Sugar Cookie Royal Icing

Royal Icing

YIELD 3 cups (enough for lots of cookies!)


  • 4 cups (480g) powdered sugar, sifted
  • 3 Tablespoons meringue powder
  • 9-12 Tablespoons room temperature water , plus more as needed for thinning
  • Gel food coloring , optional


  1. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat together powdered sugar, meringue powder, and 9 tablespoons of water on high speed for 7 minutes. If the icing is thick with stifff peaks, add more water, a little at a time (or, if it’s too thin, add more powdered sugar). It’s the right consistency if when you run a knife through the icing, or when you drizzle down some icing, it blends back together/smoothes out within about 10 seconds. Add gel food coloring, a little at a time, until desired color is achieved.

  2. Allow icing to dry completely at room temperature for about 2 hours. Once they’re dry, place them in an airtight container. They will keep at room temperature for up to a week. If you’re giving them away as a gift, I recommend giving them as fresh as possible.