How to add glitter to royal icing?

You can add glitter while the icing is still wet for it to stick naturally, or brush edible glitter onto fully dried icing for a more even finish. For extra shine, paint on glitter using a mixture of luster dust and alcohol.

What is the difference between cookie icing and royal icing?

Royal icing dries hard, making it perfect for detailed decorating and stacking. Cookie icing (or glaze icing) stays softer and has a shinier, less firm finish. Royal icing holds shapes better and works best with edible glitter.

Do cookies frosted with royal icing need to be refrigerated?

Royal icing prepared with meringue powder doesn’t require refrigeration, as it is shelf-stable. Keep the cookies fresh by storing them in a sealed container at room temperature. Avoid the fridge—it can cause the icing to soften or colors to bleed.

What does adding corn syrup to royal icing do?

Adding a small amount of corn syrup makes the icing slightly shinier and less brittle, giving it a smoother, more flexible finish—especially helpful when working with glitter or luster dust.

Glitter Royal Icing Cookies: Delicious And Easy To Make

Description

Crisp, buttery, and gluten-free, these glitter royal icing cookies are perfect for any celebration. Topped with smooth royal icing and sparkly edible glitter, they’re fun to decorate and even more fun to eat.

Ingredients

Scale

2½ cups gluten-free all-purpose flour (with xanthan gum if not included)

½ tsp baking powder

¼ tsp salt

¾ cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1½ tsp vanilla extract

½ tsp almond extract (optional)

4 cups powdered sugar, sifted

3 tbsp meringue powder

6–8 tbsp warm water

Gel food coloring

Edible glitter (FDA-approved)

Clean food-safe brushes

Piping bags and round icing tips (size 2 or 3)

Instructions

1. In a bowl, whisk gluten-free flour, baking powder, and salt.

2. Cream butter and sugar until fluffy. Beat in egg and extracts until smooth.

3. Add dry ingredients and mix until a soft dough forms. Chill for 1 hour.

4. Roll dough to ¼-inch thick. Cut shapes and place on a baking sheet.

5. Bake at 350°F for 9–11 minutes. Let cool completely on a wire rack.

6. Beat powdered sugar, meringue powder, and water until stiff peaks form.

7. Adjust icing consistency; color and transfer to piping bags.

8. Outline and flood cookies. Dry 4–6 hours before decorating.

9. Apply edible glitter by brushing onto dry icing or pressing into wet icing.

10. Let decorated cookies dry at least 12 hours before storing or gifting.

Notes

Store cookies in an airtight container at room temperature for up to 7 days.

Avoid refrigeration to prevent icing from softening or colors from bleeding.

Individually wrap cookies or layer in tins with parchment for gifting.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 12g
Sodium: 45mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg

Keywords: glitter royal icing cookies, gluten-free cookies, sparkle sugar cookies