Wasn't there a separate cookie forum? Sorry to ask here, but I'm stepping out of my cake comfort zone and making Easter cutout cookies - eggs, bunnies, etc. I'm thinking that royal icing is used for this. Does it dry hard and crunchy on a cookie or does the moisture from the cookie keep it a little soft? I don't want crunch. I also want to be able to use different colors of icing. Is there somethng that will dry with a smooth finish and be sort of soft? Or is royal the way to go?
You can use royal icing, fondant, or glaze.
I like to use a glaze to cover the cookies, with royal for the outline and details. The glaze gives a nice finish and never dries as hard as royal. I apply it with a squirt bottle. The recipe is: 3 c. powdered sugar, 1/4 c. warm water, 1 T. light corn syrup, 1/4 t. flavoring, a few drops white food coloring to make it opaque, and desired coloring. Dissolve corn syrup in warm water and then add the rest. The only thing I don't like about the glaze is that is doesn't freeze well - the cookies come out with white blotches on them. I've also found that letting the glaze sit for a day seems to reduce the air bubbles that want to pop up - and those that do you can pop with a pin.
Thank you so much!
i just finished making 60 roll out cookies and used royal icing. I used parchment bags with #2 type in them, filled them all with 6 different colors, keep all the tips covered with a damp towel so the icing wouldn't dry out. They actually dried so much faster than I thought they would.
I googled some decorating techniques and images to give me inspiration and I decorated away!
23 hours later I wasn't to kill myself!!!! I had way too many patters and details, too many different cutters, etc!
They came out beautiful but boy was it time consuming!!! LOL
My advice, Stick to 2 or 3 cutters and 2 or 3 patterns!!!