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.


  1. says

    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!! :)


  2. says

    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!


  3. says

    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! 😉



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