Of course mine are not professionally decorated. But the taste is the same

Hi Bethany, the glaze icing will dry hard and you can stack them without any worries, allow the icing to dry completely (as you would with royal icing) 12-24 hours before stacking to ensure the icing is completely dry. Drying time will depend on the size of cookie iced, the thickness of icing applied and temperature and weather conditions (more humid will take longer, as will a really cold kitchen) I sometimes put a small electric 10″ space heater on the kitchen counter if it’s really cold in the winter (or damp and rainy) and I need them to dry quicker.

I am making several dozen cookies for a baby shower using various baby cookies. I love the look of your glaze and am wondering if it will hold up as good as the usual royal icing. I will be stacking them at some point and that is my concern.

Thank you so much for giving of your time to help less experienced bakers.

Yes you can refrigerate the dough, wrap it in plastic wrap real well. Flatten to a disk shape. When you go to roll it out, allow it to come to room temperature completely first. If it’s sticky, flour your hands abs knead the dough into a ball so it’s smooth. I don’t usually find this dough “sticky” but more buttery as it sits and a little flour added and kneaded until you get a smooth texture will work.