Valentine’s Sugar Cookies with Poured Royal Icing

Valentine’s Sugar Cookies ~ Love beautiful sugar like I do, but you don’t have time to get elbow deep with pastry bags, tips and piping for some decorated Valentine’s sugar cookies? Let’s chat. . . .

Valentine's Sugar Cookies with Poured Royal Icing

Valentines Sugar Cookies with Poured Royal Icing

Guess what? I found a happy solution. Skip the damming, the flooding and making two bowls of icing for each consistency.  I found my new thrill in poured royal icing. It’s nothing more than royal icing thinned down to a pouring consistency. It’s about two steps thinner than flooding consistency.

If you haven’t guessed, I love everything from pretty food to food truck grub. What I don’t love is being strapped for time. Every year I always have these grand Valentine’s baking plans and then I realize-uh, really!

Febuary is my busiest month, I have two big birthdays to plan for and this year I’m planning a big 40th for the hubs and a 4 year-old Batman galore birthday party.  That is, between my family life, working and blogging and trying to keep my sanity.

I know-I’m such a WHINER!  Self slapping administered.

Okay, back to what matters: the cookies! As I was saying, this is a great solution for those of us who don’t have time and still want to make some fun Valentine’s cookies.

I left most of mine plain because I tend to like more minimal designs, but you can easily dress this up with some decorative sugars and sprinkles, paint on some designs with luster dust or finish with a simple drizzle of chocolate on top.

A few notes:

  • The royal icing base I used is from cake and cookie extraordinaire, Amanda at Click here for the recipe and click here to see her fabulous Valentine’s sugar cookies. I know I’m going link crazy here, but you have to see two of my favorite Valentine’s cakes  here and here—trust me you won’t be sorry! 
  • The royal icing can be made 3 days in advance. Make sure to store it properly if you do make it in advance. If you use a container, place plastic wrap directly on the surface before placing the lid on top. I personally, tend to use Ziploc baggies and press the bag onto the surface of the icing and then  seal it. This way I just have to cut a hole the corner to squeeze it into either a pastry bag, or in this case, a bowl.
  • Pouring consistency should resemble whipping cream not heavy whipping cream. As an added measure, keep a bowl of uncolored royal icing aside in case you need to add it to your mix if you have over thinned the icing.
  • For another pouring type of decorating click here to see how to work with Poured Buttercream.

Valentine’s Sugar Cookies with Poured Royal Icing

  • Click here for my sugar cookie recipe.
  • Click here for the royal icing base from I Am Baker. To thin the royal icing add milk one teaspoon at a time and mixt to combine (just remember it’s much easier to thin than to thicken). 
  • To assemble, place cookies on a cooling rack and a bakesheet underneath to catch excess icing. Pour royal icing on top and leave to dry. Finish as preferred.
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24 Responses to “Valentine’s Sugar Cookies with Poured Royal Icing”

  1. #
    Nancy@acommunaltable — February 4, 2011 @ 3:08 am

    Excellent idea!! I always feel better after reading your blog – if you can get all this done there is still hope for me!!


  2. #
    Amanda — February 4, 2011 @ 4:13 am

    You are just so dang talented girl!!! These are gorgeous. When I have used this method they NEVER turned out that beautiful… you need to give lessons!! :)


  3. #
    Xiaolu @ 6 Bittersweets — February 4, 2011 @ 4:34 am

    These are beautiful, my friend! Great colors and beautiful styling, too :).


  4. #
    Sylvie @ Gourmande in the Kitchen — February 4, 2011 @ 10:13 am

    Okay, now I know this is a winner since you and Amanda are so talented! I never have the patience to dam and flood my sugar cookies anyways, so I love an easy alternative.


  5. #
    Tiffany @ Conor & Bella — February 4, 2011 @ 12:59 pm

    The poured icing looks really nice!


  6. #
    marla {family fresh cooking} — February 4, 2011 @ 1:49 pm

    Between you and Amanda – these have gotta be the best cookies ever. You are both two of the most talented bakers I know :)


  7. #
    Christina_Cookie Gifts — February 4, 2011 @ 4:38 pm

    Who would of thought to use royal icing? GREAT IDEA!


  8. #
    Tracy — February 4, 2011 @ 4:56 pm

    I love simple designs too. Your cookies are beautiful!


  9. #
    Amber | Bluebonnets & Brownies — February 4, 2011 @ 5:07 pm

    Naomi, those are just beautiful. Simple and elegant.


  10. #
    Katie | GoodLife Eats — February 4, 2011 @ 5:07 pm

    Such a good idea and adorable photo! This one could be a poster.


  11. #
    Cookbook Queen — February 4, 2011 @ 6:06 pm

    LOVE the idea…and these are beautiful!!


  12. #
    Kristin Morris — February 4, 2011 @ 6:49 pm

    These look fab!! I wonder how these would work with the poured buttercream?! Will definitely be trying both! I love the simplicity of them, but my son is begging for “conversation heart” cookies, for his class…. :)
    Thanks for the idea!


    • Naomi replied: — February 4th, 2011 @ 7:25 pm

      Hi Kristin,

      You can easily just pipe conversation wording on top!


  13. #
    Shaina — February 4, 2011 @ 7:10 pm

    I love minimalist designs, and these are adorable!


  14. #
    Diane {} — February 4, 2011 @ 7:28 pm

    lovely! Just like everything else you do :)


  15. #
    Su-yin — February 4, 2011 @ 9:56 pm

    I only recently discovered Amanda’s site, and you’re right when you say she’s amazingly awesome! But having said that, you’re awesome too for coming up with these pretty cookies – I might just have to make them next weekend! ;)


  16. #
    Wenderly — February 4, 2011 @ 11:49 pm

    So darling and festive! Looks like the hearts are just flitting around all happy and full of love!


  17. #
    bridget {bake at 350} — February 5, 2011 @ 12:32 am

    So pretty! :)


  18. #
    Jamie | My Baking Addiction — February 5, 2011 @ 1:18 am

    These are so adorable, Naomi…and I love that photograph!


  19. #
    Michelle — February 5, 2011 @ 3:40 am

    I love it! And the photography is beautiful like always. :)


  20. #
    Rosie @ Sweetapolita — February 7, 2011 @ 6:45 pm

    Gorgeous, lovely, dainty, yummy, and completely delightful!


  21. #
    Eliana — February 11, 2011 @ 3:58 am

    Love the idea of pouring instead of dealing with tips and bags. Especially since these cookies look amazing.


  22. #
    Michelle — February 24, 2011 @ 3:09 pm

    I would love to see the set up and some behind-the-scenes shots of how you take your photos. They’re always amazing.


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