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Decorating cookies is a fun way to celebrate special occasions and holidays. We have put together some helpful tips on different decorating techniques from colouring dough and piping frosting to dipping and painting cookies so that you can create the perfect cookie for your occasion.
Skip the frosting and get creative. Decorating cookies is more than just about the sweet stuff you put on top. Here are some quick tricks to make fun and festive cookies in half the time.
Using a rolled cookie recipe, separate out about 1/4 cup of dough and colour as desired. Start rolling out the uncoloured dough until it is almost at the correct thickness. Dot the top of rolled dough with coloured dough and roll the rest of the way. Cut out cookies as desired. The first rollout will give you distinct colour differences; the following rollouts will become marbled. Bake as directed in the recipe.
This variation works best with firm cookies. With rolled cookies, you will need the dough to be a minimum of 1/4 inch thick. Cut cookies into shapes and carefully insert popsicle sticks. Bake as directed.
If desired, form the dough into 1 1/2-inch to 2 inch balls and roll in decorating sugar before inserting popsicle sticks. Gently flatten down with the bottom of a cup and baking as directed
Similar to Royal Frosting, this frosting is less sweet and does not harden as much but mixes up more quickly.
A great all-purpose frosting that can be used for spreading or piping. This recipe is large enough to divide into 2 or 3 portions and colour as desired. This frosting will also form a crust, meaning that the top layer will get firm to the touch and will no longer be sticky - ideal if you need to take or send cookies.
This frosting is used most of the time in bakeries and cafes. Once hardened, the frosting will be firm enough to keep its shape or act as glue in building gingerbread houses.. It is best suited to firmer cookies as they help absorb the moisture from the frosting so it hardens faster. Wait until frosting is fully firm before storing cookies in a container or the frosting may bleed and smudge.
Use melted tempered chocolate or coloured melt wafers to dip a half of a cookie or the cookie face or back to get full coverage. Try swirling two different types of chocolate to create a marble look.
This must be applied BEFORE baking to cook the egg white and should not be used with small children. Egg white painting gives colour but not sweetness to your cookies.
To 1-2 tbsp of pasteurized liquid egg whites mix in 1-2 drops gel food colouring. Use new, clean, food-safe paint brushes to brush onto unbaked cookies. Do not use paint brushes previously used for crafts.
Many kids love frosting and if you don’t watch they may just eat it right out of the bowl. Here are some tips to help manage the amount of frosting you go through.