As yall know, my latest crafty thing has been decorated cookies.
Lots of people have asked how I do it and honestly, they are SO easy. There is one trick to this and its an important one. What is it you ask?
I know I have mentioned it before but it is all about the consistency of the icing. I will walk you through step by step how I made these and towards the bottom I will show you a comparison shot of when I had the consistency wrong and how I tweaked it.
As I was looking through cookie cutters, I saw a Christmas wreath one. My brain was thinking of fun Christmassy things I could make and it dawned on me. The Christmas wreath flipped over would be the perfect Elmo!! A few quick clicks later and my wreath/Elmo cutter was on its way to meeeee!
First, you have to make the cookies!! I use a sugar cookie recipe similar to this recipe from My Recipes. When you roll them out to cut, don’t make them too thin. Mine were about 1/4 inch thick. Press out and bake.
few minutes and then you flood it to fill it in. The outline will help
hold the icing and the flooding will dry with a nice, smooth finish. I go EASY on the water to begin with so that I can use the THICKER icing to outline and then I thin it out to flood/color the cookie.
Then, I took a tad more of the original THICK white icing, started a new bowl and mixed red/yellow food coloring for his orange nose. I did the outline, thinned the icing in the bowl and then filled the nose. This sounds like a lot…outside thick icing, thinning it out, doing the inside, etc, but I used the same bag of icing and same tip and so I just squeezed any excess thick back into the bowl when I added the water and then since it was the same color, I just put it right back into the bag. Not having to switch bags or tips made it fast and easy!