I’ve had many questions regarding decorated cookies since I began 7-ish years ago, so I thought I’d share some of my favorite decorating tips I’ve learned over time. By no means am I an expert, but I hope you find my top 10 suggestions helpful.
There are so many ways of decorating cookies; you can cover them with fondant, rainbow sprinkles, delicious melted chocolate… I could go on, but one of my favorite ways is to flood a cookie with royal icing (flood icing). To basically cover the cookie with a smooth, glossy, sugary coating; piped in such a way that your icing becomes a design – instant sugar art! My tips today refer to decorating cookies with flood icing.
I’ve got an in-depth tutorial here, which goes over how to flood in detail.
How to Flood Cookies with Royal Icing – Top 10 Tips
1. Use a good icing recipe. See here for one of my two faves from cake central user Antonia74. Another favourite is from Peggy Porschen’s book Pretty Party Cakes, but won’t post it here due to copyright infringements.
2. One of the most important things I’ve learned about cookie decorating is that if your icing isn’t at the correct consistency or thickness, the experience can be very frustrating. The trick I use to make sure my icing is just right is called the “10 second rule“.
Drag a butter knife through the surface of your royal icing and count to 10. If the icing surface becomes smooth in anywhere between 5-10 seconds, then your icing is ready to use. If it takes longer than approximately 10 seconds, the icing is too thick. Slowly add more water. If your icing surface smoothes over in less than 5-10 seconds, it is too runny. Mix your icing longer or slowly add more sifted icing sugar to thicken.
3. For tip sizes, my favorite tip is #2; it’s great for outlining and filling in. For larger cookies use tip #3 or #4 and for smaller cookies use tip #1.
4. Seal the top end of your piping bag closed with an elastic band for less mess.
5. Practice piping on your work surface or parchment paper before you begin your cookies, so that your hand gets the feel of it. I usually find I need a few minutes of playing around before my piping improves. Decorate your least favorite cookies or extra cookies first; that way if you make a mistake it won’t matter as much!
6. When you’re outlining the cookie, about a centimeter in begin lifting the piping bag away from the cookie, so that the icing just falls onto the surface. You’ll be able to control your piping easier that way.
7. If your hand is shaky, rest your arm on the edge of your work surface while decorating.
8. After you’ve finished applying the icing to the cookie, shake it gently to help settle the bumps if there are any.
9. If you notice any small air bubbles, pop them with a toothpick or pin right away. If you don’t, the air bubble usually pops on it’s own and leaves a hole in your icing. (See acorn which squirrel is holding in the image above).
10. Let your cookies dry for at least 24 hours before you package them. They won’t get stale as the icing acts as a sealant for freshness.
These are just a few of my favorite tips which would have helped alleviate some frustration had I known them when I first began decorating cookies. If you have any tips which you’d like to share you’re welcome to leave a comment below.
Happy cookie decorating!
xo,
Marian
p.s. In case you missed it, f you’d like a tutorial on how to make the owl cookies, you can find it here.
Janet says
Help! I am on the “new” side of this cookie making craze I have got caught up in and found that I have better look flooding if I put my RI in a squeeze bottle and apply from there. My problem is – how do I get the RI in the squeeze bottle? I made up all my icing at piping/writing consistancy. Then I try to put that in a squeeze bottle in order to add the extra water to bring to flooding consistancy. Should I be doing this another way? Any advice would be most appreciated and helpful. I don’t want to get too frustrated here where I no longer enjoy the hobby. Thanks!
marian says
@ Janet: I understand your frustation with the squeeze bottles – that’s why I don’t use them. I use piping tips. If you’d like to see a video on how I pipe (and what I use etc.), please check out my youtube channel (you can find the little link to youtube at the top right of the blog). If you’d still like to use squeeze bottles, try asking the talented cookiers, Bake at 350 or SweetSugarBelle. Hope that helps!
marian says
@ marian: p.s. meant, I use piping bags.
Elicia says
I just watched your tutorials on piping, flooding and consistency. This will be my first attempt at decorating cookies. You make it look so easy, but I know that will be far from the truth. *crossing fingers* I just hope I can share them for the holidays and people will be able to eat them. =)
Thanks for the wonderful tips!! I’ll be back…I caught my eye on some very cute gingerbread houses. 😉
cookiegirl11 says
These look so cute! I own a cookie business myself, and this tutorial was really helpful when a customer ordered some owl sugar cookies!
Neta Zilbermintz says
Hi Marian! I watched one of your videos yesterday and then I was obsessed!!! I showed your video to everyone. I know you use a projector but I was wondering where your get the pictures. You have crazy talent and you should keep doing what you love. I will always be your fan forever. <3
-Neta
marian says
@ Elicia: I hope it was easier than you thought! Please don’t hesitate to drop me a line, any time. xo
@ cookiegirl11: Yay! I’m so glad!
Hello @ Neta Zilbermintz, you are so sweet! If you need a link to those images (Paris ones), it is in the post – her name is Jillian Phillips. xo
Swatch And Learn says
Those owl cookies look so adorable! I just love the detailing – makes me hungry just looking at them. YUM!
Rachel says
Hi! I am not a crafty person but my daughter’s 1st birthday is coming up and we are doing an owl theme. I would love to try to do the owl cookies but I am wondering once they aare made how long do they keep? Can you freeze them or is that a bad isea?
marian says
Hi @ Rachel: I don’t have a lot of experience with freezing cookies, but was also curious about it, so wrote this post (the comment section will help you there):
https://sweetopia.net/2011/03/freezing-decorated-cookies/
How long do they keep? Freshest is best of course, but I generally go with up to 2 weeks in an air-tight cellophane bag (bag tied with pretty ribbon). Some artisan stores which sell home-made decorated cookies keep them for up to a month, and many people swear by that, but I just stick with up to two weeks ahead maximum, just in case. Hope that helps!
Amy says
Thank you soo much for these tips! My hands tend to shake quite a bit so outlining cookies used to be really frustrating for me, but after using your tips (especially the ones about icing consistency and lifting the bag), it’s like there’s a whole new person decorating my cookies. Thank you! 🙂
marian says
Hi @ Amy: Mine shake too! I’m so glad these tips helped! xo
jenny says
hi marian. thanks for all the tips. i use the same receipt you use and i just hate how matte and chalky it looks when it dries. do you have this problem?
marian says
Hi @ jenny: I know what you mean. I don’t mind it but wanted and alternative so did an experiment and wrote about it here:
https://sweetopia.net/2011/11/gluten-free-coconut-cupcakes-with-coconut-frosting-shiny-royal-icing/
Happy decorating!
Anne says
You can always do the decoration on wax paper with a template of the cookie underneath. Then when the frosting is dry transfer the decoration carefully from the wax paper to the cookie. Add a little drop of water or a small Danb of frosting to the cookie so the decoration will stick to the cookie.@ Joanne:
@ Joanne:
Stephanie says
Marian – thank you thank you thank you! I had to make Valentine cookies for my son’s class. I followed your recipes and tips. These were AWESOME. I have struggled for years to get the icing to “lay” flat and it never crossed my mind to shake the cookies. I have never been so proud of my outcome before. So, thank you!
One question. How did you decorate the cupcakes with the sanding sugar and the heart transfers to make them look rounded/smooth with the sugar? Did I miss a tutorial? Please let me know. I am just giddy about this. THANKS
Lisa @ Sweet 2 Eat Baking says
I remember seeing the owls as a tutorial on Cake Central, I had no idea you made them but seems strange because I bookmarked the tut to make myself then randomly come across your site today (from Sugarlicious) and was browsing then saw the owls.
You’re an awesome, talented baker and decorator. Thanks so much for sharing all your creations and these tutorials. I’m definitely subbing to your RSS. 🙂 Keep up the good work!
-Lisa.
Marian (Sweetopia) says
Hi @ Stephanie: It’s so easy! I used a large, round piping tip to put the icing on the cupcake and then dipped the cupcake in a bowl of sanding sugar, and gently turned it, effectively coating the icing with sanding sugar. If there are any points or tips, gently press down to shape. Voila!
Hi @ Lisa @ Sweet 2 Eat Baking: Thanks sooo much!
Kristen says
I love these cookies! I’ve never decorated with royal icing. I’ll have to give it a try.
TAHSA says
What kind of projector do you use? I’m in love with your cookies
marian says
Hi @ TAHSA: The tutorial on the projector is in my tutorial section.
@ Kristen: Thanks!
Julianne says
@ Joanne:
I’ve had this before, although I use glace icing. When my cookies have cooled after baking I stack them between layers of paper towel/kitchen roll for a few hours or overnight. It can be surprising how much fat/grease gets absorbed by the paper. I think that taking the surface fat off helps to prevent it discolouring the icing.
Krysten says
When is a good time to decorate the iced cookies? I’m making about 75 for a bridal shower and I’m not sure of the proper technique. The cookies will be shamrocks flooded with green icing, then the names of the bride and groom will be written. The problem is that I need the icin and names to be hard. Any suggestions?
Marian (Sweetopia) says
HI @ Krysten: Absolutely. Check out the tutorial section above and click on the post, Cookie Decorating Schedule, and ‘How long do decorated cookies stay fresh?’
Those two together should answer your questions, but if you have any more, just drop me a line here again. All the best!
marian says
HI @ Julianne: What a great tip, thank you!
NANCY MEROW says
Marian, thanks so much for all of the tutorials, they are so helpful. However, I am a “Rookie Cookie Decorator” and I am on my third day of experamenting with RI. Today after reading your tutorial SEVERAL times, I attempted round three. I had great success with your recipe for RI, it responded as it should with the 10 sec. rule and then colored the RI, careful not to whisk too much after color, filled my bags, the outline on my cookies was so much better today..of course with your direction:)..when I went to flood them it didnt flow.. I used a spatula and moved it..please help!!! I have 100 cookies “high heels” to do in APRIL. Thank you!!!!!
Monica says
If I’m not going to individually wrap the cookies, but instead just going to keep them in an airtight container until the day of my daughter’s birthday party, how long will they stay fresh? or is it necessary to wrap them individually? I was just going to set them out on a tray the day of her party.
marian says
HI @ NANCY MEROW: A few things may help… a larger tip size so the icing flows out easier, or you may need to add a touch of water until it moves the way you want it to. Please let me know how it goes. =)
@ Monica: A couple of things…. there’s a video on ‘drying cookies decorated with royal icing’ where i mention my experience with putting cookies in containers, and a post in the tutorial section about how long cookies stay fresh. Please don’t hesitate to ask more questions if you have any. xo
nasheta says
Hi Marian – do you use separate sized tips to outline and a different one to flood with? If so, please can you advise on the sizes? Thanks in advance
marian says
Hi @ nasheta: Not usually – unless I want the outline to look really delicate. You can see videos on how I decorate on my youtube channel if you like.
nasheta says
thanks – your help is appreciated – and your response so prompt!
Andrea says
Wow these cookies look fantastic! I am just starting to get into cookies but I have only found a really simple glaze recipe so far. I like the looks of what you are doing and I think I will use your techniques for my shamrock cookies this weekend. When you are layering items or colours, do you wait for the icing to dry completely or is it still tacky? Do you have a rule of thumb for the time that should be left in between layers?
marian says
Hi @ Andrea: Absolutely, there are a few tips and tricks which will help you. I have a few videos on my YouTube channel which will help you… for sure the Marbling Icing and Consistency videos. (okay check out how to dry them and how to flood them too). Lol. Good luck and let me know how it goes!
Andrea says
@ marian:
Excellent! Thank you so much 🙂
Shawna says
I only have one small problem with this post ….. (and its in the first paragraph)
You ARE an expert if I’ve EVER seen one !!!! Your cookies are AmAZiNG with a capital “A” ! I love this blog and I adore your designs and information. Thank you for helping all of us beginners out ! I am finding myself obsessed with my cookie making right now, and I’m shocked to say the novelty of this is not wearing off yet !
I just might be a baker / cookie maker after all, Thankyou !
marian says
Ha ha @ Shawna, I was bracing myself. 😉 Thanks so much for your sweet comment! I’m so glad to hear you’ve caught the cookie fever too!
Tirendezvous says
Hi, I too am getting cookie fever. I’ve been baking for years and always shied away from decorating because ” I can’t draw”! Well I’ve been catering Haitian food and people have been asking for cakes and favors so I’ve beek doing basic cakes do now I want to challenge myself with cookies. My sons bday is coming up on the 22nd and woul love to make cookie pops as part of the centerpiece and as favors. The theme is Yo Gabba Gabba and would love some pointers on base colors and details ie eyes, lips, lashes, glasses…
TYII
– TiRendezvous
Coral Springs, Fl
Mary Lynn says
Hi! Love the advice and videos! I’m just getting started decorating cookies and I find that I’m VERY shaky. short of only doing zigzag cookies or propping myself on the counter (and I’m rather tall) any other advice? Thank you.
Caty Silhan says
Hey there!
Your cookies are beautiful!!! Thanks so much for all this fantastic info! I’ve made my share of fondant cakes and am now venturing into the cookie world for my sisters baby shower. Couldn’t have tackled this task without your amazing advice! Thanks!!!