Whats a good icing for decorating cookies?
I need an icing that will get at least semi hard for being pkgd individually.
I want to wrap them and put them in treat bags.
Is saran wrap the best way to wrap them?
This website has a recipe section. I use Antonia74 royal icing from there. It gets very hard and would work well if you plan to ship cookies.
I have wrapped my cookies individually in Saran wrap ( I just seal the back with a little tape, I also put them in the bags they sell at the Wilton section at Wal Mart. They come in bags of 20-25 and have silver twist ties with them. If I am giving them for a gift or something special, I usually add a ribbon to my bag. Hope this helps. There are other good icing recipes out there. Watch the forums and read some of them. Also if you go into the section on articles on this website you may find some icing recipes there. Just today I read on a forum where someone said there was a good choc. chip cookie recipe you can use for cut out cookies that doesn't spread at www.karenscookies.com. I plan to try that one. Good luck, hope this helps!
The one thing I don't like about using royal on cookies is that it usually sucks the moisture out of the cookie and makes the cookie just as hard as the icing. I have added corn syrup to royal, which will still dry enough to package, but still stays soft enough not to break any teeth. You could use sweet roll icing or danish icing, which is basically the same if you can find those premade. For packaging, I would use cello bags. Saran wrap doesn't look like a professional presentation to me.
The one thing I don't like about using royal on cookies is that it usually sucks the moisture out of the cookie and makes the cookie just as hard as the icing. I have added corn syrup to royal, which will still dry enough to package.
How much corn syrup do you add?
The one thing I don't like about using royal on cookies is that it usually sucks the moisture out of the cookie and makes the cookie just as hard as the icing. I have added corn syrup to royal, which will still dry enough to package.
How much corn syrup do you add?
The one thing I don't like about using royal on cookies is that it usually sucks the moisture out of the cookie and makes the cookie just as hard as the icing. I have added corn syrup to royal, which will still dry enough to package.
How much corn syrup do you add?
Sorry for the duplicate replies, my computer was acting up.
I've always used the powdered sugar icing on the side or back of the Cane's sugar box - have used it for years on sugar cookies for all the various holidays. I've let them set out so the icing will set up while I'm decorating, and have individually packaged them or sent/taken them to functions with the cookies sitting on top of each other with a sheet of wax paper between with little or no problem. Mind you, I'm new to decorating anything period for sale, but I have always been asked for the recipe for my sugar cookies and icing - people flip when they find out I use the icing recipe from the side of the powdered sugar box! 
Hey there Welcome to the Wonderful World of Cookies
I usually use Wiltons Poured Cookie icing recipe (you can find it on Wilton.com) it sets up beautifully and tastes great..
I usually outline with royal icing. Now with the recipe that I use, I have never had it dry out the cookie, but this is not a royal icing recipe that I have seen anywhere else. Feel free to try it out....
Royal Icing
2 C confectioners sugar
2Tbsp + 2 tsp cold water
4 1/2 tsps meringue powder
1/4 tsp cream of tartar
1/4 tsp extract of your choosing (vanilla or almond are good)
In a small mixing bowl, combine the confectioners sugar, water, meringue powder, cream of tartar and extract on low speed until just combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring. Make sure to keep covered with damp cloth, this crusts beautifully You can beat again on high speed to restore consistency if necessary.
As far as packaging goes...I use the Wilton cookie bags found in Walmart..they fit just about any size cookie. I tie them shut with a ribbon that matches and im on my way. (I usually let my cookies dry at least overnight before packaging so that there is no risk of smudging)
Best of Luck! 
The one thing I don't like about using royal on cookies is that it usually sucks the moisture out of the cookie and makes the cookie just as hard as the icing. I have added corn syrup to royal, which will still dry enough to package.
How much corn syrup do you add?
I use the poured cookie icing from Wilton and throw in about a Tbs. of meringue powder to help it dry. Mix 1 c. powdered sugar (and the meringue) with 2 tsp. milk until thoroughly mixed, then add 2 tsp. light corn syrup and mix well. To fill in areas, thin with corn syrup. I usually add butter-vanilla flavor to it, also so it doesn't taste like straight sugar.
I wrote a whole step-by-step article on my technique for baking/icing cookies:
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
The icing doesn't get rock hard (hard, but easy to bite into). Cookies stay nice and fresh underneath. Try it! 
I love the poured cookie icing from Wilton, which is basically the same as Toba's on this site. One tip that has helped me with this icing is to add some brite white food coloring, regardless of what color, if any, you will be adding to the icing. It helps keep it from getting cloudy. The icing will get firm to the touch, but doesn't get hard.
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