![]() ![]() This is the tip used for writing on cakes, so it’s very small. To decorate the cookies, I used the Wilton #4 tip. Here comes the fun part - decorating! If you don’t want to use plain white frosting, you can divide the frosting between different bowls and tint them the colours you want. You don’t want the icing to bee too thick that you can barely pipe it, but you also don’t want it to be so thin that your designs don’t hold their shape. Start with a little bit of milk, then add more a tablespoon at a time, as needed. With 3 simple ingredients, you can make your own easy decorating icing!Īdd some powdered sugar to a medium bowl, then stir in a few tablespoons of milk until you get a smooth paste, along with some vanilla for flavour. ![]() Guess what? You don’t need to buy of make royal icing to decorate these cookies. This will ensure all your cookies bake up evenly. So if you plan on using different sized cookie cutters, bake the small cookies together, the medium cookies together and the large. My biggest cookie cutter was 3-inches long, so those cookies took about 7-8 minutes, while my other batch of cookies that were cut out with a 2-inch cutter, only took 6 minutes total. ![]() However, this time will be different depending on the size of your cutouts. I’ve tested a few baking times with this recipe and 7-8 minutes seems to be the perfect time. This will make decorating even more fun, because it allows you to be even more creative with your designs! It’s time to cut out your shapes! Everyone knows that the most iconic shape for gingerbread cookies is a gingerbread man! But there are plenty of other shapes you can make! Snowmen, Christmas Trees, Star, Candy Cane, Snowflakes and more! Roll out the dough to about ¼-inch thick, you may need to sprinkle extra flour onto the dough as you go so it doesn’t stick to your rolling pin. ![]() Once the dough is chilled, it’ll be a lot easier to handle. Roll Out the Dough and Cut Out Your Shapes We’ve use this same process when making pie crusts. Pat each half into a ¼-inch thick disk, then wrap and refrigerate.
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