1st i didnt ruin the cookie when i didnt cream butter & sugar together, they taste pretty good.

my question is how do you flood your cookie once its outlined. i did the outline and then i tried to squeeze the thinned royal onto the cookie from a disposable icing bag but it didnt spread. I had to spread it with the back of a spoon. do you guys think i need to make it thinner? it was pourable. when i tried dripping it from a spoon it poured easily. any tips would be greatly appreciated.

i had some wilton spray mist and their stencil set and tried to put some stencils on but it didnt work too well. I didnt like how those came out.

here's a pic of my practice cookies. They were yummy

Your cookies look really good.

Yes, I think you need to make your icing even a bit thinner. When I made it I followed the Wilton guidelines for colorflow: Keep adding liquid until a drop of icing dropped on the surface of the icing "melts" back into the main icing in a count of ten. (It REALLY pourable then.)

Good luck and keep having fun.

What I've done and it works for me, but probably isn't the "right' way to do it......I put the icing in a decorator bag and then kinda use the icing tip and squeeze and swirl it around unitl the cookie is covered. Then, like the tutorial says, shake the cookie back and forth really fast while it's still touching the counter's surface to help smooth it out.

This way you can use a slightly thicker icing and not have to take the extra time to outline. HTH, and makes sense!

yep you need to thin it a bit more. I use the plastic mustard bottles I got from Sam's for 11 cents/12pk. You can outline and fine and it is soooo easy. I did the whole cookie(leaving a bit of an ede) and then "over piped" with anohter color in another bottle. Soooooooooo easy!