4 Ingredient Icing Recipe for Decorating Cookies (Royal Icing)

Make your cookies and biscuits more colorful and delicious with this 4 Ingredient Icing Recipe, which is great for decorating any cookie and sets perfectly crisp and glossy. This icing is also known as Royal Icing and applying it to your bakes is really simple. You can dip your cookies in it or add it to a piping bag and get super creative with your designs, colors and flavors.

Hey team! Coming in today with an easy to make icing recipe that’s great for decorating ANY cookie or biscuit. This cookie icing, also known as royal icing, sets perfectly crisp, tastes delicious and it’s great for piping detailed shapes onto cookies and filling them too.

This recipe was originally posted on December 10, 2019. The recipe was re-worked and updated on July ,27 2024.

What’s also great is that it can be made thick enough for detailed piping on things like Christmas Gingerbread cookies or even for glueing gingerbread houses together. It can also be easily thinned down to ‘flood’ cookies so that you can easily fill your outlines to get neat looking decorated cookies.

Coloring and flavoring this icing is really easy too. Use your favorite extracts and essences to flavor it. I like using Pure Vanilla Extract. To color it, split one batch into as many mixing bowls as you like and color each one whichever color you like using food gel coloring. A little dab for pastel colors, a little more for bright, vibrant colors.

If you’re looking for recipes to test this icing out on it’s great on my Crisp Sugar Cookies which hold their shape perfectly when used with cookie cutters or my more delicate Butter Shortbread Biscuits.

A FOOLPROOF 4 Ingredient Icing Recipe for Decorating Cookies (Royal Icing)

This recipe is perfect for decorating pretty much any type of cookie you like but my favorite cookie to pair it with is my sugar cookies which make awesome holiday cookies. It’s also great for Gingerbread Cookies too!. Here’s some of the reasons I love using it to decorate my cookies.

• Super Easy to Make – This icing is perfect for decorating cookies! It only uses 4 simple ingredients and it’s made in one bowl. You can either pipe it onto your cookies or dip them in the icing for a quicker option.
• Sets Crisp and Shiny – Thanks to the egg whites (more on that below) and glucose syrup, this icing dries crisp and shiny.
• Customizable Consistency – You can make the icing thin for spreading all over your cookies, or thick for piping designs or building gingerbread houses. More on that below!
• Bright Colors and Fun Flavors – You can make this icing any color you want using food gel coloring. Use a little bit for pastel colors or more for bright colors. I like to add vanilla extract for flavor, but you can use any flavor you like. Peppermint extract is great for Christmas cookies!

What’s used to make Cookie Icing?

Royal icing is made of simple ingredients, powdered sugar, egg whites, milk and corn syrup and is used to decorate cookies, gingerbread cookies and even gingerbread houses. It dries out completely once it’s used on cookies and makes them look amazing! Here’s what you’ll need.

• Powdered sugar – I used soft icing sugar which has corn starch/corn flour added to it. Pure icing sugar which doesn’t have this added is fine to use as well. Make sure you sift your icing to remove lumps before mixing.
• Egg whites – this recipe uses egg whites to help the icing set when it dries. You can use store bought pasteurized egg whites or pasteurize them yourself. I use mine straight out of the shell. I’ve included the instructions for doing that at the bottom of this post.
• Milk – I used cow’s milk, but you can use plant-based milk if you wish. This is what helps thin out the cookie icing. Don’t use the milk if you want to have a thick icing for making textured icing decorations or for glueing a gingerbread house together.
• Corn syrup – also known as glucose syrup is what gives your icing a shiny finish.

Why I use egg whites in this cookie icing

This cookie icing recipe uses egg whites to make the icing set nice and crisp on the cookies. The sugar in the recipe actually cooks and preserves the egg whites, making the icing safe to eat. It’s like my Beetroot Cured Salmon recipe where the sugar and salt cook and preserve the raw salmon, making it safe to eat.

How To Make Cookie Icing

Making the icing is super easy and it’s all done in one bowl!

1. Sift the powdered sugar into a large mixing bowl and add the egg whites, milk and corn syrup. Use a spatula to mix until combined and super smooth.
2. Your icing should be thick enough that it can create a figure 8 when drizzled off a spatula and disappear into the mixture after about 5 seconds.

How To Make Your Icing Thinner For ‘Flooding’

You might want to make your icing thinner to more easily flood or fill in your cookies once you’ve piped a perimeter. You can do this by adding just 5g or 1 tsp milk, mix it using a spatula and then test how thin it is. You’ll know it’s the right consistency when you lift the spatula up and it disappears back into the mixture quickly. If it disappears immediately, it might be too thin and may set looking translucent which is why you should thin it out slowly and test it each time.

How To Make Your Icing Thicker

If you want to pipe textured icing decorations on your cookies that hold their shape, you’ll need a thicker, more spreadable consistency. You can do this by adding more powdered / icing sugar. Add 25g or 2 tbsp of sifted powdered sugar and mix until it becomes thick enough. This will set really hard which makes it great for glueing gingerbread houses together.

How To Flavor Your Cookie Icing

The best way to flavor your cookie icing is using a small amount of extracts or essences. I add 7g / 1 tsp of vanilla extract to mine for a classic vanilla flavored icing. Home Made Vanilla extract is a great option if you have it because a little goes a long way. Peppermint extract would be a great option if you’re using this for Christmas cookies!

How To Color Your Cookie Icing

Divide your finished icing into smaller mixing bowls and use food gel coloring (not liquid food coloring) to color it. Add a little for pastel colors and a little more for bright, vibrant colors.

How To Decorate Your Cookies Using Cookie Icing!

Now that you know how to make royal icing to decorate cookies, let’s move onto my decorating tips!

Using a piping tip for detailed decorations

Add your icing into a piping bag and snip a little of the end off. For a more controlled pipe for intricate details, us a small round piping tip on the end of your piping bag.

• Create the shape first – pipe a perimeter of icing around your cookie. Then fill it in with more icing. This is called ‘flodding’ your cookies. You can use the same consistency of icing you use to create the perimeter or thin out the icing to more easily and quickly flood your cookies. The thicker icing in the perimeter will help keep it from going over the edges of your cookies.
• To smoothen out the icing – gently shake the cookie on top of your workbench and it will smoothen the icing out. Let the cookies rest on a baking tray lined with baking paper until set. About 24 hours.

Quick decorating method! (no piping bags)

This is an idea I got from a YouTube video which I thought was quite clever.

• Place a large skewer on top of the mixing bowl with the icing in it.
• Dip the very top of your cookie into the icing
• Scrape excess icing by gently scraping across the skewer and let it dry on a baking tray lined with baking paper.

How to get rid of air bubbles: If there are little bubbles or air pockets in your iced cookies, use a toothpick to pop them and wiggle it around to smoothen the icing out before it sets.

Which Cookies Can I Use This Icing With?

This cookie icing can be used on any cookies. The best cookies are my Crisp Sugar Cookies or my more delicate Butter Shortbread Biscuits. Those are great for creating detailed designs because they have a flat surface. Any flat surfaced cookie will work, but you could use this to drizzle on top of any cookie for a bit of flair.

How Long Does The Cookie Icing Take To Harden?

Once you’ve finished decorating your cookies place them on a large baking tray lined with baking paper to let them air dry. It will take a minimum of 12 hours to dry if you have a thin layer of icing and 24 hours to fully dry for normal decorations.

TIP: Make sure the cookies are fully dry before stacking or packing them away!

Tips And Tricks For Recipe Success!

• Measure out using kitchen scales – Measuring ingredients out by weight and not cups is the best way to get consistent results every time! I wrote all about this in my post about using digital kitchen scales!
• When mixing the icing, use a spatula or spoon, not a whisk otherwise you’ll aerate the mixture and it will have air bubbles once piped and won’t appear smooth.
• You don’t have to use piping tips when decorating these cookies. You can just add it to a piping bag and snip the end off. But a piping tip will give you more control for more intricate designs.
• If using this to decorate a gingerbread house – decorate each biscuit flat on a baking tray before glueing it together to make decorating easier.
• When coloring the icing, use food gel and not liquid food dye which will thin out your icing.

Frequently Asked Questions About Decorating Cookies With Cookie Icing

Storing decorated cookies

You can store the decorated cookies in an airtight container for up to 2 weeks in a cool, dark spot.

Freezing Decorated Cookies

Make sure your cookies are fully set and then lay out on a baking tray. Freeze completely then transfer to a container. They can be frozen for up to 3 months. To thaw, lay out on a baking tray and thaw completely to room temperature.

Storing left over royal icing

Store your left-over icing in an airtight container with a lid. Place a piece of plastic flat against the icing before placing the lid on. It can be stored for 2 days, in the fridge. Mix using a spoon before using to make sure it’s evenly combined.

Can I make this without egg whites?

I’ve only tested this recipe using egg whites. There is no alternative for this particular recipe.

Can I use this for gingerbread houses?

Yes! You can use this cookie icing to decorate gingerbread cookies and gingerbread houses. Use a thicker version of this icing to glue the house together.

Can I make this ahead of time?

I would recommend making this icing fresh and using it fresh, meaning as soon as you’ve made it as it’s easier to work with. However this icing can be stored away in a container for up to two days in fridge. Just give it a mix and use as normal. It may be a little thinner.

Can I leave out the corn syrup?

Yes. You can leave out the corn syrup. The icing won’t be as glossy and it may be thicker so you’ll need to compensate with a little extra milk to get it to the right consistency.

How to pasteurize eggs for cookie icing

If you want to be extra safe, you can use pasteurized egg whites. These are eggs that have been gently cooked to kill any food born illnesses, making them safe to eat raw. You can buy pasteurized egg whites in cartons at the store or make them at home if you can’t find them.

Here’s how to pasteurize egg whites for royal icing:

1. Start with room temperature eggs.
2. Fill a medium pot with enough water to cover the eggs by an inch
3. Heat to 60°C / 140°F (use a thermometer to check).
4. Place the eggs in the hot water for 3 1/2 minutes.
5. Take the eggs out and cool them under cold water for a minute to stop the cooking process.
6. Dry the eggs and let them get back to room temperature before using.

Always keep pasteurized eggs in the fridge until you’re ready to use them.

If you’re still worried about using egg whites, my American Buttercream recipe is a great alternative for decorating cookies like my Lofthouse cookies!

How many cookies will this ice?

This recipe is enough to coat about 30 sugar cookies. It really depends though how thick you apply the frosting and how you use it. If you’re making the thicker version to glue a gingerbread house together, one batch of this will be enough.

Why is this recipe in grams and not cups?

The short answer is accuracy! It is far easier, more accurate and you get more consistent results when you measure ingredients by weight, especially in dessert and bread baking! I wrote all about this in my post about using digital kitchen scales!

Gave this a go and loved it? Let me know by rating the recipe and leaving a comment below! You can also keep up to date with me during the week by joining me on Instagram, Facebook and Pinterest!