Baking delicious treats and decorating Christmas/Winter cookies has pretty much become a tradition in my family. I honestly don’t know how I managed to survive all those years before I started baking without having sugar cookies. What I love about making these is that you can create anything you want! Personally, I lean more towards snowflakes and snowmen, but you can stick to the traditional Santa Claus and Christmas trees if you like.
If you are a beginner in cookie decorating, don’t worry! The royal icing recipe I’m sharing with you today is very easy to make. I’m also going to give you a few tips for using royal icing and make sure to watch the video below to see how I decorate my cookies.
If you are looking for an easy sugar cookie recipe, make sure to take a look at ours here: Simple Sugar Cookie Recipe.
Royal Icing Recipe
- 2 Large Eggs Whites
- 16oz. Confectioner’s (Powdered) Sugar
- 2 Teaspoons Water
- Food Coloring
- In a large bowl, beat the two egg whites until they are foamy. Gradually add the powdered sugar to the egg whites while beating at low speed. Add the 2 teaspoons of water and mix until well incorporated. If the icing is still too thick, add more water, 1 teaspoon at a time, until you have the consistency you need. (The icing should be able to run smoothly, but not be too watery. )
- Separate the icing into bowls depending on how many colors you are using. Tint the icing with the food coloring of your choice. Transfer icing to squeeze bottles.
| Makes enough icing for 3 dozen cookies.
To explain the consistency I use in icing, imagine scooping up some icing with a spoon, and letting it drip down to a bowl. It should be a smooth steady stream that then blends together in the bowl without edges or creases. Be careful of making it too watery or runny though! Your cookies might end up overflowing.~
For food coloring I am using the traditional Christmas colors: white, red, and green. I prefer using gel food coloring for this because it doesn’t change the consistency or the taste of the icing too much.
If you are using squeeze bottles, the tips that come with them work really great. But if you are looking to give your cookies more details, you can change them for other tips. Here I am using Wilton tips #1, #2, and #3, with #1 being the smallest (used for details) and #3 being the largest (used for flooding).
When starting to decorate a cookie, I always look for the smoothest side. Some cookies might come out of the oven bumpy, so I simply flip them over!
Start by gently squeezing the icing onto the cookie starting from the outside and working your way to the center.
Use a toothpick to cover any patches or correct any mistakes. Gently tap the cookie down onto a surface to remove air bubbles. Then, let the first coat of icing dry completely before adding any top details or other sections.
If you want to blend colors together to get a tied-dyed effect, do this while the icing is still wet. Adding sprinkles or beads to the wet icing is also recommended so that they adhere better to the cookie and not fall off.
Let the cookies dry completely from 2-4 hours, before putting them in a box or treat baggie. Personally, I like to leave them out overnight and not package them until the day I will be giving them away.
And one last tip: Have fun! Decorating cookies is always fun to do, and it’s a lot better when you do it with your family. If you have children at home, this can be an entertaining activity for them to do. Afterwards, enjoy the fruits of your labor with some hot cocoa or warm milk!