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Cookie Decorating Techniques

Glazing and Decorating. Spread Confectioners’ Sugar Glaze over cookies; let dry. Pipe designs onto cookies using a contrasting color of Royal Icing.

Flocking. Prepare Buttercream Frosting. Combine 1 cup frosting and 1-1/2 teaspoons water; stir until smooth. Place in a pastry bag or resealable plastic bag; cut a small hole in corner of bag. Pipe desired designs onto cookies. Immediately sprinkle with colored sugar. Gently shake off excess sugar. Let dry.

Stenciling. Spread Buttercream Frosting over cookies. Place stencil over cookies; sprinkle colored sugar over cutout area. Carefully lift off stencil.

Marbling. Spread Confectioners’ Sugar Glaze over cookies; let dry. For each desired color, stir 1/2 teaspoon water into 1/4 cup glaze until smooth; tint with food coloring. Tightly crumble a 12-inch square piece of waxed paper into a ball; lightly dip into colored glaze. Press onto cookies; repeat until desired pattern is achieved. Let dry completely.

Drizzling. Place cookies on waxed paper or a wire rack over waxed paper. Prepare Confectioners’ Sugar Glaze (prepared with cocoa); stir in 1-1/2 teaspoons water until smooth. Using a spoon, drizzle evenly over cookies. Let dry completely.

Dipping. Prepare Confectioners’ Sugar Glaze (prepared with cocoa); stir in 1 teaspoon water until smooth. Dip cookies halfway into glaze, allowing excess to drip off. Place on a wire rack over waxed paper. Let dry completely.

 
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