Sugar Cookies W/ Glace Icing

Baking By southernswthrt Updated 30 Sep 2010 , 6:07pm by bonniebakes

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southernswthrt Posted 21 Aug 2010 , 1:00pm
post #1 of 12

I just started decorating cakes - never tried sugar cookies, but want to make some with a glace icing. I have a few questions though:
1. Do you all bake on a stone or a metal cookie sheet? Or should I buy something else?
2. Should I use parchment on the metal cookie sheet? It seems as though the bottoms always burn (or at least get brown and tough) whether I put parchment or not.
3. Do you "dip" the cookies in the icing or do you have to flood them?
4. What recipes do you recommend for the cookies and the glace icing?

I don't want to use RI - I don't care for the taste and not planning on doing any fancy decorating (not yet anyway)! Just want to experiment the recipes and icing trying to find the best taste! TIA

11 replies
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DsLady614 Posted 21 Aug 2010 , 1:19pm
post #2 of 12

Honestly, the answers to your questions aren't really clear. Its more what works for you. I can share what I do.

1. I bake on metal cookie sheets. I purchased some heavier gauge more commercial type. But the older ones I have work just as well.

2. I do use parchment paper on my cookie sheets, mostly so the cookies are easier to take off the sheet. I don't find that it stops the browning though. The key to that is in learning how long to bake. I actually take the cookies out before they even really start browning. Just when the edges start getting hard.

3. I flood my cookies. I've never tried dipping, but I have long nails so I'm pretty sure I'd make a terrible mess. Flooding isn't hard. When I started out, I would outline 5 or 6, let the outline set up a little then go back and flood. Don't fill it up completely, spread it with a spatula or something. Do a zigzag and blend it together.

4. I use a recipe for cookies from Peggy Porschen and a glace similar to Toba's glace. I know a lot of people use the No Fail Sugar Cookies. I've never tried it. The recipe I use has no baking powder and really doesn't change shape at all. If you'd like the recipe, send me a private message. The glace, pretty common recipe. The key is to play with it until you get it the consistency you want. Takes a little practice.

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GeminiRJ Posted 21 Aug 2010 , 3:45pm
post #3 of 12

The cookie sheets I use are metal and quite old! I love them, and have wanted to get more, but they aren't made anymore. I have a couple newer sheets that I will use in a pinch, but always use parchment with those because the cookies don't bake as nicely as with the old ones.

You can easily dip your cookies in the glace. They won't have the nice, crisp edges, but that's fine. You can always add some sprinkles for interest, too.

I use a recipe similar to the NFSC recipe here on CC (it's just a smaller batch size). This is the glace recipe I always use:

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
15 drops brite white food color, optional (I use Americolor brand)

Mix the first four ingredients until fully blended. (I just use a medium size bowl and a spoon). Add the brite white and mix well. You want the icing to be the consistency of white school glue. To thicken, add more powdered sugar. To thin, add more corn syrup. Divide and color.

Note: you do not have to worry about refrigerating the decorated cookies, even though there is milk in this recipe. The high sugar content works as a preservative. Refrigerating is actually not recommended, especially if you don't add the brite white. This icing doesn't like cold, and may spot. The brite white seems to help with the spotting, and it also seems to help lessen colors from bleeding into each other. Leftover icing will stay fresh for 2-3 weeks in the refrigerator.

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drakegore Posted 21 Aug 2010 , 4:10pm
post #4 of 12

ditto everything already said icon_smile.gif.
i roll mine out on parchment, then just slide the parchment onto the cookie sheet to chill before baking.

i find i get my best results from metal cookie sheets with NO raised edges because the those tend to reflect heat back onto the cookies and the edges brown faster.


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Mickeebabe Posted 23 Aug 2010 , 2:51am
post #5 of 12

Where do you guys find the metal cookie sheets with no raised sides? All I can find is the airbake ones and I hate those. Any help or suggestions would be greatly appreciated. icon_biggrin.gif

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RoseCitySugarcraft Posted 28 Sep 2010 , 11:57pm
post #6 of 12


How well does your glace icing recipe "set"? Can I bag decorated cookies, and stack them in gift boxes without worrying about ruining the decorations?

I've only ever used RI for cookies, and I'm looking for some other tried-and-true recipes to use. My intent is to be able to offer cookies for sale/shipping, that's the concern there.

Thanks much in advance!

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GeminiRJ Posted 29 Sep 2010 , 1:11am
post #7 of 12
Originally Posted by


How well does your glace icing recipe "set"? Can I bag decorated cookies, and stack them in gift boxes without worrying about ruining the decorations?

You can stack or bag the cookies once the icing has set....about 24 hours.

Mickeebabe, my cookie sheets are pretty old! As far as I can tell, they aren't made anymore. If they were, I'd buy a few more! They are WearEver pans, teflon coated, with the sides just barely turned up.

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RoseCitySugarcraft Posted 29 Sep 2010 , 1:26am
post #8 of 12

Thanks for the quick reply! I'm looking forward to getting my new cutters and squeeze bottles to try things out. Will get busy creating after Cake & Cupcake Camp this weekend icon_smile.gif
Have a great evening everyone!

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bonniebakes Posted 29 Sep 2010 , 1:04pm
post #9 of 12

I use metal sheets with only one side for baking, and I always use parchment.

I don't dip, I flood my cookies, using bags and tips. I outline and then flood right away with the same consistency icing.

I use both RI and glace. I actually used only RI (Antonia74's recipe in the recipe section here on CC) for a long time, but within the lat few months, I have started to use glace occasionally. I actually did an experiment where I compared the two types of icing a while ago and posted the results here. I really like both - this RI recipe does not taste bad and is a dream to work with!

These links might be helpful to you as you get started. There are so many knowledgeable and helpful cookie-rs on here! These links to articles and threads have TONS of information!

Antonia74s article

glace &/vs. royal

cookie recipes

icing recipes
Toba Garrett
Alices -
Tara1970 -
Bonniebakes (modified Antonia74) 2 pounds PS, 2/3 cup water, 5 T meringue powder, ¾ t. cream of tartar, ¼ cup corn syrup, 1 tablespoon flavoring (all clear vanilla or part clear vanilla and part other flavoring)

Bonniebakes icing experiment RI vs glace

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RoseCitySugarcraft Posted 29 Sep 2010 , 4:48pm
post #10 of 12

Bonnie, what a great amount of info in your last post above! Thank you.
Being a new cookie decorator, I'm sifting through so much info, it's easy to get distracted here on CC lol.
Looking forward to new creations, and sharing with the monthly cookie club. icon_smile.gif
Happy Baking everyone,
~ Scott

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tastyart Posted 29 Sep 2010 , 5:22pm
post #11 of 12

My husband is not a big sugar cookie fan so I make rolled chocolate cookies. I also use glace. I find that RI gets too crunchy when it sets. You can find an example here

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bonniebakes Posted 30 Sep 2010 , 6:07pm
post #12 of 12

you're welcome, Scott. We hope to see you participate in next month's cookie club!

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