Cookie
Decorating Tips
• Let your
cookies cool completely before decorating. If the cookie is not completely
cool, the frosting will trap moisture and the cookie will sweat.
• Decorating
sugar is graded by size with AA being the most popular large crystal
size. It’s easiest to buy in white. That’s okay. Put some
white crystals in a bowl, add a drop or two of food coloring, stir,
and you have colored sugar crystals. There’s no need to stock
a rainbow of colors. You can purchase AA
sugar crystals on our site.
• Turbinado
sugar is made of large crystals and is amber in color. We love it. It
is less expensive than white decorating sugar. Consider turbinado where
the amber color is not a problem. You can purchase turbinado
sugar on our site.
• For firmer
icing that will not spread and smear, use a recipe that calls for egg
whites or use meringue powder. A couple tablespoons of meringue powder
will firm up the icing nicely. You can purchase meringue
powder on our site.
• Frosting,
especially with meringue powder, dries quickly. Place a damp paper towel
over each bowl of frosting that you are not using.
• Don’t
have a piping bag? You can make do with a heavy plastic bag. Just snip
a tiny corner of the bag and squeeze the frosting through the clipped
corner.
• How do you
get those nice, neat edges on frosted cookies? Use a fine tip with your
icing set and pipe a border around the edge of the cookies. Let the
frosting set. It helps to have a frosting that sets fairly hard, with
egg whites or meringue powder. Then spread frosting between the piped
edges. You can purchase a deluxe
eight tip icing set on our site.
• You can
put food coloring right in the dough to make colored cookies. After
baking, the color will not be as intense as it was in the raw dough.
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