Royal Icing on Top of Edible Paper

I have used edible paper many times in the past, but have never decorated on top of the paper before. Will icing bleed through or cause the paper to deteriorate if you you pipe royal icing detail directly on top of the papers after they are placed on the cookies? I would like to try this to create dimension on logo cookies, but I don't want to ruin them. Any tips for this would be greatly appreciated, thank you!

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I think the answer depends on the type of paper and also on the quantity and consistency of icing piped on top. Frosting sheets are thicker than wafer paper and stick to cookies quite well, so piping on them isn't a problem. However, wafer paper, in my experience, is more prone to lifting in areas where it gets too damp, especially along cookie edges. So, if you are over-piping relatively sparingly or with a thick-ish icing, the underlying wafer paper is unlikely to be affected. But if the icing piped on top is loose (i.e., wetter) or a lot, the moisture can cause the paper to buckle and lift off the cookie. I've most often had this happen when piping beadwork (loose icing) along the edges of wafer paper. As an aside, I also find that icing clings less well to papers (of both kinds) than to icing, and so decorations more easily pop off papers over time.

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