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How to Decorate Princess Crown Cookies

Let your inner princess shine and create memories that will last a lifetime with these adorable birthday worthy princess inspired cookies. With my easy-to-follow tutorial, you can recreate these Princess Crown Cookies at home.

Close of decorated cookies.

updated from 2012

PRINCESS CROWN COOKIES

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Royal icing decorated sugar cookies.

THINGS YOU NEED

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ROYAL ICING COLORS AND CONSISTENCIES

  • Light Pink: flood consistency 10-15 second consistency; use it to flood cookies
  • Deep Pink and White: 20-25 second consistency; use it to pipe pink and white gems
  • Ivory: piping consistency; use it to make white-gold gems
Baked cookies and piping bags filled with colored royal icing.

PINK AND WHITE ROYAL ICING GEMS

You can prepare gems as royal icing transfers. Put the template into a smooth protector sheet. If you don’t have acetate or a transparent smooth protector sheet, you can place a piece of parchment or wax paper over the template and pipe shapes on these.

Transfer sheet in a clear protector sheet.
  • Use 20-25 second consistency icing to make the gems.
  • To help inhibit cratering, first pipe a zic zac line in the middle of the oval shape. let it crust for 10 minutes (step 1).
  • Then, use the same icing to pipe an outline and immediately fill the area and over the crusted zic zac line with icing. Use a scribe tool to shape and smooth the top, take care not to go too deep so you don’t dislodge the zic zac line (steps 2-5).
  • I used pink diamond dust, but white dust will also work to add luminous sparkle to the icing. Dust icing with the edible glitter dust and allow royal icing gems to dry for 8-12 hours on a flat surface (steps 6-8).
Dusting pink royal icing oval shapes with pink edible dust.

To make white gems, I used small rounds as a template. Pipe a small dot in the middle and let it crust to help prevent cratering. Then let it crust for 5 minutes. Fill each section with 20-25 second consistency icing and immediately use a scribe tool to smooth the icing (steps 1-3). Then use edible jewel dust (I used White Diamond Dust) and dust white dots and let dry overnight. (steps 4-6).

Royal icing decorations dusted with edible glitter.

Alternatively, if you don’t have jewel dust, try using sanding sugar instead. Dust each freshly piped gem with sanding sugar, allow to dry and then remove them from the acetate sheet.

Fingers removing dry royal icing decorations from acetate.

And same applies to white gems. You can use white sanding sugar if you don’t have white edible jewel dust.

White dots of royal icing dusted with white sanding sugar.

HOW TO REMOVE ROYAL ICING TRANSFERS FROM ACETATE

Dry royal icing gems are super easy to remove. Use a small palette knife and run it under or gently bend the acetate and Horemove pieces by hand. Edible jewel dust tends to leave some residue on the edge. You can use a scribe tool along the edge to clean it up if needed (steps 1-6).

Pink and white royal icing decorations.

Here are the gems with different finishes:

  • Sanding sugar pink and white gems (steps 1-2).
  • Gems with edible jewel dust layer (steps 3-4).
Small royal icing decorations.

Jewel dust is expensive and I like to reuse it. I remove residue by scraping it off the acetate with a palette knife and putting it back into the container.

Palette knife with edible dust.

GEM BUTTONS WITH NONPAREILS SPRINKLES

To make the gem buttons with border I used ivory icing (piping consistency). I piped a large, slightly mounted dot of icing onto the parchment with the template underneath. Then, carefully push the white royal icing gem into the ivory icing from the top. Immediately, dust icing with gold nonpareils sprinkles. It’s paramount that ivory icing doesn’t crust or sprinkles won’t stick to it. Alternatively, you can use gold sanding sugar instead of gold nonpareils (steps 1-6). Allow to dry overnight before removing from the parchment.

Dusting ivory icing with gold sprinkles.

In the image below you can see gem buttons made with both: white gems dusted with sanding sugar and also ones with edible jewel dust.

Round white gold royal icing gem transfers.

Once dry, these are easy to remove with a small spatula (step 1-2).

A small spatula removing dry royal icing transfers.

FLOOD PRINCESS CROWN COOKIES

To decorate princess crown cookies, I used light pink flood-consistency icing (15 seconds). First, outline and then immediately flood around the edge and in the middle of the cookie (steps 1-6). Then use a scribe tool to smooth the icing and accentuate the points (steps 6-8). Le the icing dry overnight.

Flooding a cookie with icing.

GOLD ACCENT

Gold accent is a nice detail on any cookie and it’s super easy to make. First, you need to prepare edible gold paint. You can use dry gold luster dust and mix it with just a little bit of clear strong alcohol like Everclear or use alcohol-free activator (steps 1-3). Or use gold edible paint already mixed in a bottle. I used a fan brush to create gold accent. Dip the ends of bristles in edible gold paint. Try not to add too much, gently press the bristles on the edge to remove access paint (steps 4-5).

Fan brush dipped in gold luster dust paint.

Then right away, swipe the brush bristles across the cookie. Repeat dipping process if needed to reach desired design (step 1-3).

Fan brush dipped in gold paint, painting strokes on cookies.

DECORATE WITH ROYAL ICING GEMS

To attach royal icing gems pipe a small amount of icing on the back of the gem and secure it onto the icing (steps 1-5).

Fingers applying royal icing decoration onto a cookie.

To add pearls around the gem I used white 20-25 second consistency white icing. It’s best to do this step in sections. Pipe a line of icing adjacent to the gem’s edge. Then one by one glue white pearls around the oval gem (steps 1-8).

Cookie decorated with edible pearls.

DECORATIVE BORDER

To pipe a beaded border and outline I used piping consistency ivory colored royal icing and a piping tip #2 (steps 1-5). Let the icing dry before painting with the gold paint.

Lastly, I added white-gold gems on both sides of the large pink gem. I didn’t add them before piping the outline because they would obstruct me from piping the small swirls (steps 6-8).

A small royal icing decoration being attached on a cookie.

PAINT WITH GOLD LUSTTER DUST

Mix gold luster dust with a small amount of clear alcohol like Everclear or Vodka. If you don’t have either you can also use McCormick’s Lemon Extract (steps 1-5).

Paint palette tray with gold luster dust paint.

With a small food only paintbrush paint the ivory outline.

Paintbrush painting ivory piped icing with gold paint.

And now you are ready to dazzle your little princess and delight the guests at a birthday party or tea party with your cookie masterpieces.

Decorated princess tiara cookies.

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This post was originally published on September 21, 2012. On March 12, 2024 I updated this step-by-step decorating tutorial with new pictures and written instructions.

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