I'm in need of a little help. I've never made cookies to sell. I mean I've made cookies in my lifetime, but not the thicker sugar cookies that are decorated and sometimes on sticks.
So I'm relying on my fellow CCers. In your opinion, what's the best sugar cookie recipe?
Also, what icing do you use? I've seen the popular Antonia (sp?) icing, but it's a royal icing. Does it really taste good? The Wilton royal icing I use to make flowers and such doesn't taste good to me.
Any other tips you could give me would be great! I work for a non-profit Child Care resource and referral service and we're having a sale in May where child care providers can bring their gently used materials to sell and we'll also be having a bake sale and I think they're going to ask me to make a lot of cakes, cupcakes and cookies. So I gotta get crackin now lol
Thanks!!
I just used MMF for the first time. It was a breeze to decorate the cookies. Just cut out the MMF with the cookie cutter before you bake the cookies and when they come out just place the shapes on top. It was so easy. No piping required!
Good luck with that!
There are differant ways to decorate cookies, it all depends on what lo"look" you are going for. If you want an intricate decorated cookie with lots of details, Antonia74's cookie icing is the way to go! It dries hard, but not rock hard, and it works great for flooding as well as small little details piped onto the cookies. As mentioned before, MMF also works great, as does chocolate candy clay. I have made cookie bouquets with all three and have been happy with the results of everyone of them, it just depends on what outcome I was looking for.
Also, I have tried many sugar cookie recipies and Penny's cookie recipe is by far the best!
Hello
I am a total newbie to this site and I have found Penny's recipe. What I was wondering is how long does this cookie keep for? From both fresh and frozen? I am worried about how long this cookie will taste good for? I would like to be able to make these cookies and tell people roughly how long they have before they have to eat the cookie. Sugar cookies are not something I would be familiar with but I am keen to give it a go!
I personally prefer rolled buttercream .You can cut it just like you would cut MMF with a cutter, and then place on the warm cookie as it comes out of the oven- adheres right to it. I let them dry overnight and then apply antionia's RI for details. I've gotten nothing but compliments on the taste!! Oh- and I use NFSC...I haven't tried Penny's, but that's because everyone likes my NFSC. Will get around to it one day!
cakesonoccasion, what's your recipe for rolled butter cream? I tried to make some a few weeks ago and i was able to mix in the color and play with it, but when I went to roll it out, it like mushed and stuck really badly to my fondant roller and I just couldn't get anywhere with it.
cakesonoccasion, what's your recipe for rolled butter cream? I tried to make some a few weeks ago and i was able to mix in the color and play with it, but when I went to roll it out, it like mushed and stuck really badly to my fondant roller and I just couldn't get anywhere with it.
It's the one in the recipe section from this site. Type in 'rolled buttercream" and it should come up. The only thing I do differently is add 1tsp of butter flavoring instead of 1/2. I also think it is really important to be sure to use popcorn salt instead of regular. People that say they don't like RBC sometimes attribute it to the graininess, and the popcorn salt makes it so it is not grainy. I also roll between parchment, so nothing sticks!
I'm fairly new to making cookies also. I actually got started by making my grandson's teachers some cookie bouquets for Valentine's Day. Before I knew it, I had orders. Never meant to sell them, but I think it might be a way for my daughter to make a little income while in school. I use the NFSC with RBC icing and use royal icing to decorate So far we have sold five bouquets and have an order for 20 Ky. Derby cookies. These things sell so fast. I actually had some leftover cookies and made up a few cookie bouquet mugs and took to work. I teach school so I left them in the teacher's lounge the Friday before Easter. I laid them out at 9:00 and they were gone by 9:15. I haven't tried the Antonia Icing yet, because I have had so many raves about the RBC.
When I have made cookies for just us at home, the buttercream never really dries hard enough. I don't believe you could package them without messing up the detail. But, like I said, I'm new at this too. Maybe someone else has had success.
I, too, am new at this but I have done 2 cookie bouquets. This is what I did and like so far. I use NFSC, RBC and Alice's cookie icing for the details. I've been able to stack and make bouquets (so far) with no problem. Alice's cookie icing doesn't get rock hard, but hard enough to package. Hope this helps
This might be a stupid question, but what is NFSC, and where do I find the recipe for this? 
Oops sorry about that, and it's not a silly question at all. NFSC is no fail sugar cookie and here is the link:
http://www.cakecentral.com/cake_recipe-2055-no-fail-sugar-cookies.html 
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