Sweet Treats

 

Friends and family are always asking for advice and recipes when it comes to my sugar cookies...the truth is, I've never considered myself a baker - but I'm definitely a "practicing artist" and I can pretty much turn any blank canvas into a masterpiece - even a sugar cookie!  Last week I decided to make cookies for my son's baseball team and for my girlfriend's pool party.  I thought it was a great opportunity to share some of my best tips, recipes, advice and complete failures -ha!

My favourite recipe for sugar cookies is this one: http://www.marthastewart.com/338471/basic-sugar-cookies.  I've tried a few over the years, but this one has always been a favourite.  The cookies seem to come out perfect and ready to decorate every time, not to mention they taste absolutely delicious!

If you follow the recipe, your cookies are bound to taste good (anything with that much sugar will taste good), but here are some tips I've learned over the years...

• The recipe calls for butter at room temperature - if you're in a rush and forgot to leave the butter out, throw it in the microwave for a few seconds.
• I've also used salted butter in the past (I had no choice), just be sure to use a little less salt if that's the case.
• Do take the time to cool the dough before rolling it - if it's too soft, you'll end up using too much flour which dries out the dough and causes cracking.

  

  The large ball shows how much dough the recipe makes.  The small ball was one I took out of the freezer.  Be sure to wrap the dough really well if you choose to freeze it.  I used saran wrap and a small ziploc bag.

• I've never used parchment paper to roll the dough because it always seems to slip everywhere, instead I lightly flour my countertop as needed.
• I've never been too concerned about how thick to roll the dough but I do try to keep all the cookies the same thickness.  That way they cook more evenly.

  

  I rolled the dough about 1/6 of an inch thick.

  
  
  
• Don't be afraid to get creative with your cookie cutters.  I used the following cutters to make a bathing suit, popsicle, beach ball and baseball.  I often use a knife to cut and shape the cookie.
  
• Be sure to place cookies of similar shape on the same baking sheet.  I always use parchment paper on my baking sheets.
  
• I always place my cookies in the freezer for approximately 10 minutes before baking them - apparently they hold their shape better (a little advice from a good friend).
• Baking time is 10-18 minutes but I always check mine around 9 minutes and usually take them out on the earlier side.  Remember they will continue to bake slightly even once they are removed from the oven.  Baking time is all dependent on your stove and the size of your cookies - just be sure to keep a close eye!
• Do make sure your cookies are completely cooled before decorating.

Now for the fun stuff...let the decorating begin!

• I've never been one to make my own icing but thought it would be helpful to include a recipe.  This is one I have tried and it does work, I just prefer buying a premade royal icing mix in order to save a little time.  Here is the link: http://www.wilton.com/royal-icing/WLRECIP-50.html
• You can purchase a premade bag of royal icing at pretty much any bulk food store.
  
• Be sure to use food colouring gels for more vibrant colours...and remember a little goes a long way.
  
• When you're first starting out it can be challenging trying to figure out the right consistency - a good rule of thumb to follow is to keep it thicker for outlining and doing fine details and make it more runny if it's being used to fill in a larger area - I still make mistakes sometimes and I've been decorating cookies for years.

  

  When I think I've reached the right consistency I take a spoon and cut it through the icing.  If should take about 4 seconds to come back together.  I only use this number as an average.  Again, it always depends on how I'm decorating the cookie.

• Once the icing is prepared be sure to put it into the icing bag immediately.  It will start to dry very quickly if it isn't flowing out of the icing tip so be sure to keep the tip covered if it isn't in use.  I usually use the tip of the bag, but if it's for a longer period of time, I remove the tip and put saran wrap as well as an elastic.
  
• If you are filling a large area and you end up with little bubbles in the icing, you can use a toothpick to pop them.  Quickly sliding the cookie back and forth on a flat service also helps to smooth out any imperfections.  Be sure to use these quick fixes right away before the icing hardens. 
  
• If you are using sprinkles of any kind they can be put on right away in order for them to stay in place.
• If you need to put icing details on top of icing, be sure to let the bottom layer harden for at least 10 minutes.
  
• If you are trying to add details such as polka dots and you want the surface of the cookie to stay smooth, apply the dots right away before the bottom layer hardens.  For the details I did on the bathing suits, I used a toothpick to drag the white icing through the coloured icing.  Be sure to act quickly!
  
• I attached fondant flowers using the royal icing as glue...I let the surface dry for approximately 15 minutes before attaching them.

• Never put the cookies in the fridge in order to speed up drying time.  Allow them to dry at room temperature.  Ideally you should wait 24 hours before stacking or bagging them...although I've often done those things in much less time.  I usually wait 12 -18 hours simply because I've run out of time -ha!

The finished Products...

 

I hope this offers a little insight into making and decorating sugar cookies!  Be sure to enjoy the process, try to get the kiddies involved and don't be afraid to experiment and make mistakes...My kids love all my imperfect cookies - because taste is never compromised!

 

Happy Baking!