick. So it’s perfect for outlining and for filling in the cookie. But, the great thing about it is that it’s super flexible. If the icing feels too stiff and thick, add a little water. And if it’s too runny, add powdered sugar.

MY ROYAL ICING TIPS:

When you are done making the icing, you can use either an icing bag, or just a ziplock bag and cut off the tip. Most often I don’t have icing bags and just use the ziplock bag with the tip cut off. It works just as well!
If you make the icing ahead of time, it can be stored in a container in the fridge for a few days.
For easy decorating, I love laying down parchment paper and decorating the cookies on top of it. Makes for super easy clean up too! Especially if you do this with kids.
When you are decorating, first outline the cookie with the royal icing, and then put the icing in the middle. It will flood and you can kind of spread out the icing with a knife or toothpick. It will smooth out as it spreads! Then top with sprinkles, if desired.

THE BEST ROYAL ICING RECIPE

Now for the royal icing recipe. It’s a good one. And pairs perfect with those cookies.

The Best Royal Icing to Decorate Sugar Cookies

4 cups of powdered sugar
3 Tablespoons Meringue Powder
1/2 cup water

Directions:

Beat all of the ingredients in a mixture with the whisk attachment. Beat for 1-2 minutes.
Put into bowls and color with food coloring, if desired.
To decorate cookies, put the icing in a Ziplock bag or icing bag and cut the tip off the end and decorate the cookies. The icing will harden over the next hour, so top with sprinkles right away, if desired.
Let the icing harden for 1-2 hours and then store the cookies at room temperature.
You can store royal icing at room temperature for a few days or in the refrigerator, if you make ahead of time and don’t decorate right away.