I have just started my Sweet Monty Blog and playing around with it is FUN. I was happy using a free theme for my blog, but as I learnt more and noticed the variety of themes out there, I must admit I got a bit carried away, I found a theme that I fell in love with. The only problem now is learning how to use this theme. I don’t know much about web design but I am learning fast. It is so exciting learning a new skill and the rewards are gratifying.
But enough about that. I decided to make decorated sugar cookies again. How exciting! I made them once before with the expert help of Marian’s blog, Sweetopia. Anything and everything you want to know about decorating cookies you can find here.
These cookies are just divine and trying to make them is FUN FUN FUN! If you haven’t tried it out before make sure you do especially if you have kids.
The inspiration to make these FUN cookies again came from my new cookie cutters. I got them from Chefs ‘n Icers in Sandton City. What a great shop! If I didn’t have my husband with me we would most probably be broke right now. So I guess I should thank him?
I made these decorated froggy cookies over a period of two days. They do take time and like I said before, being a working mom time is precious, so I try to waste it wisely. :)
I always try to make time for doing what I love and when my kids can do it with me it’s SO MUCH EASIER.
The best thing about this recipe is that the sugar cookies keep their shape. And my favourite is the little vanilla pod seeds that can be seen in the cookie after it’s baked. It’s a beautiful recipe.
They come out the oven quite soft but don’t put them back thinking they are not done. As they cool they become a lovely texture. When they are room temperature the fun can begin. This recipe yields about 50 cookies if you are using a 5×5 cm cookie cutter. After you’ve lined your cookies you have to leave them to dry for about 30 minutes before flooding them. Once they have been flooded I left mine over night to dry. I used squeeze bottles to decorate these cookies. If you are doing this fun project with your kids I recommend using squeeze bottles. They are easier to handle and is less messy. But if you are trying to get a more sophisticated look rather use your piping bags with #1-5 piping tips. You can use #1-2 for outlining your cookie and #3-5 for flooding.
You will need couplers for your piping bags to easily add on your piping tips.
If you don’t have couplers you can just use an extra piping bag, insert your preferred piping tip and put this empty, clean piping bag over the piping bag filled with the colour icing you are about to use and then easily change to another colour piping bag when you are done.
Royal Icing Recipe
- 5 tablespoons Meringue powder (Actiwhite)
- 3/4 cups water
- 1 teaspoon cream of tartar
- 1 kilogram powdered icing sugar
- 1 tablespoon clear vanilla essence
- Gel food colours
- Add meringue powder to water and mix for about 30 seconds.
- Add cream of tartar and whisk for another 30 seconds.
- If your meringue powder has no vanilla, add a teaspoon of clear vanilla.
- Add all of the icing sugar and mix in your electric mixer with paddle attachment on slow for 10 minutes. Be patient the 10 minutes here will give your icing a smooth texture.
- Add your gel food colours and cover with a damp towel to prevent icing from drying out.
After you’ve mixed your icing for 10 minutes the mixture will be quite firm. Now you can add water to get your preferred consistency. Be careful not to add too much water. It’s easier to add more water than to try and mix in icing sugar again. There are many ways to test if the consistency is good for outlining your cookies. I just pulled a knife through the mixture and counted to 10. If the line disappears closest to 10 then I’ll say it’s ready. But play around with it and see what works best for you.
Go here for Sugar Cookie Recipe.
- Squeeze Bottles (I got mine from West Pack at the Lifestyle shopping centre)
- Electric Mixer
- Mixing bowls
- Clean wet cloth to cover mixing bowls. This will help prevent the icing from drying out
I also got this FUN Cookie Stamp at Chefs n Icers and used half of my cookie dough to make the above ‘Eat Me’ cookies. I think they are too cute and really enjoyed making them.
I hope you try this recipe and enjoy making these cookies as much as I did. If you have any questions about this post please leave a comment.
Now go ahead and have some FUN making Sugar Cookies!