Which Sprinkles Would Be Better On A Sugar Cookie?
Baking By smartsexystylish Updated 2 Aug 2008 , 2:48am by Honeydukes
Hi Everyone,
I am going to make ribbon shaped cookies for a fundraising thing I am doing next month. To make my life easier (I have to make about 300 cookies if not more!) I will be adding pink sprinkles or sugar (or whatever it's called - Can you tell I am a newb?)
I will be adding them on pre-baking and I was wondering which one would you suggest using from the below links?
Choice Number 1:
http://www.goldaskitchen.com/merchant.ihtml?pid=3127&step=4
Choice Number 2:
http://www.goldaskitchen.com/merchant.ihtml?pid=7474&step=4
I have never made sugar cookies before, nor have I put "sprinkles" on it before so this is a complete first!
I would gladly take any suggestions, comments or concerns!!!!
Thanks so much in advance!!! 
I haven't done a lot with sugar and sprinkles, and I haven't done any where I put the sugar on before baking
however,
I love SANDING SUGAR put on wet royal icing.
(pour the sugar on the cookie covered in runny RI while still wet, do this over a plate or paper, then after, say 20 minutes, tap off the excess and pour back into your container. also if you buy white sanding sugar and put it over pink RI, you will have a pink cookie)
others have better examples, but here's one of my cookies with sanding sugar over RI
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1235491
If you've never made cookies before, you might really want to consider doing a test run. Make a batch using the same cutter. This will also help you figure out how many batches of dough you'll need.
As far as the sugar, I think the sanding would be better. Not as crunchy, since you are covering the entire cookie. The coarse is better for just a sprinkle IMO. Brush the cookie with water or egg white and sprinkle with sugar before baking. Press lightly. This will help it stick. Otherwise it'll just roll off.
I like to use glace icing and then add sugar. But since you're doing so many and this is your first time that might be the way to go. You can always try the icings, glace or royal as Jen suggested on a test batch.
This article by Antonia74 is extremely helpful!
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
Cookie and icing recipes:
http://forum.cakecentral.com/cake_recipe-2055-No-Fail-Sugar-Cookies.html
http://forum.cakecentral.com/cake_recipe-2119-Toba-Garretts-Glace-Icing.html
http://forum.cakecentral.com/cake_recipe-1983-Antonia74-Royal-Icing.html
I agree, tinting the dough is a wonderful idea. I would just like to add that that the last time I did (Christmas), the natural yellow tint of the dough tends to give you an orange or peach color (I was going for red)
Maybe I'm wrong or the color experts out there can give some advice, I just thought I'd mention it.
I do love the look of colored dough, it can add a lot to the look of the cookie
WOW!
Thanks everyone for their wonderful help and Ideas!!!
I tried making a test batch last night and they turned out ok I guess.
But I think I am going to tint them pink so they'd look cuter!
Here is what they looked like.
Any ideas how to apply the sugar without making a mess and wasting alot??
(I can't seem to upload the photo. It's saying the "The Extension bmp is not allowed" Anyone can offer help?)
Whenever I add sprinkles to cookies, I place the cookies on a wire rack and place the rack on a cookie sheet. Lift off the rack when you are done and pour the excess sprinkles back into the bottle. There is almost no waste, and it helps corrall all those sprinkles!
If you are sprinkling the sugar onto cookies before they are baked, I wouldn't re-use it.
But, if you are sugaring iced cookies... I hold the cookie over a pie plate and use a spoon to sprinkle. I sometimes just pour the sugar into the pie plate and dip the cookies. If any sugar clumps I toss those bits.
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