I am making cookies that need to be individually wrapped in clear plastic bags. I am not a real big fan of Royal icing, or using rolled butter cream. I am trying to find another type of icing for cookies that will harden enough so I can indiviually wrap each cookie, but these are goin to be shrek cookies and they are going to have a lot of detail. I was thinking about a frozen butter cream transfer, but I am thinking once it thaws it will just be a mess and stick to the clear plastic bag. I was thinking about foundant, but I don't think my customer will like the taste of it. If anyone has a suggestion please let me know thanks.
I use a glace icing for all my cookies. It dries firm to the touch but stays soft underneath. It works great for bagging. This is the recipe I use:
3 cups powdered sugar, sifted
3 tablespoons skim milk (or other type milk, or water)
3 tablespoons corn syrup
1/2 tsp. clear vanilla or almond extract (optional)
15 drops brite white food color (optional) I use Americolor brand
Mix the first four ingredients until well blended. (I just use a mediumsize bowl and a spoon). You will want the icing to be the consistency of white school glue. To thin, add more corn syrup. To thicken, add more powdered sugar. If it is really thick, add equal amounts of milk and corn syrup. Add the brite white and mix well. (The brite white seems to help prevent the icing from getting cloudy and spotty when it dries). Divide and color.
Note: leftover icing will stay fresh in the fridge for 2-3 weeks.
Can you also use this icing for the detail work?
I use a glace icing for all my cookies. It dries firm to the touch but stays soft underneath. It works great for bagging. This is the recipe I use:
3 cups powdered sugar, sifted
3 tablespoons skim milk (or other type milk, or water)
3 tablespoons corn syrup
1/2 tsp. clear vanilla or almond extract (optional)
15 drops brite white food color (optional) I use Americolor brand
Mix the first four ingredients until well blended. (I just use a mediumsize bowl and a spoon). You will want the icing to be the consistency of white school glue. To thin, add more corn syrup. To thicken, add more powdered sugar. If it is really thick, add equal amounts of milk and corn syrup. Add the brite white and mix well. (The brite white seems to help prevent the icing from getting cloudy and spotty when it dries). Divide and color.
Note: leftover icing will stay fresh in the fridge for 2-3 weeks.
GeminiRJ - may I ask what cookie recipe you use? And how thick you make them for the cookie bouquets?
Thanks.
GeminiRJ - may I ask what cookie recipe you use? And how thick you make them for the cookie bouquets?
Thanks.
I roll my cookies to 1/4", whether for bouquets or not. I use a recipe almost identical to the NFSC on this site except it makes about half the batch size.
1 cup butter
1 cup sugar
1 large egg
2 tsp. vanilla
1 to 2 tsp. baking powder
3 cups all-purpose flour
Cream the butter and sugar together until fluffy (about 3 minutes on medium speed). Add the egg and vanilla and mix until combined. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the creamed mixture by thirds, mixing just until combined. Lay a sheet of waxed paper on your work surface and lightly dust with flour. Roll a piece of the dough out to 1/4" thickness and cut. Transfer the cut-outs to an ungreased cookie sheet and bake at 350 degrees, 10-12 minutes or until the edges just begin to brown.
Chocolate version: add 3 oz. of unsweetend, premelted baking chocolate when you mix in the vanilla and egg. (Yumm!)
P.S. - I never chill the dough or the cut-outs. I mix, roll, cut, and bake. The cookies keep their shape very well, especially the chocolate ones.
Thank you. I made some cookies yesterday and I think they were too thick and they spread a lot. I can't wait to try this one. (especially the chocolate one. Yum!)
GeminiRJ - may I ask what cookie recipe you use? And how thick you make them for the cookie bouquets?
Thanks.
I roll my cookies to 1/4", whether for bouquets or not. I use a recipe almost identical to the NFSC on this site except it makes about half the batch size.
1 cup butter
1 cup sugar
1 large egg
2 tsp. vanilla
1 to 2 tsp. baking powder
3 cups all-purpose flour
Cream the butter and sugar together until fluffy (about 3 minutes on medium speed). Add the egg and vanilla and mix until combined. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the creamed mixture by thirds, mixing just until combined. Lay a sheet of waxed paper on your work surface and lightly dust with flour. Roll a piece of the dough out to 1/4" thickness and cut. Transfer the cut-outs to an ungreased cookie sheet and bake at 350 degrees, 10-12 minutes or until the edges just begin to brown.
Chocolate version: add 3 oz. of unsweetend, premelted baking chocolate when you mix in the vanilla and egg. (Yumm!)
P.S. - I never chill the dough or the cut-outs. I mix, roll, cut, and bake. The cookies keep their shape very well, especially the chocolate ones.
gemini - do the cookies need to be refrigerated once they are glazed? i plan on letting the cookies dry and then bagging them....i would like to know how to care for them once they are bagged! dont want to make anyone sick... what do you recommend? thanks for such an awesome recipe
I use a glace icing for all my cookies. It dries firm to the touch but stays soft underneath. It works great for bagging. This is the recipe I use:
3 cups powdered sugar, sifted
3 tablespoons skim milk (or other type milk, or water)
3 tablespoons corn syrup
1/2 tsp. clear vanilla or almond extract (optional)
15 drops brite white food color (optional) I use Americolor brand
Mix the first four ingredients until well blended. (I just use a mediumsize bowl and a spoon). You will want the icing to be the consistency of white school glue. To thin, add more corn syrup. To thicken, add more powdered sugar. If it is really thick, add equal amounts of milk and corn syrup. Add the brite white and mix well. (The brite white seems to help prevent the icing from getting cloudy and spotty when it dries). Divide and color.
Note: leftover icing will stay fresh in the fridge for 2-3 weeks.
I use this recipe all the time. I searched high and low for a good icing recipe for cookies and when GeminiRJ shared this with me I was thrilled. This is the only cookie icing recipe I use now and I always get rave reviews on how good it taste. I usually use almond extract and the NFSC recipe.
Thanks for posting all of this!
GeminiRJ - may I ask what cookie recipe you use? And how thick you make them for the cookie bouquets?
Thanks.
I roll my cookies to 1/4", whether for bouquets or not. I use a recipe almost identical to the NFSC on this site except it makes about half the batch size.
1 cup butter
1 cup sugar
1 large egg
2 tsp. vanilla
1 to 2 tsp. baking powder
3 cups all-purpose flour
Cream the butter and sugar together until fluffy (about 3 minutes on medium speed). Add the egg and vanilla and mix until combined. In a separate bowl, mix together the flour and baking powder. Add the flour mixture to the creamed mixture by thirds, mixing just until combined. Lay a sheet of waxed paper on your work surface and lightly dust with flour. Roll a piece of the dough out to 1/4" thickness and cut. Transfer the cut-outs to an ungreased cookie sheet and bake at 350 degrees, 10-12 minutes or until the edges just begin to brown.
Chocolate version: add 3 oz. of unsweetend, premelted baking chocolate when you mix in the vanilla and egg. (Yumm!)
P.S. - I never chill the dough or the cut-outs. I mix, roll, cut, and bake. The cookies keep their shape very well, especially the chocolate ones.
This is the recipe I use as well! But I add more vanilla and a dash of cinnamon (I guess that makes it no longer a sugar cookie, no?)
I must try the melted chocolate soon!
gemini - do the cookies need to be refrigerated once they are glazed? i plan on letting the cookies dry and then bagging them....i would like to know how to care for them once they are bagged! dont want to make anyone sick... what do you recommend? thanks for such an awesome recipe
No, you don't need to refrigerate the decorated cookies. In fact, without the brite white, it is NOT recommended. This is pretty much Toba Garret's icing recipe, though I originally saw it in a Wilton yearbook. I just tweaked it the tiniest bit.
As for going stale while the icing dries...no worries! I leave the cookies uncovered overnight, then place them into pizza boxes in the morning. I will usually bag them when I get home from work, or place the in airtight containers if they're for my family. The cookies should remain fresh for 5 days....or longer. Once fully set, the icing seems to tolerate being in the fridge, and this helps keep them fresh longer.
I'm gonna have to try this! Thanks for posting
GeminiRJ, i seem to be having a problem getting the icing to a piping consisteny even with adding more sugar. I had to stop when the icing was waaaaaaay too sweet but it still didn't hold it's shape when i tried to pipe shells or stars. Can you recommend something for me to try? Thanks so much!
GeminiRJ, i seem to be having a problem getting the icing to a piping consisteny even with adding more sugar. I had to stop when the icing was waaaaaaay too sweet but it still didn't hold it's shape when i tried to pipe shells or stars. Can you recommend something for me to try? Thanks so much!
I can get it stiff enough for outlining, but I'd be hesitant to try it for shells. Maybe royal would be a better bet for something like that?
I'm going to be making cookies but can't decide on which icing to use. What are the pros and cons of these two icings, glacé icing and royal icing?
I'm going to be making cookies but can't decide on which icing to use. What are the pros and cons of these two icings, glacé icing and royal icing?
I've not used the glace, so I can't give you pros... but I will CON my butt off on the royal icing. I've only met one person that can really make it taste good. Oh, and she's like a cookie wizard! I've always been kind of 'down' on RI. I know it's not as bad as I make it sound, but I'd rather use almost anything else.
Of course, nothing beats buttercream on sugar cookies, but you've got no real stacking ability there. 
And the second you look at them wrong they're all smudged up.
GeminiRJ, how many cookies does one batch of your icing covers? I have 200 4" cookies to decorate. How many batches should I make? TIA!!
sweet56pooh, I've never used RI cause it just doesn't look like it taste good. I can tell you that glace takes time to get use to. It takes time to know the right consistency but if you keep at it and don't give up, it's fun.
In the beginning it seemed I always made it too runny and it would run off the cookie. I seem to be getting the hang of it now, it's been about six months for me. Yes, I'm a sloooooooow learner. 
I'm going to be making cookies but can't decide on which icing to use. What are the pros and cons of these two icings, glacé icing and royal icing?
here are some links to past threads that talk about the two...
glace &/vs. royal
http://www.cakecentral.com/cake-decorating-ftopict-623143.html
http://www.cakecentral.com/cake-decorating-ftopict-623816.html
http://www.cakecentral.com/cake-decorating-ftopict-668349-.html
Although trying the glace icing is on my to-do list, I've never done it. I use RI exclusively and I have people tell me how much they love the icing all the time.
I use a modified version of Antonia74's RI recipe (I add some corn syrup and natural flavorings). I don't eat any icing (too sweet for me), but I get rave reviews each and every time I give someone cookies.
I use RI exclusively and I have people tell me how much they love the icing all the time.
You know, it's SO funny... people who like the RI on sugar cookies REALLY love it. I mean, they go nuts for it. When it's made like the friend I mentioned earlier does it, it does taste almost like candy or something, and it's really good. But any other that I've had just has too much of a metallic taste. It's the meringue powder, I know that much. It just gives it this twangy taste that I'm not fond of. I know some people LOVE it though. And obviously it's better with a little flavoring in it to help mask that twanginess. Is that even a word? 
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