Make base consistency Royal
Icing thick enough to hold its
shape when piped.  Fill pastry bag fitted with #2 or #3 tip.

For a royal icing recipe
  CLICK HERE

While holding bag at a 45
degree angle, touch the tip to the cookie and gently squeeze the bag.  Raise the tip a bit and continue around the outside of the cookie with a steady motion.

To seal the seam that
appear when you have
finished, outlining each cookie,
dip the paintbrush end of
your tip cleaning brush into
water, tap on a paper
towel, then gently touch the
seam -- it will disappear.

Allow outline to dry for a few minutes.  Take the icing that you will use to fill the outline and thin it with water until it is about the consistency of heavy cream.

Fill the cookie with the flow icing using a teaspoon or a plastic squeeze bottle.   Use your paintbrush to gently brush the icing into corners and points.

 



Allow the cookie to dry
for at least an hour before
applying additional piped
icing.  You can then add the
details you desire..

 


If you wish to add sparkling sugar to your cookie, wait for the icing to dry for several minutes or until the icing is tacky but not wet. 

To add sparkling sugar or edible glitter details  to iced cookies, wait for the icing to dry completely.  Paint the area you wish to highlight with warm corn syrup.   Sprinkle sugar on painted area and brush off the excess.

An easy way to write on a uniced cookie or a cookie iced with royal icing is to use our Foodoodlers Marking Pens.  They work just like magic markers.
To find out more
CLICK HERE