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Decorating Cookies & Cupcakes
with Chocolate, Frostings, Sugars & Fondant
Create Beautiful Cookies
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(or scroll down this page) to see these topics:
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Decorated Christmas Shortbread Cookies
by Goosehill Farms
In 1996 Goose Hill Farm (now out of business) created this Christmas gift box of decorated shortbread cookies using our cookie stamps, as well as several other seasonal cookie assortments. They provided us with beautiful photos you will see throughout our website.
Momma Goose's Recipe for Colored Frostings:
And what was their secret for great stand-out designs? We asked them and they said they use both cornstarch and confectioner's (powdered) sugar in their recipe. The "paint" is FDA-approved Baker's Colors, Luster Dust® in gold and ruby, and powdered egg whites. Sorry, but that's all we can tell you – the recipe remains Momma Goose's secret.
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Quilt Pattern Cookies:
For Large Round Cookie:
On a cookie sheet, press or roll dough so that you can form or cut out with a knife a circle 4 inches in diameter and 1/4-inch thick. With a large knife, score the dough with a large “X” into 4 squares. Use a cookie stamp to press a design into each of the 4 sections.
For Large Square Cookie:
On a cookie sheet, press or roll dough so that you can form or cut out with a knife a square 4" x 4" and 1/4-inch thick. With a large knife, score the dough with a large “+”, dividing the square into 4 smaller squares. Use a cookie stamp to press a design into each of the 4 sections.
TIPS:
√ Cookies will keep their shape better if refrigerated for 20 minutes on cookie sheet after pressing and before baking.
√ Gingerbread or a firm peanut butter cookie dough works well.
√ Bake time will need to increased if your recipe is designed for smaller cookies.
Adapted from Rowoco's Heathstone cookie stamp pamphlet circa 1998.
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Chocolate Dipping & Painting
Dark-Chocolate Drizzle
Melt
1/3 cup semisweet chocolate morsels in saucepan over very low heat. Or
melt in microwave-safe container at full (100%) power for 1 to 1 1/2
minutes.
Dip cookies in chocolate, or use a paint brush to decorate cookies with chocolate, or drizzle the chocolate over top of cookies.
White-Chocolate Drizzle
Melt
together 3 ounces white-chocolate morsels and 1 teaspoon vegetable oil
I small saucepan over very low heat. Or melt together chocolate and oil
in microwave-safe container at full (100%) power for about 1 1/2
minutes, stirring until smooth. Spoon chocolate mixture into small
plastic bag, squeezing to 1 corner. Snip off corner and drizzle over
top of cookie. Or dip cookies in chocolate, or use a paintbrush to
paint the chocolate onto the cookie design.
From magazine clipping – unknown source and date
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Chocolate Dipping & Painting
I'm
sorry to say that I don't remember [exactly how I did the chocolate
dipping] and I'm not sure where my notes are from the [photo] shoot,
but what I do remember is that it was extremely difficult to get those
chocolate molds to turn out right. I hadn't perfected a way to losen
the chocolate out of the stamp yet. |
Cookies decorated by Maggie Montgomery. Photographs by David Montgomery
I think I used a light coating of oil, melted the chocolate and then froze the chocolate while in the stamp... then when I took it out of the freezer I let it sit for a few minutes on the counter or ran some warm water over the stamp. It didn't always loosen from the stamp easily and I had to dig it out with a knife. All in all, I wouldn't recommend the use of the stamps for chocolate molds. Not for the average cookie maker anyways... not unless they want to spend a lot of time trying to get it right.
6/18/09 email from Maggie Montgomery - she painted and dipped our shortbread cookies in chocolate (pictured in the 2 photos above) which appeared in our 2005 and 2008 catalogs.
Question:
Does anyone want to spend some time trying to get it right? Let us know. Thanks.
Robin & Carol
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Browned Butter Frosting Filling for Sandwich Cookies
Ingredients
2 tablespoons butter or margarine
1 1/4 cup 10x sugar
1/2 teaspoon vanilla
4 to 5 teaspoons cream
Method
Slightly brown butter in sauce pan. Remove from heat and blend in sugar. Add vanilla and cream. Beat well.
GO TO THIS WEBSITE TO SEE THIS RECIPE
From www.penmaster.com/raven/kamacookies.html
Page created October 9, 1999
From the recipe: Aunt Kama's Carmel Cream Sandwich Cookies
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Drizzle or Dip Cookies in Melted Baking Chocolate or Chocolate Chips:
NOTE:
Before decorating cookies, make sure they are cooled thoroughly on a
wire cake rack, if just baked, or defrost completely in its wrappers,
if frozen.
Before starting, place plain, cooled cookies or bars
on a cooling rack that is set over a parchment or waxed paper covered
sheet pan. To do, dip a regular eating fork into melted chocolate,
allowing the first large drop of chocolate to drip back into the
saucepan. Then using back-and-forth motions, drizzle chocolate over
cookies. Another way to drizzle melted chocolate is to use a plastic
bag. Fill the bag with icing, cut off the corner and gently squeeze
chocolate onto cookies in straight lines, zigzags, spirals or squiggly
lines.
A fancy way to decorate with chocolate is to partially
dip a cookie, one-third to one-half, into melted baking chocolate or
chocolate chips.
Optionally,
dip the other half of the cookie after the first half has dried. I
freeze mine for 15 minutes to harden the chocolate before dipping
again. I then dip the undipped side. (Try to hold the cookies on their
sides; do not to touch the top of the previously dipped chocolate with
your fingers or they will melt it and mar its surface.) Place dipped
cookie on waxed paper until chocolate is firm.
Make multiple
chocolate layers by dipping a single-dipped cookie into a second type
of chocolate (after first chocolate is firm and frozen for 15 minutes),
leaving 1/4 inch of first chocolate showing. For example, first dip the
cookie in white chocolate and then in semi-sweet chocolate.
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From http://www.baking911.com/decorating/cookies101_afterbake.htm, Some information from How to Make Trilobite Cookies by George Hart
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Chocolate-Dipped Shortbreads
(with metric equivalents)
Ingredients
4 ounces (114 grams) semisweet or bittersweet chocolate, chopped
1 teaspoon vegetable shortening
Method
In the top of a double
boiler (can use a stainless steel bowl over a saucepan) over simmering
water melt the chocolate. Stir in the shortening.
Decorate cookies with chocolate:
1. Dip the face (the side with the cookie-stamp imprint) of your cookie into the chocolate, or
2. Use a paintbrush to paint chocolate onto the design, or
3. Dip one end of each cookie into chocolate.
Place cookies on a parchment-lined baking sheet and chill in refrigerator to harden chocolate.
3/23/02 from www.joyofbaking.com/McBethshortbread.html (recipe no longer on their website), by Stephanie Jaworski
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Painting Edible Springerle Cookies
Paint cookies after drying overnight but BEFORE baking. Use paste food colors available in cake decorating shops. Mix 1 egg yolk with 1/4 teaspoon of cold water and Mix well with a fork. Divide this into as many small containers or "puddles" as you wish to have colors. To these containers (or "puddles" on aluminum foil) add some paste food colors and mix with toothpicks.
Keep in mind that the yolk is yellow and will change the hue of the paste colors. The colors also change slightly as the cookies bake. Use narrow artist's paintbrushes that are new or are only used for working with food.
Non-Edible Cookie Ornaments
A ribbon hole can easily be made in unbaked cookies with a toothpick or small stirring straw. Paint cookies AFTER baking with water colors. A clear matte finish Krylon spray and freezer storage preserves the ornaments for many years of use and enjoyment.
From http://www.cookiemold.com/MeringueSpr.html, Gene Wilson, Hobi Molds
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Food Color Shortcut
To tint frosting, candy or cookie dough without making a mess:
Place the mixtures in a zip-lock plastic bag. Add food coloring; remove air from bag and seal. Knead the bag until the color is evenly distributed. Since the dough is visible, it’s easy to add more food coloring until you have the shade you want. When you’re done, sniff off a corner of the plastic bag and squeeze out the mixture.
Adapted from a 1996 magazine clipping, unknown source.
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Simple Powdered Sugar Glaze:
The powdered sugar glaze helps show off the designs.
1 cup sifted powdered sugar
2 tablespoons milk
When cookies are completely cool, stir together powdered sugar and about 2 tablespoons milk or enough to make a thin glazing consistency. Spread glaze thinly over cookies; allow to sit. . BH&G.
It can't be used for detail work, but works well as a simple glaze. Cookies covered in this glaze do not stack well.
Recipe adapted from magazine clipping marked at end with BH&G logo.
Source: Better Homes & Gardens. No date.
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Frosting for Shortbreads
(with metric equivalents)
Ingredients
3 cups (252 grams) sifted powdered (confectioner’s) sugar
3 tablespoons (62 grams) light corn syrup
3 tablespoons water
Method
Place powdered sugar, corn syrup and water in top of double boiler over simmering water. Stir constantly until the sugar is melted and smooth. Remove from heat.
At this point you can color the frosting different colors using food coloring (I use the food paste color that comes in small jars. It can be bought at cake decorating and party stores.). If the frosting is too thick to spread, just add a few drops of water until you get a spreadable consistency. You can spread the frosting by using a small knife or paint brush. You can also put the frosting in a pastry bag with a small round tip and pipe lines or dots o cookies.
Royal Icing
I have also started using royal Icing on my shortbreads. I think Royal Icing does not taste as good as the above recipe, but it is easier to work with. It has the perfect consistency for piping and spreading on cookies. If you want to do a lot of piping and intricate work, I would suggest this recipe.
Ingredients
1/2 cup (120 ml) cold water
1/4 cup (35 grams) meringue powder*
4 cups (335 grams) sifted powdered sugar
Glycerin (optional)
Food coloring (optional)
*I
do not like to use raw egg whites so I use Meringue Powder. This can be
bought at most cake decorating stores or else I have ordered it from
Beryl’s Cake Decorating Equipment Catalogue at 1-800-488-2749 (PO Box
1584, North Springfield, VA 22151).
Method
In bowl of electric mixer, place cold water and beat in meringue powder until peaks form. Then beat in sugar until desired consistency is reached. For stiffer icing, add more sugar. To keep icing soft, add 3 ounces glycerin. Add food coloring if desired.
3/23/02 from www.joyofbaking.com/McBethshortbread.html (recipe no longer on their website), by Stephanie Jaworski
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Cream Filling for Cookie Sandwiches
Ingredients
1 1/2 cups sifted powdered sugar
3 tablespoons butter or margarine, softened
1 tablespoon millk
4 ounces marshmallow creamv
Method
Combine the powdered sugar and the butter. Add the milk. Stir in the marshmallow cream until it is smooth and creamy.
From www.nd.edu/~iholmes/C-Cookbook/recipes/Cocoa%20Cream%20Filled%20Sandwiches.html (Page not found)
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Chocolate-Mint Cookie Sandwiches
Mint cream filling
3 cups powdered sugar
2/3 cup butter, softened
1/2 teaspoon peppermint extract
3 tablespoon half and half (up to 5 tablespoons)
To prepare filling:
In a small mixing bowl, combine powdered sugar , butter, mint extract and 2 1/2 tablespoons half & half. Beat at low speed until smooth, adding more half & half if necessary. Mixture should be thick and creamy smooth.
Chocolate glaze
6 ounces semisweet chocolate, coarsely chopped
2 tablespoons vegetable oil
To prepare glaze:
In a small saucepan, combine chocolate and oil. Warm over low heat, stirring occasionally, until mixture is smooth. Pour chocolate into a small deep bowl or 1-cup glass measure. Line a large baking sheet with waxed paper. Dip half of each cookie sandwich into melted chocolate, shaking off excess. Arrange sandwiches on waxed paper and refrigerate until chocolate is set. Store in an airtight container at room temperature 1 week; freeze for longer storage.
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From www.recipesource.com/desserts/cookies/24/rec2432.html - Recipe by: The Joy of Cookies, pp. 156-7
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Simple Buttercream
Many times just a simple decoration on your cookie shapes can be all you need. The easiest way is to make a simple buttercream is from 2 tablespoons of butter and enough powdered sugar and milk to make a smooth, but slightly thick icing that can be spread easily with a small spatula or butter knife.
For storage, cookies need not be refrigerated. The sugar acts as a preservative. This icing can be colored to make simple patterns on your baked and cooled cookies.
Decorating After Baking
Finishing cookies doesn’t have to be a complicated task. Cookies can instantly turn from plain to decorated, but it does take practice and time.
HOW TO START:
Pick a recipe that has little leavening and makes a flat cookie instead of a puffy one. They decorate much more easily and look better.
Next, cut out and bake your cookies. Let them cool thoroughly on a wire cake rack before mixing the colors and frosting. Don't mix too much in advance because the icing will crust or dry out. (Crusting is a thin layer of icing that hardens on top. It can be difficult to remove. If you stir even a small amount into the icing, you ruin it.)
When cookies have cooled, mix cookie icing - First separate icing into small bowls before coloring. You may need larger or smaller amounts depending on the color being used. Cover immediately with a damp paper towel as they can dry quickly. Leave some white in case you need to correct a color. Now, you can proceed to the fun part, decorating!
When each and every cute cookie is decorated and dry, wrap them. Fit a plastic bag or a sheet of plastic wrap over each one and tie it shut with a colorful ribbon! Use several different colors, and get the kind you can curl so they cascade down from each cookie.
How to tint icing:
For small, quick piping jobs, when you don't want to dig out the pastry bags, parchment cones or use a small zipper top plastic bag. Even a squeeze bottle can be used. If using a plastic bag, fill halfway with icing, remove excess air, seal the top and snip off a tiny bit of one corner. You're now ready to pipe away! For a large amount of cookies, a pastry bag is best.
For piping decorations, you can make small parchment cones for each color, fitted with a decorating tip or use a squeeze bottle with the tip cut-off. Fill parchment cone about half full. Set each one in a tall drinking glass for each of the colors you are using and keep within reach. First put a damp piece of paper towel in the bottom of each and then put your parchment cones in the glasses with the tips resting on the paper towel to keep them from drying out and clogging the opening! If you are using buttercream, you really don't need to do this, but I do anyway.
You are now ready to decorate.
ICINGS:
I have several different kinds of icing that I use frequently for decorating.
1. MY FAVORITE >> Toba Garrett's Glace Icing:
This icing dries like a smooth sheet. Check out Toba's indispensable, step-by-step book: easy to understand - Cookie Decorating: Delicious Decorating for Any Occasion, by Toba Garrett
Toba was my cake and cookie decorating instructor. Her work is fabulous and I always like to use her recipes. This one dries as smooth as a sheet.
2. Meringue Powder Buttercream: It is a cross between royal icing and regular buttercream. You need to make sure it is dried thoroughly in between glazes or colors before adding the detail work, otherwise the colors will bleed. Cookies decorated with it are not easily stackable after they have thoroughly dried, and is not a good choice for shipping.
3. Royal icing: is probably the most popular icing that cookie decorators use and can also be made into a glaze. It is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc. However, if cookies have piped flowers or other raised designs on them, they tend to snap off so store or ship in one layer only with plenty of cushioning. Royal icing works great for very fine detail work.
4. Dry Fondant Icing: This is a dry powder that you just add water to, and it can be purchased at cake decorating stores. It is very easy to use, and tastes great. It works great as a glaze, but if you would like very fine detail work, you'll need to mix up some royal icing. Also, fondant covered cookies don't freeze well.
5. Simple Powdered Sugar Glaze: It can't be used for detail work, but works well as a simple glaze. Cookies covered in this glaze do not stack well.
Cookie Decorating Before Baking the Cookie Dough:
Sugar:
The most basic way to finish a cookie is with sugar, which gives it a sweetened coating and a crunch, depending on the type used. It can be applied before baking such as large grained sugar, called “coarse grained” sanding sugar, my personal favorite or some cookies call to be rolled in powdered or granulated sugar right after baking to help the sugar adhere. Additional flavor can be added to a simple cookie by rolling in flavored sugar (such as vanilla sugar). You can even color sugar. If using a cookie stamp, you can dip the stamp in sugar before each cookie is stapmed. To help the sugar stick before baking, brush each cookie with beaten egg white with a pastry brush, top with a light coating of sugar and bake.
Use cookies as ornaments for Christmas decorations
1. Select a firm cookie recipe, such as sugar or gingerbread. (You can even use premade refrigerated cookie dough from the grocery store!). After cutting out the cookie dough with cookie cutters, use a straw to make a hole near the top of the cookie. When the unbaked cookie is on the baking sheet, cut the hole with a drinking straw where you are going to thread a ribbon. Make sure it is punched all the way through and is large enough, as during baking, the hole will close slightly as the dough expands. Also, don't place the hole too close to the edge, as it could crack when trying to put a ribbon through. As soon as the cookies are out of the oven, "re-cut" the holes with the straw again. When cool, decorate and let dry. Thread with ribbon and hang.
2. Color: Color a little of the cookie dough with food coloring and pipe onto cut-out cookies. However remember that the coloring will not be as intense after it is baked.
3. Stained Glass: Cut rolled cookie dough into desired shapes about 1/4" thick. Cut out a design in the cookie with a cookie cutter or the tip of a sharp knife, leaving a border of about 1/2" or a little more. Place cookies on foil lined cookie sheets and carefully spoon ground hard candies into the spaces, filling to same thickness as the cookie. Bake until candy is melted and cookies are slightly browned. Slide foil with cookies to wire cake rack to cool thoroughly before removing.
4. Fruit and Nuts: Press a whole nut or half of a candied cherry before baking, adding flavor as well as a nice festive color. Macaroons and Spritz cookies are often finished this way.
You can add color to cookie dough, but you will get a pastel colored cookie. Choose a light colored dough, and add a small amount of paste color at a time to the then dough when almost mixed. Don't over-knead the dough in the process.
5. Different Shapes: Sometimes finishing a cookie is as simple as shaping it in a different way. Rolled cookie dough can be cut-out with cookie cutters in every imaginable way.
6. Cookie Presses: Stiff and buttery cookie dough, used when making Spritz cookies, is pressed through metal or plastic templates into bite size and differently shaped cookies.
7. Cookie Stamps and Molds: A ball of dough is pressed into a mold with an image. The best dough recipe to use with these stamps are ones with little or no leavening, so it won't puff, losing the image stamped on its surface.
8. Cookies on a Stick: Rolled and cut out (sugar cookies) or drop cookies (chocolate chip, etc.) can be baked on a stick. If making rolled, roll them out about 1/2 inch. You'll also want to choose a cookie recipe that will not spread too much when it bakes, or your cookies will be too thin to stay on their sticks.
To control the spread of your cookies, take these steps:
1. Use vegetable shortening rather than butter in your recipe. Do not use margarine.
2. Refrigerate the cookie dough before shaping and again before baking.
3. Do not grease the cookie sheets so the cookies won't spreaqd. Use parchment paper, or an ungreased cookie sheet instead.
Make sure that the sticks used in your cookie recipe are long enough for the purposes of your bouquet. Always put the sticks in BEFORE baking. Gently push the sticks or skewers far enough into the cookie so they will stay firmly planted and are covered in dough. Don't wiggle them as you do because you will enlarge the holes. Press extra dough on top of the cookie stick before baking.
Right after I place the stick, I prop the end of it so they stay parallel to the cookie sheet. I make a ball of aluminum foil, and flatten one side by pressing it into the countertop. I then make an indentation across the top with a stick I'm not using, where I will lay the end of the stick used in my cookie dough.
Watch the baking time carefully - if you've made large cookies, the baking time will increase by 5 to 10 minutes, but every cookie is different so watch carefully. Remove the cookies from the pan with a spatula; don't handle them by their sticks until they're completely cool.
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Adapted from http://www.baking911.com/decorating/cookies_photos.htm
Decorate Cookies After Baking AND Cooling:
NOTE: Before decorating cookies, make sure they are cooled thoroughly on a wire cake rack, if just baked, or defrost completely in its wrappers, if frozen.
1. Sugar: The most basic way to finish a cookie is with sugar.
Powdered Sugar: Powdered sugar covered cookies aren’t always the most tidy to eat, but tasty none the less. These cookies go by so many names, Russian Tea cakes, Mexican Wedding Cakes, Snowballs, and so on. These cookies require at least two dustings of powdered sugar to complete.
For example: some butter cookies are baked until just set, then rolled while warm in powdered sugar, then rolled again after they have cooled. With the first rolling, the powdered sugar will melt and create a tasty icing and a surface to stick on, then a powdery coating is added with the second rolling.
Powdered sugar can also finish a sandwich cookie. Roll out your favorite butter cookie recipe, then cut out small holes in half of the cutouts. Bake and cool. Sandwich them together with your favorite preserves. Then coat the cookie half sides that have holes with powdered sugar.
A simple glaze can add sweetness and additional flavor to homemade cookies. A shiny glaze can also be used.
Flocking: This process creates a sparkling effect on the tops of cookies. TO DO: Make a batch of Safe Royal Icing (if you wish to eat the cookies). While icing is still soft, hold the cookie over a baking sheet, and sprinkle it liberally with sanding sugar—a large-grain decorating sugar. Let the cookie sit for 30 minutes before shaking off excess sugar. Allow it to dry for several more hours before gently removing stray crystals with a soft pastry brush.
The Best Cookie Glaze: Put a shine on your baked cookies and preserve them for a year (as long as they don't contain any perishable items!)
√ 1 cup powdered sugar
√ 1 tablespoon light corn syrup
√ 2 tablespoons water
Stir each time you use it or after it has been sitting for five minutes or more. If you do not stir in between uses, it will dry mottled. This glaze must be stirred all during the use of it. If you do not, it won't dry clear. It will have a milky cast. (I usually paint 2, stir, paint 2, stir). This is great to get cookies to stick to each other. They will never fall off again.
Paint Patterns with Colored Sugar: Use a paintbrush to paint patterns on baked cookies with light corn syrup, then dip in colored sugar or sprinkles. How to color sugar.
Stencil Patterns with Sugar: For patterns, use a stencil or paper doily and place over a freshly frosted cookie. Lightly sprinkle with powdered sugar, colored sugar or baking cocoa, using a small sieve. To make a stencil, fold a small piece of waxed paper into quarters, then in half, making a triangle. Cut shapes out of the folds and point. Unfold to use as a stencil.
Use Piping Gel to Add Sparkling Sugar to Your Cookies: For a festive look, you can top your cookie or the areas to be decorated with clear piping gel. Then, while still wet, sprinkle colored sugars or sparkling sugar onto it. Piping gel can be also flavored with concentrated flavoring oils. Piping gel can also be used with a stencil. Use the same method as above and transfer an initial or name onto a wedding/birthday cake or cookies.
Make a Cookie with a Photo on it: To create your own photo cookie, an online company will print with food coloring, a photo of your choosing and then apply it onto a cookie that they bake for you. It is then shipped to you.
Melted chocolate chips can be used to drizzle with or dip into with a cookie: Heat 1 tablespoon shortening and 1/2 cup semisweet chocolate chips, along with 1/2 cup milk chocolate chips or 1/2 cup white baking chips, in a 1-quart saucepan over low heat, stirring frequently, until chocolate is melted and smooth. Then, remove from heat and let cool a bit so it thickens slightly before using.
Decorate the icing used to hold a baked sandwich cookie together. Spread a generous amount of icing on the top of one sugar cookie, then top with another cookie. With a spoon or your fingers, tap the sides with sprinkles or nuts so that they stick into the frosting for added flavor.Sprinkle presweetened powdered drink mix onto iced sugar cookies- tasty and pretty. Do before the icing has set.
2. Drizzle or Dip in Melted Baking Chocolate or Chocolate Chips:
Before starting, place plain, cooled cookies or bars on a cooling rack that is set over a parchment or waxed paper covered sheet pan. To do, dip a regular eating fork into melted chocolate, allowing the first large drop of chocolate to drip back into the saucepan. Then using back-and-forth motions, drizzle chocolate over cookies. Another way to drizzle melted chocolate is to use a plastic bag. Fill the bag with icing, cut off the corner and gently squeeze chocolate onto cookies in straight lines, zigzags, spirals or squiggly lines.
A fancy way to decorate with chocolate is to partially dip a cookie, one-third to one-half, into melted baking chocolate or chocolate chips. From How to Make Trilobite Cookies by George Hart.
Optionally, dip the other half of the cookie after the first half has dried. I freeze mine for 15 minutes to harden the chocolate before dipping again. I then dip the undipped side. (Try to hold the cookies on their sides; do not to touch the top of the previously dipped chocolate with your fingers or they will melt it and mar its surface.) Place dipped cookie on waxed paper until chocolate is firm.
Make multiple chocolate layers by dipping a single-dipped cookie into a second type of chocolate (after first chocolate is firm and frozen for 15 minutes), leaving 1/4 inch of first chocolate showing. For example, first dip the cookie in white chocolate and then in semi-sweet chocolate.
3. Candy, Dragees, Fruit & Nuts:
Cookies can be finished with a variety of items such as candy corn, gumdrops, nuts, raisins, candied fruit, miniature chocolate chips, sprinkles and colored sugars. If using an icing or chocolate base, make sure it has not set before placing candy, fruit and nuts. In place of icing, you can use a drop of corn syrup or piping gel to attach decorations such as candies and nuts to baked cookies.
√ Cut unwrapped rectangular chocolate mints or rectangular toffee crunch candies diagonally in half from corner to corner to form triangles. Arrange triangles in fan shape, pinwheel or random pattern on frosting or melted chocolate on cookies or bars.
√ Place milk chocolate stars, unwrapped milk chocolate kisses, unwrapped chocolate-covered peanut butter cup candies or purchased chocolate leaves or other shapes on glazed or frosted cookies or bars.
√ Sprinkle crushed hard peppermint candies, crushed lemon drops, crushed peanut brittle or coarsely chopped candy bars over glazed or frosted cookies or bars.
4. Painting with Color: Paint baked and cooled cookies in all sorts of colors.
Luster Dusts and Petal Dusts may be mixed with alcohol (white spirits) or lemon oil for painting. Add just enough alcohol or lemon oil to achieve a paint consistency. Luster dusts produce a shimmery, sheen finish and are available in several colors including shades of metallic gold and silver. Petal Dusts are used to achieve deeper hues with a matte finish.
Paint with Tinted Piping Gel: Place 2 teaspoons of piping gel in a small container. Dip the end of a toothpick (use a fresh one every time you dip) in either paste or gel colors. Dip the end in the piping gel, swipe a very small amount (colors are very concentrated) of color and stir. Only add enough until the right color is reached. Place cookie on waxed paper or wire cake rack and let dry. (Piping gel available from http://www.wilton.com or any cake decorating store).
Paint with decorating pens: Decorating pens called Foodoodlers, are fun to use. They are filled with food colors and can be used on any hard surface, such as cookies, etc. There are also Candy Writers, great for cookie decorating with colored chocolate. I have even used tinted colors packaged in small tubes, available from the grocery store.
Paint Molded Cookies with Egg Whites and Food Coloring: Bake the Molded Cookie Recipe and cool completely.
Use only pasteurized powdered egg whites (Purchase from the grocery store. DO NOT use raw egg whites if consuming cookies), dissolve 1 to 2 egg whites worth as directed on the package. Whisk the egg white(s) until frothy. (DO NOT use raw if consuming), dissolve 1 to 2 egg whites worth as directed on the package. Whisk the egg white(s) until frothy.
Add enough powdered sugar to make a thin glaze. Tint with small amounts of food color or paste colors in a small bowl. (Dip a fresh toothpick every time).
Use a paint brush to paint on the colors. Place cookie on waxed paper or wire cake rack and let dry.
5. Piped Icing, Buttercream or Flooding Techniques:
The easiest is to make a simple buttercream: take
2 tablespoons of butter, enough powdered sugar and milk to make a
smooth, but slightly thick icing. Make sure that you can spread it
easily with a kitchen knife. Click for Basic Cookie Decorating Photos.
The next step in difficulty is to take your icing and pipe it onto the cookie. The same techniques are used as for cake decorating, but only on a smaller scale when decorating cookies. It doesn’t take complex decorating skill, a simple open tube or even an airtight bag with the corner slightly snipped can be used to pipe lines and dots. Follow the techniques below for beautifully iced cookies.
Equipment:
-- Pastry bag with coupler
-- #2 tip for piping
Royal Icing has several advantages -- It dries harder than buttercream, and is best used when piping designs or when you want to stack the cookies. Cookies decorated with royal icing freeze nicely. (Powdered Sugar Icing can be used, as well, but doesn't dry as hard.)
To Pipe Royal icing: 1 batch or more of SAFE Royal icing can be made several days ahead of time and stored in pastry bags. Because of health concerns about eating raw eggs, be sure to use either meringue powder or egg white powder for the uncooked icing.
Note: Meringue powder and egg white powder are available in the baking isle in select supermarkets, gourmet shops, health-food stores and online.
SAFE Royal Icing Recipe (Makes 3 cups)
1. In a medium-size bowl, stir together 3 tablespoons meringue powder or egg white powder and 6 tablespoon water.
2. Beat in 4 cups confectioner' sugar (a 1-pound box); continue beating until peaks form, about 10 minutes.
3. Press plastic wrap directly onto surface of icing and keep covered until ready to use. Keep covered at all times as it dries quickly when exposed to air.
Royal Icing Know-how: For best results, follow these tips...
√ Paste food colors will tint icing the richest, deepest hues. Use a clean wooden pick to dip into color, then into icing. Stir to mix. If the colors start to separate, gently stir it to remix the icing.
√ A thinner icing (with more water) is best for flooding, since it spreads more smoothly; a thicker icing (with more sugar) is best for piping. To make a glaze suitable for a base coat, thin one portion slightly with water, a drop at a time, until its consistency is that of sour cream. For piping, leave the other portion thicker so it holds a line or shape.
√ Use a fine-tipped paintbrush to apply a base coat of the thinner icing. let it dry thoroughly. Then to decorate, use a pasty bag fitted with a writing tip to pipe on the thicker icing.
√ To fill a pastry bag: Place the bag tip side down in a glass about 3 inches shorter than it; fold the top of the bag down over the edge of the glass to form a cuff. Using a large rubber spatula, scrape the icing into the bag, filing it to one-half to two-thirds full. Unfold cuff, and close bag with a twist tie. To prevent the tip from clogging, either place a damp paper towel in the bottom of the drinking glass, or insert a toothpick in the tip, and remove it just before piping
Marbleize Cookies with Royal Icing:
1. Make sure the cookies have cooled before you start.
2. Make a batch of the SAFE Royal Icing Recipe. Separate it into 5 or 6 bowls and color. Add water to make each bowl of icing into a run consistency. Put icing into plastic squeeze bottles.
3. Begin with your base color such as white. Squeeze about a silver dollar sized circle of icing on one Blue Ribbon Sugar Cookie. Don't put on too much because you'll be adding additional icing.
4. Using a paintbrush, or the brush end of your tip cleaning brush, spread the icing to the edges of the cookie.
5. Immediately take your other squeeze bottles of icing and make lines of color on the cookie.
6. Use a toothpick to drag through the lines of color. Be sure to wipe off your toothpick after each drag. Experiment with different color combinations and patterns.
Royal Icing can be painted on the whole cookie with a thick watercolor brush, instead of flooding -- which is what I do sometimes -- shhhh! don't tell!!
Q: When decorating the cookies on a stick do you normally use buttercream or royal icing?
A: This would depend on how they are stored. Buttercream decorated cookies cannot be stacked, and royal icing can, only if it is put on flush with the cookie.
Baked cookies can be iced with buttercream: Buttercream is typically a smooth mixture of powdered sugar whipped with butter, water or a liquid and often with vanilla. It tastes like a very thick whipped cream and is used for icing, filling and decoration. DON'T freeze cookies iced with Buttercream icing -- the icing will separate and look nasty! If you need to make cookies ahead of time, freeze the cookies, then ice them a day before or the day they'll be eaten. Let the cookies thaw before doing so.
Flooding: Another difficult and time-consuming technique is called flooding. This process coats the entire surface of a cookie with two thicknesses of piped Royal Icing. Prepare it two ways: thick and thin; thick for piping the outline of the cookie, and thin to flood the interior, making a smooth, matte finish. NOTE: These cookies are pretty, but unfortunately the flavor of the finished cookie is compromised. Royal icing hardens and becomes brittle, and it really doesn’t taste as good as other icings. If your cookies are for decoration, and not meant to be eaten, this is a lovely finishing technique.
To do:
√ Prepare Royal Icing Recipe - outline and flooding consistencies.
√ Outline half a cookie with piping (thicker) icing, using a #2 tip. Rotate cookie 180 degrees, and outline the other half. Let the icing set, 5 to 10 minutes.
√ With the flooding (thinner) icing, using a #3 tip for flooding small cookies or a #5 tip for flooding large ones, draw zigzags over the cookie’s surface.
√ Using a small offset spatula, spread the flooding icing evenly within the piping outline. Let the cookie dry overnight at room temperature.
√ When the flooding is dry, use the #2 tip to pipe your chosen design.
6. Poured Fondant:
If you love that smooth finish that flooded royal icing leaves, then you might want to try poured fondant. While using this mixture, keep in mind that it can not go above the 100 degree F mark, or the sugar will begin to crystallize and will lose it’s sheen and become to thick to pour.
To cover the cookies with poured fondant: hold cookie on a wide icing spatula over the bowl or pan of icing. With a serving spoon or ladle, pour the icing over it and let drip over the sides. Place the cookie on a cooling rack set over a parchment or waxed paper lined sheet pan to catch the drips.
The icing will set up in a few hours and the cookies can be packaged, wrapped and stacked without marring the finish. And, they are wonderful to eat, they stay soft on the inside and soften the cookie beneath, much better than the royal icing.
7. Use to Transfer Complex Designs on Your Cakes and Cookies:
√ Tint Piping gel with either gel or paste colors so it is visible against the icing on a cake or it contrasts with a cookie.
√ Put it in a pastry bag fitted with a #1 tip or a plastic squeeze bottle (my favorite).
√ Draw a pattern on a piece of wax paper using an indelible marker.
√ Turn the wax paper over so the ink in on the backside. Spray backside with a light coating of vegetable oil spray.
√ You can lay the wax paper on top of a design and simply trace with Piping gel!
√ CAREFULLY place side with gel design on top of cake or cookie – it’s best if you have let the frosting harden for a few minutes if decorating a cake. (If decorated with sparkling sugar, place right side up, if you can).
√ Carefully press the gel with your fingers – gently -- and then lift the wax paper off. The design will have transferred to the cake or cookie. You should be able to get two or three transfers from each sheet of wax paper.
√ Now use a slightly larger decorating tip (or squeeze bottle) with regular frosting and go over the gel outline then fill with colored Piping gel or icing. (Use gel or paste colors).
8. Rolled Fondant
See also http://www.hgtv.com/hgtv/ah_entertaining_other/article/0,1801,HGTV_3116_1396218,00.htm
1. Bake and cool the cookies. Roll the fondant icing 1/8-inch thick. Cut the shape out with the same cookie cutter used to cut the cookie out with. The shape will be slightly larger than the cookie and may need trimming because cookie dough shrinks when baked.
2. Brush the surface of the cookie lightly with powdered sugar if making a vanilla cookie or cocoa powder, if covering a chocolate or dark cookie.
3. Then, brush the surface of the cookie with a light coating of light corn syrup. Lightly press rolled fondant onto the cookie. Use royal icing to affix additional fondant.
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Adapted from http://www.baking911.com/decorating/cookies101_afterbake.htm
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Note: All prices in US Dollars
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