First and foremost I want to THANK YOU for supporting my small business. I really appreciate it!!! It really is the best feeling to be able to do what you love and share it with you all!

I decided to write this tutorial because not everyone has the opportunity to take a sugar cookie decorating class in person. If you haven’t and you can I would highly recommend doing so. I know a few local gals that do so if you’re interested let me know and I’ll provide you with all their information.

I am truly so thankful for those classes because that’s how I learned the basics of sugar cookie decorating. I took my very first class November of 2019 and after that class I have been eager to take every class I can. One thing I learned from the classes is that over time with lots of practice you (and me) can one day be just like all those sugar cookie decorating experts!

Ok so enough jibber jabber…lets get decorating!!!!

Cookie Decorating Kit Tutorial

Your Cookie Decorating Kit

Your Cookie Decorating Kit Includes:

• 12 Homemade Sugar Cookies
• 3 Bags Of Assorted Sprinkles
  • Every kit comes with an assortment of sprinkles. What you see on the tutorial may not be what you have in your kit.
• 4 Bags Of Thick Royal Icing (Outlining, Piping)
  • These bags will be marked with a colored dot
• 4 Bags Of Thin Royal Icing (Flooding)

Optional Supplies:

• Parchment Paper For Your Work Area
• Toothpicks
• Paper Towels Or Napkins

Royal Icing Consistencies

There are many different kinds of royal icing consistencies but in this kit you will only have two, THICK and THIN.

THICK ICING (also known as outlining, piping) is for outlining an entire cookie or just sections of it. It’s the best icing for lettering and small details.

THIN ICING (also known as flood icing) is for covering large areas with smooth icing. It’s thin though, so you’ll need to contain it with a thicker icing.

NOTE: When the royal icing sits in the bags after awhile the water separates (this is normal) so you will need to carefully & lightly knead and massage each bag before using. I massaged each bag for about 1 minute. You might need to massage them again in between decorating each cookie.

Before

After

When cutting the tips off the bags I suggest only cutting a small amount especially for the THIN royal icing used to flood the cookie. You can cut a little more off the THICK royal icing used to pipe (outline) around the cookie. You want the THICK royal icing (pipping, outlining) to be a little bit thicker so it will help the THIN royal icing (flood) to not overflow.

EASTER EGGS

EGG #1

STEP 1:

First, you want to pipe an outline around the cookie using the THICK consistency royal icing. You can use any color you’d like but I used the THICK orange royal icing.

STEP 2:

Next you want to fill the cookie with the THIN consistency royal icing. You would use the same color you used for the THICK royal icing that you pipped the outline of your cookie with. I like to start my flood from where I pipped my THICK royal icing and then work my way in towards the middle.

NOTE: You do not need too much of the THIN royal icing. A little goes a long way. If you pour too much you will have overflow causing the icing to go over the outline and onto the outside of the cookie. No Bueno!

STEP 3:

I like to use a toothpick to fill in the open areas.

At this point, you can stop here and let it dry for at least an hour or you can add sprinkles, make your own design (Pintrest has a ton of ideas for sugar cookies), or make the design like I did below while the icing is still wet (see STEP 4).

NOTE: You can speed up the drying process by placing a fan near the cookies to increase the airflow that it receives. Position the fan on the middle setting and place it at least a few feet away from the cookies so that the airflow doesn’t cause the icing to bleed or change shape. The fan will help set the icing faster and make it SHINY. It reduces cratering or denting in your icing and can help you avoid butter bleed or blotching as well.

STEP 4:

If you would like to add little dots like I did below, while the icing is still wet use the THIN royal icing and gently squeeze out some icing on your cookie. You can do as many or as little as you want. No right or wrong way.

Let the cookie dry for at least an hour.

STEP 5:

After the cookie dries you can leave it as is or add your own designs using the THICK royal icing.

Let the cookie dry completely, at least 24 hours.

EGG #2

STEP 1:

First you want to pipe an outline around the cookie using the THICK consistency royal icing. You can use any color you’d like but I used the THICK white royal icing.

STEP 2:

Next you want to fill the cookie with the THIN consistency royal icing. You would use the same color you used for the THICK royal icing that you pipped the outline of your cookie with. I like to start my flood from where I pipped my THICK royal icing and then work my way in towards the middle.

You can use a toothpick to spread the icing and fill any open areas like I did with EGG #1.

At this point, you can stop here and let it dry for at least an hour or you can add sprinkles, make your own design (Pintrest has a ton of ideas for sugar cookies), or make the design like I did below while the icing is still wet (see STEP 3).

STEP 3:

With your royal icing still wet place a few drops of the THIN royal icing in a line (horizontal or vertical). You can make as many dotted lines as you’d like and you can do one color or multiple colors like I did.

STEP 4:

Then take a clean toothpick and place the toothpick on the side middle of the top first dot of the first row and swipe the toothpick horizontally (or vertically) from the first dot to the last dot. This will give it a heart shaped design you see below.

I alternated by going from right to left and then left to right. For example, the first row of dots I went from right to left and the second row of dots I went left to right. If you are doing this vertically you would go from top to bottom and then bottom to top.

Let the cookie dry for at least an hour.

STEP 5:

Once the icing is dry use the THICK white royal icing to add an outline design around the egg.

Let the cookie dry completely, at least 24 hours.

EGG #3

(Extra design)

STEP 1:

First you want to pipe an outline around the cookie using the THICK consistency royal icing. You can use any color you’d like but I used the THICK green royal icing.

STEP 2:

Next you want to fill the cookie with the THIN consistency royal icing. You would use the same color you used for the THICK royal icing that you pipped the outline of your cookie with. I like to start my flood from where I pipped my THICK royal icing and then work my way in towards the middle.

You can use a toothpick to spread the icing and fill any open areas.

At this point, you can stop here and let it dry for at least an hour and then move onto STEP 3 OR you can add sprinkles or make your own design (Pintrest has a ton of ideas for sugar cookies) while the icing is still wet.

Let the cookie dry for at least an hour.

STEP 3:

Use the THICK royal icing to pipe the 2 wings.

STEP 4:

Then fill with the wings with the THIN royal icing.

STEP 5:

While the icing is still wet you can add sprinkles to the wings if you’d like.

NOTE: Every kit comes with an assortment of sprinkles. What you see on the tutorial may not be what you have in your kit.

STEP 6:

Next pipe the birds beak and eyes with the THICK royal icing.

Let the cookie dry completely, at least 24 hours.

CARROT

STEP 1:

Using the same steps as the Eggs, first pipe an outline around the cookie using the THICK consistency royal icing. Again use whatever color you’d like but I used the THICK orange and green royal icing.

STEP 2:

Next you want to fill the cookie with the THIN consistency royal icing. Again, you would use the same color you used for the THICK royal icing that you pipped the outline of your cookie with. In this case, you would fill the carrot with the THIN orange icing and the stems with the THIN green icing.

You can use a toothpick to spread the icing and fill any open areas.

At this point, you can stop here and let it dry for at least an hour or you can add sprinkles, make your own design (Pintrest has a ton of ideas for sugar cookies), or make the design like I did below while the icing is still wet (see STEP 3).

STEP 3:

If you would like to add little dots like I did below, while the icing is still wet use the THIN royal icing and gently squeeze out some icing on your cookie. You can do as many or as little as you want. No right or wrong way.

Let the cookie dry for at least an hour.

STEP 4:

After letting your cookie dry, use the THICK orange and green royal icing to pipe the designs below.

Let the cookie dry completely, at least 24 hours.

Bunnies

Bunny #1

STEP 1:

First pipe an outline around the cookie using the THICK consistency royal icing. Use whatever color you’d like but I used the THICK pink royal icing.

STEP 2:

Next you want to fill the cookie with the THIN consistency royal icing. You would use the same color you used for the THICK royal icing that you pipped the outline of your cookie with.

You can use a toothpick to spread the icing and fill any open areas.

You can stop here and let it dry for at least an hour and then move onto STEP 3 OR you can add sprinkles or make your own designs (Pintrest has a ton of ideas for sugar cookies) while the icing is still wet.

Let the cookie dry for at least an hour.

STEP 3:

Using the THICK consistency royal icing pipe the inner ear(s), eye, and bunny tail. I added sprinkles to the bunny tail too!

Let the cookie dry completely, at least 24 hours.

NOTE: Every kit comes with an assortment of sprinkles. What you see on the tutorial may not be what you have in your kit.

Bunny #2

STEP 1:

First pipe an outline around the cookie using the THICK consistency royal icing. Use whatever color you’d like but I used the THICK white royal icing.

STEP 2:

Next you want to fill the cookie with the THIN consistency royal icing. You would use the same color you used for the THICK royal icing that you pipped the outline of your cookie with.

You can use a toothpick to spread the icing and fill any open areas.

At this point, you can stop here and let it dry for at least an hour and then move onto STEP 3 OR you can add sprinkles or make your own design (Pintrest has a ton of ideas for sugar cookies) while the icing is still wet.

Let the cookie dry for at least an hour.

STEP 3:

When your cookie has completely dried you have 2 options:

1. 1. 1. 1. 1. You can use the THICK royal icing to pipe the outline AND fill the inner ears OR
            2. You can use BOTH (THICK & THIN) royal icings to outline and fill the inner ears 

If you want to use only the THICK royal icing, go ahead and pipe the outline and fill the inner ears with the THICK royal icing. Then move onto STEP 5.

If you want to use BOTH royal icings, first use the THICK royal icing to pipe an outline for the inner ears. Then move onto STEP 4.

STEP 4:

Next, you want to fill the inner ears with the THIN consistency royal icing. You would use the same color you used for the THICK royal icing that you pipped the outline of the inner ears with.

STEP 5:

Pipe the nose using the THICK royal icing.

STEP 6:

Again you’ll have 2 options to fill the nose area in:

1. 1. 1. 1. 1. You can use the THICK royal icing to pipe the outline AND fill the nose area OR
            2. You can use BOTH (THICK & THIN) royal icings to outline and fill the nose area

If you want to use only the THICK icing, go ahead and pipe the outline and fill the nose area with the THICK royal icing.

If you want to use BOTH icings, first use the THICK icing to pipe an outline for the nose area. Next, you want to fill the nose area with the THIN consistency royal icing. You would use the same color you used for the THICK royal icing that you pipped the outline of the nose area with.

STEP 7:

Pipe the eyes using THICK royal icing. I would suggest using the white royal icing first and then another color on top. Mine looks kind of scary looking with the the color on the bottom and white on top!!!!

STEP 8:

Add sprinkles if you’d like to the mouth area while the icing is still wet.

NOTE: Every kit comes with an assortment of sprinkles. What you see on the tutorial may not be what you have in your kit.

STEP 9:

Add a bowtie using the THICK royal icing.

Let the cookie dry completely, at least 24 hours.

Bunny #3

Repeat the same steps as you did for Bunny #2 through Step 4.

Next pipe a heart shaped nose, eyes, and whiskers using the THICK royal icing. You can add sprinkles at this point if you’d like while the icing is still wet.

NOTE: Every kit comes with an assortment of sprinkles. What you see on the tutorial may not be what you have in your kit.

Add embellishments if you’d like!

Let the cookie dry completely, at least 24 hours.

Baby Chicks

STEP 1:

First pipe an outline around the cookie using the THICK consistency royal icing. Use whatever color you’d like but I used the THICK orange royal icing.

STEP 2:

Next you want to fill the cookie with the THIN consistency royal icing. You would use the same color you used for the THICK royal icing that you pipped the outline of your cookie with.

You can use a toothpick to spread the icing and fill any open areas.

At this point, you can stop here and let it dry for at least an hour and then move onto STEP 3 OR you can add sprinkles or make your own design (Pintrest has a ton of ideas for sugar cookies) while the icing is still wet.

Let the cookie dry for at least an hour.

STEP 3:

Pipe the birds peak and feet using the THICK royal icing.

STEP 4:

Pipe the eye and wings using the THICK royal icing.

Let the cookie dry completely, at least 24 hours.

Butterflies

STEP 1:

Using the same steps as the Egg, first pipe an outline around the cookie using the THICK consistency royal icing. Again use whatever color you’d like but I used the THICK green royal icing.

STEP 2:

Next you want to fill the cookie with the THIN consistency royal icing. You would use the same color you used for the THICK royal icing that you pipped the outline of your cookie with.

You can use a toothpick to spread the icing and fill any open areas.

At this point, you can stop here and let it dry for at least an hour and then move onto STEP 3 OR you can add sprinkles or make your own design (Pintrest has a ton of ideas for sugar cookies) while the icing is still wet.

Let the cookie dry for at least an hour.

STEP 3:

Pipe about 10 dots in the middle of the butterfly for the body using THICK royal icing.

STEP 4:

Pipe the outline of the wings using THICK royal icing.

STEP 5:

Pipe the inner design of the wings using THICK royal icing.

Let the cookie dry completely, at least 24 hours.

Tips & Tricks

• Leave the cookies undisturbed for at least 24 hours to fully dry. Depending on the thickness of your icing and the layers on the cookie, it may takelonger.
• Leave the cookies on the table to dry, rather than in a container. Airtight containers tend to become humid, which means that the icing will take longer to dry. Instead, simply allow your cookies to dry at room temperature.
• Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature.
• Any leftover royal icing can be frozen for up to 2 months. Place leftover royal icing into zipped-top freezer bags. If you have more than 1 color, each color should have its own bag. Before sealing, squeeze as much air out of the bag as possible. Freeze on a flat shelf surface in your freezer. Thaw overnight in the refrigerator and bring to room temperature before using again.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

I hope you all enjoyed and thought this cookie decorating tutorial was helpful!

I am always striving to learn and grow to make my products better for you!

So if you have any feedback for me I would love to hear it! Good or Bad!

Please send me an email eazypeazylemonsqueezee@gmail.com or reach out to me on Facebook or Instagram.