Okay, seeing all these adorable cookies makes me want to give it a go! What should I know about the process? I don't have any recipes for sugar cookies or for the icing, so can someone reccommend one that won't give a beginner to many problems? Any tips would be greatly appreciated too. What do I need to get started? I need all you cookie pros to coach this newbie!

I know that alot of people on here use the NFSC recipe - (No Fail Sugar Cookie) and then either toba's glace icing or Antonia74's royal icing.

I have made Antonia74's and it is really good, dries so fast!!

I always do 2 different consistencies - one thicker for outlining and one thin to fill the cookies in. I do the outline and let it dry and then I do the fill and let it dry and then go back and add any details.

Things to make sure of to keep your cookies from spreading -
1. Cool cookie dough
2. a completely hot oven
3. Make sure that your cookie sheets are at room temperature.

Good luck!

I have heard of popping the cookies into the fridge or freezer for a few minutes prior to baking(after they've been cut and placed on cookie sheets) but ofcourse then the cookie sheets wouldn't be room temperature. Any thoughts on that, Janel?

I love the roller pin rings to help keep the dough a consistent thickness. I use a recipe similar to NFSC and an icing recipe similar to Toba's (the only difference in both, really, is the quantities). The tools I use all the time: the rings, a good rolling pin, cookie sheets, off-set spatula (for smoothing out the icing), lots of #2 & #4 tips, disposable pastry bags, soft gel food colors (my favorite is Americolor), and waxed paper. I like to roll the dough out on the waxed paper so that the cut-out is easy to flip onto my hand and then onto the cookie sheet. Good luck!

Here is the best tutorial for cookie baking/decorating:
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html

Hi! Welcome to our world! I expect that the 'cookie gurus' will jump in here and give you all sorts of great advice, but here is a little hint from me (for what it is worth!). As a 'newbie' I studied the cookie forum, opening thread after thread and learning so many great things. The first name I keyed in on that first day was Antonia74 and I found her to be a vast source of knowledge. I have since found more and more who are willing to share their expertise and ideas. You will find that you can learn so much here!

There have been several posts lately about starting out. I can't find the great one recently in which Honeydukes gave links to great recipes, but I know it is here somewhere. Here are a few others, to give you examples:

http://forum.cakecentral.com/cake-decorating-ftopict-604827.html
http://forum.cakecentral.com/cake-decorating-ftopict-604968.html

So, my recommendation would be to study the posts as you will find so much info! Have fun and again, welcome!

I think it ok for the cookie sheets to be cold - its just really bad if they are at all warm.

Like if you took a sheet of cookies out of the oven - make sure you let it cool completely before adding new cut outs to bake or they will spread.

Wow! Before I could even hit "Submit", the cookie gurus started right in.

Regarding the chilled cookie sheets, I find that really helps reduce the cookie from spreading. As I fill my sheets, I store them in the fridge and then pop the sheet in the freezer before baking. Make sure that oven is well preheated! Also, mix red and black icing the night before as the colors will deepen. Start with pink for red and then add your red. Americolor is great. Also, after you mix your RI, let it sit, covered, for a bit so the bubbles can rise. I do this for about half an hour and then cut through the bubbles with a knife. This will help reduce bubbles on your cookies. Have fun!

Wow! I ran out to do some errands and came back to some great tips! thanks to all for the links and advice. I never would have thought to chill the cookies and sheets first. I would have had some major spreading issues! I'll certtainly be checking out those recipes! Any suggestions on my first cookie shape?

My vote would to be a design that excites you, but one that is not too complicated. Maybe a flower or something that you yourself like. Do any of your current cutters jump out at you? If you have one, you could do a search here and you might get some design ideas looking through the cookie gallery here for a starting off point as you are just starting. CC'ers will sometimes see an idea and then 'tweak' it in their own way. I'd recommend giving the original designer credit for the inpiration as they have helped so much.

If you are ever in need of inspiration or just to take a mental fun break, here is a great posting about cookie web-sites to look at:

http://forum.cakecentral.com/cake-decorating-ftopict-604689.html

Just remember that most of them have been doing this for years, but it is so fun to see what others come up with.

Forgot to mention...you can access a member's photo gallery by going to the memberlist, typing in the member's name, and clicking on their name. It will direct you to their information, and in the lower right you can click to view all their photos.

We are in the same boat! I have to make cookies to match a cake for this weekend, so I made a practice batch last night. I used the NFSC recipe with a star cookie cutter. I cooked them for 8 minutes on 350 and they were perfect. While they were baking I rolled out some marshmellow fondant, cut it with the same star cookie cutter, and laid it on top of the cookies with they were fresh out of the oven. SUPER easy and super yummy too.

Love all the tips on this thread - don't forget that cookie jar, ha, ha. If you are giving them away use clear plastic bags from Michaels and/or Hobby Lobby and tie with a coordinating ribbon. Most of all - have fun!

I won't be giving these away...my children would never forgive me! Poor kids...they see me making cakes and they can never have them. I can't do that to them w/ cookies too...at least not right away!

Round sounds pretty easy. Believe it or not, I don't think I have a round cookie cutter. I've got dog bones, feet, butterflies, eggs, ice cream cone, hearts....all of these were given to me at one point but I still haven't used them. Can I use a glass or a clean can to cut out circles?

You can certainly use a glass or clean can or anything else that will cut - you could also do the egg or the heart would be pretty easy shapes as well.

i know that you will have so much fun doing this!!

Woo Hoo!! I can't wait to try it! I think I'll try this weekend when hubby's home to help w/ our munchknins. Otherwise, I'll get nothing done.

I was just chicking out the NFSC recipe. It looks great...but holy cow it makes alot! I don't think I'll be needing 5 doz cookies! I've lost 32 lbs, and I'm quite enjoying my size 10 now! Can I cut this recipe in half?

LOL!!! Bad typo there...I meant CHECKING out !

Yes, you can cut it in half. That's pretty much the recipe I always use.

I started my cookie bouquets last Valentine's Day so I started by making hearts. Hearts are also pretty easy to decorate. I wanted to make something that I could take pictures of use to help promote my business. My next one was flowers and I put them in a flower pot. You can go to my website: www.suziescookieandcandycreations.com and see some of my work. I started this as a hobby and have gotten a little business from family and close friends. Good luck and HAVE FUN!

You're cookies are adorable JSuzieQ!

Another quick question...How far in advance can I make Antonia74's royal icing? How long will it keep for and how should I store it?

You sure can yummymummy
Anything goes. If you don't want to try the glaze icings, look up michele Foster's MMF in the recipe section. I made it yesterday for the first time. Loved it. So nice and easy

Thanks! I've mad MMF before and you're right, it is easy!

I think I could use some of these tips too-Thanks!