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Using two sizes of tree shaped cookie cutters and a circle, we made this simple green and white Christmas forest platter. Red cinnamon dots added holly berries to the wreaths. You can read more about our royal icing techniques here. Now it’s time for the rest of the powdered sugar.
Start with: Best-Ever Sugar Cookie Recipe
Stir red food coloring into 1 bowl until you reach your desired shade. Stir black food coloring into another bowl until you reach your desired shade. Outline and flood the entire snowmen white with piping tip #5. (Leave room for the black hat!) Allow to set.
Classic Christmas Sugar Cookie Recipes to Help You Get in the Holiday Spirit
Finally, you’ll add the green gel icing color and stir. Add as much as you need to get a nice shade of green. Keep in mind that a little bit goes a long way. This is the very first step to basically all cookie decorating. By outlining the edges of your cookie with royal icing, you'll be able to fill in the whole cookie without the risk of the icing spilling out over the edges. You want to make sure the icing is thick enough that it holds its shape, but not so thick that you can't easily spread it around.
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Let thaw, and warm up enough to be able to roll it out without difficulty. Fill the marked area with red icing, either using a round tip or if you want a more pronounced scarf, use a stiffer icing and Wilton tip 104. It can also be done in a more freeform style to make the whorls of frost on a snowflake, or the swirling stripes of a candy cane. If the toothpick is dragged along a gentle arc, this same technique can be used to create the illusion of curvature. Yes, this dough can be frozen for up to 3 months.
You should use fresh icing because it has more air incorporated into it. The air, combined with the molecular structure of the sugar and eggs, will help the icing dry faster. You can also clip a handheld fan to your sheet pan to help the icing dry faster.
You should also stir the food coloring into the icing base completely so that no streaks remain. You should also remember that the icing will dry darker than it will pipe onto the cookie, so you can always do a few tests to ensure your dye-to-base ratio is perfect. To start using this technique, fill ¾ of your piping bag with royal icing. Any more will make the bag difficult to handle and maneuver. Twist the top of the bag closed and apply your binder clip to keep your icing from coming out on the wide part of the bag.
If you're aiming for a snappy sugar cookie, you can use white sugar only. But if you want a little bit of give in the cookie, you'll want to substitute a little bit of the white sugar for brown sugar in your sugar cookie recipe. To prevent royal icing from running off the edges, start by piping a border around the cookie’s edge with a slightly thicker consistency of icing.
Working with a secondary color, polka-dot the cookie according to the instructions above. Next, drag a toothpick through each dot, moving from top to bottom. Fold the excess portion of the bag in half, and stand upright in a drinking glass with the tip pointed up.
Candy cane cookie designs
Whip the mixture for seven to ten minutes or until it thickens it starts to hold small peaks. At this point, turn off the mixer and lift up the whisk. If the mixture drips off and melts back into the rest in the bowl within seconds, it’s ready. Place 2 small dots of white icing in the middle of the circle where the eyes should go. Cover most of the cookie in white royal icing in an uneven pattern.
Though we used gingerbread to make this Snowflake Cookie Wreath, it can easily be done with any roll-out cookie dough recipe you’d like! A striking display for your holiday table, this Christmas cookie project is great for decorators looking for a little challenge. Yes, you can make royal icing ahead of time. Store it in an airtight container with plastic wrap pressed onto the surface of the icing to prevent crusting. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. Just be sure to stir it well before using to restore the proper consistency.
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These baking tools would be great to add to your holiday wish list. And while you’re at it, be sure to check out my Holiday Baking Gift Guide. Lots of fun ideas in there, either for yourself or other baker friends! You can also review my recommended Best Cookie Baking Tools and Cookie Decorating Supplies for even more suggestions. After the rolled-out dough chills for at least 1–2 hours, use cookie cutters to cut out shapes, and re-roll your scraps. If you don’t mind mixing more colors of icing, you can add a scarf, buttons and the hat in different colors.
You can tape the bag closed to prevent it from unraveling or opening back up, or just be mindful to keep it tightly twisted at all times (the pastry chef way). Another reason why you should consider adding cornstarch is because it will prevent the dough from getting as sticky when you're rolling it out. This means less opportunity for the dough to stick to the rolling pin or your countertop. Besides this extra ingredient, you should also always use cold butter to curb the cookie spread. Letting the icing sit isn't the only thing that can cause a hint of vibrant colors.
The green food coloring is added to the cookie dough so they’re the right color when they come out of the oven. Cover most of the cookie with white royal icing except for a circle in the middle. To give it more of a 3D effect, cover the whole cookie in white icing, wait until it dries, and then add the snowflake lines. Or just draw lines of icing on the tips of each snow flake to give it a more intricate design.
They are flavored with vanilla and almond extract and have the best texture that is so tender and delicious. Since 1929, the Wilton Team of bakers has been inspiring the joy of creativity in everyone, everywhere, every day. No matter where you are on your baking journey, Wilton is here to help you bake your world happy.
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