Adding Sparkling Sugar To Cookies After Baking!

Baking By smartsexystylish Updated 8 Apr 2009 , 2:38pm by cindy58

smartsexystylish Posted 17 Oct 2008 , 6:49pm
post #1 of 16

Hi Everyone!
I want to make sugar cookies and add coloured sugar to them but AFTER baking.
The reason why I want to add it after baking is because I won't use as much of the sugar (ie. waste) then prior to baking. Prior to baking I would have to pour the sugar onto the cookie sheet and not be able to control the excess sugar.
Whereas if I add it after baking, I can put the cookies on a cooling rack with plates underneath to catch the excess sugar to re-use.

However, my only problem is, what would I use keep the sugar on the cookie? Is there a mixture that I could make and not affect the taste of my cookies?

I am making regular sugar cookies tinted pink and I would like to use pink sugar.

Thoughts, suggestions, anything is super helpful!

Thanks so much in advance!!!!

15 replies
jackiee70 Posted 17 Oct 2008 , 7:55pm
post #2 of 16

Hi, i "paint" my cookies with Syrop Karo and then add the sugar, it works like a glue...

shiney Posted 17 Oct 2008 , 8:13pm
post #3 of 16

Jackiee, is syrop karo just light corn syrup? do you put a lot, or light brush? I have used it, but wasn't sure how much of the sugar stayed on inside the bag after giving them out. I did some with TG, then covered in sanding sugar, that stayed on well. Used the same color TG as sugar.
Thanks

smartsexystylish Posted 17 Oct 2008 , 8:28pm
post #4 of 16

Hi Ladies,

What is TG?

And what/how do I make Syrop Karo?

Thanks so much!!

Peeverly Posted 17 Oct 2008 , 8:32pm
post #5 of 16

If you want to put the sugar on before baking here is a tip I read about and it does work. After you cut out your shape, place the cut out on the baking sheet. Take your cookie cutter and place it BACK over the cut out. Sprinkle the sugar into the cutter. This way the sugar does not go all over the sheet and is placed only into the cutter and onto the cookie. Can you picture this?

shiney Posted 17 Oct 2008 , 8:35pm
post #6 of 16

Peeverly, Great tip!
Smart: TG is Toba's Glace, recipe on CC. A lot of people use RI (royal icing) recipe on CC.

smartsexystylish Posted 17 Oct 2008 , 8:36pm
post #7 of 16

Peeverly!
That idea might just work! It'll be a little more time consuming in the begining but will save me the time afterwards of placing them on the cooling racks, brushing on "syrup" setting them to dry, then package.

OMGoodness! I think I want to hug you right now for that idea!!! HAHA

indydebi Posted 17 Oct 2008 , 8:58pm
post #8 of 16

Are these cut out cookies or scooped out cookies? I make a sugar cookie that I scoop out with a #24 scoop .... I then take the ball of dough and dip the top of it into a bowl of the sugars, then bake.

That idea of using the cutter as a frame for cut out cookies is a pretty cool idea!

Peeverly Posted 17 Oct 2008 , 9:15pm
post #9 of 16

I'm glad I could share that tip with you! That's what it's all about here at CC isn't it?? I can't take the credit for making it up (I'm clever but not that clever, lol) I read it somewhere. Could have been here for all I can remember (my memory is going, must be a sign of aging!). I have done this with the kids at xmas time. We love the old fashioned sugar cookies with the sprinkles. Try the nfsc with them, they are great like this! I could eat the whole tray but then I would be fat and old! ha, ha, really I'm only 44 - that's young right??? icon_smile.gif

TexasSugar Posted 17 Oct 2008 , 9:23pm
post #10 of 16

I've used piping gel to stick the sugar on to baked cookies as well.

michellenj Posted 17 Oct 2008 , 9:23pm
post #11 of 16
Quote:
Originally Posted by smartsexystylish

Hi Ladies,

What is TG?

And what/how do I make Syrop Karo?

Thanks so much!!




Karo Syrup is a brand of corn syrup. It's clear or dark, and is usually w/ the pancake syrup in the grocery store.

jackiee70 Posted 17 Oct 2008 , 9:41pm
post #12 of 16
Quote:
Originally Posted by michellenj

Quote:
Originally Posted by smartsexystylish

Hi Ladies,

What is TG?

And what/how do I make Syrop Karo?

Thanks so much!!



Karo Syrup is a brand of corn syrup. It's clear or dark, and is usually w/ the pancake syrup in the grocery store.




Thanks Michellen, exactly Karo Syrop is a brand, is a light corn syrop, i apply a little bit with a brush, just enough to make the cookie sticky...

sweetcravings Posted 17 Oct 2008 , 9:54pm
post #13 of 16

I just made some fall cookies with the sugar applied after baking. Look in my pics.
I just roughly smeared on a very thin coat of royal icing and then flipped the cookie icing side down into a plate of the colored sugar. Pressed gently and viola..sugared cookies.

smartsexystylish Posted 20 Oct 2008 , 8:16pm
post #14 of 16

Hi Everyone,
So I made my cookies this weekend!
I used Peeverly's tip and placed the cookie cutter back over the cut cookie and that worked wonderfully! Much easier then freehand pouring =)
I'll post a picture of it when I get home tonight.
I think they turned out wonderfully.
Thanks to everyone for their super helpful suggestions. I love CC and the awesome people here.
Truly a weath of knowledge here! Especially for last minute requests!!!

smartsexystylish Posted 20 Oct 2008 , 8:19pm
post #15 of 16
Quote:
Originally Posted by jackiee70

Quote:
Originally Posted by michellenj

Quote:
Originally Posted by smartsexystylish

Hi Ladies,

What is TG?

And what/how do I make Syrop Karo?

Thanks so much!!



Karo Syrup is a brand of corn syrup. It's clear or dark, and is usually w/ the pancake syrup in the grocery store.



Thanks Michellen, exactly Karo Syrop is a brand, is a light corn syrop, i apply a little bit with a brush, just enough to make the cookie sticky...




I will definitely have to look for this in the supermarket. Great idea for me to use in the future =) I've never heard of it until now

cindy58 Posted 8 Apr 2009 , 2:38pm
post #16 of 16

I used this hint found at http://www.grammascutters.com/cookie_decorate.asp -- it works great -- a beautifully smooth, even coat of sugar. You can put it in very defined areas this way.

To apply colored sugar to cookies, use 1/4 cup white corn syrup with a few drops of water and add some red food color (egg whites can also be used). Brush the corn syrup mixture on the area where colored sugar is to be applied to cookie with a very "fine" artists paint brush. Immediately after applying mixture, douse with colored sugar, count to five, and shake off excess.

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