I don’t make sugar cookies often, but I started seeing posts on Instagram from the Cookie Countess and I had to try it. I have an air brush and I’m always looking for ways to use it. So, a few weeks ago she had free shipping on any purchase so I took advantage.
I got the polka dot stencil and the thin stripes stencil, along with the magnets to hold he stencils in place. I also got a few others, but I’ll save those for another day! 
I made pumpkin cut outs and a couple kitties- the cats were small so I didn’t make many of those. I outlined and flooded them with 20 second royal icing and let them dry completely. I then used my airbrush with Americolor airbrush colors.
This was my first try with a chevron stencil, where I learned to point the airbrush straight down instead of at an angle like I do with cakes. 😳
Below is the finished product: 
These were made with Americolor Orange and Yellow sheen, bright orange and super black. If you don’t have an airbrush, you could try Wilton’s Color Mist to try to achieve similar results.
Below is a royal icing recipe from Sweet Sugar Belle. Check out her site for the cutest cookies you’ve ever seen.
Royal Icing
Yield: Approximately 5 cups
Ingredients
2 pounds {one bag} confectioner’s sugar {907 grams}
5 tablespoons meringue powder {approximately 53 grams}
2-3 teaspoons oil-free extract or emulsion
1/2-3/4 cups warm water
Instructions
- Begin by stirring the flavoring into half the water.
- Using a paddle attachment, gently mix the sugar and meringue powder. It’s not necessary to sift the sugar beforehand, but you can if you like.
- With the mixer on it’s lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy.
- Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak.
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