Decorated Cookies

Here’s Why You’ll Love Decorated Cookies:

• Fun for All Ages: Decorating cookies is a fantastic activity for families, friends, or even solo baking therapy!
• Endless Creativity: Unleash your inner artist with countless designs, colors, and techniques.
• Gifting Potential: Homemade decorated cookies are thoughtful and delicious gifts for any occasion.
• Perfect for Parties: Create themed cookies for birthdays, holidays, or baby showers!

Ingredients:

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

For the Royal Icing (Basic White):

• 3 cups powdered sugar
• 4 tablespoons meringue powder
• 6-7 tablespoons water

Decorating Supplies:

• Piping bags and decorating tips (optional)
• Food coloring gels
• Sprinkles, chopped nuts, candy melts, edible glitter (get creative!)

Directions:

Making the Cookie Dough:

Step 1

Cream the Butter & Sugars: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.

Step 2

Beat in the Eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until incorporated.

Step 3

Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 4

Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This will help prevent the cookies from spreading too much during baking.

Baking the Cookies:

Step 5

Preheat and Prep: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Step 6

Roll & Cut: On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4 inch. Use cookie cutters of your choice to cut out desired shapes.

Step 7

Bake to Perfection: Transfer the cookie cutouts to the prepared baking sheets and bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.

Step 8

Cool Completely: Let the cookies cool completely on the baking sheet before decorating.

Royal Icing Fun (Basic White):

Note: Royal Icing dries quickly, so work in small batches and cover unused icing with a damp cloth to prevent drying.

Step 9

Whisk the Dry Ingredients: In a clean bowl, whisk together the powdered sugar and meringue powder.

Step 10

Gradually Add Water: Slowly add water, one tablespoon at a time, until you reach a piping consistency. The icing should be thick enough to hold its shape but still flow smoothly from a piping bag.

Step 11

Coloring (Optional): Divide the icing into portions if desired and color each portion with food coloring gels to create your desired palette.

Decorating cookies:

Step 12

Outlines (Optional): For a clean and defined look, pipe a thin outline around the edge of the cookie using a piping bag fitted with a small tip (optional). Let the outline dry completely before flooding.

Step 13

Flooding (Optional): Use a thicker icing consistency to flood the center of the cookie. Gently spread the icing with a toothpick or small spoon to achieve a smooth finish.

Step 14

Let Your Creativity Flow: Once the icing has set but is still slightly tacky (about 15-20 minutes), unleash your creativity! Use piping bags with different tips, sprinkles, candy melts, edible glitter, or any other decorations you can dream of!

Tips:

For Flawless Decorated Cookies:

• Use room temperature ingredients: This ensures even creaming and prevents lumps in the dough.
• Don’t overmix the dough: Overmixing can lead to tough cookies.  The gluten in the flour develops more the more you mix it, and too much development can result in a dense and chewy texture, rather than the light and tender cookies you’re aiming for.
• Sifting: For an impeccably smooth icing, sift the powdered sugar before whisking it with the meringue powder. This removes any lumps and ensures a silky consistency.
• Warm It Up (Optional): For stubborn lumps, briefly heat the icing over a double boiler (a bowl placed over simmering water) for just a few seconds. Stir constantly to avoid overheating. Be careful, as overheated icing can become too runny.

How to use the Piping Bag:

• Double Up: For extra strength and to prevent messy bursts, use two piping bags. Place your decorated icing bag inside another, disposable bag.
• Snip and Squeeze: When attaching your piping tip, twist the bag closure above the tip to create a tight seal. Snip a small hole at the very end of the tip with sharp kitchen shears. The size of the hole will determine the thickness of your lines.
• Practice Makes Perfect: Before decorating your cookies, practice piping lines and shapes on a sheet of parchment paper. This helps you get comfortable with the consistency and pressure needed for smooth results.

Achieving Smooth Icing:

We covered sifting above, but here are two more tips:

• Food Processor (Optional): If you have a food processor, pulse the powdered sugar and meringue powder together for a few seconds. This additional step can help break down any remaining clumps.
• Liquid Choice: Experiment with different liquids for your icing. While water is traditional, some decorators prefer using milk or clear corn syrup for a slightly glossier finish.

Additional Decorating Ideas:

• Metallic Touches: For a touch of elegance, mix a small amount of luster dust (edible glitter) with clear alcohol like vodka. Use a food-safe paintbrush to apply the mixture to your cookies for a shimmering effect.
• The Stencil Method (Advanced): For more intricate designs, create your own stencils using food-grade plastic sheets or purchase pre-made cookie stencils. Here’s how to use them:
  1. Place the stencil on the flooded cookie.
  2. Pipe icing over the stencil design, ensuring all areas are covered.
  3. Gently lift the stencil to reveal the crisp design.
• The Royal Icing Transfer Technique: This technique allows for very detailed designs.
  1. Pipe intricate designs onto a sheet of acetate (food-grade plastic sheet) and let them dry completely.
  2. Once dry, carefully peel the design from the acetate and place it directly on the flooded cookie.

Remember, decorating cookies is all about having fun and expressing your creativity! Don’t be afraid to experiment with different techniques and colors. With a little practice and these helpful tips, you’ll be creating stunning and delicious decorated cookies in no time!

What are your favorite cookie decorating tips? Share them in the comments below! 

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