HOW TO Decorate Cookies & Cupcakes
Decorating Cookies & Cupcakes
with Chocolate, Frostings, Sugars & Fondant

Create Beautiful Cookies





ON THIS PAGE:

Click on one of these links
(or scroll down this page) to see these topics:


Decorate Cupcakes with Fondant
Featured Cookie Decorating Ideas for This Month
Decorated Christmas Shortbread Cookies & The Goosehill Farm
          Recipe for Colored Frostings
Luster Dust Carolina Shortbread Cookies

Springerle Joy Cookies
Quilt Pattern Cookies
Chocolate Dipping & Painting
Browned Butter Frosting Filling for Sandwich Cookies
Drizzle or Dip Cookies in Melted Chocolate
Chocolate-Dipped Shortbreads
Painting Edible Springerle Cookies & Non-Edible Ornaments
Food Color Shortcut
Simple Powdered Sugar Glaze
Frosting for Shortbreads
Royal Icing
Cream Filling for Cookie Sandwiches
Chocolate-Mint Cookie Sandwiches
Simple Buttercream
Decorating After Baking
Icings
Cookie Decorating BEFORE Baking
Cookies as Christmas Ornaments
Cookie Decorating AFTER Baking and Cooling
          Sugar

          Drizzle or Dip in Chocolate
          Candy, Dragees, Fruit & Nuts
          Painting with Color
          Piped Icing, Buttercream or Flooding Techniques
          Safe Royal Icing
          Poured Fondant
          Transfer Designs
          Rolled Fondant




Cookies and cupcakes decorated by and photographs courtesy of Jeeyoun Kim.
Visit her blog:  blog.naver.com/dailysweet88 and click on Prologue (for fondant
instructions in Korean), or visit her family's store at  www.cookingtime.co.kr.

   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.

GO TO THIS WEBSITE TO SEE THIS RECIPE
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