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How to Decorate Sugar Cookies
Sugar cookies are so versatile; they can be adapted to any special occasion. By simply using different
cookie cutter shapes you can make beautiful cookies for holidays, birthdays, weddings, showers, or any
special event. The techniques for decorating the cookies is always the same. Our sugar cookie recipe
makes a very flavorful cookie that is the base for a royal icing decoration.
Royal Icing is a pure white icing that dries to a smooth, hard, matte finish. Royal Icing is simply a
mixture of confectioners’ sugar, lemon juice, and raw egg whites. Many people prefer to use meringue
powder or powdered egg whites in place of the raw egg whites because of the risk of salmonella when
using raw egg whites and also for its ease of use. is a fine, white powder used to
replace fresh egg whites and is made from dried egg whites and sometimes contains sugar,
cornstarch and food gum. , such as Just Whites, are 100% dried egg whites.
When either product is beaten with water and confectioners sugar it has the same consistency as icing
made with fresh egg whites.
cookie cutter shapes you can make beautiful cookies for holidays, birthdays, weddings, showers, or any
special event. The techniques for decorating the cookies is always the same. Our sugar cookie recipe
makes a very flavorful cookie that is the base for a royal icing decoration.
Royal Icing is a pure white icing that dries to a smooth, hard, matte finish. Royal Icing is simply a
mixture of confectioners’ sugar, lemon juice, and raw egg whites. Many people prefer to use meringue
powder or powdered egg whites in place of the raw egg whites because of the risk of salmonella when
using raw egg whites and also for its ease of use. is a fine, white powder used to
replace fresh egg whites and is made from dried egg whites and sometimes contains sugar,
cornstarch and food gum. , such as Just Whites, are 100% dried egg whites.
When either product is beaten with water and confectioners sugar it has the same consistency as icing
made with fresh egg whites.
The cookies on this page were made using
Sugar Cookies
(Makes about 24)
2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup butter
1 cup sugar
1 egg
1 tablespoon vanilla extract
Combine the dry ingredients in a bowl.
With an electric mixer, cream together the butter and sugar.
Add the egg and vanilla and beat well.
Add the dry ingredients and mix until well blended.
Wrap and refrigerate for at least 30 minutes before rolling out.
Preheat oven to 400 degrees F. Butter baking sheets.
On a lightly floured surface, roll out half of the dough to 1/4-inch thickness.
Cut out shapes with cookie cutters.
Transfer the shapes to the prepared baking sheets.
Repeat procedure for remaining dough.
Bake for 10 minutes; do not allow to brown.
Cool the cookies on wire racks.
(Makes about 24)
2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup butter
1 cup sugar
1 egg
1 tablespoon vanilla extract
Combine the dry ingredients in a bowl.
With an electric mixer, cream together the butter and sugar.
Add the egg and vanilla and beat well.
Add the dry ingredients and mix until well blended.
Wrap and refrigerate for at least 30 minutes before rolling out.
Preheat oven to 400 degrees F. Butter baking sheets.
On a lightly floured surface, roll out half of the dough to 1/4-inch thickness.
Cut out shapes with cookie cutters.
Transfer the shapes to the prepared baking sheets.
Repeat procedure for remaining dough.
Bake for 10 minutes; do not allow to brown.
Cool the cookies on wire racks.
Royal Icing made with Egg Whites
2 large egg whites
2 teaspoons lemon juice
3 cups confectioners’ sugar, sifted
In the bowl of your electric mixer, beat the egg whites with the lemon juice.
Add the sifted confectioners’ sugar and beat on low speed until combined and smooth.
The icing needs to be used immediately or transferred to an airtight container.
Cover with plastic wrap when not in use.
Royal Icing made with Meringue Powder or Dried Egg Whites
4 cups confectioners’ sugar
3 tablespoons meringue powder or dried egg whites
1/2 teaspoon vanilla extract
6 tablespoons water
In the bowl of your electric mixer, beat the confectioners' sugar and meringue powder until combined.
Add the water and beat on medium to high speed until very glossy and stiff peaks form, about 5 minutes.
To get the right consistency, add more confectioners’ sugar or water.
2 large egg whites
2 teaspoons lemon juice
3 cups confectioners’ sugar, sifted
In the bowl of your electric mixer, beat the egg whites with the lemon juice.
Add the sifted confectioners’ sugar and beat on low speed until combined and smooth.
The icing needs to be used immediately or transferred to an airtight container.
Cover with plastic wrap when not in use.
Royal Icing made with Meringue Powder or Dried Egg Whites
4 cups confectioners’ sugar
3 tablespoons meringue powder or dried egg whites
1/2 teaspoon vanilla extract
6 tablespoons water
In the bowl of your electric mixer, beat the confectioners' sugar and meringue powder until combined.
Add the water and beat on medium to high speed until very glossy and stiff peaks form, about 5 minutes.
To get the right consistency, add more confectioners’ sugar or water.
Pastry Bags
There are 3 types of pastry bags: reusable, disposable, and parchment cones. They come in various sizes and can be made from a
variety of materials. If you plan on doing a lot of decorating, you may choose to invest in reusable bags that are made of washable
polyester, plastic, lined cotton or canvas. Disposable pastry bags are made out of clear plastic. They are good for one time use and
are thrown away when done decorating. Parchment cones are also disposable and are made from parchment paper cut into
triangles. You can make parchment cones yourself from a roll of parchment paper or purchase pre-made triangles that simply roll
into a cone shape.
There are 3 types of pastry bags: reusable, disposable, and parchment cones. They come in various sizes and can be made from a
variety of materials. If you plan on doing a lot of decorating, you may choose to invest in reusable bags that are made of washable
polyester, plastic, lined cotton or canvas. Disposable pastry bags are made out of clear plastic. They are good for one time use and
are thrown away when done decorating. Parchment cones are also disposable and are made from parchment paper cut into
triangles. You can make parchment cones yourself from a roll of parchment paper or purchase pre-made triangles that simply roll
into a cone shape.
Decorating Supplies
Decorating Tubes or Tips
Decorating tips fit on the bottom of reusable or disposable pastry bags or parchment cones. They come in different tip designs
which produce different decorations when you squeeze the filling through them. To decorate the cookies on this page, you will need
a small (#1, 2, 3, or 4) plain or round tube. These tubes have a smooth, round opening. They are used to outline details, fill in
areas, print messages, and to make beads, dots, balls, stems, vines, and flower centers. There is a system of numbers that identify
the various tubes available. Small round tubes are numbers 1-4; medium 5-12.
Decorating tips fit on the bottom of reusable or disposable pastry bags or parchment cones. They come in different tip designs
which produce different decorations when you squeeze the filling through them. To decorate the cookies on this page, you will need
a small (#1, 2, 3, or 4) plain or round tube. These tubes have a smooth, round opening. They are used to outline details, fill in
areas, print messages, and to make beads, dots, balls, stems, vines, and flower centers. There is a system of numbers that identify
the various tubes available. Small round tubes are numbers 1-4; medium 5-12.
Food Coloring
Icing colors can be mixed to create beautiful customized shades. Liquid, gel, paste, and soft gel food coloring may all be used to tint
royal icing. Gel and paste food colorings are very concentrated and create very vibrant colors without changing the consistency of the
icing. They come in small jars and are doled out with a toothpick or skewer. When properly stored they last for a very long time.
Icing colors can be mixed to create beautiful customized shades. Liquid, gel, paste, and soft gel food coloring may all be used to tint
royal icing. Gel and paste food colorings are very concentrated and create very vibrant colors without changing the consistency of the
icing. They come in small jars and are doled out with a toothpick or skewer. When properly stored they last for a very long time.
Procedure
1. Bake the sugar cookies and allow them to cool.
2. Make one batch of the royal icing. Divide the icing into small bowls or containers, one for each color you plan on mixing. Add the food coloring to each
bowl and stir in well so that no white streaks remain. Keep the icing covered as it will dry very quickly once exposed to air. Tinted icing is best used the day it
is mixed because the color will dry more uniformly. Otherwise, the icing can be made 1 to 2 days ahead and stored in the refrigerator. Bring the icing to room
temperature when ready to use and stir vigorously to restore its original consistency. Once applied to cookies, the icing should remain at room temperature
so it sets into a candy-like coating. As you decorate, you will need to adjust the consistency of the icing for different areas of the design. The addition of food
coloring, flavoring, beating time, and normal variations in egg size can affect the consistency. If you make an adjustment and still think that your icing is too
thin or too thick for your application, simply adjust by adding more confectioners’ sugar to thicken or more water to thin.
3. Prepare the pastry bags that you will be filling with the icing. Since these cookies require a number of icing colors, we recommend using disposable
pastry bags or parchment cones. You may choose to simply cut a small hole in the tip of the bag and fill it with one of the icing colors. We prefer to insert a
small, round decorating tube for more precision.
2. Make one batch of the royal icing. Divide the icing into small bowls or containers, one for each color you plan on mixing. Add the food coloring to each
bowl and stir in well so that no white streaks remain. Keep the icing covered as it will dry very quickly once exposed to air. Tinted icing is best used the day it
is mixed because the color will dry more uniformly. Otherwise, the icing can be made 1 to 2 days ahead and stored in the refrigerator. Bring the icing to room
temperature when ready to use and stir vigorously to restore its original consistency. Once applied to cookies, the icing should remain at room temperature
so it sets into a candy-like coating. As you decorate, you will need to adjust the consistency of the icing for different areas of the design. The addition of food
coloring, flavoring, beating time, and normal variations in egg size can affect the consistency. If you make an adjustment and still think that your icing is too
thin or too thick for your application, simply adjust by adding more confectioners’ sugar to thicken or more water to thin.
3. Prepare the pastry bags that you will be filling with the icing. Since these cookies require a number of icing colors, we recommend using disposable
pastry bags or parchment cones. You may choose to simply cut a small hole in the tip of the bag and fill it with one of the icing colors. We prefer to insert a
small, round decorating tube for more precision.
Outlining:
When piped the icing should hold a thin line with minimal to no spreading. If the icing is too thick
to easily pipe through a small (1/8-inch) hole, gradually add more water.
To draw a cookie border, stripes, zigzags, or any other form of line, first fill a pastry bag with royal
icing and cut a hole in the tip of the bag (the bigger the hole the wider the outline) or insert a
pastry tube. Hold the pastry cone at a 45 degree angle to the cookie surface and apply
consistent, gentle pressure while moving the cone in the direction that you want the icing to go.
Do not drag the tip of the cone in the icing. Hold the tip about 1/8 inch above the cookie and allow
the icing to fall into place. If the icing breaks as you are drawing, you are probably moving too
fast. If the icing falls back on itself rather than in a straight line, you are probably moving the cone
too slowly.
Flooding:
Flooding describes the process of ‘flooding’ a relatively thin royal icing into an area defined by a
pre-existing outline. The outline creates the dam that prevents the icing from flowing off the
cookie. To flood, fill a pastry cone with royal icing thinned to top-coating consistency. Cut a hole
in the tip of the bag or insert a small, round decorating tip. Guide the icing around the interior of
the outline until the area is completely filled. For very small areas or to get into corners, use a
toothpick to guide the icing. If your outline color is different than your flooding color, be sure the
outline is completely dry before flooding, otherwise the colors may bleed.
| This is an example of outlining |
Here the yellow icing was used to
outline a center which was then
filled in and sanded. The petals
were then outlined with white icing.
outline a center which was then
filled in and sanded. The petals
were then outlined with white icing.
| This cookie was outlined and flooded with white icing |
| This is the same flower cookie as above that is now flooded with white icing |
Marbling:
Marbling look best when 3 or more colors of royal icing are used; one for the top coat and 2 or more that get applied to the top coat with a pastry bag. Begin by mixing
all icing colors to top-coating consistency. Transfer all the icings into separate pastry bags and cut a small hole in the tip of each bag or insert a small, round
decorating tip. Apply the top coating or flooding coat and then quickly pipe lines or dots of the other icing colors on top. Immediately draw a toothpick through all of the
icings to create a marbled effect. Countless patterns can be made by varying the way you pipe the icings onto the top coat and draw the toothpick through the icing.
Marbling look best when 3 or more colors of royal icing are used; one for the top coat and 2 or more that get applied to the top coat with a pastry bag. Begin by mixing
all icing colors to top-coating consistency. Transfer all the icings into separate pastry bags and cut a small hole in the tip of each bag or insert a small, round
decorating tip. Apply the top coating or flooding coat and then quickly pipe lines or dots of the other icing colors on top. Immediately draw a toothpick through all of the
icings to create a marbled effect. Countless patterns can be made by varying the way you pipe the icings onto the top coat and draw the toothpick through the icing.
| The white icing is flooded and still wet when the horizontal lines of pink and purple icing are piped on. |
| A toothpick is pulled from top to bottom through the wet icing |
| On this cookie the white icing is flooded and 3 different colors of icing are piped on in horizontal lines. |
A toothpick was drawn from top to
bottom and then from bottom to
top to create a zig-zag design
bottom and then from bottom to
top to create a zig-zag design
Here the marbling technique was used
on a butterfly cookie. Lines were
piped inside the flooded area to
mimic the shape of the wings. A
toothpick was then drawn from the
edge to the center through both colors.
on a butterfly cookie. Lines were
piped inside the flooded area to
mimic the shape of the wings. A
toothpick was then drawn from the
edge to the center through both colors.
Sanding:
Sanding is the application of small decorations, such as sanding sugar, to cookies. You can sand an entire
cookie by first coating it with royal icing , or you can sand a smaller area, or even an outline. Either sprinkle
the sugar by hand or funnel through a pastry bag onto wet royal icing. Allow the sugar to set into the icing for
several minutes then gently shake off the excess. Remember that if you do not want to sand a part of the
cookie that is already iced, that icing must be completely dry or the icing will adhere to it.
Sanding is the application of small decorations, such as sanding sugar, to cookies. You can sand an entire
cookie by first coating it with royal icing , or you can sand a smaller area, or even an outline. Either sprinkle
the sugar by hand or funnel through a pastry bag onto wet royal icing. Allow the sugar to set into the icing for
several minutes then gently shake off the excess. Remember that if you do not want to sand a part of the
cookie that is already iced, that icing must be completely dry or the icing will adhere to it.
Beadwork:
To make a bead, fill a pastry bag with royal icing and cut a hole of the desired
size in the tip or insert a small, round pastry tip. Hold the pastry bag at a
90-degree angle to the cookie with the tip nearly on the cookie surface. Apply
gentle pressure until the dot reaches the desired size. Stop applying pressure
and pull the bag straight up. To create a beaded border, pipe a series of dots
along the edge of the cookie outline. Beadwork may also be applied on top of
flooded areas once they are completely dry.
To make a bead, fill a pastry bag with royal icing and cut a hole of the desired
size in the tip or insert a small, round pastry tip. Hold the pastry bag at a
90-degree angle to the cookie with the tip nearly on the cookie surface. Apply
gentle pressure until the dot reaches the desired size. Stop applying pressure
and pull the bag straight up. To create a beaded border, pipe a series of dots
along the edge of the cookie outline. Beadwork may also be applied on top of
flooded areas once they are completely dry.
| Beadwork is done around the edge of the cookie |
| Beadwork is done with green icing around the yellow center |
Examples of Completed Decorated Cookies:
Storage:
Allow decorated cookies to dry at room temperature for several hours until the icing is dry and hard.
Place the cookies in an airtight container with wax paper or parchment paper between layers.
Sugar cookies can be stored for several weeks at room temperature.
Allow decorated cookies to dry at room temperature for several hours until the icing is dry and hard.
Place the cookies in an airtight container with wax paper or parchment paper between layers.
Sugar cookies can be stored for several weeks at room temperature.