It`s a "Three-esta!" These vibrant and cheerful cookies will surely be the highlight of this party! Featuring taco trucks, piñatas, maracas, sombreros, papel picado and a touch of sarape, this custom set is a true celebration in bright colors!
Decorate some easy gingerbread cookie snowflakes with me! Just use piping consistency royal icing and sprinkle with sanding sugar at the end for a little extra shimmer!
That moment when the host says “Can’t wait to see what kind of cookies you bring to Thanksgiving!” but you hadn’t planned on making any! 😬
These terrific turkeys look impressive but they’re so easy and quick to make in a pinch! You just need flood consistency icing, black piping for the feet and beak, and red piping icing for the snood. (Did you know the red hangy-downy thing is called a snood? I didn’t!) 🤔
I started by flooding in the body, leaving negative space for the wing. Then I went around the tail and alternated stripes of white, gray, and black. Just drag your scribe or a toothpick through the wet icing from the outside inward to create “feathers”.
Once the body has crusted over a little, you can do the wing using the same technique, and then the head. Drop on a black pearl sprinkle for the eye (or use black piping icing). Once the head has dried a bit, add the snood.
Now sit back and watch everyone gobble them up! Happy Thanksgiving!
Learn how to make Classic Pooh royal icing transfers! This method can be applied to make any transfer, really!
All you need is a clear polypropylene sheet protector (or cookie bags), a projector, a food safe pen, and your image.
For these, I put a paper guide inside my plastic sheet and used hybrid icing to outline the shape, and then flood to fill it in smoothly. I let them dry in my dehydrator for 2 hours to make sure they were bone dry… but you can let them dry overnight in front of a fan if you don’t use a dehydrator.
Once dry, project your image onto the icing shape and use a fine point edible pen to add your detail lines. When you’re finished, you can peel the shape right off and put it directly onto your freshly flooded cookie to ensure your transfer has perfect adhesion and no “floating” areas.
I use @tweetscookieconnection ultra fine tip pens.
I use soft butter in my roll-out sugar cookie dough. I know, I know. Before you come at me, let me explain that this is what works best for MY process and that others might like to do things another way!
However! Using very soft butter in my recipe makes my dough super soft and easily workable. And that accounts for a LOT when you have to make several batches in a day because your arms and shoulders get TIRED when working with stiff dough!
The trick is that I freeze my dough after I roll it out into sheets. This makes the butterfat solid, meaning they don’t spread at all when they’re baked and their shapes stay perfect and the edges and details super crisp! I just take the solid dough out of the freezer and cut my shapes out while the dough is *just* thawed and still stiff.
What team are you on… Team Soft or Team Firm? Drop your comment below and tell us why!
Thank you for creating these little masterpieces for Maia! They are not just cookies, they are works of art made with passion and dedication. You are an amazing artist!
Ilaria C.
I’m still processing how beautiful these turned out to be!! Thank you so much!!
Anne C.
The GOAT of all cookie girls! You are amazing and super talented. Thank you for making our moment beautiful!
