These gorgeous Christmas Dove Cookies are the perfect way to practice your royal icing technique.

For the longest time, I could not understand how people made cookies with royal icing and they turned out pretty. Mine looked like a 3-year-old made them. Year after year, I would attempt to make pretty frosted cookies and every year they would be so ugly that I would toss them. And then the world of royal icing cookies opened up for me. I found some really good tutorials and learned some very valuable lessons.

Ingredients //
The first is to find a good royal icing recipe. This is the ingredients you will need:
- 4 cups sifted powdered sugar
- 2 Tablespoons meringue powder
- 5-7 Tablespoons of water
You also need ingredients to make your sugar cookies:
- 2 cups softened unsalted butter
- 3 cups sugar
- 4 eggs
- 1 Tablespoon vanilla extract
- 1 Tablespoon butter extract (optional)
- 7 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Cooking Steps for Christmas Dove Royal Icing Cookies //
For the royal icing:
Step 1: Sift the sugar and meringue powder into the bowl of an electric mixer.
Step 2: Add 5 Tablespoons of water.
Step 3: Use the paddle and mix on medium for about 7 to 10 minutes. You want this to be fairly thick. This thick icing is going to be the outline of the cookies.
Tips: If you need to, add a bit more water. Drops at a time. I know that sounds ridiculous, but it is amazing how royal icing can become runny in a matter of seconds. Go slowly.

Step 4: Put some of the thick royal icings in a piping bag. Put the rest of the icing in an air-tight container. We will use this later, but for now, just make sure that it is sealed tightly so that it does not harden. We will use the thick icing again for the details like the eyes and the holly.
As discussed, I assume you already made dove shaped using this amazing sugar cookie recipe.
Step 5: Outline the cookies with the thick icing. Let it dry completely before you go to the next step.


Step 6: Add a few drops of water at a time until the icing runs from a spoon like above. Let the icing set for a few minutes to let the air bubbles pop.

Step 7: Put the royal icing in a piping bag.
Step 8: Fill the outline of the cookie, and then pipe some icing into the middle. I use the tip without adding any more icing to the cookie to push the icing to cover the cookie. If you need more to fill it entirely, by all means, add more.

Step 9: Using the thick icing, add the eyes and the wing details.

Step 10: Go back and tint a bit of the icing green and red. Put them in piping bags fitted with small round tips. I used Ateco #2. Add the stems and leaves. Fill in the berries using the red icing.

Step 11: Let these dry overnight before you package them. They will look dry, but I promise you, they are not.

Package these sweet little Christmas doves and give them to someone that you love.


Christmas Dove Royal Icing Cookies
These gorgeous Christmas dove cookies are the perfect way to practice your royal icing technique.
Ingredients
For the Royal Icing:
- 4 cups sifted powdered sugar
- 2 Tablespoons meringue powder
- 5-7 Tablespoons of water
For the Sugar Cookies:
- 2 cups softened unsalted butter
- 3 cups sugar
- 4 eggs
- 1 Tablespoon vanilla extract
- 1 Tablespoon butter extract (optional)
- 7 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Sift the sugar and meringue powder into the bowl of an electric mixer.
- Add 5 Tablespoons of water.
- Use the paddle and mix on medium for about 7 to 10 minutes. You want this to be fairly thick. This thick icing is going to be the outline of the cookies.
- Put some of the thick royal icings in a piping bag. Put the rest of the icing in an air-tight container. We will use this later, but for now, just make sure that it is sealed tightly so that it does not harden. We will use the thick icing again for the details like the eyes and the holly.
- Outline the cookies with the thick icing. Let it dry completely before you go to the next step.
- Add a few drops of water at a time until the icing runs from a spoon like above. Let the icing set for a few minutes to let the air bubbles pop.
- Put the royal icing in a piping bag.
- Fill the outline of the cookie, and then pipe some icing into the middle. I use the tip without adding any more icing to the cookie to push the icing to cover the cookie. If you need more to fill it entirely, by all means, add more.
- Using the thick icing, add the eyes and the wing details.
- Go back and tint a bit of the icing green and red. Put them in piping bags fitted with small round tips. I used Ateco #2. Add the stems and leaves. Fill in the berries using the red icing.
- Let these dry overnight before you package them. They will look dry, but I promise you, they are not.
As discussed, I assume you already made dove shaped using this amazing sugar cookie recipe.
Notes
If you need to, add a bit more water. Drops at a time. I know that sounds ridiculous, but it is amazing how royal icing can become runny in a matter of seconds. Go slowly.
Christmas Light Cupcakes | Baked Bree
Monday 31st of August 2020
[…] Christmas Dove Cookies […]
Camille
Saturday 7th of February 2015
Looking forward to trying these for Valentine's Day. When you say leave out overnight, do you mean just sittin' out on the table uncovered? thx!
bakedbree
Tuesday 17th of February 2015
Exactly!
Kristina @ spabettie
Wednesday 5th of January 2011
these are GORGEOUS !!
bakedbree
Wednesday 5th of January 2011
thank you Kristina!
Lisa
Friday 24th of December 2010
Bree... I swear you are the most talented and creative gal I know. These look WONDERFUL! I can't wait to try this recipe out-- and THANK YOU for the royal icing tutorial. I too have failed so many times I had officially sworn off trying again. Now I am inspired to give it another shot! :-)
bakedbree
Monday 27th of December 2010
you are too sweet Lisa! Once I figured it out, it is so much easier. Give it another go.
Miss Meat and Potatoes
Thursday 23rd of December 2010
These cookies are peace on earth in sugar and flour form! How delightful - thanks for sharing these little babies and happy holidays:)
bakedbree
Monday 27th of December 2010
Happy Holidays to you as well!