I don't think Antonia74's icing gets too hard. I've made several cookie bouquets to take in for the teachers at school, as well as individual cookies for DD to take to her classmates for her birthday, and everybody loved them, said they were just perfect. That's the unbiased opinion of approx. 30 adults and 30 third-graders, LOL!
I bake the cookies, put the icing on, let them sit out on cookie sheets for 12-24 hours to dry, then wrap individually in plastic or arrange the bouquet and wrap in a large basket bag. I suppose if you let them sit out for several days unwrapped, they might dry out and get too hard, but I haven't tried that.
Someone also speculated that the butter in the cookies helps to keep the royal from setting up so hard (exactly the reason you keep "regular" royal grease free, but in this case it gives the desired result). I keep intending to put some of the cookie icing on a piece of parchment at the same time I do a batch of cookies just to see how it dries and what the texture is, but I never remember!
Anyway, I highly recommend trying Antonia's method and recipe for the icing, I think you'll like it. I have intentions of trying some of the other icings at some point, but I'm so happy with hers (the first one I tried) that I've just never gotten around to it.