Holiday Cookies

Baking By jackieriehle Updated 7 Dec 2005 , 9:30pm by SquirrellyCakes

jackieriehle Posted 7 Dec 2005 , 8:52pm
post #1 of 6

do you have to use royal icing to decorate cookies. this is my first year making gingerbread cookies and i know how hard it is to use royal icing. i'd rather start with something easy, but am unsure whether the cookies will turn out as good or dry so well. please help! icon_redface.gif

5 replies
SquirrellyCakes Posted 7 Dec 2005 , 9:05pm
post #2 of 6

Well, you could try Antonia's version of Royal Icing, it is popular. Or you might like this recipe. I don't really find that the hardness of royal icing is an issue on most cookies, just perhaps a shortbread or a hard gingerbread cookie. A lot of the more moist cookies tend to make the royal icing dry not as hard.
If you don't want to get into flooding and such, you might like this recipe which you can actually pipe if you want or you can thin it down and do flood type work, which is outlining and filling in. You use a stiffer icing to outline and then add more water to thin for flooding in.
Hugs Squirrelly
Here is a different type of cookie icing, Cake_Princess uses it to frost her cookies. I got if from a post by Bunnywoman on the Wilton site. It is called Alice's Cookie Icing. You can thin it down with more water if you find it too thick to work with.

1 lb sifted powdered sugar
3 TBSP. meringue powder
5-6 TBSP water
1/2 cup butter

The butter actually allows the royal icing to firm up to be stackable, but though it sets, it doesn't get hard.
Inserting the method I used - Squirrelly
Oh yes, and in case anyone else would like to know, the icing method...
Well, using the paddle attachment on low, cream your butter until well softened. Then sift your 1 pound, (4 cups if you are measuring by dry measure) of icing sugar. I sift before I measure it. Add the icing sugar to the butter, one cup at a time, beating on low after each addition. In a separate bowl, sift your meringue powder, to be safe. Then add the water it calls for - some folks like to add warm water instead of regular tap temperature. Whisk it well before adding it to the butter, icing sugar mixture.
Most people will tell you that because an icing has meringue powder in it, that darker colours won't bleed, but I don't find this to be true so if you are colouring the icing really dark red or blue or such, it will bleed out somewhat - moreso if the icing decorated cookies are stored in a cool place or frozen and then brought to room temperature, so keep that in mind when you choose colours. I found the icing tastes a bit like cream cheese icing. It works well and you can pipe with it. You may need to adjust by adding more or less water.
Incidentally, you don't have to follow this method, but I found that it worked best for me. The first time I made it I found that the meringue powder caused lumps if I just added it to the icing dry.

charleydog Posted 7 Dec 2005 , 9:10pm
post #3 of 6

And what types of cookies do you use this icing on? Any rool out type cookies?
And what exactly does the paddle mean? the one with 4 little do hickeys on the thinga ma bob? LOL

Sorry to but into this post.... I was actually just searching for a cookie recipe to use for this type of icing.. I am so not the molly homemaker type but I am I need to do something..hee hee

SquirrellyCakes Posted 7 Dec 2005 , 9:17pm
post #4 of 6
Originally Posted by charleydog

And what types of cookies do you use this icing on? Any rool out type cookies?
And what exactly does the paddle mean? the one with 4 little do hickeys on the thinga ma bob? LOL

Sorry to but into this post.... I was actually just searching for a cookie recipe to use for this type of icing.. I am so not the molly homemaker type but I am I need to do something..hee hee

Well first of all the technical part of your question, the paddle is the flat funny looking almost peace sign thingy that comes with a Kitchen Aid, not the wirey thingy that you can't lick out properly, the other thingyish that isn't the Captain Hookish thingy.
Well, you can use it on any form of roll out cookie, like a sugar cookie or gingerbread, you can pipe the eyes and such with it. Or thin it down and use like a royal icing, that is what our Princess uses.
You can just use a spatula and smooth it on any kind of cookie you would like an icing on. Good on shortbreads or even on a rather plain white cookie.
Does that help? I use it on Cookies on a Stick
Cookies on a Stick
This recipe can be used for rolled out gingerbread men and such or for cookies on popsicle or craft type of sticks. They sell out at bake sales.
1/4 cup butter, softened
1/2 cup white granulated sugar
1/2 cup molasses
1/3 cup water
3 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. salt
Glaze, decorations, royal icing or buttercream icing - for glaze you warm up corn sryup and brush tops of cookies. The glaze stays sticky for about 1/2 hour to allow for corrections in decorating - like moving eyes over etc.

Cream softened butter, then add sugar. Add molasses and water and mix well.
Mix in remaining ingredients.
For cookies on a stick, use 1/3 cup of cookie dough and shape it into a ball. Insert your popsicle stick in the middle of this ball, lie it on its side and press down with a glass until about 1/4 inch thick.
For roll-out cookies, roll out to about 1/4 inch thick on lightly floured board or counter top - dusting your rolling pin lightly with flour also. Cut circles or gingerbreadmen out with lightly floured cookie cutter. Make a hole about 1/2 inch from the top edge - using a drinking straw. This hole will later allow you to tie ribbon through it.
Bake about 8-10 minutes , 2 inches apart on greased cookie sheets at 350F. Thicker cookies may take a bit longer. Let cool for 5 minutes or so and remove to rack to cool. When removing cookies on a stick, slide your spatula under the stick and the cookie to ensure you don't break the sitck off while the cookie is not completely set. Makes about 2 dozen men and circles. I usually double the recipe. I glaze for gingerbread men and don't glaze for cookies on a stick. Glazed cookies can be also iced with royal icing.
Edited to Add: The cookie on a stick are big honking cookies, you might want to go with 1/4 cup cookie dough instead because they are huge and thick.

charleydog Posted 7 Dec 2005 , 9:22pm
post #5 of 6

ok, so its the attachment that mine doesn't have LOL thank god you understood that, I was racking my poor little brain to think of how to decribe it!!LOL

Thanks for that recipe!! Funny thing is my Grandma used to make delicous cookis and we all wanted the recipe, she would never give it and went to the grave with it.. I just phoned my sis and we are pretty sure your recipe is it!! Brought tears to my eyes!! Thanks so much!!! Your postively splendid!!

SquirrellyCakes Posted 7 Dec 2005 , 9:30pm
post #6 of 6

Awwwh kiddo, how nice. I just realized too, that the moderators are going to kill me for posting yet another recipe out of the right section. I am going to go and post my absolute favourite ginger cookie from my late mother-in-law, in the cookie section under the holiday christmas cookie exchange post, if you are interested.
I don't do secret recipes, any recipe I have that someone wants gets posted or sent out, if I didn't get it from someone that stipulated not to share. I don't believe in secret family recipes, but that is just me. Everyone has their own feelings on that subject. I know some people worry about others getting their business.
Anyway, I will go and post the other one, IN THE RIGHT PLACE, haha!
Hugs Squirrelly

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