MelissaRHK Posted 25 May 2010 , 5:03pm
post #1 of

For those that asked, here is the cookie and icing recipie I used for the Emma's E graduation cookies posted to my gallery.

After trying several cookie icing recipies, this is my version. I will be posting the cookie recipe that I use as well.

8 Cups of Powdered Sugar
2 Teaspoons of Cream of Tarter (adds to the creaminess of the icing)
1/4 cup of hot water
1/4 cup of milk or heavy cream
1/2 cup of corn syrup
Bright White Food color from Americolor
Flavoring

Pour the Powdered Sugar and Cream of Tarter into a large bowl (I make this in a 4quart Kitchen Aid bowl).

Add hot water, milk and corn syrup.

Mix on low until well blended - if the mixture is too thick add either hot water or corn syurp to thin.

Add coloring and flavoring. I always add the white food coloring even if I"m going to tint a differnt color. I found that if I didn't add the white, then my colors took a more translucent look.

After adding coloring and flavoring == Mix for about 2 minutes on high.

Again, to thicken add powder sugar -- to thin, add water.

I decorate my cookies with the plastic squeeze bottles. When I"m ready to decorate, I put icing in a microwave bowl and heat for 15 to 20 seconds so that I can pour into the bottles.

Meliissa Cookie REcipie

With a few adjustments to a couple standard recipes, this is what I use for my iced cookie favors.

All Ingredients at room temperature. Preheat oven to 400 degrees.

2 Large Eggs
2 Cups of Granulated Sugar
1 Cup (4 sticks) of sweet cream salted butter -- I prefer Land-o-Lakes
1 tablespoon of Vanilla or other flavoring
5 ¾ to 6 cups of plain flour (do not use self rising flour)

In a large bowl beat eggs, sugar, butter and vanilla until creamy. Add flour, 1 cup at a time until the dough is just blended.

Roll out dough to 3/8 of inch thick place cut out cookies on ungreased cookie sheet . Bake at 400 degrees for 8 minutes or until center is just set.

This is one of the most basic cut out cookie recipes that Ive found. It does not need to be chilled. Only uses 4 ingredients, plus the flavoring. The cookies are dense due to not using any leavening (baking powder or self-rising flour).

These cookies will not spread, they hold their shape beautifully, another reason I used this recipe.

The above recipe is perfect for the 5 or 6 quart stand mixers. For smaller batches, the recipe may be ½ with no problem.

24 replies
newb2 Posted 25 May 2010 , 7:18pm
post #2 of

Thanks so much for sharing! Your cookies are absolutely adorable!!

Phyllis52 Posted 26 May 2010 , 11:13am
post #3 of

I will definitely try this cookie recipe this weekend. It sounds exactly like what I need (600 of them!).

Your cookies are just beautiful.

Thanks so much.

cookiemookie Posted 26 May 2010 , 2:08pm
post #4 of

Your cookies and cakes are spectacular!

I'm going to give your icing a try someday.

I think however that you have a typo in your cookie recipe.


It should be 1lb. of butter(4sticks)

rainyone Posted 26 May 2010 , 2:16pm
post #5 of

yum

JustABite Posted 26 May 2010 , 2:19pm
post #6 of

Thank you so much! The "E"'s are adorable.

I just received and order for "H"'s for a family reuinion. I can not wait to try this tonight!

Deehrvy Posted 26 May 2010 , 2:31pm
post #7 of

OHHH thank you very much!

xiswtsawluiix Posted 26 May 2010 , 2:52pm
post #8 of

MelissaRHK, thanks for sharing your recipe!

newmansmom2004 Posted 26 May 2010 , 2:55pm
post #9 of

Melissa, you're a peach - thanks for sharing! The cookies are FABULOUS!!

MelissaRHK Posted 26 May 2010 , 3:01pm

Yes, it is 1 POUND = 4 sticks -- Sorry about that ---

on the icing -- I really find that microwaving really helps with the consistancy and the drying -- these dry incredibly fast -- most of the time in a couple of hours they can be ready to be stacked (depending on how thick some of the accents are -- Don't get the icing too hot or it will be extremely thin -- I store my icing in "lock-n-lock" bowls in the storage fridge and when ready , take some out, warm it up - pour and decorate --

I also discovered that putting the cheesecake Loaine flavoring, just at tad -- gives it the most wonderful favor ever!

all4cake Posted 26 May 2010 , 3:01pm

Thank you for sharing!

BORIKS03 Posted 26 May 2010 , 3:22pm

Thanks for sharing the recipe.

nesweetcake Posted 26 May 2010 , 3:29pm

Thanks for sharing these are adorable! Wish I had seen this a few weeks ago, my daughter would have loved these for kindergarten graduation. QUESTION are these cookies soft or crunchy??? Thanks in advance!

michiparma Posted 26 May 2010 , 3:37pm

Thanks for sharing! icon_smile.gif

How many cookies does it make?

mbark Posted 26 May 2010 , 3:48pm

I remember seeing those in the "most saved" photos, thanks for sharing your recipe, very nice of you!

Rosie2 Posted 26 May 2010 , 5:18pm

Thank you so much for being so kind and sharing your recipe!!

kakealicious Posted 31 May 2010 , 11:45pm

thanks for sharing the cookies are so cute!

cakesmade4u Posted 1 Jun 2010 , 4:50am

Thanks for sharing can you use this recipe for cookies on a stick? Thanks btw your cookies are very awsome love your pink grad E's very cute.

MelissaRHK Posted 13 Jun 2010 , 9:05pm

The cookies are soft -- I don't even let them get slightl brown on bottom -- I make them thick almost 3/8 inch thick -- I find they have a dense cake like texture.

cinjam Posted 13 Jun 2010 , 9:32pm

Thanks for posting. Can't wait to try it. The "E"s are gorgeous!

kensoven Posted 1 Feb 2011 , 1:38pm

Thanks for sharing! icon_smile.gif

messy1 Posted 2 Feb 2011 , 7:15pm

Melissa, when you decorate with this icing do you pipe the cookie first then flow with the icing or do you just do the whole cookie with the icing. I assume if that is the case you have to be careful of the consistency to keep it from running off the sides. I know your post was from May but just now saw the recipe and am always looking for an icing recipe that might keep its color better than Toba's glace. THanks.

Renaejrk Posted 15 Feb 2011 , 10:11pm

I use this exact recipe! Sometimes I add a little bit of cream cheese (and I even use the cheesecake flavor sometimes) and it is great! It doesn't really change the consistency - I get perfect cookies every time. Firm enough to handle but soft and delicious inside!

I have been topping mine with pre-cut modeling chocolate - I put it on as soon as they come out of the oven and it "melts" into the cookie but doesn't lose its shape - makes for a beautiful, well-defined decoration without piping - and everyone I know LOVES modeling chocolate -way better than the fondant (even though mine is pretty good)!

cylstrial Posted 16 Feb 2011 , 10:27pm

Awesome! I will totally have to try that recipe out!

littlesusie Posted 19 Feb 2011 , 2:23am

Melissa, are the cookies stable enough to support sticks for a cookie bouquet? Thanks! Can't wait to try them!

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