One of my customers was asking if I could use a softer icing on some decorated sugar cookies. So I need something that will be stiff enough to hold while wrapped up in a baggy, yet soft enough that the icing is not going to 'Crunch' when eaten. So i guess something with a little butter in it? I used to use antonias. Can anyone suggest anything?

TIA!

Have you tried using fondant on cookies? It dries with a crust but not enough to give the cookie 'crunch' and packages well.

I was going to suggest fondant also.

I haven't tried Rolled Buttercream so I don't know how it holds up to packaging, but it is another option.

Toba Garrett's Glaze, all the way!!! Try it, I'm sure it will be exactly what your customer is looking for. It dries hard, but not rock hard. I do all my cookies with Toba's, except for occassional detail done over the top of Tobas (after it dries over night) with Royal icing.

Julie

Penny's Glaze and Toba's Glace are both softer than RI, but sturdy enough to package.

just a thought...one time i made cookies and iced them with royal icing. i wrapped them WAY TOO EARLY (when the icing appeared dry, but still soft inside) and the cookies got all soft. so, my thought is to let the customer know that the cookies will not remain firm if you frost AND PACKAGE them with an icing that doesnt completely dry.

i've done fondant on cookies too, and it works nicely.

I used to work in a cookie shop and this is the icing we used. If you let it dry for a couple of hours you can wrap it....but it never gets hard and tastes great.
Cookie Icing
3 egg whites
Mix 2 min. fast speed or until stiff
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 lb. powdered sugar
2 Tablespoons Crisco
Mix in with beaten egg whites and mix on low speed until smooth.
This will be kind of stiff....we used to pipe all of our designs on. If you want to use some of it as a glaze you will have to thin it down some with water.

I did the toba's glace and it was great after I figured it out

I add 1-2 tablespoons corn syrup to my royal icing (1 lb sugar). Dries hard, but doesn't shatter when bitten into.

When I decorate sugar cookies, I just use the Royal icing recipe, then add 1 tsp.pure vanilla, 1 tsp. pure almond xtract, and 1 tsp. butter flavor xtract. Sometimes I will add an extra Tablespoon of water until I get a th consistency smooth enough to ice the cookies with. After icing/decorating I let the cookies air dry (dry to touch), then wrap in cookie bag's. The frosting is soft enough to eat but still wrapable.

How do you ice the cookies, do you use a decorating tip or do you just smooth icing on with a spoon. How do you ice oddly shaped cookies (those other than circle or square). I am new to decorating but I have used fondant. It was pretty easy and fun, but I need a little variety.

TIA

If you add some glycerine to royal icing, it won't dry hard and crunchy.