Royal Icing for Sugar Cookies

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Royal icing adds that special something to light and crispy sugar cookies. The perfect amount of sweet with the perfect texture will add enjoyment and satisfaction to any holiday.

Royal Icing for Sugar Cookies Recipe

Hey y’all, I have a treat for you today with this royal icing for sugar cookies recipe and a tutorial on how to make it.  I am definitely not the best baker in the world, but with this straightforward recipe and a bit of practice, I got better and better at making and decorating sugar cookies with royal icing. The top two pictures are right from our very own Southern Plate photographer and the bottom two images are additional ideas for y’all in case you wanted to branch out and have some fun with this recipe.  

I particularly like this royal icing recipe because it didn’t break a tooth off when I bit into the finished sugar cookie and keeping my pearly whites as long as I can is a top priority.

So, when should you use royal icing? I’d recommend using it when you want your sugar cookie to dry hard, if you want to ice the cookies ahead of time and store them in the freezer, and if you want to decorate your cookies in a multi-colored design.

Now, this royal icing recipe doesn’t include a sugar cookie recipe. But don’t worry, I’ve got you covered. Check out my heart-shaped Valentine’s Day cookiesItalian sugar cookieschewy sugar cookie recipe, and my recipe for spritz cookies. That’ll keep you busy!

A Bit of History About Royal Icing

According to Wikipedia, the first mention of royal icing was back in 1770.  Piping the icing for decoration didn’t happen until later, around 1840.  So this icing sure does have some staying power.  

Enough with the short history lesson, let’s get to it!

Royal Icing Ingredients

Recipe Ingredients

  • Powdered sugar
  • Water
  • Meringue powder
  • Vanilla extract or flavoring of your choice
  • Food coloring (optional)  

How to Make Royal Icing for Sugar Cookies

Combine all ingredients in a mixing bowl.

Using a stand mixer with a paddle attachment, combine all of the ingredients.

Mix together until a hard icing is formed.

Mix together until you form a hard icing (about 8-10 minutes).

Bowl of royal icing.

This is a good starting point for making decorations with the royal icing.

Add water and extract to royal icing.

To thin the sugar cookie icing for piping

Add in the extract flavoring and mix. Slowly add in water, 1 teaspoon at a time, and continue mixing the white icing until the desired consistency is reached.

Royal icing consistency.

Mine looked like this.

Add food coloring to icing.

To add food coloring

If one color is being used, add it directly to the mixing bowl.

Stir icing gently until food coloring has combined.

Gently stir the gel food coloring in until blended.

If multiple colors are being used, pour the desired icing into separate bowls, drop in the coloring and gently stir the icing until the colors blend.

Royal icing in a piping bag.

Scoop the sugar cookie icing into a piping or pastry bag to begin decorating cookies.

Pipe royal icing onto a sugar cookie.

Start creating your design.

I got creative with some polka dots here, but you can make any kind of decorated cookies.

If using sprinkles, add them as soon as you’ve finished piping the icing, as it will dry quickly.

Ideas for royal icing on sugar cookies.

Here are a couple of other examples. You can use this royal icing for sugar cookies recipe for all occasions: Valentine’s Day, Christmas (it’s perfect for decorating a gingerbread house), Easter, 4th of July, you name it! The possibilities are endless. Just keep practicing. 

Finished Cookie with Royal Icing

Here’s our finished sugar cookie. Aren’t those polka dots cute?

Recipe Notes

  • You can use regular gel food coloring or I have also used this plant-based food coloring as well from Amazon.
  • You will need extra water for thinning the icing for piping. And the humidity in your home will affect how much water you will need, so be flexible regarding the amount listed in the recipe card. Now I’m not talking about the kind of flexibility ya need to exercise (hehe). You know what I mean!
  • When you aren’t using the icing, cover the piping bag and piping tip with a damp towel to prevent it from hardening too soon.
  • Besides vanilla extract, I recommend using almond extract. Alternatively, if decorating sugar cookies for the holidays, why not try peppermint extract?
  • Use a toothpick to smooth the sugar cookie icing and get rid of any air bubbles.
  • To make a standard sugar cookie dough, you need unsalted butter, flour, sugar, salt, egg, baking powder, milk, vanilla extract, and a cookie sheet.

Recipe FAQs

Can you freeze royal icing?

Yessiree! Store leftover icing in the freezer for up to 3 months or in the refrigerator for up to 3 days. Store it in an airtight bag, an airtight container, or wrapped in plastic wrap. When ready to use, place the icing back into the mixer and mix until you reach the desired consistency. 

You can also freeze sugar cookies with royal icing for up to 3 months. Thaw them in the fridge or at room temperature before serving.

Can I use any type of electric mixer?

It turns out better and it’s much easier to make if you use a stand mixer with a paddle attachment.

Here is a best-seller on Amazon that is priced a lot better than the one I have:. You can click on the picture to see it on Amazon and if you purchase it Southern Plate will be eternally grateful as we receive a small commission that goes towards creating new recipes like this one.  

How do I know when the icing is mixed well enough for piping?

Well, here’s a little inside tip! To find a good piping consistency, spoon some icing out of the bowl and pour it back into the bowl. If the icing takes 8-10 seconds to melt back into the bowl then it is ready to use. I usually sing Dolly’s “Jolene, Jolene” and let the last Jolene go a little long and that usually does it.

Why should you use meringue powder in your royal icing recipe?

Meringue powder allows you to make royal icing without raw egg whites, which is a big win in my books! It also helps the icing dry quickly, so you can package and stack them in a hurry. You’ll find meringue powder in the baking aisle or on Amazon.

You may also like these icing and frosting recipes:

Seven Minute Frosting Foolproof recipe

Grandma Pearl’s Flaky Chocolate Icing

Creamy Chocolate Frosting

Finished Cookie with Royal Icing

Royal Icing for Sugar Cookies

This easy royal icing for sugar cookies recipe with meringue powder makes royal icing with the perfect amount of sweetness and texture.
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
Keyword: icing
Servings: 5 cups
Calories: 120kcal

Ingredients

  • 7.5 cups powdered sugar equals 2 pounds
  • 1/2 cup water *extra water for thinning the icing will be needed for piping*
  • 6 tbsp meringue powder
  • 1 tsp vanilla extract you can use whatever extract flavoring you like
  • food coloring, optional 

Instructions

  • Using a stand mixer with a paddle attachment, combine all of the ingredients and mix together until a hard icing is formed (8-10 minutes).
    7.5 cups powdered sugar, 1/2 cup water, 6 tbsp meringue powder, 1 tsp vanilla extract

To thin the icing for piping

  • Add in the extract flavoring and mix. Slowly add in the water, 1 teaspoon at a time, and continue mixing the icing until you get it to the consistency you want. See notes for how to find a good piping consistency.

For coloring

  • If only adding one color, add it to the mixing bowl and gently stir the food coloring in until blended. If you are using more than one color, pour the desired icing into separate bowls, add in the coloring and gently stir the icing until the colors are blended. Scoop the icing into a piping bag for use.
    food coloring, optional 

Notes

  • This recipe is best done in a stand mixer with a paddle attachment.
  • Humidity will affect how much water you might need.
Testing: To find a good piping consistency, spoon some icing out of the bowl and pour it back into the bowl. If the icing takes 8-10 seconds to melt back into the bowl then it is ready to use.
When the icing isn’t being used cover the bag and tip with a damp towel to keep it from hardening.
Store leftover icing in the freezer or refrigerator in an airtight bag. When ready to use, place the icing back into the mixer and mix until the desired consistency has been reached.
Food coloring:  You can use natural food coloring too from plants. Here is an example of plant-based food coloring on Amazon.

Nutrition

Calories: 120kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

 

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72 Comments

  1. Royal icing has always sounded difficult to make. This really simplifies how to make it. Looking forward to trying it.

  2. The cookies look great with their icing! I have never worked with meringue powder. In fact, I am not quite sure where to look for it in the grocery store. Do you know in what section it is typically found? Thank you!

    1. I believe WalMart carries it & it’s in the Wilton cake decorating supplies area, & Joann Fabrics should also have it in the Wilton/baking aisle.

  3. I’ve never tried to make Royal frosting. I rarely make anything that needs frosting anymore. This recipe isn’t too complicated so I might have to give it a try.

  4. I like the look of royal icing but prefer the taste of buttercream. How do you decorate with buttercream and make the cookies as pretty as they are with royal icing?

  5. I remember failing at this years ago and haven’t tried it since… but I think I’m ready to give it a go! We need to let them sit and “dry”, right? And can we spread the base coat on or is piping a must? Then we store the cookies (stacked?) at room temp, loosely covered?
    Thanks!

    1. It’s time to get back on that horse again :). Piping isn’t absolutely required unless you are decorating or aren’t worried about it looking ‘perfect’ but it does make it a little easier to get the thickness you want of the base and have that smooth glossy look. After icing you let sit and dry. If you store stacked, make sure they are completely dry and then I always put some parchment paper in between each. You can store in the fridge if you like or room temp depending on when you are going to serve them. Hope that helps and let me know how it goes!

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