How I Ice my Cookies

I've had many people ask me how I ice my cookies so I thought I'd take pictures as I worked on some. I just want to say that there are many icing tutorials out there and that this will probably not be the best one you've read :) But hopefully it might answer some questions.

Also, this is just how I do it. I've read a lot of other blogs and tried some different tips and techniques, some work for me and some don't. But this is the way I like to do it. So if you're wanting to try, I encourage you to just jump in and get started! Then as you do it more, you'll find little things that work better for you.

Ok, here goes...

Here is the royal icing recipe I use. I usually double the recipe so that I'll have plenty of icing. When you're coloring it, it's not fun to try to match the colors if you have to make more.

This is what the icing will look like after it's done. It will be very stiff and thick.

I like to separate the icing into the different colors I'm using. Then I add just a little bit of water to it to make it easier to pipe on the cookie. It needs to be glossy and smooth and the peaks should curl down just a little bit. This is one of those things that the more you do it, you'll get a better idea of the consistency you need.

Ok, so this is probably the best tip I've learned through my whole cookie making experience! When I saw this video, it changed my life. Ok so that's a bit dramatic but seriously, this makes cleaning your icing bags so simple! Here is the video but I'll show you in pictures too. The video is probably a lot better! So first you lay out a piece of plastic wrap. Then put your icing in the middle. This is the icing that you're going to pipe on the cookie to outline them. (This plastic wrap is red because I got it at Christmas)

Then roll over the sides on top of each other.

Then take the ends with both hands and you'll lift up the icing and you'll move your hands in a circular motion and you'll end up with it like this. (This is where you might want to watch the video, I can't think of a way to describe that part!)

These are couplers that are wonderful to use! It makes it possible to change icing tips on the bag so you don't have to have multiple bags for a different size tip. You can find these at Walmart, Hobby Lobby, and other craft stores.

You put the large part down into the decorating bag (also at the stores above) after you cut the bag to fit it.

Then you'll put one end of the plastic wrap down into the bag and pull it through until the icing is at the end of the coupler.

Then cut off the end of the plastic wrap.

Then put your tip over the coupler and then screw the smaller part of the coupler on there. Now you're ready to start piping on the cookies! (When you're done with the icing, just pull the other side of the plastic wrap out of the decorating bag and throw it away! SO much easier than putting the icing straight into the bag and having to wash it out!)

Oh and I use a #3 icing tip to outline.

To get started, I twist the top of the bag and then I squeeze to get the icing into the icing tip. To pipe on the cookie, just put the icing tip down where you want to start and slowly squeeze the bag. I use my left hand to just help me guide it and to keep my hand from shaking.

I like to lift the icing up as I go so it makes a smooth line. If you keep it real close to the cookie, it's not as straight and also the icing tip kinda messes up the line if it touches it as you go.

Then just keep going until you get back to where you started.

And then when you get to your starting point, just touch the icing where you started and stop squeezing and lift up. Then finish the rest of your cookies! Sometimes I'll mess up and need to scrape it off, which is really easy to do. Then just start over!

Now it's time to work on your "flood" icing. This is what you'll use to fill in the outline you've made. I add just a little bit of water at time to the icing until I get the consistency that I want. You want it to be about the consistency of syrup. Again, the more you do it, the better you'll get at knowing how it should be. Hopefully this picture gives you an idea.

Let it sit for just a few minutes so the air bubbles rise to the top. Then just stir it to pop them.

I like to use these squeeze bottle to flood the cookies.

I can't believe I was able to take this picture while I was pouring the icing without making a huge mess! But anyway, there's no real trick to getting it in the bottles, it gets a little messy!

Then just start filling in. I like to go around the edges first.

Then fill in the rest of it.

Let it sit for just a minute or 2 and then pop any air bubbles that you see.

I like for them to dry overnight and then you can do your details the next day. For the details, I use the same icing consistency that I used to outline the cookies.

So there you go! Hopefully that made a little bit of sense :)

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Cookie dough prep

Ok so I know I've said I'll work on a tutorial for decorating cookies and I hope to soon, but I thought I'd share how I prepare my cookie dough to cut out shapes and bake.

I can't remember where I found this idea but if I did I would give them credit!!! It's probably my most time-saving tip/advice and it just makes rolling out the dough a lot easier

So I make the cookie dough and right after I mix it, I roll it out. I tear off some wax paper, put half of the dough in the middle...

...then put another piece on top of it and roll it out.


And yes, I use a PVC pipe to roll my dough! I found these spacers (the green things on the end) at William's Sonoma and they wouldn't fit on my rolling pin. So my husband got a piece of PVC pipe cut at Lowe's and that works for me!

The spacers are really great. Your dough is completely even and it comes in 3 different sizes. I use the thickest one, probably 1/4 of an inch or so. It makes the cookies really thick and soft.

I put them on cookies sheets and put them in the freezer to harden. If I have a batch to do, I make the dough in the morning and then that afternoon when my son is napping, I bake the cookies.




To cut them out is a little tricky. I pull one piece of dough out of the freezer at a time. Then I turn it upside down and pull off the top piece of wax paper. I put a little bit of flour on the dough and spread it evenly. Then put the wax paper back on and flip it over again. Since the dough has been in the freezer, it shouldn't break or anything but just be really careful. Then take the wax paper off and you're ready to cut out! Since the dough won't warm much since you're not rolling it out, it will usually stick inside the cookie cutter and you can transfer them to your cookie sheet.




If they've been out of the freezer for very long at all, I like to stick the cut out cookie dough shapes in the freezer for just a few minutes before I bake them. That helps them to keep their shape in the oven.



As far as the scraps, I just roll them into a ball and start all over again. But this time I put flour on the wax paper and then put the dough in the middle. Then put another piece of wax paper on top and roll again. I usually just cut out the shapes and then pull up the remaining dough and put them in the freezer until they harden enough to bake.




I hope this made sense. I like doing it this way as opposed to wrapping the dough and putting it in the fridge and then rolling it out when you're ready to bake. When I did it like that, it would be really hard to roll the dough out and the more you roll it and mess with the dough, the tougher the cookie will be when you eat them, as with any kind of dough.

Cookie cutters

I have found my cookie cutters in a variety of places. Hobby Lobby carries some and Walmart has seasonal ones out with their party stuff. If you ever go to outlet malls or shopping centers, check out the kitchen type stores because I've found some unique ones in stores like that.

Walmart and Hobby Lobby both carry a big box of 101 cutters from Wilton. And Target has a box of 101 but I can't remember the brand. I took off the label from the ones I have. But I found it in the baking section.

I order a lot of my cookie cutters online. Here are a few places that I've ordered from and highly recommend!

Karen's Cookies

Off the Beaten Path

The Cookie Cutter Shop

Foose

Cheap Cookie Cutters

HB Corner Store

Hope this helps!

Cookie Recipes

I've been asked quite a bit lately what sugar cookie recipe I use. The truth is, I use quite a few different ones.

Here is one that I use often. The cookies hold their shape pretty good in the oven and they taste yummy!

"Mom's Cut-Out cookies" This is from Karen's Cookies and I use the modifications that she puts at the bottom of the recipe (I put them in the recipe below).

1/2 C. unsalted butter
1/2 C. shortening
1 1/3 cups sugar
2 tsp. vanilla
2 eggs
3 cups sifted flour
1 tsp. salt
3/4 tsp. baking powder
2 T. milk

Cream shortening, sugar and vanilla. Add eggs, beat well. Sift flour, salt, and baking powder; Stir into creamed mixture along with milk. Chill for several hours or overnight. Roll on lightly floured board to ¼" thickness. Cut into desired shapes.

Place on parchment lined cookie sheets and bake at 375° for 10-12 minutes.

This is one that I use if I am using cookie cutters that have small details, like the farm animal cookies. The cookies are really good. The white chocolate adds a little more sweetness!

It's called White chocolate sugar cookies. It's also from Karen's Cookies.

•2 ¼ cup all purpose flour
•1 tsp. baking powder
•¼ tsp. salt
•½ cup butter, softened
•1/3 cup sugar
•1 egg
•1 tsp. vanilla extract
•6 oz. white chocolate
Preheat oven to 350 degrees. In small saucepan over low heat, melt the white chocolate and set aside. In small bowl, whisk together the flour, baking powder and salt (so they're well combined) and set aside.

In large mixer bowl beat butter and sugar until creamy. Blend in egg and vanilla extract. Beat in melted white chocolate. Gradually beat in flour mixture until soft dough forms. Shape dough in ball; flatten to 3/4" thickness. Wrap in plastic wrap; refrigerate 15 minutes* until firm.

On lightly floured surface, roll out dough to desired thickness. Bake until edges are golden. Let stand 2 minutes. Remove from cookie sheets and cool completely.

*Note: You MUST be able to roll and cut the dough after the 15 minute refrigeration time, or it will set up too much and won't roll out well. This dough is a dream to work with. You'll love it.

Another recipe I use is from Martha Stewart. You just can't go wrong with Martha's recipes!

Sugar Cookie Cutouts
•4 cups sifted all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon salt
•1 cup (2 sticks) unsalted butter, room temperature
•2 cups granulated sugar
•2 large eggs
•2 teaspoons pure vanilla extract

Sift flour, baking powder, and salt into a bowl.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.

Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.

Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

I just tried this recipe just the other day and I love it! We had finally gotten some cooler weather and it just felt like Fall so I thought I would try it. I got it from Bake at 350 (one of my FAVORITE cookie blogs! Bridget is amazing! I feel like we're on a first name basis because I love to read her blog. And I've asked her a few cookie questions and she is just so sweet!) This recipe also allows the cookies to really keep their shape, even the cookies with small details.

Here is her recipe for Brown sugar and spice cookies

3 c unbleached, all-purpose flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg (freshly grated, if possible)
1/8 tsp allspice
1/2 c granulated sugar (I use sugar that I've stored vanilla beans in)
1/2 c light brown sugar (packed)
2 sticks butter
1 egg
1 tsp pure vanilla extract

Preheat oven to 350.

Whisk the flour, baking powder and spices, set aside.

Cream the sugar and butter. Add the egg and extracts and mix until well-blended.

Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. (The dough will be quite thick...you may need to knead in stray bits of flour from the bottom of the bowl by hand.)

Roll on a floured surface and cut into shapes. Place on parchment lined baking sheets and bake for 9-12 minutes, depending on the size of your cutter. Let sit a few minutes on the sheet, then transfer to a cooling rack.

I hope this helps! Really, any basic sugar cookie recipe will work. I have experimented with different recipes and these are my favorites.

I'm working on a cookie decorating"tutorial" so hopefully I'll get that done soon!

Happy Baking!!!

Royal Icing

I get asked a lot what kind of icing I use. This is my favorite.

I have tried a lot of icing recipes but I think that Royal icing works the best because it hardens enough so that you can stack the cookies and the icing won't get ruined. The downside to royal icing is that it dries out after a few days so I've found that it's better to make the cookies within a day or two before you take them somewhere. You can freeze the cookies after you have decorated them. They are still yummy and taste fresh!

Here is the link to the royal icing recipe:
http://www.wilton.com/recipe/Royal-Icing

I usually double the recipe and use more icing in each color than I might need just so I don't have to worry about matching colors if I have to make another batch. Just something I've learned through many trials and errors.

You can find the meringue powder at walmart in the cake decorating section with the crafts. They also have it at hobby lobby.


Hope this helps!