Decorating Sugar Cookies

Decorating By ngerland Updated 29 Oct 2005 , 11:20am by vitade

aliciaL_77 Posted 1 Oct 2005 , 10:27am
post #31 of 58

I just had to add that I, too, LOVE this recipe!

LittleBigMomma Posted 1 Oct 2005 , 12:39pm
post #32 of 58

I have a question....

How do you get a glossy look with royal icing?

I've seen cookies in books, shiny and pretty. Then when I make them they are a dull/matte finish.

butrcup Posted 1 Oct 2005 , 2:38pm
post #33 of 58

its by adding corn syrup instead of water...looks great, takes a long time to dry

LittleBigMomma Posted 2 Oct 2005 , 12:15pm
post #34 of 58

THANKS!!!

leily Posted 2 Oct 2005 , 1:06pm
post #35 of 58
Quote:
Originally Posted by butrcup

Can anyone tell me if I made the no fail sugar cookie recipe Wed night and have it in the fridge wrapped in wax paper and then cling wrap, is it still good? I didn't have time to make the cookies but do tomorrow and don't want to start over if I don't have to....thanks




As long as you add them sealed from the air in the fridge there is no problem! I have kepts dough in the fridge for this long before and had no problem. Just make sure to let it sit out a little longer and warm up because it is colder than if you let it sit in the fridge for only an hour or two. Goodluck!

Leily

antonia74 Posted 2 Oct 2005 , 3:44pm
post #36 of 58

Just a tip for everyone...keep your extra cookie dough in the freezer rather than the fridge. The sugar in dough turns to moisture in the fridge, but the freezer doesn't cause this to happen. You'll get a better cookie in the end.

To thaw, just bring it out and let it sit on the counter for an hour or two. I like to cut it into small squares and toss it in the KitchenAid too. Give it a quick few seconds in the mixer with the paddle attachment before you re-roll it again thumbs_up.gif .

leily Posted 2 Oct 2005 , 10:56pm
post #37 of 58

Thanks for that tip Antonia, I didn't realize that would happen with the sugar.

Leily

texastwinkie Posted 18 Oct 2005 , 12:02am
post #38 of 58

Hi everyone! I'm new to the forum and stumbled upon the cookie gallery. Now you all have inspired me to try my hand at it but I'm having trouble sifting thru all the cake post to find post on cookie info. I went out and bought a few really cute molds (can't wait to try the wedding cake cutter out!!). I have a few questions about icing..don't know who Toba is but I have seen mention of her recipes a couple of times. Her icing recipe..does it call for 1 or 2 pounds of powdered sugar? One recipe says 1 pound while the other recipe say 1 bag ( I thought a bag of powder sugar was 2 lbs) Which one is correct?
Heres what I have ~
1 pound powder sugar
3/8 c. milk
3/8 c. light corn syrup
1 tsp extract

or

1 bag powder sugar
3/8 c. milk
3/8 c. light corn syrup
extract to taste

Thanks everyone icon_smile.gif

LittleBigMomma Posted 18 Oct 2005 , 1:10am
post #39 of 58

Hi Texastwinkie!!

My recipe calls for 1 lb. I believe that I would start with just 1 lb., which is approx. 4 cups. If it's too thin just keep adding powdered sugar until it gets to the right consistency.

Good Luck!

LittleBigMomma Posted 18 Oct 2005 , 1:13am
post #40 of 58

And....

my recipe yields 2 cups of icing. Maybe that will be of some help too.

texastwinkie Posted 18 Oct 2005 , 10:43pm
post #41 of 58

Thank you! I'm a novice so I'm sure I'll be asking all kinds of questions.

farney0125 Posted 20 Oct 2005 , 11:40pm
post #42 of 58

I just made about 100 dog bone shaped cookies for my moms Doggy Daycare Business and let me tell you it took me like 5 hours to do them. I used a recipe that someone posted on here that was awesome. I lined the cookies...let it dry, and then thinned the frosting with about 1/4 tsp. of water to thin it up...then filled in and used a wooden skewer to fill it in to the edges. They looked awesome, and my mom called and said they tasted good too!

ICING RECIPE:
2 cups powdered sugar
2 tablespoons water
1 tablespoon corn syrup

to thin...add 1/4 tsp water

**I suggest mixing it with a spoon and make sure you try to eliminate the air bubbles. Good luck! Thanks for the help with my cookies ladies!!! I LOVE THIS SITE!

farney0125 Posted 20 Oct 2005 , 11:44pm
post #43 of 58

Oh, you can add flavoring or color to preference. I used 1/4 tsp. of Almond Extract.

LittleBigMomma Posted 21 Oct 2005 , 3:47am
post #44 of 58

farney0125....
Did your icing have a shiny or matte finish after they dried?

texastwinkie Posted 21 Oct 2005 , 11:29am
post #45 of 58

I need a cookie mentor icon_biggrin.gif ! I hate to keep asking such basic questions but I want to get my ducks all in a row before I get started with my cookies this weekend. I understand the outlining part and filling the design in but when you add extra color or design do you wait until the icing has dried to apply it? Some of the cookies look like the icing sinks in to give it a smooth appearance while other cookies look like some of the details just sit on top. Example: lets say I do a Christmas stocking and want to add stripes or dots ...would I outline, fill in, let it dry and then stripe or dot it? Also when you mention adding corn syrup to an icing recipe to get a glossy look do you replace the entire water amount with corn syrup or just part of it?I have ordered cookie cutters, decorating bottles..I'm so excited!!!! Lets just hope I don't get discouraged this weekend!

Antonia, can I add corn syrup to your recipe instead or water? Where can I access you step by step tutorial?

Kos Posted 21 Oct 2005 , 2:51pm
post #46 of 58

I have been using the Toba Garrett recipe for icing glace' which is powder sugar, whole milk, and corn syrup. (however, if I use all the liquid she suggests, the consistency is way too thin) Toba Garrett's recipe dries to a shiny finish. I'm in the middle of frosting cookies and outlined them in white. I filled some of the cookies with black icing and the black seems to be bleeding into the white outline. Is that a common thing?

Antonia's tutorial- from what I understand, it's done and being processed by the site. Hope we get to see it in time for Christmas since I'm getting tired of eating all my experiments! icon_lol.gif

Joan in Georgia

P.S. duh icon_confused.gif I just re-read this thread and noticed 4 cups = 1 pound.
I was using the fuzzy math, 2 cups = 16 oz = 1 pound. No wonder my icing is so runny! icon_cry.gif

Nana2three Posted 21 Oct 2005 , 3:00pm
post #47 of 58

I had the exact same problem with Toba's icing...thought I had done something wrong and I've been too busy to try again for fear of messing up.

Am I the only one who refreshes this site every few minutes hoping to see the new cookie tutorial??? icon_biggrin.gif

Kos Posted 21 Oct 2005 , 3:02pm
post #48 of 58

Nana2three - I'm right there with you!
I have dial-up modem so it takes a few seconds to download the website. In that time, my heart start fluttering in anticipation, waiting for the tutorial to pop up! icon_lol.gif


Joan

vitade Posted 21 Oct 2005 , 6:08pm
post #49 of 58

Kos, I have not tried this yet but hear it works, if you outlined in white and then are filing an area with a different color, in your case black, outline that area in black and THEN fill in. So it would be outline white, outline black fill in area. Like I said, I haven't tried yet but her that stops the bleeding. You'll be done by the time you read this but I would love to know if this really works.

rlctic Posted 21 Oct 2005 , 9:30pm
post #50 of 58

I keep checking daily for Antonia's tutorial as well.

We really appreciate what you are doing for us and thanks again for sharing. We all aspire to do cookies as well as you do.

antonia74 Posted 21 Oct 2005 , 10:47pm
post #51 of 58

That's very kind...thank you everyone!!

I absolutely adore making the cookies.

The first thing every client says is "Wow! You must have such patience."

My husband would say otherwise! icon_lol.gif !

_ChristyB_ Posted 21 Oct 2005 , 11:00pm
post #52 of 58
Quote:
Originally Posted by antonia74



The first thing every client says is "Wow! You must have such patience."

My husband would say otherwise! icon_lol.gif !




Ditto, Antonia!!!! My hubby thinks I am mad woman sometimes!!!! icon_redface.gif

KarenOR Posted 25 Oct 2005 , 1:07am
post #53 of 58
Quote:
Originally Posted by antonia74

When the icing sugar is first mixed in, the consistency of the icing should be thin and runny...like honey. When it is mixed for 10 minutes at the lowest speed (I use a KitchenAid) with the paddle attachments (you don't want to be adding air with the whisks!) it is thick and soft...like peanut butter. THAT is the stiff consistency...for outlining and assembling gingerbread houses, etc.

It should never be stiff enough to strip a handheld mixer at all? I'm confused.

I do have a complete step-by-step article coming up VERY soon (next week?)...so check that out. It will have the photos of making the icing and seeing the consistency for decorating cookies.




I'm all about that guide, BUT in the mean time.... I just made your icing and after 10 minutes, it's still not stiff. It still looks like honey, no where near peanut butter consistency. What am I doing wrong? What can I do to fix it? Can I add more sugar?


NEVERMIND... I was just fuzzy math, too. icon_confused.gif I'm re-mixing now and it's in between honey and PB, so far.

Cake_Princess Posted 28 Oct 2005 , 5:30pm
post #54 of 58
Quote:
Quote:

Your thin royal icing should be the consistency of pancake batter.




How thick do you make your pancake batter?


Princess

Kos Posted 28 Oct 2005 , 5:40pm
post #55 of 58
Quote:
Quote:

How thick do you make your pancake batter?
Princess




That's funny you ask that. My pancake batter is never the same consistency and generally runs on the runny side! icon_lol.gif

kos

LaylasMommy Posted 28 Oct 2005 , 5:48pm
post #56 of 58

Another basic question....

How many cookies does the no-fail sugar cookie recipe yield? I usually make larger cookies (wilton's 101 cookie cutters).

And, how many cookies can you decorate with Antonia's icing recipe?

I don't want to make too much of either.... or not enough!

Thanks!

Cake_Princess Posted 29 Oct 2005 , 5:48am
post #57 of 58
Quote:
Quote:

That's funny you ask that. My pancake batter is never the same consistency and generally runs on the runny side! Laughing

kos




It's a valid question though. If you want fat pancakes you make A thicker batter. If you want flatter pancakes you use a thinner batter. So it prompted my question "What is the consistancy of pancake batter?" There is no one consistancy of pancake batter.


Princess

vitade Posted 29 Oct 2005 , 11:20am
post #58 of 58

LaylasMommy same question I had.

I made one batch of each. It really depends on how thick your cookies are going to be and what size cutter. I tried the no-fail and Toba Garretts recipe the same week so I can't remember which was which but I used the wilton cutters and made about 12 1/4 thick large circle cookies with one batch and 30ish thinner trophy shaped cookies. For each batch I made Toba Garretts Royal Icing and had PLENTY left over.

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