Decorating sugar cookies is always the most anticipated part of cookie making, the fun is always adding your own personal touch! There are endless ways to glaze, ice, pipe and embellish sugar cookies depending on the occasion and your mood. Try these fun techniques to make your delicious cookies festive and beautiful for your guests. Here are some royal icing decorating tips to spice up your blank mini cookie canvas:
- Getting the right consistency of royal icing for decorating cookies makes a huge difference in the ease of decorating. Depending on what type of decorating you are doing you will want different thicknesses of the icing. Typically if you are creating the icing base, you want it to be similar thickness to Elmer’s glue, where it’s thick enough to coat the cookie without run off the edges. When the icing is lifted from the bowl and drizzled back in, it should hold its ribbon for a few seconds then gradually disappear back into the icing. This texture will help with the ease of piping or spreading the icing on the cookie.
- If you are writing letters or intricate designs on the cookie, you want the consistency to be much thicker, similar to peanut butter so it holds its shape.
- If the icing is too thin simply adjust by gradually adding more powdered sugar and mix until you reach the right consistency. If the icing is too thick, add more water and mix until the desired consistency is reached.
- You can create a border first, then allow it to slightly dry in order to hold the inside icing in place. Then add the flood icing to the center of the cookie, spreading evenly and to the corners of the design. You can use either a pastry bag with a small round tip, small plastic bottle or zip-lock bag with glaze and snip off a corner of it for piping. This method is great when you want to create more fine details on the cookie.
Glaze or Flood
- Glaze-Place a small amount of icing in the center of the cookie, then use an offset spatula or back of a spoon to evenly spread the icing over the surface of the cookies, then allow to dry.
- Flood– Instead of glazing, you can create a border first, then allow to slightly dry to hold the inside icing in place. Then add the flood icing to the center of the cookie, spreading evenly to the corners of the design. You can use either a pastry bag with a small round tip, small plastic bottle or zip-lock bag with glaze and snip off a corner of it for piping. This method is great when you want to create more fine details on the cookie.
- This method allows you to create fun artistic designs on your cookie. By dragging a toothpick through two different colors of wet glaze, you can create all kinds of designs, from hearts and stars to wiggly lines and swirls.
- Allow the surface of the iced cookies to completely dry, then use your inner “Van Gogh” to paint designs directly on the cookie. I recommend using a gel food color like Wilton gel colors and a damp paintbrush to apply more intense designs. The gel colors can also be diluted very slightly to achieve lighter colors and designs. You can also use dry edible colors for your paint, or shimmery powder to make beautiful accents on your cookies.