Father’s Day is fast approaching, and while every dad might not appreciate a great tie, he can certainly appreciate a great cookie decorated to look like one! These Father’s Day necktie cookies will make for a perfectly yummy gift that any dad will love.



—A batch of your favorite sugar cookies in the shape of ties

—Royal icing

—Piping bags, couplers, and number 2 decorating tips

Note: If you are new to decorating cookies and have no idea where to begin, see the resource list at the bottom of the post.


Royal icing is definitely an art form that takes time to learn. The more you use it, the easier it becomes to work with. We have all dealt with exploding icing bags, separation, overly thin consistency, overly thick consistency, and the dreaded air bubbles that occur while working with this type of icing. But we’re here to help with a few tips!

1. Bubbles and Craters

Bubbles and craters both come from the same culprit: air! The faster you mix your icing, the more air sneaks its way into the mixture. Once you’ve mixed your royal icing, allow it to sit covered in a bowl. In the photo above, there are three containers of royal icing in covered prep bowls. Allow them to sit like this for at least 15 minutes. This will cause air bubbles to rise to the surface. Gently stir the royal icing to break up the bubbles. Another method is to agitate the bowl by shaking it for a minute. Take off the top, and you will see air bubbles rising. Whatever you do, do not stir your icing vigorously.

2. Separation

Over time, royal icing will start to separate as the water and the sugar begins to break down. This happens faster in the summer months due to the heat. If you do not use your royal icing right away, it’s best to place it in the refrigerator or the freezer. Then, when you need to use the icing again, thaw and gently remix it in a prep bowl.


3. Flooding Consistency

For the Father’s Day Necktie Cookies, you will need two types of royal icing consistency: flood consistency and decorating consistency. The blue icing pictured above is flood consistency. As the icing drops into the bowl, count how long it takes for the mixture to look as smooth as glass. Normally, it takes the flood consistency seven to ten seconds to look completely smooth. During the winter I use ten second icing, and in the summer I use seven second icing. Not all methods work for everyone, as different climates can have different effects on the icing. If you live in a humid environment, you may want to try a thicker consistency for flooding, which will help with drying times.


4. Decorating Consistency

Decorating consistency icing is extremely thick. In the photo above, the icing does not come off the spoon when you hold it vertically. Your goal with royal icing is to make sure it isn’t too thick or too thin. If it’s too thick, you’ll hurt your hands and wrist trying to get it out of the the thin tip tube. If it’s too thin, it will spread when you pipe it onto the cookie.

5. Filling Pastry Bags with Royal Icing

When it comes to decorating cookies, I’ve tried everything under the sun only to be met with frustration and a lot of wasted frosting. Then, I found a wonderful tutorial over at Karen’s Cookies. Karen’s video tutorial changed my decorating life. No more throwing away decorating bags. No more fighting with the crevices in a bottle. I learned how to make wonderful icing pods that you can easily remove and store in the freezer to use on your next cookie project.


Now that you know how to get your cookies to the right consistency and prepare your icing bags, let’s decorate!


1. Take your decorating consistency bag of royal icing, and outline the edge of the cookie. This is where the thicker consistency comes in handy, as it will not fall off of the cookie.
2. Fill in the center of the necktie.
3. Allow the outline icing to dry (this should take about five minutes).


4. Take the flooding consistency icing, and fill in the cookie. Start at the edges, and fill to the center.
5. While filling, if air bubbles rise to the top on the cookie, just pop them with a toothpick while it’s still wet.
6. Once your cookies are all filled, set them aside, and allow to dry (drying time can vary depending on the climate where you live).


7. Once the cookies are dry to the touch, they are ready to decorate. Take your decorating consistency icing, and start at the corner. Apply even pressure to the piping bag. Pipe above the cookie. Allow the icing to fall down on to the cookie, and guide it with your piping bag. If the tip is touching the cookie, you will not get clean lines. If you get peaks on your icing at the beginning or the end, just apply a little pressure to it with a toothpick. Before you pipe on the cookies, try practicing on a piece of parchment paper. This will help you get a feel for the icing and how quickly or slowly it moves.
8. For the necktie cookies, pipe a line from corner to corner. Then, fill in lines on either side until you have the desired number of stripes.


9. After you finish your stripes, have fun with it. Make dots, squiggles, or be daring and try a paisley pattern. Don’t worry about the cookies being perfect. Proudly present your cookies to Dad, even if they don’t come out exactly how you wanted them. He’s sure to love them regardless!

Want to learn more? Below is a resource list of great suppliers and tutorials about decorating cookies. The website links below will take you to different tutorials, recipes, and resources for decorating cookies. is a great place to start, because Janine complied a list of 101 cookie essentials all in one blog post.


Cookie Cutters: Karens CookiesCopper Gifts, Cheap Cookie Cutters, Plastics in Print

Royal Icing Consistency and Cookie Decorating Tutorials: Best Friends For Frosting, Sweet SugarBelle’s, The Bearfoot Baker,


  1. I wanted to thank you for this excellent read!! I definitely
    enjoyed every little bit of it. I have you bookmarked to look at new things you post…

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