This post provides tips and techniques for making professional-style decorated cookies. One of the most popular tips is to roll out dough and cut out cookies directly on a sheet of parchment. This method is easy and can be done using your favorite cookie recipe and a biscuit cutter or a ceramic mug.
Identical cookies are also good for making homemade ice cream sandwiches and sandwich cookies. If you have round cookie cutters or ring molds, use them to make perfectly round cookies out of rolled-out cookie dough. This method is especially recommended when making sandwich cookies.
Cookie decorating doesn’t have to be complicated; there are tips available for fresh inspiration or stunning designs that don’t require much effort. To make perfectly round shapes, ensure your cutter is perfectly round, with plastic ones without seems being the best.
To make cookies perfectly round, roll out one of the cookie dough balls to the desired thickness level on a floured surface or board. Cut out shapes and place the fondant in the same size and shape as the cutout cookie to ensure true and sharp edges.
In summary, these tips and techniques can help create professional-style decorated cookies that are easy to stack and store. By using round cookie cutters or ring molds, you can create cookies that are uniform in shape and size, making them easier to stack and store. Additionally, using a simple glaze and a few tricks can help create a visually appealing cookie platter.
📹 How to Make and Use Royal Icing | Bite Size
Fresh off our Frostings, Icings, and Glazes episode of Bake It Up a Notch, Food52 resident baking BFF Erin McDowell takes us on …
📹 How to Make The BEST ROYAL ICING (Quick & Easy Tasty Recipe)
… see my channel for all my tutorials, tips & tricks to make the perfect decorated cookies! Happy Baking & Cookie Decorating!
wow. she is seriously amazing!!! I loved the past episodes about layer cakes and frostings, I wish there was an episode dedicated to the actual cake itself and different types. I’d love to see an in depth look at the classic sponge, genoise, chiffon, the creaming method, cakes with added fruit/nuts, and ect.
Baking is fun but alot of recipes dont explain all this… So frustrating. I just did w bunch of cookies with w thick consistency and was crazy frustrated. Now i know what i have to do to change everything I’m doing wrong. At least i know the icing won’t take forever to dry so that’s a plus lol now I hope its not too thick on some cookies. Took me two hours to decorate and fix nearly 30 cookies lol. I guess i will go back snd reference your article when i go into retrying this icing