josefina20 Posted 24 Jul 2011 , 8:34am
post #1 of

I know they are so in now but to be honest i am not a cookie lover and I have never make cookies, but i would like to do some cookies for a birthday party next moth. I was wondering if the royal icing recipe made for cookie decoration is soft, well, i have this crazy idea, that cookies decorated with royal icing it will break a tooth to someone. icon_biggrin.gif i know is crazy icon_lol.gif but that is the way i see it.

is there any special royal icing recipe for cookies? and how soft would this be? what about the taste?

any recipe advice will be appreciate

josy

20 replies
myslady Posted 24 Jul 2011 , 10:23am
post #2 of

overall you may get more help in the cookie forum but you have options in decorating cookies. You can decorate with royal there is a tutorial on how to decorate cookies with royal and a recipe in the recipe section by the author. If you dont feel comfortable using royal you can use tobas glace, there is a modified royal icing recipe, you can also decorate with rolled buttercream or fondant.

Torimomma Posted 24 Jul 2011 , 3:02pm
post #3 of

I found a recipe from All Recipes for a cookie glaze that uses corn syrup and powdered sugar. It is glossier and softer than royal. It is also a bit more "sheer". Using milk will increase it's opacity if you want but to me the colors aren't as vibrant. I personally like royal.

josefina20 Posted 25 Jul 2011 , 1:10am
post #4 of

Torimomma could you send me the recipe please icon_biggrin.gif . thanks

redvelvet4u Posted 30 Jul 2011 , 1:04am
post #5 of

I use the wilton royal icing on my sugar cookies, both wilton recipes. The royal icing is only in a thin layer, so I've never had an issue of it being too hard to bite thru, it's really about the same asfor example the iced oatmeal cookies you can buy. I flavor my royal icing with almond or vanilla abstract.

joycesdaughter111 Posted 30 Jul 2011 , 1:16am
post #6 of

Royal icing makes cookies rock hard...use a glace as suggested. I uses royal for outlining ONLY, then I fill in with this:

1 c. powdered sugar
1 Tbls. corn syrup
1-2 Tbls. water or milk

The colors are not as vibrant as royal as Torimomma said,BUT there is an easy remedy to this problem if you can just get your hands on it. Solution: Wilton White White Icing color. End of problem and your cookies will stay soft. Flavor it with whatever you like. Yumm.

joycesdaughter111 Posted 30 Jul 2011 , 1:20am
post #7 of

I will be uploading many cookies to my photos later if you are interested in seeing how they turn out with my recipe...

josefina20 Posted 30 Jul 2011 , 2:37am
post #8 of

joycesdaughter111 thanks so much for all your help. i have not been able to make the cookies yet, because i am waiting for a recipe book for cookies that i ordered, as soon as i get it i will try this recipe.

i have another question, doesn't the cookies get really sweet when you decorated with icing sugar, and fondant? Are they still can be soft to eat after you decorate? well i know is a lot of questions, i just saw a cookie bouquet demonstration where i used to take my classes but, to be honest, i touched it and it was hard as a rock, after that, i did not have the desire to take the cookie decoration classes anymore so i want to over come the fair of cookies decoration jajajajja

icon_biggrin.gif

redvelvet4u Posted 30 Jul 2011 , 3:35am
post #9 of

Rock hard cookies have not been my experience, but maybe that's because my cookies are always consumed before that has a chance to happen!!!! I have had them 3-4 days after, and still not rock hard. That may also have something to do with the thickness of the cookie.

josefina20 Posted 30 Jul 2011 , 6:14am

icon_cry.gif i will never going to learn to make cookies icon_cry.gif please help me.

redvelvet4u Posted 30 Jul 2011 , 7:16am

I saw your work, Beautiful!!! If you can do that, cookies will be a breeze for you!!!

josefina20 Posted 30 Jul 2011 , 9:59am

redvelvet4u thanks you i will try and i will post it, i will see how it goes icon_smile.gif

Osgirl Posted 30 Jul 2011 , 2:47pm

Your cookies will NOT get hard with royal icing! It dries but it certainly is not hard. The key is in the cookie part-baking time and thickness. My cookies are thick and I tend to slightly (very slightly) under bake my cookies to keep them really soft and moist.

You have to check out this blog. This is the cookie recipe I use, royal icing recipe I use, and I learned from her tutorials.

http://glorioustreats.blogspot.com/2010/03/making-sugar-cookies-recipe-and-tips.html
http://glorioustreats.blogspot.com/2010/10/decorating-sugar-cookies-from-start-to_27.html

I have used to corn syrup glaze as well when I've been out of meringue, and while it works fine, I find that it takes longer to dry and it's not quite as easy to work with. It's not difficult to work with by any means, but I think royal icing is easier to work with.

Colorful-Bliss Posted 30 Jul 2011 , 3:23pm
Quote:
Originally Posted by Torimomma

I found a recipe from All Recipes for a cookie glaze that uses corn syrup and powdered sugar. It is glossier and softer than royal. It is also a bit more "sheer". Using milk will increase it's opacity if you want but to me the colors aren't as vibrant. I personally like royal.






I use this recipe for all my cookies.....I think my cookies are vibrant! : ) To OP don't give up practice makes perfect.

MadMillie Posted 30 Jul 2011 , 3:33pm

I use this for my sugar cookies,
http://cakecentral.com/recipes/15218/khalsteads-modified-nfsc,
this for royal icing, adding vanilla, butter and nut flavoring,
http://cakecentral.com/recipes/1983/antonia74-royal-icing,
and if you want a softer icing, but you can stack after they dry use this one
http://www.karenscookies.net/Cookie-Decorating-Recipes_ep_68-1.html#recipe09, it's the meringue powder icing.
Just checked out glorioustreats blog posted by Osgirl. Love it.

josefina20 Posted 30 Jul 2011 , 10:25pm

woaaaaaaaaa, today i will be baking some cookies. thanks for all of this info. i will post some picture.

one more question, do i have to used the silicon mat to bake them?

Osgirl Posted 31 Jul 2011 , 12:28am

I don't use a silicon mat. I do use wax paper. I like it because I can lift up the wax paper to check the bottom of the cookie without touching the cookie (and risking breaking it or ruining it somehow).

joycesdaughter111 Posted 31 Jul 2011 , 2:49am

I use parchment.

GeminiRJ Posted 3 Aug 2011 , 2:22am

Cookie decorating has turned into an obsession with me! It's how I relax. I've had excellent luck using glace, and find it is an easy to mix and use icing. I also think it tastes very good, especially when using extracts from Spices, Etc.

Colorful-Bliss is correct that practice makes perfect. You'll find the exact recipes and techniques that work best for you. I hope you'll enjoy this hobby as much as I do!

josefina20 Posted 3 Aug 2011 , 7:21am

GeminiRJ what type of extract do you use?

GeminiRJ Posted 3 Aug 2011 , 11:48am
Quote:
Originally Posted by josefina20

GeminiRJ what type of extract do you use?




I've bought quite a few different extracts from Spices, Etc. My favorite extract for summer is Key Lime (yumm!). I also like the coconut. Almond is still my all-around favorite, because that's what my mom always used. For the holidays, I've found that Anise is very yummy. My MIL likes when I use lemon. If you go to the Spices, Etc. website, you'll see they have a huge selection of all natural extracts. I've liked just about all of them that I've tried! I add them to the cookie dough as well as the icing.

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