I love making royal icing transfers! You can make them way in advance and store them until you’re ready to decorate your cookies. Let me teach you how to make them, store them, and prevent breakage.

To store royal icing transfers, place them in an airtight container and keep them at room temperature away from light for 3 months (or longer! They never go bad, but they might fade over time). 

Here are some tips to minimize breakage when making royal icing transfers:

1. Don’t over mix the icing – If it’s over-mixed, the icing will have too many air bubbles, which will make your icing susceptible to color bleed and fragility. Make sure to mix your icing on medium-low speed for no more than 5 minutes.
2. Don’t make your icing too thin – When making flood consistency icing, start out with icing that’s on the thicker side (around 20 second count). Just like over-mixing, adding too much water to your icing will make it susceptible to color bleed and fragility.
3. Dry the transfers in front of a fan – If the transfers are not completely dry, it will be difficult to remove them from the wax paper. Drying them in front of a fan can help dry them thoroughly.

HERE’S WHAT YOU’LL NEED TO MAKE THESE LEOPARD PRINT COOKIES WITH ROYAL ICING TRANSFERS

• Chilled sheet of cookie dough (use my recipe or my cookie mix)
• Royal icing
• SweetAmbs 2-7/8″ rectangle plaque cookie cutter
• Tipless decorating bags
• Scribe tool
• Swimsuit, hat, and flip flop templates
• Wax paper
• Gold luster dust
• Brush
• Vodka, grain alcohol, or any flavor extract for painting
• Paint palette or small dish

• Coal Black food coloring
• Teal Green food coloring
• Buckeye Brown food coloring