Where To Begin

Baking By sweettooth88 Updated 2 Jul 2010 , 4:42am by Kima920

sweettooth88 Cake Central Cake Decorator Profile
sweettooth88 Posted 29 Jun 2010 , 4:19pm
post #1 of 5

Alright so I have decided after all of yall wonderful cookies that i want to try my hand at decorating cookies. Now i just dont know where to start! What is the best recipe for decorating cookies that dont spread much? RI or glace? There are just too many options!!!! HELP!!!

4 replies
tweeter_bug98 Cake Central Cake Decorator Profile
tweeter_bug98 Posted 29 Jun 2010 , 4:38pm
post #2 of 5

If you like soft sugar cookies that DO NOT SPREAD, this recipe is awesome! I found it on a message board a few years ago on the Wilton website. It is so easy and good and I have never had any troubles. Good luck!


2 sticks butter
1 egg
1 cup of sugar
vanilla-I don't measure-Just splash it in
Mix until creamy
2 3/4 to 3 cups of flour

Bake at 400 for 7 to 8 minutes (they will not look brown, you must cool before removing from pan for a few minutes or they will break).

The dough should not be crumbly -- No need to chill this dough, you can use it from the bowl to rolling out.

I use about 1/3 of the dough at a time to roll -- I don't have luck keeping consistancy with thickness with larger portions -- I try to use all the dough I can, to prevent getting additional flour by using over and over.

Some people find it not sweet enough - That's another benefit for me -- they are more "cakie" -- more like a shortbread type -- I find with the icing, they are so tasty and again "real" butter is a huge factor in taste--I only use Land of Lakes.

I don't like crunchy cookies -- I don't like thin cookies -- I like thick and soft cookies!

Why in the world do you bake at 400? I dont bake much of anything that hot" -- I don't have an explanition, except for That's what I've always bake them at and for that amount of time.

I roll cookies thick -- a good 1/4" + and right on the formica

another note -- use a cookie sheet with out sides -- a jelly roll pan or cookie sheet with sides hold the heat -- the cookies next to them will brown faster

I perfer my cookies to be "just barely" done -- they are just set and barely if at all brown --- I don't like browned bottoms for taste or looks -- or hard cookies.

Let them cool competely before decorationg.

I freeze them undecorated for up to 2 months in vacummed sealed containers or tightly sealed -- they freeze very well.

Unfrozen and Packaged in cellophane, they will keep up to 3 weeks -- I've pushed it with 4 -- but definitely 3.

BUNNY'S NOTES...........
I have added lemon flavoring or almond flavoring to these and they were fabulous!!! The possibilities are endless! This dough DOES NOT SPREAD!!!! They don't puff up either. How they are placed on the cookie sheet is exactly how they come back off the cookie sheet. I love this recipe for cookie cutters with detail.....IE: Easter cutters or Christmas cutters. I roll this out on my countertop with a piece of wax paper on the top. I use rolling pin rings so I get an even thickness of cookies so they all bake the same.

Give it a whirl and see for yourself!

GeminiRJ Cake Central Cake Decorator Profile
GeminiRJ Posted 29 Jun 2010 , 5:36pm
post #3 of 5

The cookie recipe I use is very similar. I add 1 tsp. baking powder, and for the extract, I use 2 tsp. I use the full 3 cups of flour. If you add 3 oz. of premelted, unsweetened chocolate it makes a wonderful chocolate cookie. I bake my cookies at 350, 10-12 minutes (depending on the cookie size).

For icing, I've always used glace:
3 cups powdered sugar, sifted
3 tablespoons skim milk (or other type milk, or water)
3 tablespoons corn syrup
1/2 tsp. clear vanilla or almond extract
15 drops brite white food color (I use Americolor)

I use a bowl and spoon, mixing the first 4 ingredients until combined. Add the brite white and mix fully (the brite white seems to help prevent bleeding of colors, and also helps keep the icing finish from getting splotchy). Play with the icing consistency to get it to be like white school glue. Too thick? Add more corn syryp. Too thin? Add more powdered sugar. Divide and color. Note: even when made with milk, this icing does not need to be refrigerated, and the decorated cookies are recommended to NOT be refrigerated.

bonniebakes Cake Central Cake Decorator Profile
bonniebakes Posted 29 Jun 2010 , 9:09pm
post #4 of 5

sweettooth88 - welcome tot eh world of cookies!

There is so much valuable information in the cookie section of CC!!
Here are some links to get you started.... Antonia74's article is a GREAT place to start. She shares her icing recipe, too, which is fantastic!

Freddyfls how to

Antonia74s article

I tried several cookie recipes, and found a few that I like (they are quite similar), but my favorite for vanilla sugar cookies to use as a base for decorated cookies is the NFSC (no-fail sugar cookie) recipe. I change the recipe slightly (I reduce the baking powder and add more flavoring). To me it seems more like a shortbread cookie/butter cookie than a sugar cookie, and it isn't overly sweet, which I like, since the icing is terribly sweet.

here are links to 3 of the most commonly talked about recipes her eon CC.

cookie recipes

there are also several recipes and types of icings - royal (I think Antonia74's is great) - I usually use a slightly modified version of that), glace (Gemini already gave you that recipe), or butter cream.

there are a lot of options for recipes for cookies and icings - it comes down to personal preference, I think. And what a fun thing to experiment with when trying out recipes, right?!?!?

Kima920 Cake Central Cake Decorator Profile
Kima920 Posted 2 Jul 2010 , 4:42am
post #5 of 5

Thanks Bonniebakes for all the information. I have joined the ranks to start decorating cookies. I mostly do cakes and cupcakes but I think they are soo cute that I want to give it a try.

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